While we were talking, Andrew also explained to us the
process of preparing whisky as it has been followed since time immemorial.
While there are different types of whiskies, the most refined sophisticated and
authentic are those that follow the same process as was followed when the
preparation was first identified.
Whiskies can be classified based on whether it is made out
of Malt or Grains or Blended. It is also further classified on the basis of how
and under what conditions it is matured. It can also be classified from where
it comes, the Speyside, the Highlands, the Lowlands and the Islands.
While
several whiskies these days may be matured in Bourbon casks made of white
American Oak, authentic whisky, though expensive to procure, is still matured
in European Red Oak casks that once had sherry in them. The story of how sherry
came about to be taken over by whisky was also an interesting one. While in the
17th century, women generally had sherry and men stuck to brandy. At that time
an unknown bug wiped out and destroyed major crops of grapes resulting in very
low production of Sherry and Brandy.
Black Dog Triple Gold Reserve is definitely an authentic
whisky even today, from the time when Sir Walter Millard first came down to
Scotland to pursue his search for a unique scotch and his love for angling,
since the method of preparation is hardly undergone a change.
It has been
streamlined, technologically improved and employed the learnings from the past
failures, yet, when the whisky is supposed to be bottled, it follows a strong
process of maturation and blending that was laid down by Sir Walter Millard. Well,
some things are best changed, but things like Black Dog’s Scotch are best left
untouched in terms of taste!
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