Some important data about Whisk(e)y

Dokumentation

von  Henning

Historical origin: roots unknown, but assumably 9th or 8th century BC

Geographical origin:  not precisely known, but tracing back to traditions distilling spirits in the Far East

Origin of the word: Gaelic ‘uisce beatha’ (water of life – see also aqua vitae)

Modern written      Whisky - Scottish
versions of this      Whiskey – Irish,
word: American and Canadian

Origins of the Alcohol – from the Arabic al – khuhl  (= very fine powder
Scientific word: or essence)

Link to the The essence of a fluid stuff (comparable with the essence
word spirits: of life – the –human- spirit)

European origins: The art of distilling was brought to Ireland in the early 5th century by the first Christian monks, which used soon the local grain as basic ingredient – but there were also spirits made from other fruits and cereals, in later times also from potatoes.
This art of distilling mashed and fermented grain ‘juice’ was brought to Scotland in the 12th century.

Certain differences Irish and Scottish Whisk(e)y is made from grain, American
of  Whisk(e)ys: and Canadian (Bourbon) from corn (maize),
Irish Whiskey is three times distilled, the Scottish one only two times.


Genuine ingredients: Only grain (maize), yeast and water (malt is a product of the mashed grain).

Whisk(e)y-produ- Ireland, Scotland, USA, Canada and…
cing countries: …Japan!

Slainte!


Anmerkung von Henning:

Auch hier gibt es scheinbar noch keine Rubrik - Getränke oder Genuss/mittel wäre angebracht. Dieser Text ist nur zur Information gedacht und erhebt keinerlei Anspruch auf sprachliche Eleganz.
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