I-Whisky. I-whiskey yaseCanada: izitembu

I-Whisky ibhekwa njengenye yeziphuzo ezidumile kakhulu ezidakayo eNtshonalanga, kodwa izakhamuzi zamazwe aseYurophu zifana nokuzisebenzisa okungenani. Inqaba yalesi siphuzo ihlukahluka phakathi kwama-degrees 37-50, nakuba ingafinyelela kuma-60 kumamaki athile. Abaholi ekukhiqizeni i-whisky babhekwa ngokomthetho eScotland nase-Ireland. Kukhona ne-Canadian whisky, i-American ne-Japanese.
Ubuchwepheshe bokukhiqizwa kwe-whiskey buhlukaniswe ngohlobo oluningana:

• I-Malt;
• I-malt eyodwa;
• Blended;
• I-Bourbon;
• Okusanhlamvu.

Ngokunambitheka, izinhlobo ezahlukene ze-whiskey zihluke kakhulu komunye nomunye. Akunakwenzeka ukusho ukuthi i- Scotch whiskey iyinambitheka kakhulu kune-Canadian whisky, konke kuxhomeke ekuthandweni okuthandayo kwalokhu noma lowo muntu. Lesi siphuzo sikhiqizwa ezitshalweni ezihlukahlukene zokusanhlamvu. Ubuchwepheshe bokukhiqiza buyinkimbinkimbi futhi kuhlanganisa izigaba eziningana zokulungiselela futhi ukuguga kwesiphuzo esiphelile kuyadingeka okungenani iminyaka emithathu.

Umlando wokubonakala kwe-whisky

Ngalesi sikhathi, ungayeki ukuphikisana phakathi kwabakhileyo eScotland nase-Ireland, owayengumsunguli we-whisky. Into kuphela eyaziwa ngokuqinisekile, iresiphi yalesi siphuzo sakhiwe ngaphakathi kwezindonga zezindela. Kwakukhona lapho ama-distillers aqala khona. Ekuqaleni, amakholi enza i-whiskey kuphela ngezinhloso zokwelapha. Lapho iresiphi ishiya izindonga zezindela, ukwenziwa kwalesi siphuzo kwaqala ukubhekana nabalimi. Bathengisa ngentengo. Ngangekhulu le-17, izakhamuzi zase-Ireland naseScotland zazikhiqiza futhi zisebenzise ngokugcwele lokhu kuphuza ngokweqile. Futhi basebenzise konke: kusukela ebuhleni kuya kubantu abavamile. Ukuguga kwalesi siphuzo akuzange kubonwe - kwakusetshenziselwa ngokushesha ngemuva kokuphuza izidakamizwa. Ukuze akhulise inqaba yakhe, waxoshwa izikhathi eziningana. Isilinganiso sokukhiqiza sesabisa abamele iziphathimandla, futhi maduzane amabanga ukuya ku-whiskey avunyelwe kuphela kubaphathi kanye nobuhle. Ukuvinjelwa kwemiphumela akuzange kunikeze, isiphuzo sokuphuza ngokweqile sakhishwa ngesilinganiso esifanayo, kuphela esesemhlabeni. Ngasekuqaleni kwekhulu le-19 kuphela lokhu okukhiqizwa kwakungokomthetho. Ngesikhathi esifanayo, izintela eziphezulu nezinkokhelo zokukhiqiza zabekwa ukukhiqizwa kwesiphuzo. Kuze kube manje, i-whisky iyiphuzo eliphakeme emazweni amaningi, akuwona wonke umuntu ongalikhokhela. Kugcinwe ngokuqinile amazinga onke ezobuchwepheshe nokukhiqiza. Ukunambitheka kuhlukile ngezinhlobo ezihlukahlukene, kwabanye abantu abanjenge-whisky yaseCanada, nangomunye umuntu wase-Ireland, futhi mhlawumbe waseMelika noma waseJapane.

Kusukela kuphi futhi kanjani kanjani i-whiskey eCanada

Okokuqala, ubuchwepheshe bokukhiqiza i-whiskey yaseCanada behluke ngokungafani ne-Ireland, kusukela ebhalini eliboshiwe ngezinkomishi zethusi. Manje ukwakhiwa kwamakholomu akhethekile aseCanada isiphuzo esetshenziswayo ngokuqhubekayo. Futhi ubuchwepheshe obuphezulu busetshenziselwa ukusetshenziswa kwamaparatus amabili namakholomu amathathu. E-USA, ngokwesibonelo, kusetshenziswa kuphela ikholomu eyodwa.

Ngaphansi komthetho waseCanada, lolu hlobo lokuphuza utshwala kufanele luxoshwe okusanhlamvu olukhulile eCanada, futhi okungenani iminyaka emithathu emiphongolweni ye-oki, engaba entsha noma isetshenziswa kakade, ivolumu engaphezulu kuka-680 amalitha. Futhi ubuchwepheshe bokukhiqiza emthethweni abubhalisiwe. Lokhu kungaba kokubili okuyi-distillation ngamakherubi ethusi, nezinsika zesenzo esiqhubekayo.

Isigaba esisodwa: ukwengeza

Isigaba sokuqala sokulungiselela isiphuzo ngu-kwalokho. I-compound ibizwa ngokuthi ukuhluma kokusanhlamvu (ibhali, ukolweni, ummbila, njll). Le mishini iphathwa ngabantu abaqeqeshiwe - abenzi be-malt. Into esemqoka lapha akufanele iphuthe iphuzu eliyinhloko, okusanhlamvu kufanele kuqhume, kodwa kungakhulumi futhi kudla okuqukethwe kokusanhlamvu. Ukumisa inqubo yokuhluma, imbewu imisiwe ekamelweni elikhethekile noma kuma-attics ngaphansi kwelanga.
Khona-ke amagilebhisi ahlanza kahle futhi agwetshiwe. Ukungena okujwayelekile kufaka izinsuku ezingu-3. Ngemuva kokuba impahla eluhlaza isetshenziswe ngokwanele ngomswakama, iphinda isomiswe besebenzisa idramu ekhethekile. Isinyathelo sokugcina esiteji sokungezelela senye isomiso, kodwa ngalesi sikhathi phezu kwe-peat eshisayo. Ama-taster amaningi e-whiskey akholelwa ukuthi ukuma kwe-peat okwenza i-whisky ibe ngunambitheka okhethekile okhethekile.

Isigaba sesibili: ukulungiswa kwe-wort

Ekamelweni elibizwa ngokuthi "indlu ye-malt" kufanele kulungiselelwe. Lapha okusanhlamvu uphinde uhlanzwe kahle emanzini ahlukahlukene ngokusiza idramu ekhethekile. Izilwane zondliwa ngedaka emva kwalolu hlelo. Ngemuva kwalokho, hlola inani lomswakama kanye nokutholakala kwezinambuzane ezihlukahlukene ezingaphazamisa isiphuzo sonke esizayo. Uma wonke amasheke eseqediwe, ukuhlanza kokugcina ngosizo lwesikrini esikhethekile kuqala. Emhlabathini okuluhlaza, izinto ezithile kufanele zibonwe. Uma kungenjalo, i-wort iyoba yinto engavamile - iyoba yinto engavamile kakhulu futhi isheshe ifinyelele, noma izoba yinkimbinkimbi kakhulu, ezokwenza kancane kancane ukulungiswa nokuphucula ikhwalithi yesiphuzo. Yona kanye inqubo yokuvutshelwa eyenzeka endaweni ekhethekile ye-tank-iron, enekhono lamathani angama-15. Kule vhu kukhona amakherithi akhethekile, okuyinto ngezikhathi ezithile ukuxuba okudingekayo.

Isigaba sesithathu: ukuvutshelwa

Ukuze kusetshenziswe i-wort, kusetshenziselwa iziqukathi ezikhethekile, ezenziwe ngokhuni eliphezulu eliphezulu. Ngokuyinhloko yi-pin. Abanye abakhiqizi bezitshalo zensimbi ezisezingeni eliphansi zokusebenzisa utshwala, okwenza isiphuzo sibe nesinambitheka se-metallic. Inqubo yokuvutshelwa, imvubelo ifakwe ku-wort. Ngemuva kokuqala kokuvutshelwa, le nhlanzi isivele ibizwa ngokuthi ukuziqhayisa. Njengoba ukwakheka kotshwala utshwala kuyeka ukuzulazula. Phakathi nalesi sikhathi, kunengozi enkulu yokungcoliswa kwezinto ezibonakalayo nama-bacterium e-pathogenic, emva kwalokho inqubo kuzodingeka iqale kabusha. Ngakho-ke, isigaba sokugcina sokuvutshelwa siqapha ngokucophelela yizintatheli.

Isiteji sesine: i-distillation

Lapho kusetshenzwa ukushisa nokuphuma kwamanzi, ungathola utshwala obukhulu, kodwa hhayi ngokushesha. Kusukela ku-tank yokuvutshelwa, i-brew ifakwa kudivayisi yezidakamizwa, ngesikhathi sokushisa, i-steam ifomu i-condensate, egeleza isitsha esikhethekile. Khona-ke uketshezi olusuka kulesi sitsha luvuthwa futhi futhi kutholakala utshwala obumnandi obunama-degree angama-80, kodwa kusekude ne-whisky.

Isigaba sokugcina sesihlanu: ukuvezwa

Kuhle, i-whisky yekhwalithi kufanele ibanjwe emgqonyeni wamapulangwe okungenani iminyaka emithathu. Utshwala olutholakala emva kokuphuza izidakamizwa luhlanjululwe ngamanzi ahlanzekile kuma-65%, kodwa hhayi bonke abakhiqizi abahambisana nalezi zindinganiso. Eminye imimoya ayihlanjululwa nhlobo, egcina isikhala esiningi emasimini ngesikhathi sokuvuthwa kwesiphuzo futhi sidabukisa kakhulu izinga layo. Ngenxa yokuguga kwesiphuzo emiphongolweni yamapulangwe, ithola i-hue enhle yegolide kanye nephunga elincane elimnandi.

Ngemuva kokukhula, isiphuzo sokuphuza utshwala siyibhodlela. Uma okuqukethwe komgqomo owodwa kungena ebhodleleni, le-whiskey ibizwa ngokuthi i-malt eyodwa. Kukhona olunye uhlobo, oluhlanganisiwe, uma okuqukethwe kwezingqimba eziningana kuphakanyiswa kwisitsha, futhi ngisho nezikhathi ezihlukahlukene zokuphatha nezikhwepha. Lapha, abakhiqizi abahlukene banezobuchwepheshe babo, ezigcinwa yimfihlo. Esigabeni sokugcina, okuqukethwe kuhlanjululwa ngamandla wezingadi okungenani ama-40, ibhodlela futhi kufinyelela kumthengi wokugcina.

Izinhlobo ze-whiskey yaseCanada

I-whiskey yaseCanada, njengakwamanye amazwe okukhiqiza, ihlukahluka kumamaki. E-Canada, bambalwa.

Izinhlobo ze-Whisky zaseCanada zinalokhu okulandelayo:

• I-base noma isisekelo se-whisky;
• I-whisky enomsoco noma enambitheka.

Ibanga lokuqala le-whiskey yaseCanada lilungiswe ngokusebenzisa okusanhlamvu, kwezinye iziphuzo eziphuzayo. Iqukethe ibhali lensiza, ummbila, kodwa kunezinye izinketho. Okuthakazelisayo ukuthi ibanga le-whiskey laseCanada liphakeme kakhulu ngamaphesenti angu-96 enqabeni.
I-whiskey enomnandi ekhiqizwa eCanada iyancipha kakhulu enqabeni engamaphesenti angu-65.
Umqondo we "whisky single malt" akakho nhlobo. Wayengakaze akhiqizwe eCanada.

Brand Popular of whiskey emhlabeni

I-whisky yase-Irish (imikhiqizo yezinhlobonhlobo ezaziwa kakhulu):

• UJameson Irish Whiskey yisiphuzo sokwephuza ngokweqile sase-Ireland. Unempepho yamapulasari asendle, enambitheka kakhulu, elula futhi elula. Ukuvezwa akuyona iminyaka engaphansi kwezingu-3.
• Ama-Bushmills amadala angumlutha ongashadile. Unomusa omuhle omnene, kulula ukuphuza, ukhiphe eminyakeni engu-4.
• I-Tullamor Dew - ukunambitheka okulula futhi okubucayi, ukuguga okungenani iminyaka engu-7. Kubhekwa njengenye yezinto ezinhle kakhulu e-Ireland.

I-Scotch whiskey (imikhiqizo yezinhlobonhlobo ezaziwa kakhulu):

• I-Longmorn - ukunambitheka okumnandi nge-flavour peach, oneminyaka engu-16.
• I-Glenfiddich iyi-malt eyodwa ene-flavor sweet.
• I-Lagavulin iyi-malt elilodwa lombala we-golden-amber, ngokuvezwa kweminyaka engaphansi kwengu-16. Unomusa omncane wepelepele.

I-whisky yaseCanada (imikhiqizo yezinhlobonhlobo ezaziwa kakhulu):

• I-Velvet emnyama - ihluke izimbali zezithelo ze-citrus, amagilebhisi, amapheya, ama-apula, ama-oak shavings kanye ne-mint.
• I-Canadian Club - lokhu okuhlukahlukene kunokukhuthazela okungenani iminyaka engu-7 futhi ngesikhathi esifanayo i-aftertaste enhle kakhulu.
• I-whiskey yaseCanada engathandwa kakhulu yenziwe iKrown Royal eyadalwa ngokuhlonipha ukufika komndeni wasebukhosini, inephunga elimnandi ne-aftertaste elimnandi.

I-whisky yaseMelika (imikhiqizo yezinhlobonhlobo ezaziwa kakhulu):

• I-Jim Beam iyinhlangano ye-bourbon esekelwe kummbila, eneminyaka emigqomo ebhakile ngaphakathi, lokhu kuyinika ukunambitheka okhethekile.
• UJack Daniel's - kwenziwa ngesisekelo sommbila, rye kanye nebhali, unomusa omuhle.
• Mark Maker - bourbon ene-sweet vanilla flavor, oneminyaka engu-8 ubudala.
• URussell's - rye, oneminyaka engu-6 ubudala, une-aftertaste ende.

I-whisky yaseJapane (imikhiqizo yezinhlobo ezidumile kakhulu):

• I-Yamazaki - i-malt eyodwa, eneminyaka engu-12 ubudala, inomdla owomile.
• I-Hakushu - i-malt elilodwa, elinomusa omuhle futhi othakazelisayo, ilungele abesifazane.
• I-Yoichi ingumlutha ongashadile, ngokunambitheka okuncane futhi okunamandla okumnandi.

Indlela yokuhlukanisa i-whisky yangempela kusuka ekusebenziseni

Indlela yokuhlukanisa le whiskey kusuka ekukhohliseni? Okokuqala, kuzomele ukhumbule ukuthi ukuthenga iziphuzo ezidakayo kakhulu kungcono ezitolo ezinkulu nezitolo ezinkulu. Izitolo ezisolisayo ngamanani aphansi kufanele zivele zibuze umphumela womkhiqizo. Bese uhlola ngokucophelela ibhodlela nelebuli ngokulimala nokuhambisana nokuqala. Qinisekisa ukuthi uhlola ukutholakala kwezitembu ze-excise. Kumele uzijwayele nokwakheka, i-Scotch, i-Irish noma i-whisky yaseCanada akufanele iqukathe:

• I-Methanol;
• I-ethanol;
• Izithako ezivuthiwe;
• Ama-Dyes;
• Futhi enye ikhemistry.

Emva kwakho konke okudingekayo ukuhlola umbala utshwala ebhodleleni. Isiphuzo sangempela sekhwalithi kumele sibe ne-golden hue. Ngemva kokugubha ibhodlela, amaconsi kufanele aqhube kancane kancane ezindongeni. Futhi gwema amabhodlela ngezinsimbi ezinamafu nokuqukethwe okungaqondakali. Ukuphuza utshwala kungabangela ubuthi obukhulu, kuze kube nomphumela obulalayo.