Scotch Facts April 4, 2014

Written by: Justin Runyon
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If you know me, then you know I enjoy the occasional cocktail after work. I’m specifically a fan of whisky, with a preference for Scotch whisky, and I consider myself our team’s whisky expert. Weekly I share what I call, “Scotch Facts: Your Weekly Dram of Whisky Wisdom” with my office friends and I thought you might like to see it too. Cheers! – Justin

Whisky Fact of the Week:
Why is whisky brown? Unless a coloring is added (which is the case in a lot of younger whiskies), it browns because of the aging inside the barrel. As cycles of heat and cold push the whisky into the wood of the barrel, it picks up flavor and color from the staves inside.

Drunken Vocabulary (Words and terms to impress your friends while drinking):
Rich: Tasting note used to describe a high intensity of character, but can also mean that there’s a sweet aroma associated with it as well.

Lagniappe (a little something extra):
We know for whisky to be Scotch whisky, it has to be made in Scotland (along with a few other rules). But, did you know a person must not manufacture any whisky in Scotland except Scotch Whisky?

Got any Scotch Facts you want to send my way? Just tweet me @justrunyon.