Spirit Of Scotland: The Whisky Arrives In Rome
“It is a symbol of elegance, was created with the purpose top of the socialtà and has to be drunk to absolutely calm”. So speaks the whiskey Pino Perrone, an expert and consultant for the sixth edition of “the Spirit of Scotland – Rome Whisky Festival”. The appointment, on 4 and 5 march at the Salone delle Fontane in Rome, is aimed at both enthusiasts and newcomers, and aims to “convey the passion for this distillate is extremely complex”, with a selection of diverse events, from the most classic wine tasting for up to the tournaments between a bartender, going to master classes and meetings with international guests.
An event is “fundamental” according to Perrone, especially “to promote a culture of awareness in the drink”, very important for those who approach this super-alcoholic, that “was created to gratify the man, not for intontirlo”.
“Tell the whisky is not easy,” between the peaty, single malt, bourbon and japanese, is a complex universe in which it is difficult to follow. “Under this definition can be placed in many products,” says Perrone, who underlines how the Festival will focus on the spearhead “of the production in scotland, the Single Malt”.
An exclusive product, since under this label can only go to a distillate “produced primarily from malted barley and aged in wooden barrels”, so how can boast of the denomination the territory of “Scotch that produced by the first phase of production, the germination of the barley to bottling, through the following seven stages of the process is always state on the territory of scotland, in the five historical areas of production, such as “the Highlands, Islay, Campbeltown, the Lowlands and Speyside”, the area is particularly rich of water they come from famous labels such as Macallan, Glenlivet and glen grant. The storage in wooden barrels, which is mandatory in Scotland, is just one of the discriminating with regard to the final product, important given that 60% of the aromas come from the type of seasoning, equally fundamental is in fact the process of manufacture – in Japan still use the one coded in Europe in the ‘500, for example – and the type of cereal used, since “in nature, the malt does not exist, but is a type of machining”. In America, for example, for the production and distillation of Bourbon are used in equal amounts, the corn and rye.
The history of whisky is old and does not have a birth date for certain, “a substance of this type has been witnessed in Asia and even earlier in Egypt, where probably everything is born”. From the land of the pyramids would have been then the monks to bring the techniques of production in Ireland first and then Scotland. The first official document is dated 1494, it is a paper customs found in Scotland, where it speaks of a lot of malt for the production of “aqua vitae” that is addressed to a certain friar John Corr; despite the irish say that St. Patrick was the first manufacturer of this “nectar”, is born in the territory of the Highlands and most of the legends, like the one that attributes the change in method of production – initially, the whisky was drunk young and not kept in the barrel – a scottish ” to escape from the robbers hid the barrels in a cave and returned only after a very long time to get back on the liquor. Finding it much migiorato”. Scotland is also the country with the law more rigid in the field, codified in the early decades of the last century, when in full “of the first world war, to protect the production of barley, which was destined to the army” was made compulsory to allow to grow old, ” the distilled product at least two or three years.”
In this panorama, Italy is positioned in the delay on mode, with only 0,16 lt consumer-to-head against France which is the european country with the higher per capita consumption with 2,16 lt per person, according to data 2014. Between the whisky, ” Perrone said that the magigormente appreciated in our country are the “peaty, that is, many products that are influenced by the smoky notes, the strong” and particularly evocative, but “uneven, closer to the bourbon as the olfactory characteristics” and next to these, the most sought after are the “japanese, thanks to the charm of the rising sun that the european and especially the Italian has always suffered”. With regard to the production, “one cannot speak of a Single Malt to the Italian, as there is only one producer,” Puni who has an office in Val Venosta and has “opened only three years ago.”
Speaking of mode, a is definitely to drink a good mixed or distilled with a abbimamento the gourmet food sector, among other things, present at the Rome Whisky Festival. “A sector of difficult approach,” according to Perrone, for which according to your personal taste “to join the whisky a meal is extremely difficult, due to the particular alcohol content” that would oblige those who eat to drink it diluted, “and then to mortificarlo”. Different, for the irish consultant, is the question of combinations. “There are many of them that emphasize the characteristics of the spirit: dry pastries such as the chocolate” and all the similar products, but not only sweet. “All fatty fish are especially similar, as well as crustaceans”, even if in a pole position to him, there are “cheeses, especially blue-veined cheeses, non-pasteurized”, together with the strongly seasoned or cheese from the mountain pastures .”