How is whisky made and where does its flavour come from? Distilling and Maturing whisky

maturation

Whisky is defined in the Oxford Dictionary as ‘[a] spirit distilled from malted grain, especially barley or rye. There is more to it than that, of course. Making whisky is complex. Whisky is not “made” into a finished product, it takes time. The spirit that becomes “whisky” is clear as water when it is distilled. To become whisky, this clear liquid (which is called “new make”) needs to mature in oak. This post will show you how this “new make” is distilled, and then matured into whisky. It will explain how different types of whisky get their distinct flavours, and from where. 

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Romeo y Julieta No 1 (Cuba)

Romeo y Julieta No 1

 

Score: 90/100

Draw: Excellent.

Burn: Excellent.

Construction: Excellent, no complaints.

Consistency: Good, I’ve smoked 7 of these cigars and have enjoyed every one.

Flavours: In my opinion, the Romeo y Julieta No 1 is underrated by many given that is is so widely available in the market. I found it had a smooth smoke that offered notes of leather, wood and a hint of tang with a floral, almost earthy, hue.

Origin: Cuba

Format: Cremas 

Matched with: The Romey y Julieta matched well with whisky and cognac that had a sweet entry that refreshed the palate, but then dried into the finish with nutty or woody notes to accentuate and compliment – rather than clash with – the leathery and woody notes from the Romeo No 1. Try it with Mackmyra Special 07, Hennessy Paradis, DEAU Louis Memory, Glengoyne Teapot Dram and Aberlour a’Bunadh, or, a whisky matured or finished in oloroso sherry casks or wine casks.