Johnnie Walker Blue Label 70cl.

Scotch whisky making is a highly refined art that, over time, has evolved from a cottage industry to a precision process. Many elements determine the final taste and character of a whisky, such as the type of grain and yeast used, the shape of the still, the cask and the length of time it is matured in the cask. This is how Scotland has come to produce such a variety of whiskies, from the bold smokiness of West Coast malts to the smoother flavors of Highland whiskies. It all starts with the grain: barley or grain. These grains are high in starch, but to produce alcohol they must be converted to soluble sugars. This happens naturally when the grain germinates, so hot water is added and the mixture is heated until it thinks it is time to grow. This is called malting. When it is ready, the cereal is dried in a kiln. Sometimes peat is added at this stage, which helps the drying process and gives the final whiskey a smoky flavor. The dried grain is then ground in a mill and is ready for the next stage. Next, all the essential sugars are extracted by mixing the dried grain with hot water. A hot, sweet liquid is obtained, which is separated and cooled. It is now ready to add the yeast and start fermentation. This creates a kind of beer. Now it's all about the liquid. The beer is distilled twice to increase the alcohol level and make the flavor more intense. To do this, it has to be boiled in a large copper vessel called a still. The more the liquid touches the side of the still, the greater the impact on the flavor. Finally, it is transferred to oak barrels to mature for a minimum of three years. The barrels are one of the elements that most influence the color and flavor of the final whiskey. It is estimated that between 40 and 70% of the flavor comes from the aging process and the cask itself.