Elvish whiskey
Elvish whiskey is whiskey made in Scalados using the traditional techniques of the Wood Elf culture. It is among the most popular liquors in the world, though its popularity has declined over the past three centuries.
Elvish whiskey is most commonly consumed on its own (called "straight" or "neat"), as its flavor tends to overpower other ingredients in a cocktail. A famous exception is in the popular Elvish winter drink ancalvï, which mixes it with brandy, fortified wine, and various spices.
Manufacturing process
Elvish whiskey is made primarily from a mash of Orlondë, most often grown in the farming towns to the southeast of the Sister Cities. (Distillers outside Scalados sometimes substitute part of the orlondë for barley; a whiskey distilled from less than 85% orlondë cannot legally be called Elvish whiskey in many markets, including Cantonova and Cape Hildegard.) The malt is dried over either charcoal or peat smoke, giving it a smoother finish that most Dwarven or Human whiskey varieties. It is then run through a specially made copper still either twice or three times, and aged in an oak barrel for no less than ten years.
History
Elvish whiskey was first distilled in the first century of the Age of Integrity. This form of the beverage would be nearly unrecognizable to modern elves, as it was not barrel-aged and often had aromatic or medicinal herbs included in it, such as mint and thyme. The copper stills and oaken barrels eventually used for the modern process were developed on the streets of guild artisans' districts in towns like Arborcítta, Undacítta, and Kyolondë, through brewers learning from and collaborating with blacksmiths and carpenters.
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