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Whisky Tasting
Whisky tasting is the analysis of whisky through visual examination, taste and aroma. Whisky tastings are often conducted in groups of people, either for reference purposes or as a social activity. More recently, whisky tastings have become a virtual event. Tasting glasses Glass selection is important when tasting whisky seriously. The least appropriate is the traditional tumbler due to its large mouth, allowing the dissipation of the fumes and the grip which encourages unwanted warming of the liquid. The generally accepted industry standard for whisky tasting glasses is tulip-shaped with a stem, such as a sherry glass or copita. Another popular glass is the Glencairn whisky glass. Other specifically manufactured tasting glasses include a lid to retain the aromas. Tasting methodologies Although there need not be any formal structure to a whisky tasting, more often than not the process will be broken down into the following stages. Tasting notes Throughout the tasting process n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whisky Tasting Glass
Whisky or whiskey is a type of liquor made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, commonly of charred white oak. Uncharred white oak casks previously used for the aging of port, rum or sherry may be employed during storage to impart a unique flavor and color. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate origins with Germanic ''water'' and Slavic ''voda'' of the same meaning. Distilled alcohol was known in Latin as ("water of life"). This was transl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whisky
Whisky or whiskey is a type of liquor made from Fermentation in food processing, fermented grain mashing, mash. Various grains (which may be Malting, malted) are used for different varieties, including barley, Maize, corn, rye, and wheat. Whisky is typically Aging (food), aged in wooden casks, commonly of charred white oak. Uncharred white oak casks previously used for the aging of Port wine, port, rum or sherry may be employed during storage to impart a unique flavor and color. Whisky is a strictly regulated Alcoholic spirit, spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in Barrel, wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate Indo-European_vocabulary#Natural_features, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glencairn Whisky Glass
The Glencairn whisky glass is a style of glass intended for drinking whisky, developed and produced by Glencairn Crystal Ltd, in East Kilbride, a town near Glasgow, Scotland since 1981; originally designed by Raymond Davidson, managing director of the company. The shape of the glass is derived from the traditional ''nosing copitas'' used in whisky labs around Scotland. The glass design was concluded with the aid of master blenders from five of the largest whisky companies in Scotland. The glass first came into production in 2001. Since then, additional mini-Glencairns and Canadian Glencairns were introduced. The Glencairn glass is made in Poland. The original Glencairn glass is approximately in height and has been available in three variations: 24% lead crystal, lead-free crystal, and soda-lime glass. The vast majority of glasses in circulation are of the lead-free crystal variety. The soda-lime variation was discontinued in 2008. The capacity of a typical Glencairn whisky gl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
TCP (antiseptic)
TCP is a mild antiseptic, produced in France by Laboratoires Chemineau in Vouvray and sold in the United Kingdom by Omega Pharma. Introduced in 1918, the brand name comes from its original chemical name, which was trichlorophenylmethyliodosalicyl. The liquid form of TCP is one of the best-known brands of antiseptic in the UK, and its distinctively strong medicinal odour can be identified by many as a generic antiseptic smell. History TCP was introduced in 1918. The brand name comes from its original chemical name, which was trichlorophenylmethyliodosalicyl (not to be confused with 2,4,6-Trichlorophenol, trichlorophenol, a common fungicide). Trichlorophenylmethyliodosalicyl was replaced as the active ingredient by a mixture of phenol and halogenation, halogenated phenols in the 1950s. Omega Pharma acquired the rights to TCP from Pfizer in 2004. Forms As of October 2013, TCP was available in , , and bottles as a clear yellow liquid. A TCP throat lozenge is also available. TCP w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Single Malt Whisky
Single malt whisky is malt whisky from a single Distillation, distillery. Single malts are typically associated with single malt Scotch, though they are also produced in various other countries. Under the United Kingdom's Scotch Whisky Regulations 2009, Scotch Whisky Regulations, a "Single Malt Scotch Whisky" must be made exclusively from Malt, malted barley (although the addition of Caramel color, E150A caramel colouring is allowed), must be distilled using pot stills at a single distillery, and must be aged for at least three years in oak casks of a capacity not exceeding .The Scotch Whisky Regulations 2009 ''The National Archives'', 2009. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel Color
Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Caramel color is one of the oldest and most used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is lost to light degradation during food processing and storage. The use of caramel color as a food additive in the brewing industry in the 19th century is the first recorded instance of it being manufactured and used on a wide scale. Caramel color is found in many commercially made foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Legs
The phenomenon called tears of wine (; , "church windows") is manifested as a ring of clear liquid, near the top of a glass of wine, from which droplets continuously form and drop back into the wine. It is most readily observed in a wine which has a high alcohol content. It is also referred to as wine legs, fingers, curtains, church windows, or feet. Cause The effect is a consequence of the fact that alcohol has a lower surface tension than water. If alcohol is mixed with water inhomogeneously, a region with a lower concentration of alcohol will pull on the surrounding fluid more strongly than a region with a higher alcohol concentration. The result is that the liquid tends to flow away from regions with higher alcohol concentration. This can be easily and strikingly demonstrated by spreading a thin film of water on a smooth surface and then allowing a drop of alcohol to fall on the center of the film. The liquid will rush out of the region where the drop of alcohol fell. W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chill Filtering
Chill filtering is a method in whisky making for removing residue. In chill filtering, whisky is cooled to between and passed through a fine adsorption filter. This is done mostly for cosmetic reasons — to remove cloudiness — however by many whisky drinkers it is thought to impair the taste by removing the details which differentiate between the many distilleries. It is only necessary for whisky that's bottled below 46.3% percent alcohol, as the cloudiness does not occur at or above this concentration. Method Chill filtering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added, as well as precluding sedimentation from occurring in the bottles. It works through reducing the temperature sufficiently that some fatty acids, proteins and esters In chemistry, an ester is a chemical compound, compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ester
In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distinctive functional group. Analogues derived from oxygen replaced by other chalcogens belong to the ester category as well. According to some authors, organyl derivatives of acidic hydrogen of other acids are esters as well (e.g. amides), but not according to the IUPAC. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Lactones are cyclic carboxylic esters; naturally occurring lactones are mainly 5- and 6-membered ring lactones. Lactones contribute to the aroma of fruits, butter, cheese, vegetables like celery and other foods. Esters can be formed from oxoacids (e.g. esters of acetic acid, carbonic acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whisky
Whisky or whiskey is a type of liquor made from Fermentation in food processing, fermented grain mashing, mash. Various grains (which may be Malting, malted) are used for different varieties, including barley, Maize, corn, rye, and wheat. Whisky is typically Aging (food), aged in wooden casks, commonly of charred white oak. Uncharred white oak casks previously used for the aging of Port wine, port, rum or sherry may be employed during storage to impart a unique flavor and color. Whisky is a strictly regulated Alcoholic spirit, spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in Barrel, wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate Indo-European_vocabulary#Natural_features, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
