Peated Whiskey & Connemara Peated Single Malt Irish Whiskey
Before we get things started, there may be some of you out there who are unfamiliar with the concept of ‘peated’ whiskies. In essence, it just means smoked whiskey, just like you see in salmon and bacon – similar concept. In Ireland and Scotland, barley is traditionally the key ingredient in whiskey production. But barley has very low sugar content, and to produce alcohol, yeast has to eat sugar present in the grain. So how do we kickstart the barley into producing sugar? We trick it in to germinating, a process called ‘malting’. After roughly three days of this malting, the barley has produced the required amount of glucose. At this stage we need the barley to stop malting immediately and to do this we blast the malted barley with heat.
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