Whisky 2

What’s said in this shiur

The opening of this shiur, in Rabbi Avi Wiesenfeld’s own words — taken from the captions, so names and Hebrew terms may be approximate.

we in the middle of talking about whiskey I want to mention an addition that was told to me just after the share yesterday so I want to mention this very important addition because the only were very very worried when we were talking about the difference between Irish whiskey and Scottish whiskey so L comes out like this that it came out around 2005 that they uh the Irish uh stopped allowing from putting various ingredients in there and that basically ended the problem at least what the London Bas are saying at the moment of adding various things that may be traed inside the Irish whiskey but that will depend on the uh year of whiskey that you're buying for example if you're buying an 18-year-old then it's not going to help you why simply because it's before they made that rule so in other words you got to keep in touch with the uh with the msas I guess ask the local cous organizations whether or not that has actually been changed but that was the latest uh development in that particular soya let's move on to our Sugo that we are obviously getting towards and that is the Sher kask inion so where does it start from really yesterday we basically went through a little bit of the production of how whiskey is made the ingredients that they use and we basically came out that there's no major problems involved in a regular Scottish whiskey there cannot be any major issues because they're not allowed to add ingredients and generally they do not in which case there's no real problem of Kus so what is the problem where did it start and where do we find ourselves today that's the Shila so it really begins in the 1860s in 1860 Sher um Spanish Sherry was

Jump to a moment

1. 0:00we in the middle of talking about whiskey I want to mention an addition that was…
2. 1:38imported into the UK and Sherry obviously for those that don't don't know that means that…
3. 3:11way it was much cheaper it was like a secondhand CK and therefore secondhand cks obviously…
4. 4:47the that it would be the that it would not be we're not going to go…
5. 6:53have a CL of bottle Bish there will be no bottle bashim over here why cuz…
6. 8:25reduced the importing of these cks from from the Sher companies because nobody was drinking so…
7. 10:02absorb the taste and then they the Sherry they kept the Sherry in the cks for…
8. 12:07the problem is much worse than that because nowadays the companies not only go through so…
9. 13:4312-month period from the time the Sher left the CK so when you put the whiskey…
10. 15:19whiskey in but they're boasting on the bottle that it is a Sher cast which means…

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