西柚不是西游 -
苏格兰威士忌介绍
This word of the Scotch whisky introduction whisky( Whisky) is come from Scotch old saving GAELIC is of" UISGEBAUGH" or" UISCEBEATHA", its meaning is[ water of life]( the Water of Life), because of having already can"t test for the origins of the whisky currently, but compare the whisky production in Scotch region that behavior can make sure, have already exceeded for 500 years above, so also see the Scotch region generally is all sources of whisky, this also be why currently in the world although have many nations to all have the production whisky, the Scotch whisky is a position that is to keep the ear of an ox always in this realm.
The manufacturing process of the general whisky can is divided into following and several steps:
1.Germination( Malting)
After will do away with the miscellaneous quality first of 麦 ( Malt) or the corn( Grain) soak in the hot water make it sproutlace, time that in the interval need sees 麦 or the dissimilarity of the corn specieses and then has the difference, but generally speaking and about need a thoughtful for two weekses carry on the process of the germination, treat after it sproutlace dry it again or with the peat( Peat) is smoked to do, after waiting to cool off keep again to enlarge about a month, the germinant process completes on the whole namely, special and worthy of here a what to lift is, in all whiskies, only have the Scotch region produce of whisky is use will peat sproutlace of smoked stem of 麦 or 榖s, so give the Scotch whisky a kind of special taste, but this is other whiskies have no of a special features.
2.Grate( Mashing)
Put keep to put to pass by aly after month of 麦 or 榖s into the stainless steel slot of the specially made takes in to pound into pulp and cook the juice, time that in the interval need is about 8-12 hours, usually in the molar process, the control of the temperature and time can be treated as very important one wreath, lead the high temperature or lead the quality that long time will affect the malt juice( or 榖 juice).
3.Ferment( Fermentation)
Join malt juice after cool off to the process that yeast fungus carries on ferment again, because of the leaven the ability become the malt juice the carbohydrate conversion alcohol, so at complete to ferment the process future reunion creation alcohol density about 5% liquid with 6% ～ , the liquid that is at this time is called it as" Wash" or" Beer", because of the category of the leaven is a lot of, for ferment the influence of the process again not fulfil same alike, so each different whisky brands all all see the category and quantitieses of the leaven that it use as its business secret, and don"t tell the outsider easily, speaking generally in the process of ferment, the whisky factory will use the leaven of the more than two and different species at least, carry on ferment, but also use more than ten leavens of different species to mix with together to carry on ferment at most of function.
4.Distil( Distillation)
Distil to have the concentrated function generally speaking, so after 麦 or 榖s ferment" Beer" of the low alcohol degree become still needs then can become the whisky through the step that distil, the Whisky 精 density that is at this time invite at 60% ～ 70% is called it as" fresh wine", basically 麦 and 榖s use of distil the way to have the dissimilarity, is to adopt the one to distil the method from the malt whisky that 麦 make into, distil the container to carry on to distil the process two times with the one namely, and after distiling for the second time of wine go to its head and tail, take the wine heart( Heart) of the middle only to become the whisky partially. Is decide by the whisky that 榖 make into is to adopt the continuous type to distil the method, even use second distil the container to carry on two stages to distil the process continuously once by establish, the basically each wine factory combine the comparison that none fix while sieve the comparison of the wine heart, the complete hour depend on each wine factory moreover, however take the comparison of the wine heart generally much between 60%70% of ～ , the wine factory that also have for beg to take its tallest part to make the high-quality whisky, so take 17% wine heart only to use, if enjoy high prestige the 麦 card 伦 ( Macallan) one the malt whisky of the world is such.
5.CHEN2 NIAN2( Maturing)
Distil later on fresh wine must through CHEN2 NIAN2 of process make it through the oak bucket absorbs each kind of plant of natural aroma, and produce a beautiful amber, lower its alcohol density gradually may also at the same time, currently at the Scotch region have the related ordinance to the norm CHEN2 NIAN2 of wine 龄 , that is wine 龄s that each wine mark all must be true without any error of, such measure is in addition to guaranteeing the public"s rights, substituting high-quality image that the whisky of the Scotch region build up.
6.Mix to go together with( Blending)
The 麦 and 榖 specieses are numerous, so is as well each to have it the different taste the manufacturing and the whisky that become, depending on on each wine factory adjust the wine master depend on its experience eachly from make its out of the ordinary of the whisky of the taste, also therefore each brand mixed to go together with the process and contentseses to were all see in order to is an absolute secret, to mix the whisky its quality go together with behind at this time completely is from the article wine expert and consumer to come to a decision.
7.Bottle( Bottling)
The procedure that mix to go together with does to finish after, leave to come finally of is to bottle, but before bottle the first essentials will mix to go together with the good whisky to filter one more, doing away with its miscellaneous quality, at this time then by automate of bottle the machine to press whisky the fixed capacity load separately to go to each in, then stick the first volume mark after can immediately pack to sell.
Is the whisky manufacturing process above briefly of introduction, can is divided into whisky in the dissimilarity that the whole world depends on to produce the area currently Scotch whisky, Ireland whisky, American whisky, the Canadian whisky waits the four major type, as for other nations or region as well or have the production whisky, but can"t say four big sorts to have the global popularity as above always, to sum it up, to general consumer, be full of many products of brand on the market currently, how choose a bottle of good whisky to may make most to drink person the problem of the headache, but as long as the confidence lives a principle － to ask expert more, choosing well-known brand in world as far as possible, that will not have problems on the whole. The special features of the Scotch whisky and criticize
Special features
The Scotch whisky is in view of the fact to be are raw materials by 麦 and 榖s, and through the peat( Peat) combustion smoke 埙 , so on the eating in addition to general fruit flavor[ such as orange flavor, lemon, the almond fruit flavor...etc.], still take to have nectar and the eating of the smoke 埙s moreover, and at speak of the peat, this can be regarded as the space 兰 whisky and other whiskies or brandies biggest and different special features, the so-called peat( Peat) is not like the meaning of its typeface to is a coal mine a kind of, peat in fact is from the stone plant death of the south type( Heather) after is pressed to cover up to become at the underground of dry plant, so at burnable peat, the flavor of its nectar will dissipate of out, this is also one big special features that other wet goodses have no in make process.
A special features that is moreover be because make the raw material of the Scotch whisky as the 麦 ( 榖 ) type, rather than general fruit( if the grape wait), so its eating is stronger, also positive as it does, the Scotch whisky impression for person has the sun more just breathing of, this also be why the general and male consumer compared to prefer the reason of drink the Scotch whisky.
Criticize
Generally speaking, the quality that toes criticize the Scotch whisky must be begin by 3, observing whether its color and luster is radiant and extremely keen or not first namely, immediately after smell again its flavor whether the thick 馥 has the variety, the end experiences again whether its eating is plentiful or not smooth and whether remaining flavor can keep on not to spread or not, usually criticize thus is to belong to the professional class of, take drinking purely as the lord.
However to general consumer, don"t need to spend a long time thus, at the Scotch local residents drink the Scotch whisky, usually drink purely, or add the water, or add the ice-cubes three kinds of drink the way, however this period combine the standard that none settle to drink the way, the Scotch person think the most suitable match the way of oneself"s eating is to drink the way bestly, so if have the opportunity to taste the Scotch whisky next time, must find out first the most suitable match oneself"s eating to drink the way, that is the most standard way.
The ■ ascends the Scotch whisky of pleased road invulnerablely
Ascend the Scotch whisky of pleased road is to choose with the most high-quality raw material, the deluxe Scotch whisky that follow to brew the technique to pass by again most traditionally to mix to go together with to make but become with meticulous care and specially.
The Scotch whisky depend on the dissimilarity that it uses the raw material and can classified into the two major type, one is from 麦 through sproutlace but brew of malt whisky, another then is a kind of from the 榖 whisky of 榖 brew but become.However these two kinds of whiskies are all from locate the Scotch region of the cold and damp weather to distil the wine factory to brew out of, and the whiskies that each wine factory brews all have the special eating and special featureses.
At after the step that pass by to distil, the Whisky is store to quietly carry on CHEN2 NIAN2"s process in the sealed oak bucket.But the lengths of each whisky Chen"s year do not fulfil same alike, so the only brilliant wine cellar the master then can judge various CHEN2 NIAN2"s term with the best different whisky but take in to choose out to carry on mix to go together with with the experience and superb techniques that it enriches.
Ascend the Scotch whisky of pleased road is to be been through strict sieving by the wine cellar, the master chooses 30 remainings to grow the different whisky, depend on it each from have of special taste mix to go together with to make and become with meticulous care of, also therefore created the Scotch whisky in incomparable wine delicacy.
Scotch whisky THE FAMOUS GROUSE of the ■威雀
End of 18 centuries, the household of Matthew Gloag establishes a strong drink for develop a style of one"s own to brew the factory in the Scotch Perth, among them the most representative is agreeable and slippery" Scotch whisky" of the eating abnormality.
Whenever the British imperial house leaves for Scotch hunting 威雀 ［ Grouse ］ far, take the Gloag whisky conduct and actions necessarily cold resisting and hunt success to celebrate it with.The one who go to the third generation ［ of household of Gloag is about the end ］ of 19 centuries, household in power of hour is a Whisky that decides to produce the ＂威 雀″ * with it to make to combine.
* The 威雀 Grouse is a kind of dwell for rest in the mountain area of wild bird, its color and luster takes the shallow ash slightly for the red palm tree, dwelling for rest the natural view color of the place to connect into very much with it.
When the whisky of Gloag is popular gradually and deeply, its name also turns into into the ＂ THE FAMOUS GROUSE SCOTCH WHISKY ″ formally.At present the Scotland still flows to go to hunt the 威雀 very much, its grand occasion just as Scotch whisky of the 威雀 , still keep in the Scotland it leads the brand position general.
Currently the Scotch whisky of the 威雀 is a Highland Distillers Co.Ltd that belongs to the Scotch region to take most the great reputation.One of the underneath products of group, also ushered in three products in the Taiwanese market:
Scotch whisky ［ The Famous Grouse Scotch Whisky ］ of the 威雀
Scotch whisky ［ The Famous Grouse Gold Reserve 12 yr Scotch Whisky ］ of the gold 雀
Scotch whisky ［ The Famous Grouse Prestige Deluxe Scotch Whisky ］ of might of heaven
Declare to will establish to sell the joint venture company of alliance as soon as on March 30 in 1999, Highland Distillers, Remy- Cointreau and the Jim Beam three greatest wet goodses in the world group, this global marketing policy alliance will even establish the position that the 威雀 Scotch whisky, world leads the brand.
Statistics according to the International Drinks Bulletin of 1998, the Scotch whisky of the 威雀 is originally the sale growth rate of the year over 10%, ranking for ten one of the big and Scotch whiskieses of whole world;But in the Scotland the native is the first brand, owning more than 20% market shares;Rank the second in whole England, have 13% market share in whole England.
The card 伦 one malt whisky of Rolls Royce 麦 within the ■ one malt Whisky
The 麦 card 伦 wine factory locates at on the hill of look down at the Spey near the Craigella- chie, ever since that time the end of 18 centuries starts brew the Whisky namely, living at that time on the hillock of a farmer grow with the oneself of barley brew the whisky. About at the s
侠客 -
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.