Portal:Whisky
Portal maintenance status: (October 2018)
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Introduction

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.
Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.
Selected general articles
The Scotch Whisky Experience is a whisky visitor attraction located on Castlehill in the Old Town of Edinburgh, immediately adjacent to the esplanade of Edinburgh Castle. The centre offers tours and whisky tutoring sessions, alongside a shop, corporate spaces and Amber Restaurant & Whisky Bar. Read more...- A glass of Bowmore 12-year-old single malt whisky
Single malt whisky is malt whisky from a single distillery, that is, whisky distilled from a fermented mash made with malted barley, as distinguished from unmalted grain.
Single malts are typically associated with single malt Scotch, though they are also produced in various other countries. Under Scotch Whisky Regulations, a "Single Malt Scotch Whisky" must be made exclusively from malted barley (although the addition of E150A caramel colouring is allowed), must be distilled using pot stills at a single distillery, and must be aged for at least three years in oak casks of a capacity not exceeding 700 litres (150 imperial gallons; 180 US gallons). While the Scotch model is usually copied internationally, these constraints may not apply to whisky marketed as "single malt" that is produced elsewhere. For example, there is no definition of the term "single" with relation to whisky in the law of the United States, and some American whiskey advertised as "single malt whisky" is produced from malted rye rather than malted barley. Read more...
The Lincoln County Process is a step used in producing almost all Tennessee whiskeys. The whiskey is filtered through – or steeped in – charcoal chips before going into the casks for aging. The process is named for Lincoln County, Tennessee, which was the location of Jack Daniel's distillery at the time of its establishment. However, subsequent redrawing of county lines resulted in none of the distilleries currently using the process being located in the county for which the process is named. Read more...
Scotch whisky (Scottish Gaelic: uisge-beatha na h-Alba; often simply called Scotch) is malt whisky or grain whisky made in Scotland. Scotch whisky must be made in a manner specified by law.
All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called "vatted malt" or "pure malt"), blended grain Scotch whisky, and blended Scotch whisky. Read more...
The spirit safe at Ardbeg Distillery
A spirit safe is a large, padlocked, glass walled, usually brass bound container found at Scotch whisky distilleries which allows the distiller to analyse and manage the spirit coming out of the pot still without coming into contact with the spirit itself. Read more...
This is a list of whisky brands arranged by country of origin and style. Whisky (or whiskey) is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn. Whisky is typically aged in wooden casks, made generally of charred white oak. Read more...
The Glencairn whisky glass is a style of glass developed by Glencairn Crystal Ltd, Scotland for drinking whisky. Originally designed by Raymond Davidson, managing director of the company, the shape of the glass is derived from the traditional nosing copitas used in whisky labs around Scotland. The glass design was concluded with the aid of master blenders from five of the largest whisky companies in Scotland. The glass first came into production in 2001.
The glass is approximately 115 mm (4 1⁄2 in) in height and has been available in three variations: 24% lead crystal, lead-free crystal, and soda-lime glass. The vast majority of glasses in circulation are of the lead-free crystal variety. The soda-lime variation was discontinued in 2008. Read more...
Small batch whiskey is whiskey produced by mixing the contents of a relatively small number of selected barrels. Small batch whiskeys are commercially positioned for the upper-premium market. The term is most commonly used for American whiskey but is sometimes used for other whiskeys as well. For example, the Bowmore distillery in Islay, Scotland, has produced a single malt Scotch whiskey labeled as "small batch".
American small batch whiskeys are typically aged from six to nine years in oak barrels, but more limited series that are aged up to 23 years are also available. There are generally no clear criteria as to what defines a "small batch". For example, there are no federal regulations that define the use of the term in the United States. Many producers of whiskeys labeled as such do not provide a clear indication of what they mean by the term. Read more...
Poitín (Irish pronunciation: [ˈpˠotʲiːn]), anglicized as potcheen, poteen or potheen (/ˈpʊtʃiːn/ PUUT-cheen), is a traditional Irish distilled beverage (40%–90% ABV). Poitín was traditionally distilled in a small pot still and the term is a diminutive of the Irish word pota, meaning "pot". The Irish word for a hangover is póit.
In accordance with the Irish Poteen/Irish Poitin technical file, it can only be made from cereals, grain, whey, sugar beet, molasses and potatoes. Read more...- A whiskey thief is a tool that master distillers use to extract small portions of whiskey from an aging barrel for sampling or quality control. The old-fashioned ones are made typically of copper and resemble a drinking straw in design. It has a coned narrow hole at the bottom and a vent hole at the top in which a distiller can cover with the thumb once the device is inserted in the barrel to trap and lift the whiskey out. By removing the thumb from the upper vent hole, the whiskey is released to drain into drinking glasses for tasting.
This same tool can be used for sampling other distilled spirits or wine from large vessels, hence it can also be used as a wine thief. Newer models may be made of clear plastic or glass with the larger models having the capability of accepting a hydrometer for testing purposes. Read more...
A bottle of Canadian Club, a Canadian whisky
Canadian whisky is a type of whisky produced in Canada. Most Canadian whiskies are blended multi-grain liquors containing a large percentage of corn spirits, and are typically lighter and smoother than other whisky styles. When Canadian distillers began adding small amounts of highly-flavourful rye grain to their mashes, people began demanding this new rye-flavoured whisky, referring to it simply as "rye". Today, as for the past two centuries, the terms "rye whisky" and "Canadian whisky" are used interchangeably in Canada and (as defined in Canadian law) refer to exactly the same product, which generally is made with only a small amount of rye grain. Read more...
Australian whisky is whisky produced in Australia. As at the end of 2017, there are more than 120 listed distilleries in Australia with 31 of these in Tasmania.
Australia's largest concentration of whisky distilleries is found on the island state of Tasmania. These distilleries are better known in other parts of the world than in their own country. All of them are very small producers - in comparison to other parts of the world. Read more...
A cocktail is a mixed drink typically made with a distilled beverage (such as, gin, brandy, vodka, whiskey, tequila, cachaça or rum) that is mixed with other ingredients. If beer is one of the ingredients, the drink is called a beer cocktail.
Cocktails contain one or more types of liqueur, juice, fruit, sauce, honey, milk or cream, spices, or other flavorings. Cocktails may vary in their ingredients from bartender to bartender, and from region to region. Two creations may have the same name but taste very different because of differences in how the drinks are prepared. Read more...- Grain whisky ordinarily refers to any whisky made, at least in part, from grains other than malted barley, such as whisky made using maize (corn), wheat or rye. Grain whiskies usually also contain some malted barley to provide enzymes needed for mashing, and are required to include it if produced in Ireland or Scotland. Whisky made from only malted barley is generally called malt whisky rather than grain whisky. Most American and Canadian whiskies are grain whiskies. Read more...
German whisky is a distilled beverage produced in Germany made from grains traditionally associated with the production of whisky. The distillation of German-made whisky is a relatively recent phenomenon having only started in the last 30 years. The styles produced resemble those made in Ireland, Scotland and the United States: single malts, blends, and bourbon styles. There is no standard spelling of German whiskies with distilleries using both "whisky" and "whiskey" and one even using "Whesskey", a play on the word whisky and Hesse, the state in which it is produced. There are currently 23 distilleries in Germany producing whisky. Read more...
Bread pudding with apples and whisky sauce
The idea of drinking whisky with food is considered outré by many, but there is a growing interest in pairing whiskies with complementary foods. The Scotch whisky industry has been keen to promote this. Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied as wine. Jake Wallis Simons compares whiskies in bourbon casks to white wines, due to their lighter flavor, and those in sherry casks to red wines, with their greater fruitiness. A few Scottish cook books contain reference to the use of whisky in cooking, and a few traditional Scottish recipes that use whisky exist.
Whisky is also used as an ingredient used in the preparation of various dishes and foods. Read more...
Sour mash is a process used in the distilling industry that uses material from an older batch of mash to start the fermentation of a new batch, analogous to the making of sourdough bread with a starter. The term sour mash can also be used as the name of the type of mash used in that process, and a Bourbon made using this process can be referred to as a sour mash Bourbon. Sour mash does not refer to the flavor of the Bourbon, as is sometimes thought.
In the sour mash process, the mash – a mixture of grain, malt and water – is conditioned with some amount of spent mash (previously fermented mash that still contains live yeast). Spent mash is also known as spent beer, distillers' spent grain, stillage, and slop or feed mash, so named because it is used as animal feed. The acid introduced by using the sour mash controls the growth of bacteria that could taint the Bourbon and creates a proper pH balance for the yeast to work. An established and active strain of live yeast is introduced into the mash that is to be fermented. By using an established and known fermented "sour", this fermentation process controls the introduction and growth of foreign bacteria and yeasts that could damage the Bourbon, and improves the consistency and quality of the liquor, so that every bottle tastes as close to the same as possible. Read more...- A master blender is an individual who develops specific blended spirits using a combination of spirits with different characteristics. For example, in the Scotch whisky industry, master blenders choose which single malts and grain whiskies to combine to make particular brands of blended whiskey. A master blender is not the same thing as a master distiller, although one person may do both jobs at small craft distilleries. As the name suggests, the blender creates blends using spirits from different casks and is responsible for making sure the product remains consistent across different batches, while the distiller is either directly responsible for the mashing and distilling of spirits or simply holds the title as the administrative and marketing figurehead of the company.
The term master blender is often associated with the whiskey industry, but it is also used for professionals who blend other spirits, such as rum, cognac, brandy, and vodka. Read more...
An advertisement for Bagpiper whisky on a building in Pondicherry
Most distilled spirits that are labelled as "whisky" in India are a form of Indian-made foreign liquor, commonly blends based on neutral spirits that are distilled from fermented molasses with only a small portion consisting of traditional malt whisky, usually about 10 to 12 percent. Outside India, such a drink would more likely be labelled a rum. According to the Scotch Whisky Association's 2013 annual report, unlike the European Union (EU), "there is no compulsory definition of whisky in India, and the Indian voluntary standard does not require whisky to be distilled from cereals or to be matured. Very little Indian 'whisky' qualifies as whisky in the EU owing to the use of molasses or neutral alcohol, limited maturation (if any) and the use of flavourings. Such spirits are, of course, considerably cheaper to produce than genuine whisky." Such molasses-based blends make up 90 percent of the spirits consumed as "whisky" in India, although whisky wholly distilled from malt and other grains, is also manufactured and sold. Read more...
Tennessee whiskey is straight whiskey produced in the U.S. state of Tennessee. Although it has been legally defined as a bourbon whiskey in some international trade agreements, most current producers of Tennessee whiskey disclaim references to their products as "bourbon" and do not label them as such on any of their bottles or advertising materials. All current Tennessee whiskey producers are required by Tennessee law to produce their whiskeys in Tennessee and – with the sole exception of Benjamin Prichard's – to use a filtering step known as the Lincoln County Process prior to aging the whiskey. Beyond the perceived marketing value of the distinction, Tennessee whiskey and bourbon have almost identical requirements, and most Tennessee whiskeys meet the criteria for bourbon.
Tennessee whiskey is one of the top ten exports of Tennessee. According to the Distilled Spirits Council of the United States, as of 2013, the U.S. market for bourbon and Tennessee whiskey reached $2.4 billion, and exports of bourbon and Tennessee whiskey grew to exceed $1 billion. There are two major producers of Tennessee whiskey, Jack Daniel's based in Lynchburg (owned by the Louisville, Kentucky-based Brown-Forman) and George Dickel based in Cascade Hollow near Tullahoma (owned by the London-based Diageo), as well as numerous locally-based producers throughout the state including Benjamin Prichard's of Kelso, Chattanooga Whiskey Company of Chattanooga, Nelson's Green Brier Distillery of Nashville, and Tennsouth of Lynnville. In June 2017, the Tennessee Distillers Guild launched the Tennessee Whiskey Trail, a 25-stop distillery tour across the state, to further promote Tennessee whiskey and local whiskey culture. Read more...- English whisky is whisky produced in England. There are currently at least six distilleries producing English whisky. Though England is not very well known for making whisky, there were distillers previously operating in London, Liverpool and Bristol until the late 19th century, after which production of English single malt whisky ceased until 2003. Read more...
- It has become customary in Scotland for distilleries to sell barrels of whisky to blenders and independent bottlers as a means of making additional income. In fact, some distilleries exist solely to serve independent bottlers, and do not market any brands themselves.
Distilleries also pass on barrels of whisky to ensure consistency. When blending whisky, they ensure consistency by using barrels with similar flavours. If a particular flavour is notably different, it may be deemed uncharacteristic of the distillery and as such cannot be used in "official" product bottlings.
Whiskies bottled by independent bottlers may or may not be labelled with the distillery of origin, but tend not to use the distillery's trademarks such as logos, fonts and images as they may not have the authorization to do so. Read more...
A 750 ml bottle of J.T.S. Brown Bottled in Bond Kentucky bourbon whiskey. Note the writing in the red banner.
Bottled in bond is a label for an American-made distilled beverage that has been aged and bottled according to a set of legal regulations contained in the United States government's Standards of Identity for Distilled Spirits, as originally laid out in the Bottled-in-Bond Act of 1897. A reaction to widespread adulteration in American whiskey, the act made the federal government the guarantor of a spirit's authenticity, gave producers a tax incentive for participating, and helped ensure proper accounting and the eventual collection of the tax that was due. Although the regulations apply to all spirits, most bonded spirits are whiskeys in practice.
To be labeled as bottled-in-bond or bonded, the liquor must be the product of one distillation season (January–June or July–December) by one distiller at one distillery. It must have been aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 (U.S.) proof (50% alcohol by volume). The bottled product's label must identify the distillery where it was distilled and, if different, where it was bottled. Only spirits produced in the United States may be designated as bonded. Read more...
Cranachan (Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert. It was originally a celebration of harvest. The dish was historically served in the summer as raspberry harvest is in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. The dessert is 'the uncontested king of Scottish dessert'. Cranachan owes its origins to crowdie. A popular breakfast was crowdie cheese with lightly toasted oatmeal, cream, and local honey. Raspberries, when in season, might be added to the breakfast. Cranachan is now served all year round, and typically on special occasions. A traditional way to serve cranachan is to bring dishes of each ingredient to the table so that each person can assemble their dessert to taste . Read more...- Welsh whisky (Welsh: wisgi Cymreig) is a whisky made in Wales. Whisky has been distilled in Wales since the Middle Ages, but production died out in the late 19th century. In the 1990s attempts were made to revive the practice, resulting in the establishment of Wales's first distillery in over one hundred years. Today Welsh whisky is represented by Penderyn. Read more...
- A blended whiskey (or blended whisky) is the product of blending different types of whiskeys and sometimes also neutral grain spirits, colorings, and flavorings. It is generally the product of mixing one or more higher-quality straight or single malt whiskey with less expensive spirits and other ingredients. This typically allows for a lower priced finished product, although expensive "premium" varieties also exist.
Some examples of blended whiskey include Canadian Mist, Jameson Irish Whiskey, Seagram's Seven, Kessler Whiskey, American whiskey, the premium Japanese brand Hibiki, and the various Scotch whisky blends sold under the Johnnie Walker brand. Read more... - The American Whiskey Trail is the name of a promotional program supported by the Distilled Spirits Council of the United States that promotes the distilled beverage industry in the U.S. The Trail was first promoted to the public on September 28, 2004. Read more...
Eight malt whisky distilleries and a cooperage form the Malt Whisky Trail in Scotland's Speyside. Seven of the eight distilleries are in production and operational, whilst the Dallas Dhu distillery is an historic distillery. The Malt Whisky Trail is a local theme route marketing initiative, established to promote the region's whisky-related cultural heritage and encourage tourism.
Over half of Scotland's malt whisky distilleries are in Speyside, not all of which are open to the public. The heritage trail consists of the following Speyside single malt distilleries and a cooperage.- Benromach
- Cardhu
- Dallas Dhu
- Glen Grant
- Glen Moray
- Glenfiddich
- The Glenlivet
- Speyside Cooperage
- Strathisla
- Finnish whisky was first distilled from 1981 to 2000 at the Koskenkorva alcohol distillery in Ilmajoki, Finland, run by the state-owned alcohol monopoly Alko (later Primalco, now Altia). After years of research and trials, the first brand to enter Finnish liquor stores was simply called Alko Whisky. In 1983 Alko introduced Viski 88 (later called Double Eight 88) that became the best-selling whisky in Finland and remained in production until the year 2000. A 10-year-old whisky was sold from 1991, until the company discontinued all whisky production in 2000.
The second coming for Finnish whisky took place on 8 November 2001 at Panimoravintola Beer Hunter's in the city of Pori. There are currently two operational distilleries in Finland, however, there is also a number of projects to bring forth many more in the future. Read more... - Cask strength (also known as barrel proof/barrel strength) is a term used by whisky – also spelled whiskey, depending on the brand – producers to describe a whisky that has not been substantially diluted after its storage in a cask for maturation. The level of alcohol-by-volume (ABV) strength for a cask strength whisky is typically in the range of 58–66% ABV.
Most bottled whisky is diluted with water to reduce its strength (i.e., ABV level) to a level that makes it less expensive to produce and more palatable to most consumers – usually about 40% ABV, which is the statutory minimum in some countries, including the United States. The degree of dilution significantly affects the flavor and general drinking experience of the whisky. Read more...
Rye whiskey can refer to either of two, different, but related, types of whiskey:- American rye whiskey, which must be distilled from at least 51 percent rye;
- Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye in its production process.
The Kentucky Bourbon Trail (sometimes informally shortened to "the Bourbon Trail") is the name of a program sponsored by the Kentucky Distillers' Association (KDA) to promote the bourbon industry in Kentucky. The KDA has registered the phrase "Kentucky Bourbon Trail" as a protected trademark. Read more...- Straight whiskey (or straight whisky), as defined in United States law, is whiskey created by distilling a fermented (malted or unmalted) cereal grain mash to create a spirit not exceeding 80% alcohol content by volume (abv) and then aging the spirit for at least two years at an abv concentration not exceeding 62.5% at the start of the aging process.
Mixing whiskey from different barrels (and sometimes from different distilleries, although only from within the same state), filtering, and dilution with water (while retaining at least a 40% abv concentration) are the only allowed modifications for straight whiskey prior to its bottling. American straight whiskey must be aged in charred new oak barrels and must be put into the barrels for aging at a concentration not exceeding 62.5% abv. When bottled, only water to reduce proof may be added. This is the definition established for production of American whiskey for consumption within the United States as per the U.S federal Standards of Identity for Distilled Spirits. (The regulations do not necessarily apply to American whiskey made for export.) Read more...
Buckwheat whisky is a type of distilled alcoholic beverage made entirely or principally from buckwheat. It is produced in the Brittany region of France and in the United States. Soba shōchū is a similar but weaker beverage produced in Japan. In some cases, liquor is also produced from buckwheat honey. Read more...
In brewing and distilling, mashing is the process of combining a mix of grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. The two main methods of mashing are infusion mashing, in which the grains are heated in one vessel, and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably 45–62–73 °C or 113–144–163 °F) and takes place in a "mash tun" – an insulated brewing vessel with a false bottom. Read more...- Chill filtering is a method in whisky making for removing residue. In chill filtering, whisky is cooled to between -10° and 4° Celsius (often roughly 0°) and passed through a fine adsorption filter. This is done mostly for cosmetic reasons – to remove cloudiness, rather than to improve taste or consistency. Read more...
Japanese whisky is a style of whisky developed and produced in Japan. Whisky production in Japan began around 1870, but the first commercial production was in 1924 upon the opening of the country's first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is more similar to that of Scotch whisky than other major styles of whisky.
There are several companies producing whisky in Japan, but the two best-known and most widely available are Suntory and Nikka. Both of these produce blended as well as single malt whiskies and blended malt whiskies, with their main blended whiskies being Suntory kakubin (角瓶, square bottle), and Black Nikka Clear. There are also a large number of special bottlings and limited editions. Read more...- Malt whisky is whisky made from a fermented mash consisting primarily of malted barley. If the product is made exclusively at a single distillery (along with other restrictions), it is typically called a single malt whisky. Although malt whisky can be made using other malted grains besides barley, those versions are not called malt whisky without specifying the grain, such as rye malt whisky or buckwheat malt whisky. Read more...
Bourbon whiskey /bɜːrbən/ is a type of American whiskey, a barrel-aged distilled spirit made primarily from corn. The name ultimately derives from the French Bourbon dynasty, although the precise inspiration for the whiskey's name is uncertain; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty. Bourbon has been distilled since the 18th century. The use of the term "bourbon" for the whiskey has been traced to the 1820s, with consistent use beginning in Kentucky in the 1870s. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South and with Kentucky in particular. As of 2014, distillers' wholesale market revenue for bourbon sold within the U.S. was about $2.7 billion, and bourbon made up about two-thirds of the $1.6 billion of U.S. exports of distilled spirits. Read more...
The Moonshine Man of Kentucky, an illustration from Harper's Weekly, 1877, showing five scenes from the life of a Kentucky moonshiner.
Moonshine was originally a slang term for high-proof distilled spirits usually produced illicitly, without government authorization. In recent years, however, moonshine has been legalized in various countries and has become a commercial product.
Legal in the United States since 2010, moonshine is defined as "clear, unaged whiskey", typically made with corn mash as its main ingredient. Liquor-control laws in the United States always applied to moonshine, with efforts accelerated during the total ban on alcohol production mandated under the Eighteenth Amendment of the Constitution. Since its repeal, and moonshine's recent legalization, they focus on evasion of revenue taxation on spiritous or intoxicating liquors. Applicable laws are enforced by the Bureau of Alcohol, Tobacco, Firearms and Explosives of the US Department of Justice, once known colloquially as "revenooers". Read more...- Single barrel whiskey (or single cask whiskey) is a premium class of whiskey in which each bottle comes from an individual aging barrel, instead of coming from blending together the contents of various barrels to provide uniformity of color and taste. Even whiskeys that are not blends may be combined from more than one batch, or even from differing years to achieve consistency. The whiskey from each barrel is bottled separately, with each bottle bearing the barrel number and in most cases the dates for the beginning and end of aging. Each barrel is believed to contribute unique characteristics to the finished whiskey.
There has been some recent controversy over whether single cask whiskeys are indeed all from single casks. Whiskeys sold by Scottish distilleries such as Ben Nevis and GlenDronach as "single casks" have been revealed to be vattings of multiple barrels, which may have been of different kinds, with the "single cask" designation referring only to the final cask for maturation. In the absence of specific regulation regarding this language, it is not clear to what extent this practice is prevalent in the industry as a whole. Read more...
American whiskey is a distilled beverage produced in the United States from a fermented mash of cereal grain. The primary types of spirit included under this designation are bourbon whiskey, rye whiskey, rye malt whiskey, malt whiskey, wheat whiskey, Tennessee whiskey, and corn whiskey. All of these are made from mashes with at least 51% of their named grains.
Also included are blended whiskeys, blends of straight whiskeys, grain whiskeys, and spirit whiskeys, which do not specify a dominant grain. In the case of blends, American whiskeys may include artificial colors and flavorings. Laws regulating the above products vary between those produced for consumption within the United States and those exported abroad. Read more...
Did you know...
- ... that during their winter meetings, members of medical history society the Osler Club drink a punch made of tangerine oranges, Tarragona wine, rum, brandy whisky or gin, water, spices and cream?
- ... that Restaurant Andrew Fairlie is known for a signature dish of lobster cold smoked over whisky casks?
- ... that the Indian whisky Royal Stag is Pernod Ricard's biggest-selling brand?
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Selected images
A man pours some whisky into a flask in this 1869 oil painting by Scottish artist Erskine Nicol.
Copper pot stills at Auchentoshan Distillery in Scotland
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