Whiskies

Abstract

Scotch whisky is the best-selling spirit drink in the world, with Scotch, North American, and other whiskies taking 17 %, 12 %, and 6 %, respectively, of the market in 1993 ([International Drinks Bulletin, 1994]). Whiskies are distilled alcoholic beverages, prepared from cereals fermented with yeast and normally matured in oak barrels. There are many possible ways of producing whiskies, within the limitations set by the materials and processes available, and details vary depending on custom and regulation in producing countries. The products now available are those that have evolved under local circumstances, and subsequently have been stabilized by legislation. The European Union (EU) definition of whisky ([EEC, 1989]) is fairly broad, and defines the starting material (any cereals), starch degrading enzymes, fermentation, distillation at > 94.8 % v/v (so that the flavor is derived from the materials used), maturation in wooden casks of less than 700 1 for at least 3 years, and offered for sale at a minimum 40 %v/v.