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Author, Ivan BakalovWell-known British writer, Sir Kingsley Amis begins the introduction to one of his famous books of several editions since the 1990s by insisting that Scotch whisky means malt whisky. Sir Amis admits that he only drinks blended whisky when malt whisky is not available.
The true whisky connoisseur knows what malt is about. Many people who drink, however, are not aware of that, including a percentage of those who prefer malt whisky.
In the land of pomace drinks and random translit it remains difficult to explain the meaning of malt or single malt, terms familiar from the whisky labels.
Perhaps you have heard the story about how Charles de Gaullen commented on the political situation in France. He said, ‘How can you govern a country which has two hundred and forty-six varieties of cheese?’ When it comes to cheese, the same applies to Italy. The peninsula produces around 400 different types. Almost every region in the country has its own production standard, with the taste of the cheese and the production technology sometimes varying from one village to the next. This is why Italian dairy delicacies are so popular around the world and why their price never goes down. The history of cheese production in Italy dates far back but firm historical data point to the year 1100. This is when the famous Parmigiano Reggiano (better known as parmesan) was first produced by monks living on one of the hills near the city of Parma. Nowadays Italian cheeses carry distinct signification denoting quality and origin of the product, that is, a kind of ID that protects the cheese from fake alternatives. This signification is D.O.P. (denominazione di origine protetta).