Tag: rum

An explosion of flavour, Manhattan cocktail

 TAGS:In our series of cocktails the Manhattan is a classic. It pays a tribute to the Big Apple of New York, and is usually taken as an appetizer, both in the United States and in other countries where its consumption has spread.

The Manhattan mix whisky and red vermouth and a few drops of Angostura. We can garnish it with a cherry or a slice of lemon. We can find taste it dry or medium, or with a sweet touch. Due to its mix, it is usually a senior cocktail.

The origin of this cocktail is not very clear. In 1882 people would already talk about the perfect mix between whisky, vermouth and bitters. Although the stronger version is attributed to Jenny Jerome, Randolph Churchill?s wife, who invented this mixture into the New York City’s Manhattan Club in Manhattan itself, other sources attribute it to a bartender, and others to Colonel Joe Walker, that on a boat trip with some friends from New York accidentally mixed vermouth and whisky, and then perfected it.

In the ’40s, the Manhattan cocktail was prized by the stars in Hollywood. They would start to drink it in movies, adding a touch of glamour in this period of time. Today it is an international cocktail that you can find in many cocktail bars.

Some state that the Manhattan was originally made ??with rye whisky, but then were introduced other types of whisky. For its preparation, we have to mix the ingredients mentioned above in a shaker and then shake it right. Note that the Manhattan is served without ice in a martini glass, providing style to any type of moments, especially before dinner. But, depending on the country, it is also perfect for an ?after dinner? moment, enjoying a quiet chat with friends.

What is your perfect combination of whisky and vermouth for Manhattan? We recommend one:

 TAGS:Dimple 15 Years OldDimple 15 Years Old

Dimple 15 Years Old

 

 

 TAGS:Campari 1LCampari 1L

Campari 1L

How to taste whisky like an expert (III)

 TAGS:We are still making a tour of Charles McLean tasting lessons. We only have the last two steps to look at. We now have to understand what do whisky connoisseurs value and talk about when they try a new drink.

The classification of whisky by region is closely linked to the last step. It is a classification that prepares you to understand the intrinsic characteristics of the whisky. The malts are classified by region of origin, and this is because the character of the whisky comes from there.

In Scotland, the original regional division was simply between whiskys made in the highlands and lowlands. But the Laundering Act of 1784 defined 17 counties as “Highland”. This was reinforced by an amendment to the law the following year, making the new layout of the Highland Line between Dumbarton and Dundee. The highland and lowland Whisky are now under different legal verifications. This means that the two regions produce a very different whisky. The Highland whisky was universally considered better than the Lowland whisky.

Finally we reached the fifth step for whisky tasting, which really helps us to understand what the region classification serves to: the classification of whisky flavour.

The flavour of whisky is one of the consequences of the production system and maturation of the whisky.

These special flavours that we love so much become a subject of study, analysis, and you will have a greater appreciation after learning how to taste a whisky. However experts are carefully selecting the tasting terminology they use to evaluate and describe each drink. There are tasters group and jury that exist in order to verify that each verdict is the most concrete. On the contrary, we only want to taste whisky to have fun. We can still use our own terminology in our tasting notes, which eventually will be discussed and shared with other friends who decide to run this activity with us.

If you want to buy whisky to meet with friends and organize a tasting, we recommend 2 with very different characters:

 TAGS:Grant's 1LGrant’s 1L

Grant’s 1L

 

 

 TAGS:Dimple 15 Years OldDimple 15 Years Old

Dimple 15 Years Old

How to taste whisky like an expert (II)

 TAGS:Let’s take our “whisky taste lesson” where we left it. Having already made it clear that the first step is to recognize the signs of smell, the following is performing a sensory evaluation. To make the sensory evaluation it is recommended to prepare something to write our annotations.

Our tasting notes are basically separated as follows: distillery, brand, age and strength to start, then appearance (color, texture and clarity) ; intensity ( on a scale of 1 to 5) ; flavor (diluted primary aromas, secondary aromas and development) and taste (mouthfeel, elemental flavor, overall flavor and finishing). Also add your comments and a score from 1 to 10.

For sensory evaluation we have to take into account the aroma and flavor of the whisky.

  • First step: Pour yourself a shot of whisky and watch it with a white wall background to evaluate its sparkle and appearance, shake to appreciate every nuance of color and describe it in your notes. You can use any term that you like. Pale gold color is the result of maturation in the barrel which has been filled several times. A half-or full- gold colored is first filling barrel ex-Bourbon ;  a polished copper colored is a whisky that has been re-accumulated in sherry wood for the last year of maturity ;  the polished mahogany, is a first charge ex-Sherry barrel, while the Crimson is a port barrel, to give examples.
  • Second step: Shake the cup again and the second spirit will show tears or droplets that cling to the glass. This will be a clear indication of the alcoholic strength of the drink. Then you must put the drink to the light to see its clarity and make corresponding entries, can be done during the addition of water. If it looks slightly hazy, whisky has not been chill-filtered; this is a good thing because the chill-filtered whisky keeps it nice and bright but takes away some elements of flavor.
  • Third step: Move the new spirit and warm the glass in your hand to smell it. The scent will come up as you while you warm the glass in your hand. Take into account how complex it is, and if you can discern any particular smell, annotate them, using comparisons based on the memories that will generate each odor. You can leave it for a minute, to settle and to be able to appreciate more flavors. Smell develops over time.
  • Step Four: Take a small sip to appreciate the flavors and the first impression is the most important for annotations. After that, put your the nose on the rim of the glass for a first odors capture, breathe fresh air for rest your nose and then get closer, this time inside the rim of the glass. You will discover new odors.
  • Step Five: Go back to try a sip and analyzes whether it is soft or viscous, if fresh, biting or dry on the palate and finally if it has body and is light. Then take another sip and after a while identify the persistence of the flavor on the palate.

Are you practicing? Tomorrow we will finish with this guide, but now is the time to try what you have learned, right? Today we recommend:

 TAGS:Paddy Old Irish Whiskey 1LPaddy Old Irish Whiskey 1L

Paddy Old Irish Whiskey 1L

 

 

 TAGS:Teacher's 1LTeacher’s 1L

Teacher’s 1L

Some Weird Whisky cocktails

 TAGS:If you like cocktails with whisky you will always have new options to try. The possible combinations are countless, and you can?t get tired of this versatile drink that has earned his fame and glory.

However, today we won?t be talking about cocktails as famous as the Manhattan or Old Fashioned, but instead, we have been looking into cocktail books in order to find new and different drinks for you.

Let us present you some of the weirdest ones we?ve found so far :

  • Bunny’s Cocktail: Made 2 ounces of anise, 2 ounces of Gin and 2 ounces of Whisky. Stir and serve.
  • Mint Condition: It is made with 0.5 ounces of Kahlua, 0.75 ounces of peppermint schnapps, 0.75 ounces of vodka and 0.75 ounces of Whisky. The ingredients are added in a shaker with ice, stirred and served.
  • The Red Rover: Made with 0.5 ounces of Gin, 1 piece of lemon, 0.5 ounces of lemon juice, 1 piece of peach syrup and 1.5 ounces of whisky. To prepare it pour all ingredients (except lemon and peach) in a shaker with a handful of ice, shake and serve in a cocktail glass decorated with fruit pieces.
  • Scoff-Law: Made from 0.75 ounces of grenadine, .75 ounces of lime juice, 1.5 ounces of vermouth and 1.5 ounces of whisky. To prepare it you just have to shake and serve.
  • Tipperary: It is made with 0.75 ounces of Green Chartreuse, 0.75 ounces of vermouth and 1 ounce of whisky, to serve stir in a shaker and pour into a cocktail glass.
  • Tivoli: This cocktail is made with 0.5 ounces aquavit, 1 part of Campari, 0.5 ounces of vermouth, 1.5 ounces of whisky, just mix in a shaker with crushed ice and serve in a cocktail glass to enjoy.
  • Kentucky Champagne Cocktail: Made with 3 ounces of Bitter, Champagne, 0.5 ounces of peach schnapps, 1 piece of peach and 1 ounce of whisky. To prepare it mixes whisky with peach liqueur, bitters and a little crushed ice in a shaker, then serve it in a cocktail glass to fill with Champagne and garnish with peach slice.

Need a good whisky to your cocktails? Let us recommend you :

 TAGS:Jameson 1LJameson 1L

Jameson 1L

 

 

 TAGS:Grant's 1LGrant’s 1L

Grant’s 1L