How do the processes of malting, fermentation, and distillation contribute to the unique characteristics of a whisky?
What are the legal requirements and geographical distinctions that define Scotch whisky, Irish whiskey, and American bourbon?
How does the aging process in different types of barrels (such as oak, sherry, or bourbon) influence the taste profile of whisky?
What are the differences between single malt and blended whisky, and how do these affect their flavors and production processes?
Can you explain the meaning of terms like "cask strength" and "non-chill filtered" in the context of whisky bottling?
How do single malt whiskies differ from blended whiskies in terms of composition and taste?
What is the significance of the "angel's share" in the whisky aging process?
How does the aging process in different types of barrels affect the flavor profile of whisky?
What are the main differences in production methods between Scotch whisky, Irish whiskey, and American bourbon?
What are some common tasting notes and flavors one might identify when sampling different types of whisky?
