PROCESS
A JOURNEY TO THE HEART OF FLAVORS
Whisky, that golden nectar, is much more than just a drink; it's a veritable alchemy of water, grain and time. Whether you're a lover of bourbon, rye or malt, every sip tells a complex and refined story.
Let's delve into the fascinating world of whisky making.
The Secrets of Whisky Making
From grain selection to sweet wort
It all starts with the choice of grain: malted barley for rich flavors, rye for a spicy character, or corn for a distinctive sweetness. Next, the barley is malted, a process that converts starch into fermentable sugar.
Finally, the milled cereals are brewed with hot water to extract the sugars, forming the wort, the sweet base of the future whisky.
THE SECRETS OF WHISKY-MAKING
From fermentation to ageing
Whisky is made in three essential stages: first, the mash is fermented into a "wash" using yeast to convert sugars into alcohol. Next, the wash is distilled in copper stills to concentrate the aromas, producing a clear, powerful spirit known as "new make spirit".
Finally, this spirit is aged in oak casks, where it acquires complex aromas and mellows over the years, influenced by the type of cask used.
THE SECRETS OF WHISKY-MAKING
The art of distillation
After years of maturation, the whisky is ready for bottling. Some whiskies undergo cold filtration to remove impurities, while others are bottled at cask strength, preserving all their intensity and unique character.
Rye, Seigle and Malt: The Differences
- Malt Whisky: Smooth and fruity, with notes of honey, dried fruit and caramel.
- Rye Whisky: Spicy and robust, with notes of pepper, cinnamon and clove.
- Bourbon (Corn): Smooth and sweet, offering aromas of vanilla, caramel and oak.
In the TALENTS OF SPIRITS COLLECTION, each bottle of whisky is an invitation to a unique taste journey across Europe, a tribute to tradition and innovation. So whether you prefer malt, rye or bourbon, there's always a whisky ready to surprise and delight you.