Plenty people from beverage department has been trained on Cruise Ship, and this article is used for training guide as well….

Whiskey: Warmth for the Soul

Whiskey, by definition, is the simple distillation of grain mash aged in oak. This aging smoothes out the raw spirit and adds each spirit’s unique flavor profile. From here, though, it gets much more interesting and complex, with each style of whiskey having its own story.

Single Malt Scotch Whisky

This prized whisky is made entirely from only malted barley, which is a process where the barley is germinated to release it’s sugars for fermentation. The critical element in the Scotch making process that defines it’s unique flavor occurs during the drying process. The germinated barley is dried in open kilns stoked by peat fire. This imparts the peat flavor most notably attributed to Scotch. Following this heating processs, the germinated barley is then milled and mixed with warm water to finish the conversion of starches to fermentable sugars. This liquid is then strained and becomes what we know as “wort”. Yeast is then added which results in the transformation of sugar to alcohol. The fermented wort is then distilled, usually twice, in pot stills and placed into barrels for aging.

Single malt whiskys must come from a single distillery and be aged a minimum of 3 years, but most distillers won’t release their product until it has aged for 5 or more. The standard barrel aging benchmark give to single malt is 12 years. Some feel that 15 to 25 years are better, but that mostly depends on the casks and the temperature the whisky is stored

Scotch whisky
is distilled from heather-flavored ales made from barley malt. Today they are double or triple distilled in traditional pot stills and made at one distillery. Single malt scotches, in particular, are especially affected by their location due to the differences in climate and proximity to the ocean.

Blended Scotch Whisky
These whiskeys are a blend of both malt and grain whiskey from Scotland and are the most popular and approachable by drinkers around the world. These are usually made from a blend of several different malts from distilleries across the region. Single malts would not have come into existence without their necessity in the making of these spirits.

  • Cutty Sark Founded in 1923. A noticeably lighter style of scotch whiskey. Usually a blend of Speyside malts aged in American oak barrels formerly used for oloroso sherry.
  • J and B A blend of 42 different Speyside malts and grain whiskies.
  • Chivas Regal Founded by James and John Chivas. This is a careful blend of Stratisla, Glenlivet, many other Speyside single malt whiskies, and grain.
  • Famous Grouse Scotland’s best-selling blended whisky.
  • Johnnie Walker Founded in 1820. Johnnie Walker is famous for blending rich Islay and Island malts with elegant Speyside whiskies (namely Cardhu).

Rye Whiskey
The American whiskey precursor to bourbon, these whiskeys were born on the Pennsylvania frontier by immigrant Scots and Irish seeking a distillable replacement for the malted barley used in their homeland. Rye whiskey must have a mash bill of 51% rye (as opposed to 51% corn in bourbon). They are less sweet and significantly spicier than bourbon. Many of today’s mixology experts believe rye to be a far better mixer in classic cocktails and a great resurgence is expected in the next 10 years.

  • Old Overholt A great first step into the world of rye whiskey. A light and smooth style bottled 80 proof.Tasting Notes: A nose of oil and peppermint leads to a well rounded palate of ginger, cedar, and rye bitterness.
  • Jim Beam Yellow Label Rye Aged 4 years.Tasting Notes: Obvious notes of vanilla and rye. Light spice, a touch of bourbony sweetness and a long, soft finish.

This is America’s most notable contribution to the world of spirits. Made from at least 51% corn and aged for a minimum of two years in new charred oak barrels, bourbon must be made in the United States from pure water and distilled to no more than 160 proof. As far as the water goes, most bourbons use water filtered over Kentucky limestone; that creates incredibly pure iron-free water ideal for bourbon distillation.

Bourbon originated on the heels of America’s very first tax set in 1791(thanks to Alexander Hamilton), an excise tax on whiskey to pay war debts. Clearly unhappy with the situation, the immigrant farmers distilling Rye in Pennsylvania revolted against the tax. It was only a matter of time til troops were sent in to quell the uprising, but upon their arrival, the rebels had already fled west to Kentucky where it wasn’t long before they discovered that distilled corn mash, iron free Kentucky water, and charred oak barrels can fashion you some pretty snappy hooch.

  • Maker’s Mark Created by T. William Samuels after prohibition, Maker’s Mark sought to differentiate itself as more elegant bourbon by relying heavily on corn and replacing most of the requisite rye with wheat.Tasting Notes: Round caramel and butterscotch notes obtained through fermentation in Cypress tanks. A healthy nose of smoke and light oak lead to a light and lively palate of spicy notes. Look for hints of Pecan Pie, fruit cake and tea.
  • Basil Hayden Inspired by whiskey pioneer Basil Hayden, Sr., who began distilling in 1796. Today’s whiskey still follows this recipe closely and spends 8 years on oak. Basil Hayden is known to have a slightly higher percentage of rye in its mash bill than most other bourbons.Tasting Notes: Lighter, complex, and spicy. Notes of peppermint, honey, and tea can be fully discerned. Finishes exceptionally clean.
  • Knob Creek Named after the boyhood home of Abraham Lincoln, this bourbon was designed to honor the full-throttle pre-Prohibition styles of bourbon. Bottled at an honest 100 proof.Tasting Notes: A nose of grain oak and nuts gives way to a palate of rich oak, vanilla, and hints of stone fruit. Finishes long, very long.
  • Woodford Reserve Aged and bottled in the heart of horse country at the Labrot and Graham distillery (the smallest in the state). This is four grain whiskey: Corn, Rye, Wheat, BarleyTasting Notes: A remarkably soft entry leads to a firm mid-palate of caramel, rye, brown spices, and nuts. Finishes with pleasant notes of pepper and rich oak.
  • 1792 Ridgemont Reserve Bourbon A beautiful small-batch bourbon aged 8 yrs in new charred oak. The official whiskey of the Kentucky Bourbon Festival.Tasting Notes: Rich notes of Banana and smoke. Finishes with mild heat.
  • Buffalo Trace 12 yr. Buffalo Trace Distillery stands on America’s oldest distilling site. This bourbon was introduced in 1999 and has yet to be widely discovered. A connoisseur’s secret. Best all by itself. Tasting Notes: A very masculine whiskey with heavy aromatic notes of mint, molasses, and vanilla that give way to flavors of brown sugar, spice, oak, and leather.
  • Bulliet Frontier Whiskey Following a 175 yr. old recipe, this bourbon is made with a high rye content and, uniquely, has its own grain division which acquires the highest quality grain grown exactly to Bulliet specifications. Aged 6 yrs. in new American White Oak. Tasting Notes: A wonderful 90 proof bourbon that delivers balanced notes of smoke, vanilla, and honey. Starts and finishes mild with light heat.
  • Booker’s A treasured single barrel expression from the Jim Beam distillery. The world’s only bourbon bottled uncut and straight from the barrel between 121 and 127 proof. Each barrel that will become Booker’s bourbon is aged in the very center of the rackhouse where the temperature and humidity combine in the perfect proportion for the finest bourbon. Tasting Notes: A range of intense flavors from oak-tannin and smoky vanilla to lighter tones of mocha and coffee. Add spring water to customize the taste and finish to your palate.
  • Jim Beam Following 200 years of tradition, Jim Beam is a fine expression of the American craft of distillation and bottled at 80 proof.
  • Wild Turkey 101 While it may have found a back seat to many of today’s high-profile ultra-premium bourbons, it remains a high-quality product in its own right. Distilled to only 109 proof and bottled at 101 proof means less dilution and more true bourbon flavor. Wild Turkey Rare Breed Barrel-proof bourbon (bottled directly from a variety of barrels at the proof it reaches in those barrels, with no added water to lower the proof or dilute the flavor) that marries 6-, 8- and 12-year-old stocks.

Tennessee Whiskey
In it’s rendering, a bourbon style whiskey by all accounts with the notable addition of filtration through sugar maple charcoal giving it a mellow flavor distinctive only to this style.

  • Jack Daniel’s Single Barrel Each bottle is taken from a “single-barrel” selected by master distiller Jimmy Bedford himself and carries its own unique character. Aged 6 to 7 years.Jack Daniel’s Old No. 7 A sour mash Tennessee whiskey, not a bourbon like many believe. For nearly the entire process, Jack Daniel’s is crafted just like a bourbon except, in its final stage, it is filtered by drop through 10 feet of charcoal made from sugar maple. Gentleman Jack Gentleman Jack is charcoal-mellowed twice, once before it’s aged in charred white oak barrels, and once again four years later before it’s bottled. It receives what the whiskey tasters here in the Jack Daniel’s Hollow call “a double blessing” from the charcoal-mellowing process.

Irish Whiskey
This style of whiskey was developed by Irish monks mimicking Arab methods of distilling perfume and using pot stills. Irish whisky is made with malted and unmalted barley and other varieties of cereals. Unlike Scotch whisky, the malt is dried in closed kilns and it is, generally, distilled three times which impart a particularly smooth palate.

  • Jameson Introduced in 1780, this world-famous whiskey is made from malted and unmalted barley in copper pot stills and aged in bourbon-seasoned American oak.
  • Bushmills White Label The original and best known whiskey from the “Old Bushmills” Distillery. It is an 80-proof premium blended Irish whiskey; a blend of single malt and single grain whiskeys.
  • Tullamore Dew One of Ireland’s finest and most widely distributed whiskeys, Tullamore Dew was first distilled in 1829 in the small town of Tullamore in County Offaly in the heart of Ireland. The name is a derivative from the initials of an early owner. Daniel E. Williams – DEW.
  • Redbreast Redbreast is a ‘single’ unblended, pure pot still Irish whiskey which has been triple distilled and rested in oak casks for not less than 12 years.

Canadian Whiskey
Dating back to the early 1800s, Canadian whiskeys generally contain rye but are a blend of other grain spirits, occasionally bourbon. Second in sales only to vodka in the United States, Canadian whiskey must be made in the U.S. or Canada and aged for a minimum of 3 years in oak.

  • Crown Royal Conceived in 1939 to celebrate a historic visit of King George VI and Queen Elizabeth to Canada, this whiskey is a blend of what Seagram’s evaluates as its finest whiskeys. Introduced to the U.S in 1965.
  • Canadian Club Made in Walkerville, Canada, Canadian Club is the only Canadian whisky that is barrel blended prior to aging in white oak barrels to allow the flavors to marry. Aged six years (twice the period of required by Canadian law).
  • Seagram’s 7 Started in 1928, this Seagram’s Seven Crown has a mash blend of corn, rye, rye malt, and barley malt. The whiskey is sour mash fermented and double distilled.
  • Seagram’sVO Originally conceived in 1911 to celebrate a wedding within the Seagram family. The VO stands for “very own.”




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