Whisky - a pleasure that combines tradition and craftsmanship

Discover the diversity of whisky in our online store Kuhns.store. Whether single malt, bourbon or blended whisky - we have an exquisite selection of whiskies from all over the world. From well-known brands such as Glenfiddich and Ardbeg to exciting niche distilleries such as Kavalan from Taiwan or Slyrs from Bavaria. Whether you're looking for a classic Scotch whisky or an innovative Japanese drop, we offer over 500 carefully selected bottlings to suit every taste.

The art of whisky making

Whisky is made from just a few ingredients - grain, water and yeast. But what makes it special is the details of the production process, which has been refined over centuries. Malting and kilning are particularly important, as they significantly influence the character of the whisky.

Malting - the first step to perfect whisky

Malting begins with the selection of the barley. This is soaked in water, which causes it to begin to germinate. This is a crucial step, as the germination process converts the starch contained in the barley into sugar, which is later fermented into alcohol. This process takes around five to seven days and is often still carried out by hand in traditional distilleries.

Darren - The secret of taste

As soon as the barley has germinated sufficiently, the germination process is stopped by kilning. This involves drying the malt over a fire. If the whisky is to develop smoky aromas, peat is added to the fire.

Fermentation and distillation: the art of whisky production

Fermentation is a crucial step in the whisky production process. The sweet water, which has previously been cooled down to around 20 degrees Celsius - also known as the "word" - is filled into large fermentation vats (washbacks) and mixed with carefully selected yeast cultures. Within 2 to 4 days, the sugar in the water ferments and turns into alcohol through this natural process. The result is a type of beer, also known as a "wash", which has an alcohol content of around 7 to 9 percent - the perfect basis for subsequent distillation.

Distillation, often referred to as the "hot phase" of whisky production, takes the alcohol content to the next level. Through controlled heating in pot stills, the alcohol evaporates and becomes concentrated. In most Scottish distilleries, distillation takes place twice. First, the "wash" is distilled in the so-called "wash still", which increases the alcohol content to around 20 to 25 percent. This raw spirit is then distilled again in the smaller "spirit still".

In this second round of distillation, the foreshots and feints are separated from the heart of the distillate - the so-called middle cut. Only this middle cut contains the highest quality components and is filled into oak barrels for maturation. This step effectively removes unwanted compounds such as fusel oils, which ensures the unmistakably pure taste of the whisky.

Some distilleries, particularly in Ireland, but also occasionally in Scotland, use triple distillation. Here, an additional "intermediate still" is used between the two main distillation processes, which gives the whisky a particularly soft and complex character.

The art of cask ageing: how the cask shapes the whisky

Cask ageing is a decisive factor in the development of the whisky - both in terms of taste and color. During the maturation period, the distillate interacts intensively with the cask, creating characteristic aromas and color tones. Each cask gives the whisky something unique by absorbing the nuances of the wood and thus shaping the subsequent taste.

In Scotland and Ireland, mainly used barrels are used, whereas in the USA, the law stipulates that whisky may only be matured in new oak barrels. The majority of these ex-bourbon casks from the USA are later sold to Irish and Scottish distilleries. The majority of Scottish and Irish whisk(e)ys are therefore matured in such casks. However, other types of cask also play an important role. Ex-sherry casks, which impart intense fruity notes, or casks that previously contained wine, port or even beer are particularly popular. This variety of casks offers master distillers countless opportunities to refine the aromas of the whisky.

The art of barrel ageing: a journey through different barrel types

Sometimes the whisky remains in the same cask for the entire maturation period. However, it is often transferred to another cask after a few years in order to absorb additional flavors - a process known as "finishing". A classic example is a Scotch whisky that is first matured for several years in an ex-bourbon cask before being transferred to an ex-sherry cask for six months. This art of maturation requires not only experience, but also a deep understanding of the interaction between whisky and wood.

How long should whisky mature?

In most countries, whisky must be matured for at least three years and one day to be labeled as such. In practice, however, many whiskies are matured for much longer to develop their full flavor. The longer the whisky is aged in the cask, the deeper, softer and more complex its aroma becomes. However, after 40 to 50 years, whisky reaches the point where the exchange of aromas between the cask and the distillate is complete. Even longer maturation then brings no further flavor benefits.

Whisky or whiskey? A look at the differences

Not all whisky is the same - even the spelling varies depending on the region. In Scotland, Canada, Asia and Europe, "whisky" is spelled without an "e", while in Ireland and the USA "whiskey" is used with an "e". Historical differences are the reason for this variation. But regardless of the spelling, whisky offers one of the most diverse worlds of taste in the world of spirits.

The different types of whisky

Whisky comes in different varieties and categories. Here is an overview of the most important ones:

1. (Single) malt whisky: Made from malted barley (malt) and coming exclusively from one distillery. Single malt whiskies are considered the "premier class" of whisky.
2. (Single) grain whisky: Produced from unmalted barley, maize or wheat. Single grain whiskies are rather rare today, especially in Scotland.
3. Blended whisky: Blends account for the lion's share of global whisky production. Different types of whisky - often up to 50 different grain and malt whiskies - are blended together to create a harmonious taste experience.