whisky

Also known as whiskey

Whisky or whiskey is a type of liquor made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, commonly of charred white oak. Uncharred white oak casks previously used for the aging of port, rum, or sherry may be employed during storage to impart a unique flavour and colour.

OverviewAI-generated

Whisky is a beverage classified under the 2022 Harmonized System Code 220830. It is categorized within the Commons category "Whisky" and the Openfoodfacts category "whisky." The subject is referenced by 2,182 other encyclopedia articles.

Nutritional data for whisky indicates an energy content of 222 kcal. It contains 11.4 grams of carbohydrates, which are entirely sugars. The beverage has 0 grams of fat, saturated fat, fiber, proteins, and salt. There are 3 products listed in the Openfoodfacts database for this category.

Synthesized by Vinony from 13 facts across 3 sources: Wikidata, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Key facts

Beverage.name: Whisky
Beverage.image: Whiskyhogmanay2010.jpg
Beverage.caption: A glass of whisky
Beverage.abv: At least 40% (37% in Australia, 43% in South Africa)
Beverage.ingredients: Malt, water
Beverage.colour: Pale gold to dark amber
Beverage.type: Distilled beverage
Beverage.proof: 80 and higher
Beverage.introduced: 13th–15th century
Beverage.footnotes: Carcinogenicity: IARC group 1

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 3 products

Energy: 222 kcal
Fat: 0 g
— of which saturates: 0 g
Carbohydrates: 11.4 g
— of which sugars: 11.4 g
Fibre: 0 g
Protein: 0 g
Salt: 0 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

~39 min read

Encyclopedic overview

50 sections

Contents

Etymology
Names and spellings
Scotch
History
Early distilling
Ireland and Scotland
18th century
19th century
20th century
Production
Grain preparation
Malting
Milling
Mashing
Fermentation
Distillation
Maturation (Aging)
Packaging
Exports
Types
National varieties
American
Australian
Canadian
Danish
English
Finnish
French
German
Indian
Irish
Japanese
Mexican
Scotch
Swedish
Taiwanese
Welsh
Dutch
Other
Chemistry
Overview
Flavours from treating the malt
Flavours from distillation
Flavours from oak
Flavours and colouring from additives
Chill filtration
See also
References
Further reading
External links

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.

Excerpted from Wikipedia’s “whisky” article, available under the CC BY-SA 4.0 licence.