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The whisky result of the distillate made from the elements of cereals, water and yeast.
The quality of the water is very important, the natural elements of the water, in some zones, certainly have nice, good and mysterious effect on the flavor and smell of the final whisky.
Most distilleries have access to water that passes up through limestone and granite and comes from lakes (lochs), rivers, burns and wells, principally.
The terms "whisky or whiskey" derive from Gaelic meaning "Water of Life"
The distilleries use one pair of Pot Stills (copper kettles heated by steam or coal), the first, the larger of the two, is called "Wash Still" (for first distillation obtaining the low wines), and the second is called "Spirit Still or Doubler" (for the second distillation obtaining the young malt spirit).
Certain distilleries use the method of the triple distillation and have an additional still called "Intermediate Still", in which the second stage of the triple distillation is made.
Watson's No. 10, Blended Scotch Whisky
By: James Watson & Co. Ltd. (Dundee, Scotland)
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Websters International 5 YO, Vatted Malt Scotch Whisky
By: Websters Gourmet Ltd. (Glasgow & London, U.K.)
The year that the barrel has been filled, normally is the same year of the distillation.
Liquid of 6% to 7% abv approx., resulting of the fermentation of the "worts" before the distillation in the Pot Stills.
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Series label of very old Single Malts (30 years old and more) from Hart Brothers Ltd. (Glasgow, Scotland).
See: Hart Brothers
Vintners Choice Highland 10 YO, Vatted Speyside Malt Scotch Whisky
Vintners Choice Island 10 YO, Vatted Speyside Malt Scotch Whisky
Vintners Choice Lowland 10 YO, Vatted Speyside Malt Scotch Whisky
Vintners Choice Speyside 10 YO, Vatted Speyside Malt Scotch Whisky
By: Quality Spirits International - William Grant & Sons Ltd. (Scotland)
Walkers 12 YO, Highland Malt Scotch Whisky
For: Walkers Shortbread Ltd. (Aberlour-on-Spey, Scotland)
Wallace's Finest Old, Blended Scotch Whisky
By: John Wallace & Co. (Aberdeen, Scotland)