Malt whisky whisky regulations require malt whisky to be made in pot stills using water and malted barley without the addition of any other cereals, and the whisky must be aged for at least three years in oak casks. The use of new barrels is not required. Caramel coloring can be added, but no other additives are allowed. Irish whiskey regulations are almost identical to Scotch regulations. Malt whiskey must be distilled in a pot still from a mash of 100% malted barley, which may be peated or unpeated in character, although unpeated malt is typically used. All Irish whiskeys must be
Downslope Distilling infused first with dried New Mexico red chilis and then with Indonesian black pepper. The resulting product has a slight red hue and bitter taste. The vodka is packaged at 80 proof (40% alcohol). Made from floor malted barley and rye. The whiskey is fermented to a lower terminal specific gravity to preserve delicate grain flavors and then distilled twice through the Double Diamond potstill in the manner of Scotch whisky. The resulting spirit is then aged first in recently decanted red wine barrels and then finished in very small medium toast American white oak barrels. The resulting whiskey is