Scotch whisky, often simply called Scotch, is malt whisky or grain whisky made in Scotland. Scotch whisky must be made in a manner specified by law.
All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called "vatted malt" or "pure malt"), blended grain Scotch whisky, and blended Scotch whisky.
All Scotch whisky must be aged in oak barrels for at least three years. Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed-age whisky.
The first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495. A friar named John Cor was the distiller at Lindores Abbey in the Kingdom of Fife.
Bénédictine is a herbal liqueur beverage developed by Alexandre Le Grand in the 19th century and produced in France.
Every bottle of Bénédictine has the initials D.O.M. on the label, which stands for "Deo Optimo Maximo" ("To God, most good, most great"). This abbreviation is commonly used at the beginning of documents of the Benedictine Order as a short dedication of the work.
Vermouth (/v?r?mu??/ ver-MOOTH; also UK /?v??rm??/;) is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking. Historically, there have been two main types of vermouth, sweet and dry.
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