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Aberlour A'bunadh Batch 59, labeled as "bottled straight from the cask". Cask strength (also known as barrel proof/barrel strength) is a term used by whisky (spelt "whiskey" in Ireland and the United States) and rum producers to describe a whisky or rum that has not been substantially diluted after its storage in a cask for maturation.
Old Overholt Bottled in Bond straight rye whiskey. Bottled in bond (BIB) is a label for an American-produced distilled beverage that has been aged and bottled according to a set of legal regulations contained in the United States government's Standards of Identity for Distilled Spirits, [1] as originally specified in the Bottled-in-Bond Act of 1897.
Bourbon whiskey is made in the United States from mash that consists of at least 51% corn and is aged in new charred oak barrels. Buckwheat whisky is made entirely or principally from buckwheat. Cask strength (also known as barrel proof) is bottled from the cask undiluted or only lightly diluted.
Bourbon whiskey (/ ˈ b ɜːr b ən /; also simply bourbon) is a barrel-aged American whiskey made primarily from corn (maize). The name derives from the French House of Bourbon, although the precise source of inspiration is uncertain; contenders include Bourbon County, Kentucky, and Bourbon Street in New Orleans, both of which are named after the House of Bourbon. [1]
A whisky bond, a type of bonded warehouse, is a building where whisky on which excise duty has not yet been paid is stored under lock and key. [1]The Cheapside Street whisky bond fire in Glasgow on 28 March 1960 was Britain's worst peacetime fire services disaster.
We asked with five bourbon industry insiders for their advice on how to break into the field and what workers need to know to be successful.
This is particularly true of cask strength spirits, 60% ABV. Standard strength, 40% ABV, are unlikely to affect the nose in this way. [5] Once comfortable with the strength of the spirit, it's typical to take deep sniffs of the spirit with the mouth open, which has the effect of opening up the palate and making it easier to detect aromas.
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