Added: Massiel Weinman - Date: 29.09.2021 13:56 - Views: 10835 - Clicks: 7228
The weather changed every five minutes, from sunny to snowing, from rain to blue skies. You gallop past valleys, rivers, lakes, streams, lochs, snow-tipped mountains, ancient mounds, heathery hills and deer- an untouched prehistoric landscape. The other passengers, a comfort of ladies in cardigans and scarves, in lilac and raspberry, order tea and shortbread from the all important trolley.
Oban itself is solid looking, carved out of a granite hillside under putty clouds and charcoal scrubbed sky. There is a stream over which small hump-backed bridges traverse. Basic facts about Oban that you should know:.
Any electronic goods could cause a spark and blow up the distillery. You need a special to take photographs.
The picture above of the copper stills had to be taken from the doorway. There are two broad of whisky: single and blends. Just as French wines do not have the grape on the front of the bottle, for the skill is in the blending of different grapes, most whisky is a blend. Although single grain whiskies, particularly single malts, are fashionable, one could also say that the skill of whisky is in the blending. Very few women order it. Here is a story from the man that invented Baileys, David Gluckman. I love Baileys. In fact my whole family lived on it this Christmas, having got a duty-free deal at the airport.
Whisky can only be called Scotch if it has been aged for at least three years.
Scotch has only three ingredients: grain, water and yeast. Soft Scottish water is what makes it unique. Additional flavour is added by smoke from peat and storage in bourbon or sherry barrels. Although the ingredients are simple, flavours include orange, honey, butterscotch, salt, vanilla. The grain or malt is dried with heat, often using peat as fuel, which adds its own flavour and smoke. Peat which covers much of the Scottish highlands, consists of thousands of years of rotted vegetation. While Oban has only a hint of peat, Lagavullin and Laphroaig have a higher percentage — as much as 65 particles per millilitre while smoke is counted in parts per million.
We walk through the different rooms, each with its own overwhelming odour, either of yeast or malt or alcohol. Security seems to be essential.
Not a drop must escape. In fact the only free booze enjoyed by locals is the fumes pumped out from the warehouse, built into the cliff face. Before the s, whisky had a different taste as ale, sherry or port wine barrels were used. During prohibition in the USA, white oak ex-bourbon casks were shipped to Scotland American coopers still needed to earn a living. Today, a finishing cask using European red oak can be used, to give a richer, rounder, sweeter flavour. The staves are flat-packed and shipped from America and put back together by coopers in Fife.
The barrels are held together without ends and metal straps. There are no nails or glue.
This is why the spirit tax is paid at the end. The casks breathe in and take on flavours such as oak and bourbon and honey. Whisky must be stored in oak for at least 3 years and 1 day. At the end of the tour we tasted Oban whisky and a couple of others.
There is a big debate as to whether to add water. You could use a pipette to administer the water for precision. However it matches well with ginger and scallops and a drop of 14 year old whisky in your porridge does wonders. I now judge alcohol by the way it makes you feel- the particular level and variety of drunkenness which it gets you to. Whisky gets you a nice kind of drunk. You feel mellow and chilled out.
You just feel relaxed and blissed out and not-give-a-shittish. This is a parameter that is so often forgotten. A very interesting of what looks like a beautiful place. My parents both drink whisky note, actual whisky, not whiskey or bourbon every evening, and prefer the non peaty type. I got to appreciate the drink when I organised a tasting session for my job.
Since then, I love to discover new types… usually go for single malt, but my latest choice for them, I only sniff it! Is that Japanese whisky? I'm about to start reading Dave Broome's book on Japanese whisky. Recent posts. Next Post: Bread pudding recipes ». Comments A very interesting of what looks like a beautiful place.
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