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