WHAT GIVES SCOTCH WHISKY ITS DISTINCTIVE FLAVOUR AND BOUQUET?
This is one of the mysteries of the industry and a secret that many imitators of Scotch Whisky have tried in vain to discover. Many theories and explanations have been put forward but there is no universally accepted solution. The distilling process itself is one factor. Scotch Whisky, after it has been distilled, contains not only ethyl alcohol and water but also certain secondary constituents. The exact nature of these is not fully understood, but it is believed they include some of the essential oils from the malted barley and other cereals and substances that derive from the peat. The amount of these secondary constituents retained in the spirit depends upon the shape of the still and the way it is operated and also on the strength at which the spirit is drawn off. The natural elements of water, peat and the Scottish climate all certainly have a profound effect on the flavour of Scotch Whisky. Water is probably the most important single factor and a source of good, soft water is es
