Daily Archives: September 19, 2011

Custom Flagstaff House

www.tourfactory.com This home is located in Flagstaff, AZ. Contact Annette Kershner Freddi Paulsrud for more information. Russ Lyon Sotheby’s International Realty-Flagstaff 9286073808 JUST REDUCED $279500 A picture is worth a thousand words and the amenities in this home are too numerous to list. You could not rebuild this custom home for this price. The Great room with its soaring ceilings looks out through a wall of windows to the mature pines and the large deck. Winter nights will be perfect in front of the rock fireplace. The gourmet kitchen is the perfect setting for any season with top of the line appliances, granite countertops and room for everyone to assist from the large breakfast island. Separate wine room is easily accessible for your chilled selections for entertaining. Master suite on the main level has a luxurious bath and large glass doors leading to the deck as well. Pine Canyon offers you the opportunity to live in a gated community with beautiful amenities without mandatory monthly golf fees. For information or updates on the community, feel free to contact us at any time.

Source: YouTube



Source: YouTube

Finest Scotch Whisky

Which is the correct spelling whiskey (plural whiskeys) or whisky (plural whiskies) and what is the origin of the word(s). History tells us that the word whiskey – with the ‘e’ – was derived from the Irish Gaelic. The Irish Gaelic word “uisce beatha” was a translation from the Latin words “aqua vitae” meaning “Water of Life”. Subsequently the ‘e’ was dropped from almost everywhere in the world where the ‘water of life’ was distilled. In the late 1800’s the Irish and the Americans chose to include the ‘e’ again to differentiate themselves from the products from Scotland. Today Scotland, Wales, Japan and Canada maintain the use of the word Whisky. Finally – Scotch is generally used to mean a whisky from Scotland and the Scots would say there is no other correct use of the word Scotch.

The whisky ‘map’ divides Scotland into a number of regions where the general characteristics of each of the distilled whiskies is similar. Fine Scotch whiskies are distilled in each of these regions:-
· Highland
· Speyside
· Islay
· Campbeltown
· Lowland
Some of these areas have now been divided into sub categories or regions due to the size of the areas.

In very general terms the areas to the west of Scotland have more areas of peat and as such many of the whiskies distilled in the areas have the ‘taste of peat’. This particularly true of Islay (a region in itself) where in excess of 20% of the island is peat. The greater Speyside, in the North East of Scotland, houses more than half of all the distilleries in Scotland and two of the most famous and well know single malt whiskies are from Speyside distilleries – they are Glenfiddich and Glenlivet.

Whisky is created by distilling a ‘mash’ based on either grain or malt (malted barley). Hence we have the single malt – being for many people the true ’water of life’ and the regarded as the superior whisky. Grain (malted and un-malted barley along with other grains) based whiskies can be blended in such a way to generate further distinctive brands. However, “Blend” may occasionally have a different interpretation. A mixture of malts (with no grain) from different distilleries (usually called a vatted malt) can be referred to as a “Blended Malt”, and mixtures of grain whiskies with no malts will sometimes called a “Blended Grain”.

For a whisky to be called a whisky it must have been as a minimum matured in oak casks for at least 3 years and one day. Although the casks should be oak the history of the casks can be varied. I understand that American Whiskeys are stored in ‘new’ oak casks – hence there is an obvious market for re-cycled casks. Other casks may have originated or been used for the storage of Sherry in Spain. Hence the history of the cask will be a defining part of the whisky’s characteristic. Another feature of Scotch whiskies is that they are almost always distilled twice (some three times). For any whisky to be called ‘Scotch’ it must conform to these criteria – and – perhaps more obviously – be distilled in Scotland.

By all means take the time to understand the history and how our fine Scotch whiskies originate but above all take the time to find your favourite tipple.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/finest-scotch-whisky-525731.html

About the Author

Fine Scotch Whiskies have been sought after and enjoyed for many years – take your opportunity to find out more about the
“Water of Life”
whether it be a fine single malt or a carefully created blend.

洋漢釀港產紅酒 享CEPA優惠

加籍商人Steven de Jaray看準本港及內地葡萄酒市場的潛力,加上CEPA下在港釀成葡萄酒「零關稅」優惠,遂斥資500萬美元,把香港工廈變身成釀酒廠,打造「made in HK」葡萄酒。(李紹昌攝)



落戶工廈 包辦榨汁發酵入樽


【明報專訊】自2008年香港取消葡萄酒稅,本港葡萄酒業務持續增長,今年首7個月葡萄酒入口總值達58.6億元,較去年同期上升近七成。外國酒莊紛紛來港「落戶」,有加國商人來港投資近3900萬元,把工廈變身釀酒廠,採購世界各地頂級葡萄,發酵、釀製至入樽均在港完成,打造「made in HK」佳釀,看準CEPA零關稅優惠,進軍內地市場。





來自加拿大的商人Steven de Jaray,3年前萌起來港發展念頭,眼見香港和內地對葡萄酒需求日益增加,加上CEPA之下在港釀成的葡萄酒進口內地,可享14%關稅減免優惠,故年多前斥資500萬美元,把佔地4萬平方呎的荃灣工廈化身成為珀萃酒廠(Portrait Winery),「中國的稅很重,要48%,免去關稅等項目,可減至8%至9%」。

Steven表示,整個製酒過程是「made in HK」。酒廠採購美國、澳洲和新西蘭頂級葡萄,如Pinot gris(灰皮諾)、Sauvignon Blanc(長相思)和Cabernet Sauvignon(赤霞珠)等,把葡萄榨汁加工,再倒進釀酒槽發酵,以電腦控制溫度,在酒桶發酵,待6個月至1年半,就可以把釀成的紅酒、白酒入樽出售。


港天氣熱 釀酒師通宵留守控溫


美酒當然要以好葡萄釀成,但處理過程亦重要。富經驗的新西蘭釀酒師Andrew Powley解釋,香港天氣炎熱,即使廠內有空調,釀酒槽溫度仍要控制得宜,並隨釀製過程而調節,他指出,曾在開廠初期通宵留守酒廠,「最緊要不讓酒溫變暖,否則好容易變壞,所以儲存的最高酒溫都只是15℃」。Andrew表示,不同年份橡木酒桶,釀製而成的葡萄酒味道亦各有不同,廠內九成半酒桶購自法國。


明報記者 陳家俊