What are the distinct characteristics of whisky from different regions, such as Scotland, Ireland, the United States, and Japan?
How does the type of grain used in whisky production affect its taste and texture?
What are some common tasting notes and terminology used when describing whisky, and how can one develop their palate for whisky tasting?
What is the difference between single malt and blended whisky, and how does this affect the flavor profile?
How do factors such as the type of grain, fermentation process, and aging in barrels influence the final taste of whisky?
What are the main whisky-producing regions in Scotland, and how do their unique environments contribute to regional taste variations?
How is the legal definition of whisky different in countries like Scotland, Ireland, the United States, and Japan?
What is the role of peat in whisky production, and how does it affect the aroma and taste of the finished product?
What are the primary differences between Scotch whisky, Irish whiskey, and bourbon?
How does the aging process in different cask types (e.g., American oak vs. European oak) influence the flavor profile of whisky?
