How do the distillation methods (such as pot still vs. column still) impact the characteristics of the whisky?
What is the significance of the "angel's share" in whisky aging?
What are the main types of grains used in whisky production, and how do they influence the final product?
How does the aging process in oak barrels affect the flavor profile of whisky?
What are the key differences between Scotch whisky, Irish whiskey, and American bourbon?
What are some common myths or misconceptions about whisky that enthusiasts should be aware of?
How can you properly taste and appreciate different types of whisky, and what should you look for in terms of aroma and flavor notes?
What role do the ingredients (such as grain, water, and yeast) play in the final taste and quality of a whisky?
How does the aging process affect the flavor profile of different types of whisky?
What are the main differences between Scotch whisky, Irish whiskey, and bourbon?
