Aromas of whiskey: It is accepted that alcohols must be classified by country, region and terroir. For whisky, this classification is problematic for several reasons:
- the origin of the cereal, the basic element of the design, is not indicated on the label. Scotland, one of the biggest whiskey countries, does not produce enough malted barley (malt) and therefore has to import it.
- the distillers themselves during the preparation of different blends do not classify them by region...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.