What makes Scotch whisky special …?
Water: Pure clean and clear water is a must for whisky manufacture. Scotland has numerous springs and small rivulets that originate from melting snow. The water in these streams is also rich in minerals as they flow through rich and fertile soil, granite and peat. Peat: Peat is decomposed vegetable matter, moss, roots fibers etc that are common in wetlands. Scotland has peat in abundance and this peat is dried and used as fuel to smoke the malting grains. They leave an indelible mark on the flavor of scotch. The casks: In Scotland a distilled spirit needs to be aged at least for 3 years before it can be called a whisky. The best of scotch are often aged for longer periods. Ageing is a vital part of ensuring a quality product. Scotch is aged in wooden casks (they say even the size of the cask affects the final product). Most of scotch is aged in casks that have been previously used to age Bourbon, Port and Sherry there by imparting special characters to the whisky stored in them. During
