| |
| | Just for sipping |
 | | The variety of flavors, scents, and even textures among single malt Scotches is an irresistible draw for the single malt connoisseur, and just as Faulkner’s fiction captures the desolate yet enduring sense of the American South, single malt whisky conveys a microcosm of the harsh landscape and the history of proud, stubborn Scotland. |
 | | Single malt Scotch, in the baldest and most unromantic of terms, is made by boiling malted barley in water, then fermenting the liquid wort, distilling twice, and aging the resulting spirit in small oak barrels (usually American oak) for five to 20 or more years. |
 | | In order to be called “single malt,” all of the whisky in the bottle must come from one distillery, and the whisky must be made from malted barley and no other grain or sugar, and matured for at least three years. |
| www.privateclubs.com /archives/1999-mar-apr/wine_sippingscotch.htm (1705 words) |
|