"leicester" (leicester)
12/25/2013 at 14:47 • Filed to: None
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"leicester" (leicester)
12/25/2013 at 14:47 • Filed to: None | 1
| 4 |
Well, the wife and kid have me figured out.
Not sure how a 14-year old got ahold of whisky, but I'm not complaining.
Frank Grimes
> leicester
12/25/2013 at 14:49 |
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Peated? I have no idea about alcohols. I have never drunk.
Also that magnet is amazing.
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leicester
> Frank Grimes
12/25/2013 at 15:00 |
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In Scotland the malt barley is roasted/dried over peat fires, which gives the whiskey a smoky character. Also, the water in those areas is also affected by the tannins in the peat.
This is from a local distillery, so not 'scotch' but has a similar character.
And yes, that magnet is epic.
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Frank Grimes
> leicester
12/25/2013 at 15:40 |
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awesome although like i said i dont drink i find how its made really interesting I just had this image of drinking bog water and in no way could think of how that would taste good.
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leicester
> Frank Grimes
12/25/2013 at 16:46 |
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Trust me, it's gooood bog water.
So yes, the Scotches are informed by the local water supply as much as by any other ingredients. That's why they are defined by regional names (highlands, islay, etc.) Just like the region-specific wines (Burgundy, champagne) are defined by the local grapes, soil, and climate.
You can think of winemaking and distilling as a complex intersection of geography, chemistry, and microbiology.