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Eddie Nara is a Certified Trainer of the Whisky Ambassador programme, a Certified Specialist of Spirits accredited by the Society of Wine ducators, and an international Spirit Judge.

 

He is an independent whisk(e) y educator and consultant, conducting masterclasses on behalf of the whisk(e)y trade and hosts tastings for corporate clients, and write spirits column in various magazine.

 

Eddie was the Founding Chairman of HK’s first whisk(e)y appreciation society.

 

林明志 (Eddie Nara) 為威士忌大 使 計 劃 (Whisky Ambassador programme) 認證專業培訓 導師、葡萄酒教育家協會 (Society of Wine Educators) 認可的烈酒專家,以及國際烈 酒評審。作為獨立威士忌教育 者及顧問,為不同的威士忌酒 商舉辦培訓課程,及為不同公 司客戶、品牌開設威士忌品鑑 大師班,於不同的雜誌撰寫專 欄。他亦是香港首個威士忌鑑 賞會的創會會長。

Blending Process 混調工序

Blended whisky is a blend of malt and grain whiskies. The strong character of the malt whiskies mixed with the gentle character of the grain whiskies creates ...

調和威士忌是麥芽和穀物威士忌的混合物。 麥芽威士忌的強烈特質與穀物威士忌的溫柔特色互相融合,營造...

Grain Whisky 穀物威士忌

The mild, light character of grain whisky greatly contributes to the flavor balance of blended whisky.  Blending with malt whisky softens the strong character of malt whisky to produce a pleasant-tasting spirit that goes down smoothly...

穀物威士忌溫和輕盈的特性,非常適合用於混合威士忌,使其口味更為平衡。 當穀物威士忌與麥芽威士忌混合,可柔化其稜角,產生一種愉悅的味道和柔順的質感...

Casks Manufacturing (Coopering) 木桶製造

Oak is by far the most commonly used wood to construct casks.  It is even required by law that only oak is used for Scotch whiskies.  Oak trees are extremely precious because they require many years to grow, usually anywhere from 80-100 years old...

橡木是迄今最常用來製作木桶的木材。蘇格蘭更有法律規定,只可以使用橡木製作用於蘇格蘭威士忌的木桶。橡樹是非常寶貴的,因為它們需要許多年才能用作製桶,一般介乎80-100歲,部分更有200-300歲。用於熟成的木桶壽命可達60至80年...

Oak and cack 橡木與桶

The oak used to make casks is known scientifically by the name Quercus and is a member of the beech family. The Latin word Quercus signifies beautiful tree and quality wood. White oak (Quercus alba) and common oak (Quercus robur) are the most ...

用於製作酒桶的橡木,科學名稱為Quercus,其實是屬於櫸木的一種。Quercus是拉丁語,其意為「美麗的樹木」和「優質的木材」。 白橡木(Quercus alba)和普通橡木(Quercus robur)是最常用於威士忌熟成的橡木桶種類...

The Production Process Maturation 熟成

The new make spirit is placed in casks where it is allowed to sit undisturbed over a long period of time. Over the course of three, five, ten years, the spirit develops further aromas and flavors, while the color would gradually turn into gold, amber or brown. This transformation is called cask aging, or maturation.

新製成的威士忌一般會置於木桶中,防止其受外面環境的干擾。 經過三 年、五年、十年後,威士忌將衍生出更多的香氣和味道,顏色亦逐漸變成 黃金、琥珀色或棕色。 這種轉變就是木桶陳年或熟成。

The Production Process Distillation 蒸餾

Distillation refers to a process of utilizing differences in boiling point temperatures to separate alcohol from water, in other words, to concentrate alcohol and flavors.

蒸餾是利用沸點的差異,將酒精和水份分隔的過程, 換言之,它將酒精度和味道濃縮。

The Production Process – Fermentation 發酵過程

Fermentation is the process that transforms the sugary liquid, known as wort, into wash, which is similar to a strong beer with an alcohol content between seven and ten percent.

發酵是將含糖液體(麥芽汁)轉化為酒醪的過程,類似於酒精含量7%至10%的濃烈啤酒。

The Production Process – Mashing 糖化過程

Mashing begins by mixing malted barley with heated process water to produce a gruel-like liquid called mash.  Diastatic enzymes in the malt then act on the starch, converting it to sugar.  Once this mash is filtered, the resulting liquid, or wort, is then ready for fermentation.  Before mashing can occur, however, the malt must first be milled.  The malted barley is milled in the malt mill.  Milled malt, or grist is grouped according to its fineness, in descending order of fineness, they are flour, grits, and husks.

 

糖化的過程由麥芽與熱水的混合,產生名為麥芽漿的糊狀物開始,然後麥芽中的轉化酶,將澱粉轉化為糖。麥芽漿經過濾後,所得的麥芽汁已可以準備發酵;然而在糖化發生之前,麥芽需先經研磨機研磨,磨碎的麥芽或穀物根據其細緻度,由大至小分別稱為麥粉、碎麥芽和穀殼。

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