What are the main types of whisky, and how do they differ in terms of production and flavor profiles?
What role does water play in the whisky-making process, and how can the mineral content of water from different regions impact the final product?
How do the terms "single malt," "blended," and "single grain" differ when it comes to categorizing whisky?
What are the key factors that contribute to the distinct regional characteristics of Scottish whiskies, such as those from Islay or Speyside?
How does the aging process in different types of barrels (e.g., oak, sherry, bourbon) influence the flavor profile of whisky?
What are the primary differences in the production processes of Scotch whisky, Irish whiskey, and American bourbon?
What are some common tasting notes to look for when sampling different types of whisky?
Can you explain the significance of the whisky region, such as Islay or Speyside, and how it impacts the characteristics of the whisky?
What are the main ingredients used in whisky production, and how do they influence the final product?
How does the aging process affect the flavor profile of whisky?
