Whisky should usually be drunk at room temperature, between 18 and 22 degrees. Of course, you can also drink it with ice or as a long drink or cocktail. It's best to use large, round ice cubes that don't melt so quickly.
A nosing glass is especially recommended. This tulip-shaped glass should always have a belly that is wider than the opening. But it's not only the shape of the glass that matters, the material and the fullness are also crucial. So you should fill a whiskey glass mostly only to the middle or just above, with about two to four centiliters.
Popular cocktails include the Manhattan, where you mix whisky with vermouth, or the famous Old Fashioned. Here you add water, sugar and cocktail bitters to the whisky. Whisky can also be enjoyed as a hot drink, for example as a hot toddy, a cocktail with spices, or as is very popular in Asia, with green tea.
Malting: Preparation of the grain
Drying: Drying the grain with heat
Milling: Coarsely crushing/grinding grain.
Mashing: Mixing grain with hot water, converting starch into maltose.
Fermenting: Bring mash to fermentation
Distilling: Separating alcohol from the mash, in the case of whisky also two or three times, depending on the variety in copper stills (pot stills) or in a column still process (column stills)
Storage: Store in oak barrels for at least three years.
You should store your whisky in a place with a constant temperature. I recommend storing it at room temperature, between 18 and 22 degrees. If the bottle is already open, a cooler room is also good.
You can use six to twelve months as a rough guide. In this time you should drink your opened whisky to be able to drink it with its unchanged original taste.