What are the main differences between Scotch whisky, Irish whiskey, and bourbon in terms of production process and flavor profile?
What are the key legal requirements that define whisky production in different countries, such as Scotland, Ireland, the United States, and Japan?
How does the grain used in whisky production (e.g., barley, corn, rye) vary internationally, and what effect does it have on the final product?
What are the main whisky-producing regions in Scotland, and how do the regional characteristics impact the style of whisky produced?
How does the aging process in different types of casks influence the taste and quality of whisky?
What are the differences between single malt and blended whisky, and how do these differences affect flavor and aroma?
How do single malt whisky and blended whisky differ in composition and typical taste characteristics?
Can you explain the role of peat in Scotch whisky production and how it influences the taste of the final spirit?
What is the significance of the "angel's share" in whisky production, and how does it affect the final product?
How does the aging process in different types of barrels (such as American oak, European oak, or Sherry casks) impact the flavor and aroma of whisky?
