Black Dog TGR history and manufacturing process – Scotch appreciation session by Andrew Skene

I am sure all of you love whiskey,be it any occasion.but how many of you know how exactly is the whiskey done and what are the intricate details that go with it for manufacturing whiskey.This blog post would actually share the insights and the methods of manufacturing whiskey.

The origins of malt whisky distilling in Scotland are lost in the mists of antiquity. They date back at least to the monks of the 15th century and probably long before.

Although the distillers’ art has been understood since earliest times, the subtle aromas and flavours of whisky have never been fully explained, even today. The ancient term using beatha, which is Gaelic for the Latin aqua vitae or ‘water of life’, was corrupted in the 18′” century to usky, and then to whisky. The following description is a generalisation of the process.





While maturing, the whisky becomes smoother, gains flavour, and draws its golden colour from the cask. A proportion of the higher alcohols turn into esters and other complex compounds which subtly enhance each whisky’s distinctive characteristics.

All Scotch whisky should be matured for at least 3 years, but most single malts lie in the wood for 8, 10, 12, 15 years or longer.Unlike wine, whisky does not mature further once it is in the bottle.



Bourbon and Oloroso sherry wood
The Black Dog Triple Gold Whisky are matured in separate Bourbon casks, then these are married and matured in Sherry casks for a third round of maturation. You can see the different wood materials in the picture. Sherry casks add a lot of flavour and aroma to the TGR as the married liquid breathes through the wood all year long. As the wood expands and compresses due to different seasons, the spirit extracts the properties from the wood.The sherry wood flavours oozes out while we pour the Black Dog TGR and have a easy evening.

Disclaimer: The above content is meant only for people above 25 Years.


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