Master
Blender

The start of the process of making whisky is very similar to making beer. Various grains, typically corn, wheat, rye barley (both malted and unmalted) are ground using a mill to create a rough flour.

These grains are then cooked and with the help of enzymes and pure water the starch in the grains are converted to sugar. Yeast is then added and the fermentation process which is the conversion of sugar to alcohol and CO2 takes place.

The resultant beer is then distilled using either pot or column stills to concentrate the alcohol and flavours. After distillation the distillate is reduced with pure water and filled into wood barrels. The barrels are put away in the barrel warehouse and monitored for flavour development. Once the barrels have reached the desired level of maturity, the spirit is then dumped from the barrels.

At this point the whisky can be blended to produce the appropriate blend or diluted to bottling strength and bottled.

Whisky Neat is a way of drinking whisky that allows the full natural flavours and aromas of Whisky to be enjoyed. When you order a Whisky Neat it will be one to two ounces of whisky at room temperature poured into a glass. No ice or water is added. Sipping on this allows you to get the full experience of the character of the Whisky.

Whisky can be a very enjoyable experience in terms of gathering with friends and family. In social situations it should be savoured and enjoyed. In terms of food, whisky is very versatile.

Whisky and dark chocolate are harmonious together. When considering food, whisky and grilled steaks are a natural fit, as well as smoked salmon.

Cheese goes well with whisky with the rule of the thumb being lighter flavoured whiskies paired with lighter flavoured cheese and as the flavour of the whisky increases, so should the flavour of the cheese that it is paired with.

Most whisky contains only trace amounts of sugar. Distillation removes any sugar remaining in the fermented liquid. Trace amounts of sugar may occur as a result of the blending process but the perceived sweetness in whisky comes from all of the wonderful and varied flavour components within the liquid not from sugar.