This talk will cover the origins of, in Scottish and Irish Gaelic, "uisge beatha" or "usquebaugh" which the English-speaker corrupted to "whisky". The production process and the similarities/differences between grain and malt whiskys and Scottish and Irish whiskys will be covered. The influences of water, soil, micro-climate and geographical location on the aroma and flavour of whisky will be described with particular emphasis on Scottish Highland, Lowland, Islay and Irish malt whiskys. All of the foregoing will include the relevant chemistry and biology. Ther will be an opportunity for sampling.
The History of Whiskey
6 December 2012, Belfast, United Kingdom
Introduction
Venue
Queens University Belfast
Queens University Belfast, Stramillis Road, Belfast, United Kingdom
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