Verdens st\u00f8rste Scotch-fans bor tilsynelatende i Singapore, hvis innbyggere drikker n\u00e6rmere 13 flasker \u00e5rlig. Til sammenligning drikker hver statsborger i USA mindre i gjennomsnitt mindre enn en halv flaske per \u00e5r, godt nok til 14. plass, og bak land fra hele verden, inkludert Latvia, S\u00f8r-Korea, S\u00f8r-Afrika og Taiwan. Hvem visste at appetitten v\u00e5r p\u00e5 de brune tingene var s\u00e5 liten?<\/figcaption><\/figure>\n\n\n\n
![\"The-world-s-biggest-Scotch-whisky-drinkers-Annual-Scotch-whisky-bottles-per-capita-700-ml-_chartbuilder](\"https:\/\/cms.qz.com\/wp-content\/uploads\/2014\/01\/the-world-s-biggest-scotch-whisky-drinkers-annual-scotch-whisky-bottles-per-capita-700-ml-_chartbuilder-3.png?quality=75&strip=all&w=450&h=418&crop=1\")
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Ka me norge ?, litt gamle tall <\/p>\n\n\n\n Andre overraskende tall: Irish whiskey has a smoother flavor than other types of whiskey. It\u2019s made from a mash of malt, can only be distilled using water and caramel coloring, and must be distilled in wooden casks for at least three years. The result is a whiskey that\u2019s easy to sip neat or on the rocks, though you can<\/em> use Irish whiskey to make cocktails<\/a>.<\/p>\n\n\n\n Scotch whisky (aka just scotch) is made in Scotland with either malt or grain. The Scots take their whisky-making seriously and have laws in place that distillers must follow. The spirit must age in an oak barrel for at least three years. Plus, each bottle must have an age statement which reflects the youngest aged whisky used to make that blend. This is a whisky to sip neat\u2014it makes an excellent after-dinner drink<\/a>.<\/p>\n\n\n\n <\/p>\n\n\n\n Japanese Whisky<\/strong><\/p>\n\n\n\n A little later to the game than Irish and scotch, Japanese whisky has made its mark on the spirits world for its high standards. Japanese whisky was created to taste as close to the scotch style as possible and uses similar distilling methods. It is mostly imbibed in mixed drinks or with a splash of soda.<\/p>\n\n\n\n Like scotch, Canadian whisky must be barrel-aged for at least three years. It\u2019s lighter and smoother than other types of whiskey because it contains a high percentage of corn. You will find that most Canadian whiskies are made from corn and rye, but other may feature wheat or barley.<\/p>\n\n\n\n An American-style whiskey, bourbon is made from corn. In fact, to be called bourbon whiskey, the spirit needs to be made from at least 51% corn, aged in a new oak barrel and produced in America. It has no minimum aging period and needs to be bottled at 80 proof or more.<\/p>\n\n\n\n While Tennessee whiskey is technically classified as bourbon, some distillers in the state aren\u2019t too keen on that. Instead, they use Tennessee whiskey to define their style. All current Tennessee whiskey producers are required by state law to produce their whiskeys in Tennessee and to use a filtering step known as the Lincoln County Process prior to aging the whiskey.<\/p>\n\n\n\n Rye whiskey is made in America with at least 51% rye, while other ingredients include corn and barley. It follows the distilling process of bourbon. Rye that has been aged for two or more years and has not been blended is dubbed \u201cstraight rye whiskey.\u201d Rye tends to have a spicier flavor than sweeter, smoother bourbon.<\/p>\n\n\n\n Blended whiskey is exactly what the name highlights\u2014it\u2019s a mixture of different types of whiskey, as well as colorings, flavors and even other grains. These types of whiskeys are ideal for cocktails, as the process allows for the flavor to come through but keeps the spirit at a lower price point.<\/p>\n\n\n\n Single malt whisky needs to be made from one batch of scotch at a single distillery. Additionally, it must be aged for three years in oak before being bottled. The term \u201csingle malt\u201d comes from the ingredients, as the main ingredient is malted barley. However, these rules did not make their way to U.S. distilleries. For example, in America, single malt is sometimes made from rye and not barley.<\/p>\n\n\n\n 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. Whisky accounts for nearly 60% of the Indian-made foreign liquor<\/a> market. India accounted for nearly half the global whisky market by volume in 2010. The market is generally divided into segments based on price<\/p>\n\n\n\n\n\n\n\n Smak<\/strong>: Energisk med god fylde, preg av tropisk frukt, sitrus og kokos, integrert fat, krydder og urter. So what makes this an unblended American whiskey and not a bourbon, you might ask? Well, it has been produced like a bourbon, and has a bourbon style mash bill (as far as I know). But it has been matured in used bourbon barrels. Bourbon has to be matured in virgin American oak barrels, hence the different category.<\/p>\n\n\n\n There is no age statement or official info on this whiskey, but I have heard rumours that it is around 4-5 YO.<\/p>\n\n\n\n\n\n\n\n Smak<\/strong>: Sitrusnoter kommer p\u00e5 smak, med fortsatt s\u00f8te vaniljetoner og nok en r\u00f8yk. <\/p>\n\n\n\n An Israeli whisky from Milk & Honey Distillery’s Elements series that has been matured in ex-peated whisky casks from Islay, as well as ex-bourbon casks. Fresh aromas of lemon, vanilla, oak and smoke fill the nose, the palate offers notes of ginger, lemon, vanilla and savoury peat that linger in the finish.<\/p>\n\n\n\n\n\n\n\n Smak<\/strong>: Myk og nyansert, preg av korn, krydder og t\u00f8rket frukt, innslag av knekk og fat, lang. God fylde. A European rye today, from French distiller Distillerie Warenghem.<\/p>\n\n\n\n \u201cDistilled in Britanny, this Rye Whisky matured during 9 years in Sherry Casks with the soft and humid climate of the Pink Granite Coast.<\/p> It then matured during two years under the dry and sunny climate from Provence, in new casks, in order to mark them with the \u201cAmerican way\u201d.<\/p><\/blockquote>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Whisky drikkes «all over the world» og det finnes en del forskjellige typer Whiskyer. Hvis en ser p\u00e5 total konsumert whisky liter pr. land, s\u00e5 er det 2 land som skiller seg ut. India og USA. Ka me norge ?, litt gamle tall Andre overraskende tall:According to the French Federation of Spirits, whiskey accounts for … <\/p>\n![\"\"\/](\"http:\/\/static1.squarespace.com\/static\/5bf41e2c70e8026f5a08ac41\/5bf4c1895ebcd53775ddea9f\/5bf4cb745ebcd53775df4165\/1542769524953\/salg_norge.png?format=original\")
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<\/strong>According to the French Federation of Spirits, whiskey accounts for almost 40 percent of the spirits market in France, too. The market for cognac: 0.5 percent.<\/p>\n\n\n\n\n\n\n\nWhisk(e)y typer<\/h1>\n\n\n\n
Irish Whiskey<\/strong><\/h3>\n\n\n\n
Scotch Whisky<\/strong><\/h3>\n\n\n\n
Canadian Whisky<\/strong><\/h3>\n\n\n\n
Bourbon Whiskey<\/strong><\/h3>\n\n\n\n
Tennessee Whiskey<\/strong><\/h3>\n\n\n\n
Rye Whiskey<\/strong><\/h3>\n\n\n\n
Blended Whiskey<\/strong><\/h3>\n\n\n\n
Single Malt Whisky<\/strong><\/h3>\n\n\n\n
India Whisky<\/strong><\/h3>\n\n\n\n
Michter’s US*1 Unblended American Whiskey<\/strong><\/h2>\n\n\n\n
![\"Michter's](\"https:\/\/cdn2.masterofmalt.com\/whiskies\/p-2813\/michters\/michters-us-1-unblended-american-whiskey.jpg?ss=2.0\")
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Lukt:<\/strong> Sval og litt utviklet aroma av t\u00f8rket frukt, fat, karamell og vanilje, litt marsipan og kokos.
Farge<\/strong>: Gyllenr\u00f8d
Lagret:<\/strong> NAS
Produsent<\/strong>: Michter’s Distillery
Distrikt, underdistrikt<\/strong>: USA, Kentucky
Alkoholprosent: <\/strong>41,7%
Annet<\/strong>: R\u00e5stoff,Mais, rug, byggmalt<\/p>\n\n\n\nMilk&Honey Elements Single Malt Peated Whisky<\/strong><\/h2>\n\n\n\n
![\"Milk](\"https:\/\/img.thewhiskyexchange.com\/900\/israel_mil10.jpg\")
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Lukt:<\/strong> Mye vanilje og honning, men en ryggrad med t\u00f8rr r\u00f8yk som forsvinner etter hvert
Farge<\/strong>:
Lagret:<\/strong> ?
Produsent<\/strong>: Milk & Honey
Distrikt, underdistrikt<\/strong>: Israel
Alkoholprosent: <\/strong>46%
<\/p>\n\n\n\nWarenghem Roof Rye Double Maturation <\/strong><\/h2>\n\n\n\n
![\"warenghem-roof-rye.jpg\"](\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5bf41e2c70e8026f5a08ac41\/1572469468597-GL5BAXN0LL24THBVXS0S\/ke17ZwdGBToddI8pDm48kLdJ3j-ibWYU20S6E0aDMAl7gQa3H78H3Y0txjaiv_0fDoOvxcdMmMKkDsyUqMSsMWxHk725yiiHCCLfrh8O1z5QHyNOqBUUEtDDsRWrJLTmbFTSCh3GLTYkz25V6Y8urJIuD2y7fSNCnhoa9WQ4jB08vps1ci3DLG5R66hSaaIi\/warenghem-roof-rye.jpg?format=750w\")
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Lukt:<\/strong> Fokusert og sval aroma preget av rug, t\u00f8rket frukt og blomst, innslag av knekk og fat.
Farge<\/strong>: Middels dyp gulbrun
Lagret:<\/strong> 9 \u00e5r
Produsent<\/strong>: Dist. Warenghem
Distrikt, underdistrikt<\/strong>: Frankrike, Bretagne
Alkoholprosent: <\/strong>46%
Annet<\/strong>: Destillert og lagret 6 \u00e5r i Bretagne i ex-Breton og nye fat. Sluttlagring i havnen i Marseille, 18 md. i kraftig charret virgin.<\/p>\n\n\n\n