Archived posting to the Leica Users Group, 2001/05/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 08:01 PM 5/17/2001 -0700, Ray Moth wrote: >BTW, I daresay someone may object to my use of the word 'scotch' to >describe a drink not of Scottish origin. I use the term merely to >identify the class or style of drink, since there are other beverages >also known as whisky/whiskey A mash made primarily from malt and oats distilled in a pot still produces Scotch or Irish A mash made primarily from rye and distilled in a closed still produces Rye A mash made primarily from corn and distilled in a closed still produces Corn Likker, aka 'Bourbon' or 'Tennessee Sippin' Likker' I forget what the Canadians use -- it might be a mixture of corn and rye. So, yes, a distillate made from fermented malt and oats and distilled in an open "pot" still on a fire primarily made of peat will produce Scotch or Irish, wherever the collation was prepared. Marc msmall@roanoke.infi.net FAX: +540/343-7315 Cha robh bas fir gun ghras fir!