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What is a whiskey barrel?
One answer is 'there's no such thing'. Another is 'any barrel used to make whisky'. The thing is, whisky (proper scotch whisky, that is) wouldn't be whisky if it hadn't been matured in imported barrels originally used to make something else. The most common are secondhand barrels that were used to make American bourbon, and those that orginally contained sherry, but recently there have been all sorts of wierd and wonderful tastes introducted (champagne, etc.). The bunnahabhain distillery recently released a malt made exclusively in new barrels, but this is very rare, and the whisky isn't all that good, either.
Can you use whiskey in a dessert recipe that calls for Bourbon?
Absolutely. Bourbon is just regular whiskey, usually distilled in Kentucky. There are a few rules for the way it is made in order for it to be called "bourbon," however, it is still just primarily a corn whiskey.
How do you make wkiskey?
First .. do you mean whiskey with an e or Whisky without an e or both Lets Start without e> Whisky that means = basically traditional Scotch whisky two main types 1 Malt Whisky 2 Blended Whisky 1 use malted barley .. put it in water to extract the sugar, ferment and distill in a potstill to approx 70% store in used oak for at least 3 year but likely 10-15 years 2 use unmalted grain .. then the same distill in a patent still (colon) to approx 95 % store in used oak at least 3 year. Blend it with Malt whisky and you have a scotch blend If you add the e >> American/Irish Whisky Bourbon is one Tennesse (Jack Daniels is one) there is a lot of variants. BUT what is the diffrence .. First the tradition is less regulated and the varity greater, the mash is more a recipe's of different unmalted grains mainly Corn & Rye. Distilled in a more colon oriented still (not pot still) to a higher percentage than in Scotland. Store a couple of years in new American oak .. gives a lot of vanilla. Longer maturing in oak is also available but not as usual as in Scotland. Bourbon you drink with ice in a tumbler Malt whisky from Scotland you drink without ice in a tasting glass. Belnd from Scotland or elsewhere you drink as a bourbon with ice .
What does the word barley mean?
Barley is a grain, used to make food, beer, and whisky.
Is all scotch made in Scotland?
The answer should be yes as Scotch is short for Scotch Whisky and must be distilled at a Scottish distillery. All whiskey is not of course Scotch Whisky (Whiskey in Ireland and the US) and Scotch is sometimes used in other parts of the world as a generic name for whiskey confusing the issue. The fact is, however that it is impossible for all whiskey that is a 'product of Scotland' to really be Scottish if you look at the amount of this whiskey that is distributed across the world. Therefore, it is clear that much whiskey is made in foreign, often Less economically developed countries and sold under the name Scotch Whisky even though it is not really made in Scotland.
What drink was once used to test gunpowder?
Whisky
What are Bourbon gauges used for?
it basically used for measurement of pressure.
Who invented whisky?
The first reference is made in Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the King, to make aquavitae" which was the product used in Whiskey distilling of the time , enough to make about 500 bottles.
Where does Whiskey and rum get there brown color?
When the spirit is distilled it is completely colourless. The colour of the whisky when you see it in the bottle (and the glass) is a result of the maturation process. To be classified as a whisky, the spirit must have spent at least 3 years in Oak barrels, and fulfil varying other requirements depending on sub-category (Scotch, Bourbon, Tennessee, Rye, etc.). The colour comes from these Oak Barrels, and the intensity of the colour in the whisky is dependent on the prior usages of the barrels. Due to the intensity of fresh oak, Scotch whisky distillers use oak barrels which have previously been used to mature other drinks, predominantely either Bourbon or Sherry, as these drinks can take out much of the harsh richness of the oak which would otherwise overpower the delicate flavours of the whisky. Whisky matured in "First Fill" sherry barrels extract the deepest, richest, darkest colour from the oak accompanied by lots of sweet, fruity tannins. When this first fill has been removed from the barrel after 10years or so and bottled for sale, the barrel may be reused for maturing more whiskies. This is then called "Refill" or "Second (/Third) Fill" and the whiskies that are matured in these barrels will extract less rich colours and flavours through their respective usages. Whisky matured in first fill Bourbon barrels however, naturally draw less colour from the oak, generally resulting in a yellowish, straw-like colour; while the flavours extracted are likely to be more vanillin, citrusy, and floral spices. The reason for the difference in colour extraction between Sherry and Bourbon barrels is in the way that the sherry and bourbon themselves were matured. Sherry matures in an open cask to encourage oxidation, whereas whiskies mature in closed casks to avoid unwanted air contact. It is exactly this oxidation which turns sherry into it's dark colour, and which permeates into, and settles in the oak - which is in turn extracted by the maturing "whisky" spirit.
When was fractional distillation first used in the oil industry?
No, fractional distillation was used to make brandy, whisky, perfumes, etc. long before there was an oil industry. However in those cases the mixture being distilled usually only had 2 or 3 fractions to separate, whereas crude oil has dozens.
Is there an American bourbon that has no wheat?
The phrase "American bourbon" is redundant; by law, bourbon must be made in the United States to be called bourbon. Most bourbon has no wheat. A typical bourbon mash includes corn, rye, and malted barley. The legal requirement is a minimum 51% corn. Everything else is optional. Malted barley is used in small amounts (5%-15%) to aid in fermentation. Without it, enzymes need to be added to start fermentation. Rye is the more common flavoring grain. Wheat is more expensive (as a grain) but is used by a few bourbon brands, notably Maker's Mark, Weller, Fitzgerald, and the Van Winkle bourbons.
What Kind of emulsifiers used in Bourbon Cookies?
Most probably Soy Lecithin.
