Malt Whisky - an Introduction to the Spirit of Scotland

  • Peter M. Dryburgh
  • Published 1999

Abstract

The historical connection between malt, grain and blended whisky is used to introduce the making of malt whisky and outline the preparation of malt from barley, the processes of fermentation and distillation and the maturation of the strong spirit in oak casks. The geographical basis for the classification of malt whiskies is mentioned. Ten whiskies, ranging from the lightly flavoured Bladnoch to the heavily peated and phenolic Ardbeg, are discussed in terms of their individual characteristics and the distilleries which produced them.

Cite this paper

@inproceedings{Dryburgh1999MaltW, title={Malt Whisky - an Introduction to the Spirit of Scotland}, author={Peter M. Dryburgh}, year={1999} }