wiskey.

Whiskey

whiskey 和whisky都行

威士忌 = Whisky

威士忌（Whisky，Whiskey）是一種以大麥、黑麥、燕麥、小麥、玉米等谷物為原料，經(jīng)發(fā)酵、蒸餾后放入橡木桶中陳釀、勾兌而成的一種酒精飲料，屬于蒸餾酒類

美國的威士忌是whisky加拿大威士忌是whiskey被稱為生命之水

Whisky 樓上的也是對的，不同國家對威士忌的寫法也有差異，愛爾蘭和美國寫為Whiskey，而蘇格蘭和加拿大則寫成Whisky，尾音有長短之別。

whiskey

威士忌酒英文是whisky。例句：1、一杯威士忌酒立刻就使她醉了。A glass of whisky soon muddled her. 2、他喜歡喝了威士忌酒以后緊接著又喝啤酒。He likes to drink whisky chased down with beer. 3、喝了一小杯威士忌酒之后，他開始理了理這一兩天發(fā)生的事情。After drinking a small cup of whisky,he began to stroke the things happened in these two days.威士忌（蘇格蘭與加拿大產(chǎn)的威士忌拼法為Whisky，而美國與愛爾蘭產(chǎn)的威士忌在拼寫上稍有不同，稱為Whiskey）是一種只用谷物作為原料，含酒精的飲料，屬于蒸餾酒類。主要使用大麥、黑麥、玉米等谷物為原料，經(jīng)發(fā)酵、蒸餾后放入舊的木桶中進行酵化而釀成的。蘇格蘭威士忌、愛爾蘭威士忌、美國威士忌、加拿大威士忌四大類最為著名。

威士忌的英文是whisky起源于蘇格蘭

英文名稱： Whiskey ；Whisky烈酒通常被習慣分為六大類：金酒（Gin）、威士忌（Whisky）、白蘭地（Brandy）、伏特加（Vodka）、蘭姆酒（又叫羅姆酒、藍姆酒或朗姆酒）（Rum）和龍舌蘭酒（Tequila）。

威士忌 Whisky

蘇格蘭的叫WHISKY，其他愛爾蘭，加拿大，美國都叫WHISKEY

英文名稱： Whiskey ；Whisky。烈酒通常被習慣分為六大類：金酒（Gin）、威士忌（Whisky）、白蘭地（Brandy）、伏特加（Vodka）、蘭姆酒（又叫羅姆酒、藍姆酒或朗姆酒）（Rum）和龍舌蘭。（Tequila）。在英語世界中，蘇格蘭和美國的威士忌是 Whisky 。愛爾蘭和加拿大威士忌是Whiskey。區(qū)別就在多了一個e。蘇格蘭和愛爾蘭為了證明本國是威士忌發(fā)明的國家所以在威士忌的寫法上就不同了。在美國和愛爾蘭，酒商會在酒標上使用「whiskey」這個拼寫方法 ，蘇格蘭、加拿大和其他單一麥芽生產(chǎn)地區(qū)則愿意使用「whisky」。（所以看一個飲酒人士怎么拼寫威士忌，很可能能猜到他日常接觸什么樣的威士忌比較多）據(jù)說，在 19 世紀七八十年代，蘇格蘭威士忌的質(zhì)量欠佳。愛爾蘭的酒商希望自己的產(chǎn)品能和「低端」的蘇格蘭威士忌有所區(qū)分，因此在也英文中加了「e」用以區(qū)分。如今蘇格蘭威士忌的地位已無可撼動，但這個拼寫的區(qū)別仍然保留下來。以如果期待能深入威士忌的世界，從威士忌菜鳥變身資深酒客——《威士忌微醺之旅：超入門賞味手冊》這本小書可以幫到你。忘掉那些令人望而卻步的厚重又昂貴的威士忌指南！你甚至可以走進一家酒吧，一邊喝酒一邊閱讀本書。從最紅火的單一麥芽、日本威士忌到調(diào)和型威士忌，從釀造工藝、風味品鑒再到購買指南……就以這小書入手，輕松開始你的威士忌微醺之旅。美國的威士忌是whisky，加拿大威士忌是Whiskey，被稱為生命之水。

威士忌 = whisky

“細分眾化”與 “輕收藏”風潮 Vintage Whisky Collection深度品鑒

兩個都對。在蘇格蘭、加拿大、日本，威士忌寫成Whisky；在愛爾蘭、美國，威士忌寫成Whiskey。

威士忌（Whiskey），是一種由大麥等谷物釀制，在橡木桶中陳釀多年后，調(diào)配成43度左右的烈性蒸餾酒。英國人稱之為“生命之水”。

愛爾蘭威士忌 irish whiskeythe distillation of irish whiskey has a long history, no one knows for sure when it first began. some sources place it as early as the 6th century when irish monks brought the distillation process back from the middle east . we may never know for sure but can be thankful it was started sometime in the distance past, enabling many hundreds of years of experience and perfection to bring us to the stage we are at today. certainly the distillation process in ireland is many hundreds of years old. in gaelic the drink became knowh as "uisce beatha" which means "water of life." the normans called it "fuisce" and eventually it evolved into "whiskey." what needs to come together? barley, clear waters, and peat for the fires to toast the barley are the key ingredients. they are certainly all found in ireland ! apart from the spelling irish whisk(e)y differs from scotch whisky in that normally irish is distilled three times (but not always) verses two for most scotch. the malting process also differs between irish & scoth, as irish whiskey uses sprouted barley dried in a closed kiln that is then mixed with unmalted barley before being ground into a grist. this accounts for the smoothness of irish whiskey and the "non-peaty" taste compared to scotch.

我了解LZ想要什么。Whiskies are very special and characteristic, with the eye-catching golden yellow color, the ‘woody ’ or ‘smoky’ hint in it’s aroma, and the fruity sweetness and pleasant bitterness of its taste.(30 words) 耀眼的金黃色，略帶木質(zhì)或煙熏的迷人香氣，以及那果甜味和舒適的苦味使威士忌成為一種很特別有個性的美酒。

Scotch Whisky Whisky is, in its most basic sense, a spirit that is distilled from grain. Sometimes the grain has been malted, sometimes not. It is aged, often for long periods of time, in wooden barrels (usually oak). This barrel-aging smoothes the rough palate of the raw spirit and adds aromatic and flavoring nuances along and the base amber hue, all of which set whiskies apart from white grain spirits such as Vodka, Gin and Aquavit, which are distilled closer to neutrality in taste, and then generally not aged in wood. The basis of Scotch whisky is the heather-flavored ales made from barley malt that the Picts and their prehistoric ancestors brewed. Archeologists have found evidence of such brewing dating back to at least 2000 B.C. This ale (which is still produced today by at least one Scottish microbrewer) was low in alcohol and not very stable. Starting in the ninth century, Irish monks arrived in Scotland to Christianize their Celtic brethren. Along with the Word of the Lord they brought the first primitive stills, which they had picked up during their proselytizing visits to mainland Europe during the Dark Ages. The local Picts soon found that they could create a stable alcoholic beverage by distilling their heather ale. Simple stills came to be found in most rural homesteads, and homemade whisky became an integral part of Gaelic culture