{"id":229,"date":"2019-05-10T16:19:54","date_gmt":"2019-05-10T14:19:54","guid":{"rendered":"http:\/\/owk.styx.no\/?p=229"},"modified":"2019-05-11T13:44:01","modified_gmt":"2019-05-11T11:44:01","slug":"mote-10-5-2019-hos-kare","status":"publish","type":"post","link":"https:\/\/owk.styx.no\/?p=229","title":{"rendered":"M\u00f8te 10.5.2019 – Hos K\u00e5re"},"content":{"rendered":"\n

Tiden flyr og det var igjen Whisky smaking, kveldens vert er K\u00e5re. Vi skal som vanlig smake p\u00e5 3 Whiskyer og i kveld er alle fra Speyside. BenRiach 10YO Single Malt, Glenfarclas Single Malt 21 Years Old og
Glen Keith 21 Year Old 1996 – The First Editions (Hunter Laing).<\/p>\n\n\n\n

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Speyside <\/strong><\/p>\n\n\n\n

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Mer en  60% av Scotland’s hele single malt produksjon  er fra distilleries i Speyside.

Speyside single malts are single malt Scotch whiskies, distilled in Strathspey, the area around the River Spey in Moray and Badenoch and Strathspey, in northeastern Scotland.

The two best-selling single malt whiskies in the world, The Glenlivet and Glenfiddich, come from Speyside. Strathspey has the greatest number of distilleries of any of the whisky producing areas of Scotland. Dufftown alone has six working distilleries with an annual capacity of 40.4m litres of spirit.<\/p>\n\n\n\n

The Speyside distilleries are mainly operated by leading international drinks groups including Diageo, LVMH and Pernod Ricard, by family-owned companies including J. & G. Grant and William Grant & Sons and by The Edrington Group (majority owned by a charitable trust).<\/p>\n\n\n\n

Scotland’s Malt Whisky Trail is a tourism initiative featuring eight Speyside distilleries and the Speyside Cooperage. Speyside also hosts an annual whisky festival known as «Spirit of Speyside».<\/p>\n\n\n\n

Speyside whiskies can generally be classified as light and grassy (e.g. Glenlivet) or rich and sweet (e.g. Macallan).<\/p>\n\n\n\n

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BenRiach 10YO Single Malt <\/strong>
The flagship expression from the BenRiach distillery. This 10 year old Speyside single malt is drawn from ex-bourbon and ex-sherry casks after at least a decade of slumber, resulting in a malt that shows off the distillery’s style wonderfully. Expect hearty barley backed up by orchard fruit and toasted almond, alongside just a hint of herbaceous oak. <\/p>\n\n\n\n

\"Bilde<\/figure><\/div>\n\n\n\n

Smak<\/strong>: Myk whisky med god fylde og preg av malt, fat og litt t\u00f8rkete frukter, god lengde.
Lukt:<\/strong> Myk, fokusert og lett fatpreget aroma av malt, korn og litt blomst, hint av t\u00f8rket frukt.
Farge<\/strong>: Lys gyllengul.
Produsent<\/strong>: The BenRiach Distillery Co Ltd<\/a>
Distrikt, underdistrikt<\/strong>: Skottland, Speyside
Alkoholprosent: <\/strong>43%
Uttales: BEN-REE-ACH<\/strong> <\/p>\n\n\n\n

Distillery founder John Duff travelled to Kentucky and South Africa in pursuit of whisky adventures, returning to Scotland in 1898 to build the BenRiach Distillery. It is in his adventurous spirit that BenRiach boldly approaches the art of distillation and cask maturation. We call it BenRiach Maltology\u00ae<\/p>\n\n\n\n

As progressive Speyside whisky distillers, BenRiach crafts unpeated, peated and triple distilled malt whisky and holds
some of the most experimental casks in Speyside. Small wonder the distillery team have nicknamed the distillery
\u2018The Lab\u2019.<\/p>\n\n\n\n

\"Bilderesultat<\/figure>\n\n\n\n

We are one of just two remaining distilleries in Speyside to distill whisky using malted barley from its own onsite floor
maltings, a time honoured method that is celebrated for one month each year.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Glenfarclas Single Malt 21 Years Old <\/strong>
A heavily sherried 21 year old from the Glenfarclas distillery. This offers loads of depth, a really thick dram and great value for money too.
<\/p>\n\n\n\n

\"Bilde<\/figure><\/div>\n\n\n\n

Smak: <\/strong>Sammensatt og fint utviklet, preg av t\u00f8rket frukt og malt, lang ettersmak. Fyldig.
Lukt<\/strong>: Aroma med fint maltpreg og innslag av p\u00e6re, t\u00f8rket frukt, fat og kokos, hint av r\u00f8yk.
Farge: <\/strong>Middels dyp brungyllen.
Produsent<\/strong>: J&G Grant<\/a>
Land, distrikt, underdistrikt:<\/strong>Skottland, Speyside
Alkoholprosent: <\/strong>43%
Uttales: <\/strong>glen F\u00c0Rclass

<\/p>\n\n\n\n

History:<\/strong>
Glenfarclas distillery is a Speyside whisky distillery in Ballindalloch, Scotland. Glenfarclas translates as meaning valley of the green grass. The distillery is owned and run by the Grant family for 6 generations. The distillery has six stills which are the largest on Speyside and are heated directly by gas burners.<\/p>\n\n\n\n

The distillery has a production capacity of around 3.5 million litres of spirit per year. Normally four stills are used for production with two kept in reserve.<\/p>\n\n\n\n

The distillery has approximately 68,000 casks maturing on site, in traditional dunnage warehouses, with stock from every year from 1953 to the current year. Glenfarclas produce a traditional Highland malt with a heavy sherry influence.

Glenfarclas was one of the first distilleries to open a visitor centre in 1973
<\/p>\n\n\n\n

\"Bilderesultat<\/figure><\/div>\n\n\n\n


Glen Keith 21 Year Old 1996 – The First Editions <\/strong><\/p>\n\n\n\n

\"Glen<\/figure><\/div>\n\n\n\n

21 year old Glen Keith single malt, independently bottled by Hunter Laing as part of the literature-inspired First Editions range. It was aged in a sherry butt from 1996 to 2018, and was then bottled at cask strength with an outturn of 346 bottles.

<\/p>\n\n\n\n

Nose:<\/strong> Citrus blossom and forest floor give it a fragrant, earthy quality, while sultana and brioche bring sweetness to the nose.
Palate:<\/strong> Fresh raspberries, runny honey, Refresher bars, fennel seed.
Finish:<\/strong> Cigar box, rose and a little bit of orange sherbet.
Produsent<\/strong>: Glen Keith, Bottler: <\/strong>Hunter Laing
Land, distrikt, underdistrikt: <\/strong>Skottland, Speyside
Alkoholprosent<\/strong>: 57,2<\/p>\n\n\n\n

History<\/strong>
Glen Keith is a modern distillery. When it opened in 1958, it was the first new distillery to open in Speyside since the great whisky crash of 1898. It therefore contrasts markedly with Strathisla – the oldest in Scotland.<\/p>\n\n\n\n

Construction started in 1957 on the site of a meal-mill and was completed in 1960, initially with three stills with the intention of triple distillation. In 1970, two more stills were added when production was switched to double distillation. The new production method incorporated the novelty of the first gas-fired stills in Scotland. Three years later, steam coils were also installed.<\/p>\n\n\n\n

The output of the distillery was originally used in blends such as Chivas Regal, Passport and 100 Pipers but Chivas Brothers also used it as a laboratory for experiments with innovations in production and processing, for example developing their own strains of yeast.<\/p>\n\n\n\n

In the 1990s the distillery released an official bottling under the name Glen Keith 1983. This bottling was replaced a few years later by a 10-year-old single malt. It also produced two peated malts under the names Glenisla and Craigduff.<\/p>\n\n\n\n

The Glen Keith distillery was mothballed in 1999. Extensive reconstruction work began in 2012 and the distillery was reopened in June 2013. At the time of the distillery’s reopening, Chivas Brothers intended that its annual production would be six million litres of spirit, almost all of which would be used in blended whiskies destined for export.

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\"Relatert



<\/figcaption><\/figure>\n\n\n\n

Whisky Fakta <\/strong><\/p>\n\n\n\n

\"Bilderesultat<\/figure><\/div>\n\n\n\n

Alkohol prosent, ABV, Proof, hva er det og hva betyr det.
Stort sett merkes flasker med ABV , alcohol by volum eller i USA Proof som er halvparten av ABV. Dvs. 100 Proof er 50% ABV.
Fransk mennene m\u00e5tte jo sj\u00f8lklart finne p\u00e5 noe eget, s\u00e5 de satte bare Proof = ABV.<\/p>\n\n\n\n


Historisk : <\/strong><\/p>\n\n\n\n

100 proof<\/strong> var et gammelt m\u00e5l p\u00e5 alkoholinnhold<\/a> i destillert alkohol (brennevin<\/a>).
Metoden for \u00e5 m\u00e5le var at en laget en liten haug med svartkrutt<\/a>. Denne ble dynket med sprit til den ikke kunne holde mer uten at det rant utover. N\u00e5r en satte fyr p\u00e5 blandingen og den brant med klar bl\u00e5 flamme, var spriten \u00ab100 proof\u00bb. Var den sterkere eller svakere enn 57,15 volumprosent, ble forbrenningen merkbart forskjellig. M\u00e5lem\u00e5ten er kanskje mest kjent fra \u00abdet ville vesten\u00bb, hvor den fungerte fordi den var ukomplisert og bare beh\u00f8vde ingredienser en hadde adgang til.<\/p>\n\n\n\n

I USA<\/a> brukes enheten i dag slik at 1 proof er 1\/2 vol.%, mens \u00ab100 Brit.Proof\u00bb fortsatt er 57 %<\/p>\n\n\n\n

The gunpowder test was officially replaced by a specific gravity<\/a> test in 1816.<\/p>\n\n\n\n

S\u00e5, for \u00e5 sammenligne de tre proof skalaene,
45%ABV er ca. 78.9 proof i UK, 90 proof i U.S, og 45 proof i Frankrike. <\/p>\n\n\n\n

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Sent p\u00e5 kvelden….. <\/figcaption><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Tiden flyr og det var igjen Whisky smaking, kveldens vert er K\u00e5re. Vi skal som vanlig smake p\u00e5 3 Whiskyer og i kveld er alle fra Speyside. BenRiach 10YO Single Malt, Glenfarclas Single Malt 21 Years Old og Glen Keith 21 Year Old 1996 – The First Editions (Hunter Laing). Speyside Mer en  60% av … <\/p>\n

Fortsett \u00e5 lese \u00abM\u00f8te 10.5.2019 – Hos K\u00e5re\u00bb<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-229","post","type-post","status-publish","format-standard","hentry","category-moter"],"_links":{"self":[{"href":"https:\/\/owk.styx.no\/index.php?rest_route=\/wp\/v2\/posts\/229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/owk.styx.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/owk.styx.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/owk.styx.no\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/owk.styx.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=229"}],"version-history":[{"count":20,"href":"https:\/\/owk.styx.no\/index.php?rest_route=\/wp\/v2\/posts\/229\/revisions"}],"predecessor-version":[{"id":275,"href":"https:\/\/owk.styx.no\/index.php?rest_route=\/wp\/v2\/posts\/229\/revisions\/275"}],"wp:attachment":[{"href":"https:\/\/owk.styx.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/owk.styx.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/owk.styx.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}