whiskey drink a thousand glasses, rather than read a text

Irish whiskey officially claims to have begun in the 6th century AD, but there are written records of distilled spirits from the 12th century onwards. In England, there are clear texts of malt distillation occurring by the early 15th century. The period from the 12th century to the early 15th century is about the second half of whisky course our Song Dynasty to the Ming Dynasty. This was also the era of the enlightenment and development of domestic spirits.

In the Middle Ages in Europe, the economy, culture, science and technology were all in the hands of the Papacy, and the monasteries were the underlying resident organizations of papal power. Alcohol production and distillation technology has also been in the hands of the Church, which is why so many beers called "monastery", whiskey to say some simple, in fact, is the beer distilled spirits.

Although the brewing of whiskey brewing through 2-3 hundred years, but because of the monopoly of the Church, and not too good development. Until the middle of the 16th century, the English Reformation, the dissolution of the monasteries. Distillation and distillation technology gradually spread among the people, the technology gradually matured. It was also the period of the late Ming and early Qing dynasties in China, which was also the time when China's liquor gradually matured and became stronger, and it seems that the two spirits of China and the West maintained some tacit understanding.

The beginning of blending

Drinking a glass of whisky feels like a very small thing. But I have to tell you that in the earliest days of whiskey, it was just a cheap alcoholic beverage for poor working people. The same situation in the early days of white wine, the rich people were drinking yellow wine. But in Europe, the rich drink red wine, and then also brandy. And Britain has no wine, the ordinary people can only adapt to local conditions, withcarpet and hard floor steam cleaner cereal system, distillation out directly open drink, which is the early whiskey.

But this rough whiskey is really not good, how to do? Until the 19th century, it was perfectly legal to add all sorts of spices to whiskey: brandy, rum, sugar, herbs and spices. Or send it to England to be made directly into gin, the world-famous LondonGin, originally a compromise of whisky.

Although by the 19th century, the use of oak barrel maturation to enhance the taste of whisky has been popular. However, until the early 19th century, distillers were still quietly putting various things into whisky.

Even today, the biggest problem with whisky is that the quality is still uneven. Even from the same distillery, the goods can vary from batch to batch. The best countermeasure is: blending to ensure uniformity of style and quality.

Today, you see the Monarch Dewar's, MatthewGloag, Chivas Chivas, Ballantine's Ballantines, Johnnie Walker and other whisky brands, inKids21 the 18th-19th centuries are just some of the grocery stores operating tea, tobacco and alcohol. Manufacturers were selling whisky by the barrel to these retailers, but the barrels were not for sale, so the grocery stores all had their own casks.

Over the long years, various barrels, various sources of liquor, by the grocery store bosses to study the different recipes. In general, retailers slowly gained experience in "blending" whisky, and sent their own casks to the distillery and filled them directly, making it easier to control the taste they liked. As a result, there are several major brands of blended whiskies today.