Whisk(e)y

[Yoyogi]

Kupio sam kolegi i prijatelju Yamazaki. Da ga ne drzi za ukras i da ne zna sta je u boci, kupio sam mu i jednu malu (200cc) da proba.

 

 

On se naravno odusevio. Taj viski kosta u Japanu 6,500 dinara. (Ballantines, White Horse..su 1,000 dinara).

Danas vidim u supermarketu u Bangkoku, drze ga u staklenom ormaru, pod kljucem, cena je ludacka, 26,000 dinara ili 224 EUR. Nisam mogao ocima da verujem.

 

 

Pazi tek ovaj levo Hibiki, 17 godina: to je  858EUR, 1,000US$, nekih 100,700 dinara. Mislim da sam ga vidjao u Japanu, 12,000 dinara.

 

[...]

Nisu losi japanci, naprotiv. Glatki i pomalo slatkasti, lijepa ambalaza.

 

Ne znam u dinarima ali sam vidjao taj Yamazaki u supermarketima za oko £30-40 kako gdje bude promovisan, mozda se nadje i za manje. 

 

Hocu reci, nije bas toliko specijalan ali nije lose pice. 

[Yoyogi]

Moja slika sa New York Times Square is 2000-te. Verovatno jedno od najskupljih mesta na svetu za postaviti reklamu ove velicine.

Jedva da sam znao gde je Japan a da prave viski nisam imao pojma. Nikada (tada) cuo. Jos i ne kaze Yamazaki nego Suntory, konglomerat koji pravi svakakva pica (i pivo i sokove i sake, sve sto je tecno).

 

 

Od 2014. se nadobijao medalja, usao u bibliju viskija, od tada ga retko ima u radnjama u Japanu, izvoznici pokupovali celu proizvodnju.

Kod viskija, na povecanu traznju ne moze da se brzo odgovori - ko zna sta ce biti za 6 i vise godina, cak i da danas povecaju proizvodnju.

Ako nema deklaracije o starosti, pravilo je, najmanje 6 godina.

[Doorn]

Eur 224 za Yamazaki Distiller's Edition je stvarno lopovluk dok je Hibiki 17 sa cijenum tu gdje treba biti. 

 

Da bi se whisky mogao zvati whisky mora najmanje da odlezi 3 godine (scotch namjanje 3 u hrastovim bacvama). Danas postoji more raznih NAS (no age statement) viskija kako bi se rijesila potraznja za picem. Mozda i veci problem od toga je nedostatak bacvi. Japan je ovisan o uvozu bacvi iz Skotske. Imaju oni i svoje Mizunara oak bacve, ali ne dovoljno i preskupo je. Vecinom se koriste za double maturation gdje pice prvo lezi u bourbon ili sherry bacvama pa poslije prebacuju u mizunara oak da mu dodaju na ukusu.  

[Doorn]

On 7/4/2019 at 12:00 AM, Kinik said:

...

 

https://www.bloomberg.com/news/articles/2019-07-03/fire-at-jim-beam-bourbon-warehouse-threatens-40k-barrels-report-jxn9fkfk

 

>> ... Spirits
Jim Beam’s Kentucky Fire Ruins 45,000 Barrels of ‘Young Whiskey’

...

Quote

 

 

Jim Beam owner Beam Suntory is facing the prospect of a fine after a fire at one of its warehouses lead to the deaths of thousands of fish and other aquatic life in the Kentucky River.

 

Following the blaze in Woodford County, which is believed to have been caused by a lightning strike on 2 July, a 23-mile plume of whiskey leaked into Glenn’s Creek and on into the Kentucky River.

 

As the alcohol plume moved downstream, thousands of fish were asphyxiated because of what a spokesperson for the Kentucky Energy and Environment Cabinet (EEC) described as ‘a catastrophic depletion of dissolved oxygen levels’.

In the aftermath of the fire, which destroyed a warehouse containing 45,000 barrels of maturing whiskey, an emergency response team deployed aerators in Glenn’s Creek and the Kentucky River in a bid to restore oxygen levels.

Meanwhile, teams from the EEC and the US Environmental Protection Agency, representatives of Beam Suntory, and three teams from the Kentucky Department of Fish and Wildlife Resources sampled water oxygen levels and documented the number of fish killed.

The plume of alcohol took a week to move downstream into the much larger and faster-moving Ohio River, where it quickly dissipated, the EEC said.

The Kentucky Department of Fish and Wildlife Resources said it could be ‘several weeks’ before a final count of fish and other aquatic wildlife losses could be confirmed, adding that ‘thousands’ of dead and distressed fish had been observed between Pool 3, near Frankfort, downstream to the confluence with the Ohio River near Carrollton.

 

Meanwhile, the EEC spokesperson confirmed that Beam Suntory would face a monetary fine for the incident. ‘The Cabinet will be issuing a Notice of Violation to Beam Suntory for the introduction of the spilled Bourbon into the waters of the Commonwealth,’ he said.

‘The matter will then be referred to our Cabinet’s Division of Enforcement for a settlement that includes the assessment of civil penalties.

‘The Division of Fish and Wildlife Resources (which is not part of this Cabinet) by statute also will be assessing a monetary penalty against the company.’

A Wild Turkey warehouse collapse and fire in May 2000 led to a 28-mile plume of whiskey on the Kentucky River, killing an estimated 227,000 fish in what was described as the worst fish kill in the history of Kentucky. The company paid a large fine as a result.

A Beam Suntory spokesperson said the company hoped to comment further on the incident in a week or two. She confirmed that the destroyed warehouse was fitted with lightning protection.

 

 

[Yoyogi]

Odakle ovo dodje kada se prica o najboljem viskiju?

 

Kao da nekoga zanima kolike su kazne Microsoft, FaceBook, Google, platili (idu u milijardama dolara) pa ih svako svakodnevno slatko koristi.

 

Popijes dobar viski i to je to.

[Doorn]

Tema je o uisge beatha uopsteno. Ne postoji najbolji viski. Postoje oni koji ti se svidjaju i oni koji ti se nesto manje svidjaju. 

 

Vijest o pozaru koji je unistio 45k bacvi mladog viskija i poslijedice toga su ovdje na mjestu.

 

Meni na primjer uopste nije relevantno sto je Suntory okacio reklamu na tajms skveru prije 20 godina, a mi to ovdje u dva posta imali priliku da vidimo. Ili sto vas deru u Thai za cijene. To viski ne cini "najboljim" ili dobrim for that matter. 

 

Da ne bude kako japanci prave samo dobro, imam kritiku na dva viskija cije sam samples probao. Nikka From The Barrel i Nikka Coffey Malt su meni gadni kako na mirisu tako i na ukusu. Ostavili su mi utisak jeftinog ljepila. Za njih ne bi dao ni €1. 

 

Edited July 17, 2019 by Doorn

[Doorn]

‘Durian Whisky’ launched in Singapore last month – but people are saying it’s not even a whiskey at all

 

 

 

[Yoyogi]

Nikad cuo, nisam ni mislio da bi neko od duriana pravio viski.

To sto u Thai deru za viski (ne mene, ja ne zivim u Thai mada tamo provodim letnji i zimski raspust sa cerkom) je relativno. Obican viski, Dzoni Voker u Thai kosta 22 US$. U Australiji kosta bar 25 US$.

A boca Balantajna ili Doni Voker ili Vajt Hors viskija na izlazu iz fabrike kosta tacno 1 US$.  Sve ostalo su takse, pa koliko ih koja zemlja razreze. Svi oporezuju, neki manje neki vise.

 

Pakovanje od 12 konzervi piva u Thai kosta isto kao boca Dzoni Vokera. Tu izgleda oporezuju kolicinu apsolutnog alkohola.

 

Ovaj Yamazaki se verovatno u Thai oporezuje ne samo kao alkohol nego i kao luksuz pa tu onda zacepe sta hoce. U Japanu je Dzoni Voker u supermarketu 11 US$. Yamazaki je 55 US$.

[Doorn]

Quote

Historians have discovered what is believed to be the earliest reference to a Scotch whisky still in a 1505 entry in the Burgh Records of Aberdeen.

 

 

The text, discovered by University of Aberdeen research fellow Dr Claire Hawes, is part of an inquest into the inheritance of chaplain Sir Andrew Gray, and names among his possessions ‘ane stellatour for aquavite and ros wattir’.

 

According to researchers, the description suggests that the ‘aquavite’ – the Middle Scots word for whisky, derived from the Latin aqua vitae – was whisky to be drunk, rather than spirit to be used in the manufacture of gunpowder.

 

The earliest reference to whisky is generally accepted to come in the Exchequer Roll of 1494, in which a monk, Brother John Cor, is given ‘8 bolls of malt, wherewith to make aqua vitae for the King’.

 

But experts have pointed out that John Cor’s aqua vitae may have been used in the manufacture of gunpowder, or in researches into alchemy, rather than to make a potable spirit.

 

‘This is a very significant find in the history of our national drink,’ said Dr Jackson Armstrong, who led the project to transcribe the Burgh Records. ‘It reframes the story of Scotch whisky and suggests new layers of complexity in Scotland’s urban history.’

 

 

He added: ‘This is the earliest record directly mentioning the apparatus for distilling aquavite, and that equipment was at the heart of renaissance Aberdeen where at this time our own university had just been founded and the educational communities of humanism, science and medicine were growing.

 

‘This find places the development of whisky in the heart of this movement, an interesting counterpoint to the established story of early aquavite in Scotland within the court of King James IV.

 

‘What is more, some other early references to aquavite refer to the spirit used in the preparation of gunpowder for the King. The Aberdeen still being for aquavite and rose water may suggest, by contrast, that it was for making whisky to drink.’

 

Now the historians have been awarded £15,000 to continue their research by Chivas Brothers, which owns whiskies such as Chivas Regal, Ballantine’s and The Glenlivet, and which has strong links with Aberdeen.

 

Dr Hawes said the funding would enable researchers to look more deeply into the Burgh Records for entries related to distillation, which could ‘significantly change our understanding of the origins of our national drink’.

 

[Doorn]

TWO DOVES

 

 

 

 

Edited July 26, 2019 by Doorn

[Kinik]

...

 

Malo je poduzi prilog, no vrlo interesantna prica o istoriji burbona u Kentakiju.

 

 

...

[Doorn]

Ode Talisker 🥃💨

 

 

[Doorn]

Quote

Suntory pours $56m into whisky-aging cellar to meet demand

Storehouse for 40,000 barrels will be added to Shiga, Japan facility

TAKERU GOTO, Nikkei staff writerAUGUST 06, 2019 00:55 JST

Suntory Holding will expand capacity to age whisky to 1.58 million barrels. (Photo by Takeru Goto)

 

TOKYO -- Japanese beverage producer Suntory Holdings will spend about 6 billion yen ($56 million) to expand a domestic whisky-aging facility, the group's latest effort to keep up with rising international demand for the spirit.

A storehouse will be added to the Omi Aging Cellar in Shiga Prefecture that will be able to hold approximately 40,000 barrels. Construction will start in November and the facility will be operational in May 2021. When the project is completed, Suntory will have the capacity to store roughly 1.58 million barrels of whisky at three aging locations.

Shipments of Japanese whisky have jumped 150% in the decade since 2008, when demand for whisky highballs took off in the domestic market. Since 2012, shipments have climbed every year.

 

Suntory has worked steadily to boost production in an effort to offset perceived shortages. In 2013, the company installed four additional distillation units at the Yamazaki Distillery near Osaka, and four more the following year at the Hakushu Distillery in Yamanashi Prefecture. The Chita Distillery in Aichi Prefecture also received new equipment.

Because it takes years to age unblended whisky, Suntory is constructing a number of storage facilities. The new storehouse at Omi will be the third one constructed at the site in recent years. One was completed in 2017, and another building will come into service this December. A new storehouse at the Hakushu Distillery will go into operation in September 2020.

 

[Yoyogi]

13 minutes ago, Doorn said:

Shipments of Japanese whisky have jumped 150% in the decade since 2008, when demand for whisky highballs took off in the domestic market. Since 2012, shipments have climbed every year.

Taj viski za high ball (80% soda i led, 20% viski)  nije neki narocit, da se pije cist, sa 2 kocke leda, nije bolji od Balantajna. Tu i izgubi ono sto bi dobar viski, da se tako pije, imao.

Mora da je marketing i izvozna traznja, nema veze, posao je. Tih viskija ima od nekoliko proizvodjaca, nema nestasice. Ono gde se vidi da ih nema uvek ili ih ima retko su oni bolji, Yamazaki, Hibiki.

 

[Doorn]

11 minutes ago, Yoyogi said:

Taj viski za high ball (80% soda i led, 20% viski)  nije neki narocit, da se pije cist, sa 2 kocke leda, nije bolji od Balantajna. Tu i izgubi ono sto bi dobar viski, da se tako pije, imao.

Mora da je marketing i izvozna traznja, nema veze, posao je. Tih viskija ima od nekoliko proizvodjaca, nema nestasice. Ono gde se vidi da ih nema uvek ili ih ima retko su oni bolji, Yamazaki, Hibiki.

 

Ja whisky uvjek pijem neat. Ponekad mu dodam po koju kap vode da se otvori. Vecinom kod dimljenih viskija. Neki blend moze da se pomjesa sa ginger ale. To mi se svidja.

 

Ali bilo koji viski i bez obzira kako se pije, mora prvo da odlezi namjanje 3 godine. I na kraju neka blendusa za highball je takodje bila u single malt bacvama. 

Bacve jesu veliki problem. Japanska firma za koju radim ima posao sa Chivasom i Suntoryem gdje se prazne bacve kontejnerima nonstop prevoze iz Japana za Skotsku i vv. 

[Yoyogi]

Pazi ovo. Za obicne viskije koji se uvoze u Auatraliju, rece mi jedan (izgledao je kao poznavalac tog biznisa) da se Johnny Walker i Ballantines uvoze kao koncentrat iz bazena (ne buradi) gde ih posle lokalno rekonstituisu u viski.

Kao sto restorani imaju kegs (kao plinske boce) kokakole pa ih onda mesaju sa sodom da ti isporuce.

 

Meni je to tada  (1992) izgledalo u domenu moguceg. Stvarno, boca viskija iz duty free shopa je imala drugaciji ukus nego lokalno  kupljen isti viski u Sidneju.

 

Ako si u tom biznisu, radi li se to tako?

[Doorn]

Za sokove znam, ali ovo za viski prvi put cujem i zvuci mi kao fejk. Ja u to ne vjerujem. 

 

Nije cudno da ista flasa viskija moze da bude malo razlicita. Zavisi od bureta i batcha proizvodnje. Takodje i od zavrsne obrade, manje ili vise chill filtration, manje ili vise boje. 

 

[Beonegro]

18 hours ago, Yoyogi said:

Za obicne viskije koji se uvoze u Auatraliju, rece mi jedan (izgledao je kao poznavalac tog biznisa) da se Johnny Walker i Ballantines uvoze kao koncentrat iz bazena (ne buradi) gde ih posle lokalno rekonstituisu u viski.

Ovo je meni pricao jedan rodjak koji zivi u Chicago, djelovalo mi je kao SF, jer, ako ja svuda po Evropi mogu da kupim australijsko, cileansko il juznoafricko vino, ili americko i kanadsko, pa i japansko pivo, sve u flasama, ne znam sto bi za US slali koncentrat. Mada si me sad malo zamislio

[Kinik]

2 hours ago, Doorn said:

... za sokove znam, ali ovo za viski prvi put cujem i zvuci mi kao fejk. Ja u to ne vjerujem. 

... nije cudno da ista flasa viskija moze da bude malo razlicita. Zavisi od bureta i batcha proizvodnje. Takodje i od zavrsne obrade, manje ili vise chill filtration, manje ili vise boje. ... 

 

To se sa sokovima radi da se ne bi cuvali u ogromnim rezervoarima. Pretvore se u prah, pa se po potrebi 'regenerisu'.

 

'Instant whisky' to je bas onako 

A ukus - pa tu ima hiljadu cinilaca - sve sto si nabrojao, plus: ... promena zubne paste, sta si doruckovao / jeo / pusio, raspolozenje ... etc. etc.

Zaista, ima dana kad 'ne ide'.   

 

...

[Yoyogi]

5 hours ago, Beonegro said:

Ovo je meni pricao jedan rodjak koji zivi u Chicago, djelovalo mi je kao SF, jer, ako ja svuda po Evropi mogu da kupim australijsko, cileansko il juznoafricko vino, ili americko i kanadsko, pa i japansko pivo, sve u flasama, ne znam sto bi za US slali koncentrat. Mada si me sad malo zamislio

 

Pa ne bas tako, u Australiju su slali koncentrat za viski, kako mi taj poznavaoc rece, ako cemo da mu verujemo. Vina su drugo.

 

[Yoyogi]

7 hours ago, Doorn said:

Za sokove znam, ali ovo za viski prvi put cujem i zvuci mi kao fejk. Ja u to ne vjerujem. 

 

Nije cudno da ista flasa viskija moze da bude malo razlicita. Zavisi od bureta i batcha proizvodnje. Takodje i od zavrsne obrade, manje ili vise chill filtration, manje ili vise boje. 

 

Ne verujes? Nisam verovao ni ja. Nisu meni bazeni sa viskijima dosli iz snova, kako mi je tada bilo objasnjeno, to je izgledalo tehnoloski dobro i kao da je to to.

[Doorn]

Ne vjerujem. Na netu se mogu naci pokusaji i radovi nekih naucnika da naprave viski u puder formi, ali je to nije ni blizu onoga o cemu si ti cuo. 

 

Uostalom sve i da ga ima to onda nije viski. Zna se sta je uisge beatha. 

[Doorn]

Moja infinity flasa, a u njoj oko 0,3cl slijedeceg viskija:

Two Doves alc.40%

The Dalmore 12yo alc.40%

The Glenlivet Nadurra Oloroso alc.61.3%

Yamazaki Distillers Reserve alc.40%

Highland Park Einar alc.40%

Four Roses 40%

Monkey Shoulder alc.40%

Glemorangie Lasanta 12yo alc.43%

The Glenlivet 18yo alc.43%

Bushmills Original alc.40%

Bushmills Black Bush alc.40%

The Glenlivet Captains Reserve alc.40%

Highland Queen Blended alc.40%

The Balvenie Caribbean Cask 14yo alc.43%

Suntory Toki alc.43%

Queen Margot Blended alc.40%

White Lion Blended alc.40%

Paul John Nirvana alc.40%

Chivas Regal 12yo alc.40%

The Epicurean alc.46.2%

 

 

[Yoyogi]

On 8/10/2019 at 12:40 AM, Doorn said:

Ne vjerujem. Na netu se mogu naci pokusaji i radovi nekih naucnika da naprave viski u puder formi, ali je to nije ni blizu onoga o cemu si ti cuo. 

 

Uostalom sve i da ga ima to onda nije viski. Zna se sta je uisge beatha. 

 

Izmenjao sam poruke sa tim nasim koji je bio prisutan kada nam je sef radnje "Kemeny 's" koja je u stvari booze shop to pricao, 1993.

 

Bilo je da se jeftino vino (ono sto ide u kanistere ili 4L kocke) cuva u bazenima koji na povrsini imaju ulje da vino ne bi isparavalo a to ulje (ili neka uljana supstanca) se ni na koji nacin ne mesa sa vinom.

A za viski se i on seca da nam je rekao da dolazi u koncentratu, bar ovi obicni pa se to u fabrici rekonstituise i flasira. To je meni tada izgedalo kao tehnolosko cudo pa nisam ni propitivao. I izgledalo je da je neko nasao nacina da prodaje boce u tirazima od desetina milijardi bez da trazi bacve gde ce toliki sadrzaj da cuva godinama.