Please forward this error screen to sharedip-whisky tasting sheet pdf. This article is about the alcoholic beverage. Whisky is a strictly regulated spirit worldwide with many classes and types.
The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. There are two schools of thought on the issue. There is general agreement that when quoting the proper name printed on a label, the spelling on the label should not be altered. In the US, the usage has not always been consistent. From the late eighteenth century to the mid twentieth century, American writers used both spellings interchangeably until the introduction of newspaper style guides. The medieval Arabs adopted the distillation technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century, but again these were not distillations of alcohol. Distilling technology passed from the medieval Arabs to the medieval Latins, with the earliest records in Latin in the early 12th century.
The earliest records of the distillation of alcohol are in Italy in the 13th century, where alcohol was distilled from wine. The art of distillation spread to Ireland and Scotland no later than the 15th century, as did the common European practice of distilling “aqua vitae” or spirit alcohol primarily for medicinal purposes. 1405 to “taking a surfeit of aqua vitae” at Christmas. 1494 where malt is sent “To Friar John Cor, by order of the king, to make aquavitae”, enough to make about 500 bottles.