Want to know how to distinguish the chronology of whiskey, wooden barrels, and distilled wineries? The following Chinese editors come to the unknown secrets of whiskey.
Those secrets about whiskey
Want to know how to distinguish the chronology of whiskey, wooden barrels, and distilled wineries? The following Chinese editors come to the unknown secrets of whiskey.China
The secret of age, the method of age to distinguish the age is often through the color. The color of the red wine, the stronger the year, the younger the younger year;The color of whiskey does not represent its age.The color of the senior whiskey may be as light as water, and the whiskey of the new year may be thick and deep brown.So Mo was deceived by color. The only thing that could distinguish the chronology was its taste.The taste of whiskey is usually divided into two parts, the taste of wine and wine barrels.The taste of the winery refers to the various citrus fructing forest trees and wheat aroma produced in the distillation.The taste of wooden barrels refers to the effect of wooden barrels on wine.Therefore, the young wine should be spicy and rich. During the aging process, the taste of the winery will become more and more flat and elegant.The aged of all whiskey is completed in oak barrels. Therefore, the greater the influence of the barrel, the greater the age of wine.Over time, wine continues to absorb the taste of the barrel and complete the combination of two flavors.
Since the barrels can be given a lot of alcohol through aging, what is the secret of the barrel? The wooden barrels that can be used for whiskey are American barrels and European barrels. How can I distinguish it?The cup was light and said, "This is a whiskey from the Buben bucket in the United States." This is a model of mystery. The distinction of wooden barrels is actually not the mouth, but the eyes.The easiest to distinguish the Buben bucket in the United States, its color is light golden yellow.As long as you see such a beautiful and soft color, it must be the Buben barrel in the United States.The color of the European barrel is very strong tan, and the thick color like chocolate is also easy to distinguish.If you want to cultivate a higher level, you can carefully find the amber in the cup, which means that when the use of a wooden barrel is aged, most of the time is in the American barrel, and later in the European barrelstore.Because the two types of barrels are very different, the taste brings is different. The American barrel is as light as its color, with the aroma of vanilla, coconut and cream; and European oak barrels are rich in spices, cinnamon, pepper and pepper, andCedar and other wood taste.
Due to the different characteristics of the barrels, the preferences of the mixed masters for them are also different, so the wines have their own characteristics.At the banquet, if the name of the whiskey in the cup can be said, then it is equivalent to practicing the Dugu Jiujian, which can produce the effect of shocked the four alone.The following is the secret of the deployment.Ambassador -level allocation artists have their own styles and classic works.For example, Jimbeveridges representative works are the well -known Johnniewalker Johns deployment.The familiar John walks with deep brown and has the sweetness of spicy and honey.As long as you are familiar with this wine, you can understand his basic style of making wine.
He uses a large number of European barrels for aging, so the wine he prepared has classic dark brown color traces.The opposite is his colleague Maurenrobinson, which is the most famous female mixer in Scotland.Her classic allocation works are Windsor Windsor Windsor and Talisker from Siko Island.As a sensitive woman, she does not like too much whiskey using European barrel aging.Many collectors keen Spanish Sherry Oak Barrel was abandoned by her and used a large number of US Buben buckets.It can be seen from the color of her classic tone of Windsor whiskey that it is not a tan but a bright amber that is accustomed to European buckets.The color she mixed in her 30 years was as light as water, and she was used for two or three Po Ben buckets to be used in many senior whiskey."I want to retain the most elegant winery. The delicate and gentle citrus sea salt salt and pepper spicy fragrance. The entrance is smooth in 30 years without being covered by the flavor of heavy oak barrels. It is the essence of the real whiskey."The style of the assignor is different from the color, aroma, and taste. As long as the clues are pursued, the source will be found.
The secret of all whiskey is the superimposed evidence. Each secret is very simple and direct, but it cannot represent all answers.Just like detective novels, "There is only one murderer!" When all the evidence points to a answer, then you succeed.

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