“In the case of”Yeahngle mALTS “come from a single distillery and only use malted barley as The Glenlivet, an exponent of Speysideregion recognized by its fruit and soft profiles. Then are the “bLends “that combine grain and malt whiskeys like Chivas Regal 12 years, that It represents the balanced and generous Scottish style very well, with apple, honey and vanilla notes. There are also more modern expressions, such as Ballantine’s 7 yearswith fruit flavors and sweetness contributed by its passage in American barrels. For those who prefer something more intense, The Deacon It offers a smoked and spicy profile, ”explained the expert about Scottish variants.
In the case of IrelandGonzález continues, “the differential is its triple distillation, which gives the whiskey A unique softness. Jameson It is the best example: it is balanced, kind, with fruit notes and a spicy touch. It is super versatile and is often the entrance door for those who are beginning to discover whiskey. ”
Finally, in the USAwhere the arrival was later, the bourbon is its maximum exponent. “It is its great emblem, and there everything is done with a different approach: they use corn as a base, new American oak barrels and a lot of focus on warm and sweet flavors,” Gonzalez explained. “In 2024 we launched Tx whiskeyour first bourbon, 100% Texan origin that unlike other American bourbons, uses yellow corn, winter wheat and featured barley with a nut yeast strain The result is a whiskey with floral aroma, maple honey, cinnamon and caramel honey notes, ideal for those looking for a different, modern experience, but with a lot of body and personality. Therefore, each country offers something different. The whiskey is not one thing: it is a range of styles, stories and flavors that are worth exploring, ”said Chivas Brand Ambassador.
La Alazana, the Argentine whiskey that is old in Antarctica
Like so many other traditions, the whiskey It was no exception and arrived in Argentina. First as a consumer, since this noble drink was not made in the territory. Since 2011, with The alazanathe country’s first distillery, marked the course as pioneers in the sowing of special barley
In the Las Golondrinas place, which belongs to the municipality of Lago Puelo, in the valley that is located at the foot of the Piltriquitrón hill, in the province of Chubut, Néstor Serenelli and Lila Tognetti They embarked on the exciting adventure of the world of distilleries.
ALAZANA WHISKY LILA TOGNETTI NESTOR SERENELLI.JPG
LA ALAZANA (@LA_ALAZANA_WHISKY)
“We chose to dedicate ourselves to whiskey more than 20 years, when we bought the farm in the swallows, Chubut. Distillation was always a passion for Nestor, so we decided to take the long way to start with a malt whiskey distillery, being the first in the country,” he says Lila Tognettiin dialogue with Scope.
Tognetti has a postgraduate and mastery in distillation sciences at the ICBD (International Center for Brewing and Distilling), at the University of Heriot-Watt in Edimburg, Scotland. Together with Serenelli, they specialized in the CMBTC in Winninpeg, Canada, in the cultivation and malteo of their own barley, which allows them to have total control over the most important raw material, together with the water, to make whiskey. “We are pioneers not only in the production of whiskey, also in the cultivation and misconduct of exclusive barley varieties for whiskey, including a smoked malt with Patagonian peat”explain the creators of the alazana.
Alazana whiskey.jpg
LA ALAZANA (@LA_ALAZANA_WHISKY)
Another important fact of this Patagonian distillery is that Añea your whiskeys in Antarcticaa unique fact worldwide, pride for the brand that gives it worldwide renown and shows not only its passion but also its concern, its strength and its desire to innovate.
“The alazana is not only the first malt whiskey distillery in Argentina, but we are the first and unique in the world to be old whiskey in Antarctica, both in the Marambio base and in the Belgrano Base 2”explained Tognetti.
Regarding its production, in the alazana they prepare around 60 annual barrels, that is, an estimate of 20,000 bottles. “Although to be whiskey the distillate must be aged in barrels for a minimum of three years, the minimum aging for us as a rule is always eight years,” they detailed.
Alazana whiskey lila tognetti nestor serenelli 3.jpg
LA ALAZANA (@LA_ALAZANA_WHISKY)
Regarding the lawsuit, Tognetti explained, “half of what is bottled is being sold abroad: Canada, France, Costa Rica and the United Kingdom. We have also done together with a Welsh distillery a blend of malts.”
The fruit of this work of years of effort earned them Néstor and Lila Several international recognitions. “Our productive venture has expanded to being a tourist attraction, which added to two international gold medals and the effort to prioritize the quality of whiskey. It is our passion and our work, it is not a hobby for us,” they said.
“The challenge was to be able to work and be able to live from this entrepreneurship that is our passion. Our farm gives us everything we need from the place to make a quality product: water and the cold potato climate. For us to express our place in such an elegant and precious drink in the world, it is a satisfaction and pride. When a person proves and enjoys it, wherever he is, he connects with Patagonia, ”said Tognetti.
Casares, school distillery that produces excellence whiskey
Just over 300 kilometers from the city of Buenos Aires, in the town of Carlos Casaresthere is another distillery that with passion and pride elaborates a whiskey high quality, with international recognition.
It’s about Casares distilleryof the Dr. Ricardo Satulovskywho started with a copper wire and today has a space in which it is produced, research and teaching in regards to whiskey.
Ricardo Satulovsky Distillery Casares whiskey.jpg
“I started in the idea of taking something that would be grown in my party and do the whole process until the end: it gives the barley to the malt, of the beer barley, and from the beer to the whiskey. And then I was passionate about the process and how to improve it, and how to transmit it”Satulovsky said, whose life history took him from medicine to distilleries.
From Carlos Casares, his place in the world, Satulovsky told his experience and the route he made since 2011, with the first Malteos. “The work is individual, one by one who is determined to go through the way, transmit the experience to win perfection time, avoiding essays and errors already known, and give them the tools to advance faster. Prepare whiskey is an extremely complex task, and a path of continuous improvement that the Japanese call ´kaizen´“, said.
Distillery whiskey Casares.jpg
Casares Distillery (@Whiskycasares)
The history of the Casares distillery creator is divided between the offices and the whiskey production. Satulovsky has been a public hospital since 1984, with more than 40 years of exercise.
“Mine is a school distillery, focused more on the formation of colleagues and the quality of the product, above the quantity. We have six international awards, the last of this 2025 was a double gold medal in San Francisco,” he said Satulovsky, In dialogue with Scope.
Casares 2.jpg distillery whiskey
Casares Distillery (@Whiskycasares)
In that sense, the creator of Casares distillery He reflected “whiskey from the distiller’s optics is a world of discovery and a path of continuous improvement, both of the product and the person. It can be a micro entrepreneurship that becomes retirement project after 50, it can be undertaken individually in the style ´Company of One´, and allows the person to be an ambassador of his people, who know the town by his whiskey Because as a product for the lover of this drink is universal, today it is produced throughout the world. ”
And he concluded: “What the whiskey It is not, because of the long times he demands, it is to be a sudden investment. It is really a commitment to the future, a venture sometimes transcends generations and always a legacy. If you add that the aging for a good product is minimal of 3 years with a 12 -year -old ideal, it is understood that each small distillery that begins, at least for 5 to 7 years until it starts ”is needed to protect.”
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
