No.65438 whisky tastes 4 times+smells 0 times:
Just like the first impression of appearance, "smelling the aroma" is the beginning of knowing a whisky. By smelling the aroma, most people can know whether they like this kind of whisky or not, and they can also understand the various flavors and smells brought by different brewing methods and raw materials.
Lin Yifeng, an expert, warned that although the introduction of each wine will indicate the aroma contained in the wine, you should not pay too much attention to it if you can't smell it, because the wine is produced and imported in other countries, and the aroma will be written with the familiar taste of foreigners. Relax when you smell the aroma, and feel that the smell you smell is the most interesting part of the smell.
The best way to smell the aroma is to put the glass close to the nose, slowly open it, then slowly approach it, and repeat this action for about 2 ~ 3 times to feel the diverse aroma in the wine.
It is emphasized that:
Don't shake the glass: don't shake the glass when smelling the fragrance, it will shake out the fragrance that is difficult to gather. Shake the glass only when tasting after smelling the fragrance, so as to accelerate the contact between the wine and the air, as the purpose of sober up.
Don't bury your nose in the glass: remember not to bury your nose directly in the glass. If you get too close, you won't be able to distinguish the smell in the wine.
The second measure is the original taste of pure drinks:
"Pure drinking" means not adding any water or ice, which is the purest drinking method in Scotland and the best way to feel the original style of whisky when it matures. When drinking pure, don't drink it all at once. It is suggested that whisky can stay in the mouth for 10 to 30 seconds to feel the delicious taste of whisky.
Because people's taste buds feel sweet on the tip of the tongue, sour on both sides, and bitter on the back near the throat, most people think that whiskey is only bitter, because wine only flows through the "bitter" part of the taste buds when tasting, so they can't feel other flavors in whiskey.
Cups are learned!
When tasting wine, we usually use a "tulip cup" with a curve (in the picture) or an "ISO cup" with a small and concentrated mouth (in the left picture), both of which have the function of gathering aroma. After pure drinking, you will usually smell the fragrance, so you will also use tulip cups or ISO cups to facilitate tasting.
The third measure is to add water carefully:
If drinking simply is to feel the original appearance of whisky, then adding water is to taste the more detailed flavor of whisky. Whisky has a high alcohol concentration, usually above 40 degrees, and some alcohol concentrations are even close to 60 degrees. In the case of high alcohol concentration, it will cause too much stimulation to the taste and smell of ordinary people. Therefore, you can add a little water after pure drinking, so that the aroma or taste of whisky tends to be soft, and you can feel the more elegant side of whisky.
The fourth measure is to add ice to soften it:
Because Taiwan Province Province and Japan belong to subtropical countries, and the climate is sultry, there is a drinking method with ice, which was first invented by the Japanese, and then gradually spread to other regions.
The drinking method with ice is only to make whisky feel like ice, so the ice cubes will choose to put the round ice cubes directly into the glass, and the "old ice" that has been frozen for at least a week will not use the small ice cubes at home, because the contact area between the round ice cubes and the wine is small, and the "old ice" is difficult to melt, which can avoid the dilution of the wine, and the whisky with ice will not be so angry and become more supple.
Bars usually use a hand chisel to make a large cube-shaped ice cube into a large round ice cube. If you make it at home, you can buy ice-making models that specialize in making large ice cubes in large supermarkets. Wide-mouthed cups are also called "rock cups". Rock means ice in English. Because there is a large space between the mouth of the cup and the inside of the cup, large round ice cubes can be put down, so it is often used for drinking with ice.
How to drink whisky? Water content and high ball:
Because whisky has a high alcohol concentration and strong taste, it is also difficult to accompany meals. Ye Yilan, a food writer, said that although drinking without water is also bubbly water with water or ice, it is different from drinking with ice or water. This is a Japanese method, which prolongs drinking with food to reduce alcohol concentration and spicy feeling and make it live in harmony with food. Therefore, drinking without water will have more water and ice than ordinary ice and water.
Highball is similar to water cutting, but it uses foaming water, enough water to dilute the concentration and alcohol concentration, and ice cubes make the taste soft and refreshing, which relieves the strength of whiskey and is more suitable for eating. The recently popular "corner kick height" also belongs to Highball, which is just a saying in the industry.
Because the Japanese are a perfect nation, they think that even stirring several times will affect the taste, so they have formulated a set of dehydration standards:
1. Select a slender tall glass and fill it with ice. Then pour the whisky to a height of about 1/3.
2. Draw a circle with a long spoon and stir quickly 13.5 times. Fill it with ice again.
3. Add water for about eight minutes. Then stir it three and a half times in a circle with a long spoon. To drink Highball, please change the water in this step to soda water or soda water.
1. Pure drinking, no water, no ice and nothing, my favorite and most recommended drinking method. The drink is original, with excellent fragrance and complicated layering. Suitable for: can drink spirits (high alcohol content, not spicy), not deteriorating wine (at least 120 and not fake wine)
2. With ice, a proper whisky bar is common (note that it is not a nightclub). Adding ice will inhibit the aroma, the smell effect is not good, and if you drink it slowly, it will dilute the wine and have a great impact on the taste. Suitable for people: people who like cold drinks (people who like ice no matter what), people who don't want to taste wine (people who can taste kung fu when drinking and chatting with their sisters or friends), and people who can't drink so much hard liquor (low alcohol content after dilution).
3. add water, this is divided into three types. First, add a few drops of water, which I sometimes use. It is often used for wines with high alcohol content (above 50 degrees) or special flavor (generally, such wines have high alcohol content). This can easily lead to aroma and a better understanding of the level of wine. The second is water cutting, which is the Japanese favorite method. Whiskey and water are mixed together in a ratio of 1:2.5 or other proportions. I'm sorry, I really don't know why this happened. I haven't tried it before. I don't want to spoil my wine. The third is to add soda water, which is to make highball, which is available in all bars. The advantage is that it is easy to drink, tastes like whiskey soda, and is suitable for people who don't ask for wine tasting.
4. Cocktails, there are too many recipes for this. I searched a few on the Internet, but what is used to make this cocktail is generally low-priced wine, and the selling point is various special flavors rather than whiskey.
5. Add Sprite cola green tea and black tea, which are common drinks in nightclubs and informal bars. Generally, they also sell fake wine. It doesn't matter what you add, but it tastes better. It's easier to get a room when you're drunk.
6, whisky crushed ice-the right amount of whisky, lemon juice, sugar water, apple juice, mint leaves and ginger beer. Shake all ingredients (except ginger beer), strain into a glass filled with crushed ice, and garnish with ginger beer and mint leaves at the top.
7, whisky jelly-the right amount of whisky, dried ginger water, lime. Pour whisky into a glass filled with ice, pour Jiang Shui on it, and finally add lime for decoration and seasoning.
8, whisky mist-the right amount of whisky, crushed ice, freshly squeezed orange juice. Pour whiskey into a glass filled with crushed ice, add fresh orange juice (squeezed from fresh oranges) and decorate with orange peel.
9, whisky classic-Angustra bitter wine, sugar, soda water. Angustra is soaked in white sugar and infused with whisky.
10, perfect taste-moderate whisky, half a glass of ice. This is the most classic method suitable for drinking at any time. When the tip of the tongue is surrounded by the fragrance of whisky and the coolness of ice, this enjoyment is the ultimate.
1 1, proper amount of whisky, cider, dried ginger water, green apple slices and crushed ice. Add half a cup of crushed ice to the champagne glass, add whiskey and cider (pure apple juice can be used instead), then pour ginger juice into the glass and decorate with green apple slices.
12, 50ml of whisky,10ml of kambu wine, 5ml of orange liqueur and orange vermouth. Add ice cubes to a Bos glass, stir well, and strain into a frozen martini glass. Decorate a blackberry.
Unexpected food:
Although whisky gives people a strong feeling, it has different styles from different foods because of its different types. In principle, blended whisky can be matched with any food because of its gentleness, while single malt has a strong style, so it is necessary to adopt a heavy taste, such as Dongpo meat.
In addition to the above methods, chocolate will have an unexpected feeling with the alcohol concentration of whisky and the temperature after entering the mouth. In principle, Shirley series is suitable for chocolate with no stuffing and high cocoa purity; Because of its rich fruit flavor, Bourbon series can be eaten with chocolate with stuffing in the bag, and the flavors complement each other.
The Origin of Whisky Whisky was originally a distillation technology that spread from Irish monasteries to the people. However, the wine produced before19th century can only be called "distilled wine", not whisky.
Until the19th century, because the British government imposed heavy taxes on the distillation industry, winemakers had to hide in the mountains to brew privately, and hid the distilled wine in oak barrels filled with sherry, which unexpectedly improved the quality of the wine and brought charming amber color, so whiskey was born.
Why whisky is golden yellow;
Zhang Yulan, a food and tourism writer, pointed out that distilled liquor should be aged in oak barrels in the process of brewing whisky. Before being put into oak barrels, the wine was still transparent and colorless. The reason why it was golden yellow and amber was mainly because the oak barrels "dyed" the wine.
Since bourbon and sherry have been kept in oak barrels, whisky can be divided into bourbon barrels and sherry barrels. Whisky will have different flavors, depending on the original material of the barrel and the flavor left by the brewed bourbon and sherry, thus giving whiskey various styles.
The raw materials of whisky and the main producing areas mainly include barley, rye, wheat and corn. At present, the top five whisky producing countries in the world are Scotland, Ireland, Canada, the United States and Japan. Scotland is famous for its diverse single malt whisky flavor, while Irish whisky is mild because of the grain flavor added to barley. Canada's characteristic is to produce rye whisky, while the United States produces "bourbon whisky" with corn as raw material, creating a unique spicy smell. Because Japan learns from Scotland, its raw materials and technology are almost the same as theirs, but the exquisite whisky brewed in Japan has attracted people's attention.
Among them, Scotland is supported by the majority of whisky fans because it has the most diverse producing areas and the most wineries in the world, and Islay in the producing areas is more established because of its unique peat-flavored whisky using peat dried malt.
Does the year of whisky matter? People who are new to whisky often have the misunderstanding that "the older the wine, the better", and pin their thinking on drinking red wine on whisky. In fact, the vintage of wine is very important to wine, because wine is brewed without distillation, so the climate, rainfall and other factors in the vintage have a great influence on wine.
Whiskey is distilled liquor, most of which is secondary distillation, which can minimize the impact of climate. Therefore, Lin Yifeng, a whisky expert, said that the annual score of whisky only records the moment when the wine is just ripe and most drinkable, and it is for reference only.
Learn another trick! Read wine label year:
There are two ways to mark the year of a single malt whisky. The first method is digital marking, which represents the lowest year of blending wine. For example, if a bottle of wine is blended with 12 and 20 years, only the lowest year 12 can be marked. The second method is the western notation, which is 19×× year, indicating the year of distillation manufacturing. Johnnie Walker doesn't mark the year when making whisky.
Must-Learn Whisky Nouns: The Sharing of Angels;
The whiskey in the oak barrel exchanges gas with the outside air, so the whiskey in the oak barrel will also be lost at a rate of 2% every year due to time. These losses are considered by brewers to be what angels drink in exchange for whisky brewing, so they are called "angel's share".
Single malt whisky:
Whisky produced by a single winery has attracted great attention from whisky lovers in the market in recent years because of its unique style.
Mixed malt whisky:
This whisky is named after mixing single malt whisky from different wineries in a barrel. Because there is no grain whisky added at all, it is also called "single malt whisky".
Mixed whisky:
Blended whisky is a mixture of grain whisky and malt whisky in a certain proportion by skilled bartenders. It tastes mild and is more acceptable to people who are not used to malt whisky.