{"title":"- Imported whiskey -","description":"There are records of grain-based distilled spirits in Ireland at the end of the 12th century. There are also records of malt-based distilled spirits being produced in Scotland at the end of the 15th century. At that time, whiskey was apparently a clear, colorless product that was not aged in barrels. When Scotland was annexed by England in the 18th century, harsh taxes were imposed on whiskey. It is said that this led bootleggers to adopt the current malt whiskey production method, which involves using only malt, using peat to dry the malt, and storing the whiskey for long periods in oak barrels. With the invention of the continuous still (patent still) in the 19th century, it became possible to produce unobtrusive grain whiskey using grains such as barley and corn. Subsequently, blended whiskey, a blend of malt and grain whiskey, became the mainstream of whiskey and remains so to this day. Meanwhile, whiskey-making techniques were introduced to America and developed into an industry in the late 18th century, leading to the development of bourbon whiskey, which uses corn as the primary ingredient. In the latter half of the 19th century, patent stills began to be introduced in the United States, and pot stills were rarely used to distill bourbon whiskey. \u003cbr\u003e[Data provided by: National Research Institute of Brewing] (Source: National Tax Agency)","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0577\/6811\/6310\/collections\/Atock_544486709.jpg?v=1710216560","url":"https:\/\/sakeroman.com\/en\/collections\/%e3%82%a6%e3%82%a3%e3%82%b9%e3%82%ad%e3%83%bc.oembed","provider":"地酒専門店 酒のうちやま","version":"1.0","type":"link"}