A gorgeous autumnal colour, and a sweet almond nose - Mr. Kipling's almond slices, with Maraschino cherries in Madeira cake. Later brandy snaps emerge and some tre acle or burnt sugar notes. Unreduced, the taste is reminiscent of cherry liqueur cho colates; sweet then lightly woody. Water changes the aroma to polished leather, o iled wood (even cricket bats), fresh varnish and Orange Pekoe tea. The taste is s weet and smooth, with rum and raisin fudge and a trace of chocolate. Most unus ual and liqueur-like, from Japan's northern island, Hokkaido. 0039呑んべぇさん2017/06/26(月) 00:55:09.68ID:wDhdL/qh A gorgeous autumnal colour, and a sweet almond nose - Mr. Kipling's almond slices, with Maraschino cherries in Madeira cake. Later brandy snaps emerge and some treacle or burnt sugar notes. Unreduced, the taste is reminiscent of cherry liqueur chocolates; sweet then lightly woody. Water changes the aroma to polished leather, oiled wood (even cricket bats), fresh varnish and Orange Pekoe tea. The taste is sweet and smooth, with rum and raisin fudge and a trace of chocolate. Most unusual and liqueur-like, from Japan's northern island, Hokkaido. 0040呑んべぇさん2017/06/26(月) 00:55:40.48ID:wDhdL/qh SMWS Tasting Notes
The nose needed time to settle (initial suggestions of acetone disquieted one or two), but there soon followed dried fruits, gooseberries, salted peanuts, peat and Bisto gravy. The unreduced palate displayed definite 'Wow' factor, with peat, charcoal, ash and smoke. There was also balsamic vinegar, five-spice powder on roast pork, pepper, violets and polished leather. Water brought out stewed fruit, kiwi-fruit, vanilla and bar-nuts, while the taste turned to melon liqueur and liquorice sherbet dips. The peat, still obvious but restrained, `Not peat for peat's sake` said one. The Malt-meister thought it had great harmony. The distillery is in Hokkaido. 0041呑んべぇさん2017/06/26(月) 00:56:01.23ID:wDhdL/qh N- Burning joss sticks, is like walking past a Chinese temple from a distant, while it is fill with fragrant incense wood, as well quite choking, mustard. New wood undertone, hawthorn, tree sap, strawberry jam, as well crushed leaf. Punchy at time and a lot going on there.
P- Big and loud, heavy tannin and dry tree sap. Thick custard with nutmeg powder. Towards cloying.
F- Medium long, ripe mango, dried fruits with extensive wood spicy. A wee too much of charred and off the line.
? at The Whisky Bar, Kuala Lumpur. 0042呑んべぇさん2017/06/26(月) 00:56:23.36ID:wDhdL/qh Whisky wort fermentation produces ethanol, but also a variety of important flavours. Yeasts produce higher (fusel) alcohols and organic acids, which together form esters. Additionally ketones, sulphur compounds and phenols are formed. Whisky fermentation is quite similar to beer fermentation, but there are couple of important differences; the wort is not boiled, the distiller's yeast is usually propagated aerobically and the fermentations are usually not aeriated or temperature controlled (except the starting temperature). Unboiled wort allows the enzymes to continue their work and break down the oligosaccharides to increase the alcohol yield, but it also enables contamination with bacteriae and wild yeasts. If the yeast used is propagated aerobically, it is faster to start the fermentation and contains more sterols and fatty acids and thus the wort needs less oxidation or rousing. 0043呑んべぇさん2017/06/26(月) 00:56:43.21ID:zuuNKg9n 響17と宮城峡NAを飲んだら後者のほうが美味しい。 0044呑んべぇさん2017/06/26(月) 00:56:47.82ID:wDhdL/qh Yeasts use simple sugars for their growth and energy metabolism. Simplified; when the yeast has oxygen, it produces water and CO? from glucose, but in anaerobic conditions it turns glucose into ethanol and CO? or alternatively glycerol. To reproduce, the yeast needs fatty acids, sterols and amino acids for its membranes and the organelles inside the cell. Oxygen is often needed in the production of these building materials.
When yeast is pitched into the wort, it secures its energy reserves and if there are enough nutritients, it starts to reproduce by budding. The beefing up-phase is called the lag phase, and it is shorter if the yeast has been aerobically grown as the cells are usually full of nutritients already. The budding phase is called the log phase or the exponential phase, during which yeasts reproduce usually 3-4 times increasing the cell population about ten-fold. As the cells form new organelles and cell membranes, they produce a variety of different organic acids, fats and sterols including various intermediate products, some of which leak out of the cell into the wort. After that the nutritients and oxygen fall short and the cells do not reproduce, but try to produce sufficient energy to survive from the sugars, this is called the stationary phase. As the cells start to die or drop out from the fermentation, lactic acid bacteriae start to grow on the wort producing flavours typical of their metabolism, such as lactic acid and several lactones. 0045呑んべぇさん2017/06/26(月) 00:57:10.86ID:wDhdL/qh The amount of higher alcohols depends on the yeast growth; basically the more the yeast grows, the more h igher alcohols are formed. Therefore aeriation of the wort, high nitrogen, and high temperature promote fusel alcohol production. Ale strains usually produce more fusel alcohols than lager strains, partly because of the higher fermentation temperatures. Fusel alcohols themselves are not a desired flavour in the wort - producing usually a sharp, solventy notes - but together with acids they form esters, which are important and desired flavour compounds in whisky as they produce various fruity and flowery notes. Amino acid Fusel alcohol Leucine Isoamyl alcohol Valine Isobutanol Isoleucine Active amyl alcohol Phenyl 2-phenylethanol Tyrosine p-hydroxyphenylethanol / tyrosol Tryptophan Tryptophol Methionine Methionol Table1. Aminoacids metabolise into different fusel alcohols 0046呑んべぇさん2017/06/26(月) 00:57:44.31ID:zuuNKg9n 日本語でおk 0047呑んべぇさん2017/06/26(月) 01:07:01.78ID:uiom6VPu このスレは荒れるべくして荒れてるってのがよくわかる 0048呑んべぇさん2017/06/26(月) 01:20:01.48ID:dqquxg7A>>23 最近出まわったヘーゼルバーンとかどうかな 0049呑んべぇさん2017/06/26(月) 06:48:38.38ID:08ZWIAEd>>27 お前もいちいち反応すんなよ お前が本人なんか?w 0050呑んべぇさん2017/06/26(月) 06:56:02.12ID:Go+EMj7w 荒れの連鎖反応おもれー 0051呑んべぇさん2017/06/26(月) 07:26:05.60ID:ZPysxwqA このスレチンパンの書き込みしかない 0052呑んべぇさん2017/06/26(月) 07:29:14.33ID:Qj3GmktA これは乗るしか・・・ 0053呑んべぇさん2017/06/26(月) 07:39:22.24ID:Q5qDzz0s (荒らしの流れ)止まるんじゃねえぞ… http://livedoor.4.blogimg.jp/onecall_dazeee/imgs/2/c/2cf15bd6.jpg0054呑んべぇさん2017/06/26(月) 07:46:12.90ID:PNGdrSLchttp://i.imgur.com/wNiOXjN.jpg0055呑んべぇさん2017/06/26(月) 10:32:31.31ID:i5ecUAnP>>48 オロロソ13年のヤツかな? 元々酒質が軽いし、コッテリシェリーではないけど 美味かったよ。 最近のキャンベルタウンはハズレ少なくなったなーと。 0056呑んべぇさん2017/06/26(月) 11:16:15.37ID:Ej57igNo 2年くらい放置してたウイスキー舐めたらほんっと酷かったねー