Ik heb al eens eerder wat over whiskey of whisk(e)y gezegd. Maar nu heb ik ook echt wat proefflesjes in mijn kerstpakket.
4 flesjes van 40 ml. met:
Een Amerikaanse Bourbon Kentucky Highway (40%vol) Kentucky Straight Bourbon Whiskey
Een Canadese Maple Leaf (40%vol) Canadian Blended Whisky
Een Ierse Old Flag (40%vol) Blended Irish Whiskey
Een Schotse McLintock Blended Scotch Whisky (40%vol)
McLintock Blended Scotch Whisky, Maple Leaf Canadian Blended Whisky, Kentucky Highway Straight Bourbon Whiskey, Old Flag Blended Irish Whiskey, 3,12 / 100 ml (www.discounto.de/Angebot/The-World-of-Whiskeys-771181/).
De naam is niet echt origineel trouwens:
Our philosophy is to offer a commendable collection of fine whiskies including many exclusive, rare and vintage bottles from around the world. Browse our collection of over 300 whiskies or become a member and enjoy the opportunity to pre-order a wide range of whiskies as well as receiving newsletters with reviews and articles from our whisky expert, Charles Maclean (www.worldofwhiskies.com/).
De Amerikaanse Bourbon Kentucky Highway vind ik niet op de website van www.worldofwhiskies.com/. De Amerikaanse Bourbon Kentucky Highway (40%vol) Kentucky Straight Bourbon Whiskey heeft een Ameikaanse arend met zwart en zilver en een schild in de kleuren van de Amerikaanse vlag. er staat ook 'famous for quality'. Dat geeft een indruk dat dit een goede whisk(e)y is. Op de achterkant van het Amerikaanse flesje staat meteen Duits. er zit een farbestof 150A in? De 40 ml. Kentucky Highway is 40%vol en is 6 jaar oud. Het is gebotteld door Pabst & Richarz in Minden.
Het schroefdopje is zwart en maakt dat typische geluid. Dat geluidje hoor je ook bij het opendraaien van een Flugeltje, maar dat is mierzoet. Hier is de geur meteen zo branderig als van de verfoplosser...De smaak van het eerste kleine slokje is ook niet zo fijn. Nou nog 160 ml - 0,5 ml...
...whiskey is any type of liquor made from a fermented grain mash, and three things determine what variety of whiskey it is:
1. where it’s made
2. the proportions of grains used in the mash
3. how it’s aged
(www.refinedguy.com/2012/08/16/what-you-need-to-know-about-whiskey/#2)
By U.S. law, for whiskey to be called bourbon it must be made in the United States from a mash that is made up of at least 51% corn and aged a minimum of two years in new oak casks. Though it was invented and perfected in Bourbon Country, Kentucky, it does not have to be from Kentucky as long as it meets these specifications.
Like Scotch, there is blended bourbon and single-malt bourbon, only it’s not called single-malt; it’s called single-barrel. But once again, don’t worry about blended versus single-malt/barrel for now (www.refinedguy.com/2012/08/16/what-you-need-to-know-about-whiskey/#4). Every kind of whisk(e)y, whether it’s scotch, bourbon, rye, or whatever, can either be blended or single malt/barrel. So what the heck do these classifications mean?
Well, single-malt and single-barrel whiskies come from the same batch at one single distillery. Thus, scotch is single-malt scotch when it is made from a single batch of 100% malted barley, and the same goes for Irish whiskey.
With bourbon it’s slightly different. Like scotch, they call it single-barrel bourbon when it’s from the same batch; however, since bourbon by definitely only has to be just 51% corn (the rest of the mash can be any mix of other grains), single-barrel does not mean it’s 100% corn.
Nevertheless, single-barrel bourbon and single-malt scotch are advanced whiskies. Because they come from a single batch from a single distillery, single-malt/barrel whiskies are very unique and distinctive. The type of water used, the character of the soil in which the grains are grown, the flavors imparted by the wood used for the casks—all of these come through in unblended whiskies. And this is even more the case for single-malt whiskies than for single-barrel bourbons, since they also use only one grain (www.refinedguy.com/2012/08/16/what-you-need-to-know-about-whiskey/#8).
Bourbon whiskey is a type of American whiskey: a barrel-aged distilled spirit made primarily from corn. The name is ultimately derived from the French Bourbon dynasty, although it is disputed whether Bourbon County in Kentucky or Bourbon Street in New Orleans inspired the whiskey's name. Bourbon has been distilled since the 18th century. The use of the term "Bourbon" for the whiskey has been traced to the 1820s, and the term began to be used consistently in Kentucky in the 1870s. While bourbon may be made anywhere in the United States, it is strongly associated with the American South, and with Kentucky in particular ....As of 2014, approximately 95% of all bourbon is produced in Kentucky (https://en.wikipedia.org/wiki/Bourbon_whiskey). Daar is dan ook een Kentucky Bourbon Trail®.
All bourbon is whiskey is but not all whiskey is bourbon. The folks over at Jim Beam say, "Bourbon is kinda like whiskey's 'sweet spot'… because corn is a sweet grain. The more corn, the sweeter the whiskey. And to be called bourbon, it must be at least 51 percent corn. (Most distillers use 65 to 75 percent corn.)
...
Where does all the corn and other grain go after it's done making bourbon? It's known as distiller's grain or more charmingly as "slop" and when the distillers are done with it, it gets shipped off to farms to be used as feed for cows. Yep, that's the circle of life in Kentucky, friends.
...
There are more barrels of bourbon than people in Kentucky. In fact, the folks over at Buffalo Trace (maker of Blanton's, Eagle Rare and Van Winkle, among others), say that if they stopped making bourbon right now, they'd have enough bourbon for the next 20 years!
...
Kentucky is where 95 percent of the world's bourbon is made and when you embark on the Kentucky Bourbon Trail, you'll learn a whole lot about bourbon (www.cnbc.com/2013/09/24/10-things-you-didnt-know-about-kentucky-bourbon.html).
Kentucky geographically is in the middle of the U.S. but it's a southern state. Kentucky is separated from Indiana by a river—and the Mason Dixon line. So, while Indianans are undoubtedly Midwestern, Kentucky is all kinds of southern, ready to serve up an extra helping of Southern hospitality. Ask any Kentuckian and they'll tell you proudly that they're from the South. Ask them about Indiana—well, that's an entirely different conversation (www.cnbc.com/2013/09/24/10-things-you-didnt-know-about-kentucky-bourbon.html).
In 1999, the Kentucky Distillers’ Association formed the Kentucky Bourbon Trail® tour to give visitors a firsthand look at the art and science of crafting Bourbon, and to educate them about the rich history and proud tradition of our signature spirit.
It began in the 1700s with the first settlers of Kentucky. Like most farmers and frontiersmen, they found that getting crops to market over narrow trails and steep mountains was a daunting task.
They soon learned that converting corn and other grains to whiskey made them easily transportable, prevented the excess grain from simply rotting, and gave them some welcome diversion from the rough life of the frontier.
Since then, generations of Kentuckians have continued the heritage and time-honored tradition of making fine Bourbon, unchanged from the process used by their ancestors centuries before.
So how did it get the name Bourbon? Well, one of Kentucky’s original counties was Bourbon County, established in 1785 when Kentucky was still part of Virginia.
Farmers shipped their whiskey in oak barrels — stamped from Bourbon County — down the Ohio and Mississippi Rivers to New Orleans. The long trip aged the whiskey, with the oak wood giving it the distinct mellow flavor and amber color (http://kybourbontrail.com/history/).
The origin of bourbon is not well documented. There are many conflicting legends and claims, some more credible than others. For example, the invention of bourbon is often attributed to Elijah Craig, a Baptist minister and distiller credited with many Kentucky firsts (e.g., fulling mill, paper mill, ropewalk) who is also said to have been the first to age the product in charred oak casks, a process which gives bourbon its reddish color and distinctive taste. Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product as Bourbon whiskey (https://en.wikipedia.org/wiki/Bourbon_whiskey).
Bourbon is All-American. Whiskey may be made everywhere from Brooklyn to Scotland but in 1964, Congress declared bourbon "America's Native Spirit." That means to be called bourbon, it must be made in the U.S. But really, everyone knows that means Kentucky—95 percent of the world's bourbon is made in Kentucky (www.cnbc.com/2013/09/24/10-things-you-didnt-know-about-kentucky-bourbon.html).
On May 4, 1964, the United States Congress recognized bourbon whiskey as a "distinctive product of the United States" by concurrent resolution. Bourbon may be produced anywhere in the United States where it is legal to distill spirits, but most brands are produced in Kentucky, where bourbon production has a strong historical association. Iron-free water that has been filtered through the high concentrations of limestone, unique to the area, is often touted by bourbon distillers in Kentucky as a signature step in the bourbon-making process.
On August 2, 2007, the U.S. Senate passed a resolution sponsored by Senator Jim Bunning (R-KY) officially declaring September 2007 to be National Bourbon Heritage Month, marking the history of bourbon whiskey. Notably, the resolution claimed that Congress had declared bourbon to be "America's Native Spirit" in its 1964 resolution.[32] However, the 1964 resolution had not contained such a statement; it had declared bourbon to be a distinctive product identifiable with the United States (in a similar way that Scotch is considered identifiable with Scotland). The resolution was passed again in 2008 (https://en.wikipedia.org/wiki/Bourbon_whiskey).
Bourbon, by law, must be aged in a brand-new, charred white oak barrel to be called straight bourbon whiskey—that means, a barrel can only be used once for bourbon. Where do they go after that? They get shipped to Mexico for aging tequila, Scotland for aging Scotch or elsewhere to store all kinds of things, including coffee, tobacco, beer and maple syrup....By law, bourbon must be aged in barrels for at least two years. As bourbon is "sleeping " in the barrel, it loses some to evaporation every year and that's called the "angel's share." A sign at the Buffalo Trace distillery explains why: "Because we like to think it is the bit of bourbon we are sharing with the angels."...Nothing can be added to bourbon in the distilling process except water. So, that means that all the flavor comes from the charred oak barrels (the picture below shows the charring process at Brown-Forman). And, that's why when Wild Turkey wanted to add honey to their bourbon, it became Wild Turkey Liqueur and was later renamed American Honey. Jack Daniels? It's largely identical to bourbon except for one key difference: It's filtered through maple charcoal. That's why they call it a Tennessee whiskey not a bourbon (www.cnbc.com/2013/09/24/10-things-you-didnt-know-about-kentucky-bourbon.html).
Although some producers have pointed to the use of a production process known as the Lincoln County Process as a characteristic that makes Tennessee whiskey distinct from bourbon, the U.S. regulations defining bourbon do not prohibit the use of that process when making bourbon, so Tennessee whiskey can generally be regarded as a particular type of bourbon...Prior to 2013, the use of the Lincoln County Process was not actually required for making products identified as Tennessee whiskey. However, on May 13, 2013, the Governor Bill Haslam of Tennessee signed House Bill 1084, requiring the Lincoln County process and the existing requirements for bourbon to be used for products identified as "Tennessee whiskey" (https://en.wikipedia.org/wiki/Bourbon_whiskey).
Why bartenders do multiple pours. If you've ever seen a bartender do a multiple pour when you order bourbon neat or on the rocks, you might think one of two things: 1) he mis-measured or 2) he really likes you because he just gave you an extra pour. In fact, it's because there's something known as "suspended solids" in a bourbon, so by doing multiple pours, you're actually shaking up the bourbon and rounding out the flavor (www.cnbc.com/2013/09/24/10-things-you-didnt-know-about-kentucky-bourbon.html).
KENTUCKY HIGHWAY AMERICAN BOURBON WHISKEY 70 cl.
AMERIKAANSE BOURBON WHISKY KENTUCKY HIGHWAY ZEER VOORDELIGE AANBIEDINGSPRIJS (www.bockje.nl/webwinkel/index.php?item=kentucky-highway-american-bourbon-whiskey--70-cl_&action=article&aid=5332&lang=NL)
Nou ik probeer nog een klein slokje. daarna brandt mijn tong en keel weg. Daarna volgt wel een vreemd kruidig zoetje.. Nee ik schenk het glas in en doe er wat water bij.Tja doen ze zoveel moeite om de alcohol te destilleren en al dat overbodige water kwijt te raken en ik doe het er weer bij. Zonde van de moeite. Al moet ik bekennen dat ik vroeger wel eens Brandy & Coke dronk, een soort whiskey-cola. De geur van de met water aangelengde whiskey doet me daar aan denken.
Met flink wat water smaakt het best okee. Het geeft na het drinken een verwarmend gevoel in mijn maag, slokdarm en keel. Ook bij het uitademen merk ik het... Vind het niet echt lekker, moet ik bekennen. Ook fijn om een keer te zeuren over iets. Het is een bierblog, dus lekker de whiskey afzeiken. Al is het dan bijna kerst en is dat zeuren niet echt in lijn met de kerstgedachte. Het zeuren over het kerstpakket is toch een soort Nederlandse traditie...
Komende woensdagen meer over whisk(e)y...
Met flink wat water smaakt het best okee. Het geeft na het drinken een verwarmend gevoel in mijn maag, slokdarm en keel. Ook bij het uitademen merk ik het... Vind het niet echt lekker, moet ik bekennen. Ook fijn om een keer te zeuren over iets. Het is een bierblog, dus lekker de whiskey afzeiken. Al is het dan bijna kerst en is dat zeuren niet echt in lijn met de kerstgedachte. Het zeuren over het kerstpakket is toch een soort Nederlandse traditie...
Komende woensdagen meer over whisk(e)y...