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Showing posts from January, 2021

Whisky Review: Glenfiddich 12-Year-Old

Whenever you ask someone to name the most famous and typical single malt whiskey, the first name that comes to a person’s mine is ‘ Glenfiddich .’ They are known throughout the world for their quality and creativity. Despite having been around in the market since 1886, this brand is extremely forward-thinking and innovative. This is the most common single malt whiskey on the planet. The brand’s symbol involves a stag’s head with a rack of antlers which perfectly depicts the brand’s artistic flair. The name in itself means ‘valley of the deer’ in Scottish Gaelic. Whether it is Glenfiddich 18 or Glenfiddich 15 , one can rightfully call this whiskey as smooth and complex at the same time.  Glenfiddich distillery, as well as the river from which the brand takes its name, are located a hop, skip, and a jump from Balvenie Distillery in the Speyside region of Scotland. However, the source of the water of this brand is not the river. The Robbie Dhu Spring is used to make this famous single ma

American Whisky vs Scotch - What’s the Difference?

Whiskey is a name that is derived from Ireland, which literally translates into “water of life.” Whiskey is amongst the famous beverages globally. American whiskey is of three types; Bourbon whiskey, the whiskey that is made of corn, rye whiskey , which is made up of rye, and Tennessee whiskey, a kind of whiskey that is made in Tennessee. Whiskey which is made is Scotland is known as Scotch. Despite so many similarities, they have many notable differences. Whiskey is typically made out of fermented grain mashes. They are aged in Charred oak barrels till the time they reach their desired production age. The most common grains that are used to make whiskey include corn, barley, rye and wheat.  1. Bourbon Whiskey Bourbon whiskey is primarily made up of corn mash. This type of whiskey is only produced in the United States. According to the regulations in the United States, this whiskey must be made from a grain mash that is at least 51% corn and aged in new, charred oak containers. Ther