Daily Archives: September 29, 2011

Whisky at Its Perfect Blend

A brief introduction of the term whisky:

The art of making perfectly amalgamated whisky dates back to the ages of the monks in the 15th century. The delicate whiff of the blended whisky has never been explained clearly even today.

“Beatha” an ancient term, which is a Gaelic language for the Latin “aqua vitae” or as, termed “water of life” that was tarnished to “usky” in the 18th century and then transformed to “whisky”.

Making of whisky:

1.Malting: barley is first drenched in water and then spread out on malting floors to sprout. For the prevention of heat build up it is turned up on a regular basis. In the earlier times the barley was tossed in the air by placing barley on the wooden shovels in malt shed flanking to the oven.

During this process the enzymes get activated. The starch is converted into sugar while mashing takes Place. The germination takes place after 6-7 days and then it is called green malt. After the germination is over the green malt goes to the furnace for drying. To keep the enzymes the temperature should be below 70 degree Celsius. To convey flavor from the smoke peat may be added to the fire.

2.Mashing: In this process malt is pulverized into grist and hot water is added to extract the sugar. In 3 stages water will be added starting at a temperature of 67 degree Celsius and rises up to the boiling point.

In a large stainless kettle the extraction takes place, and is termed mash, which is then stirred helping it to convert from starch to sugar. When mashing is done the sweet sugary liquid is formed.

3.Fermentation: The sugary liquid is cooled in this process and is pumped back to washbacks. Sugar is a feeder to the living yeast, which as a result produces alcohol and other compounds called congeners that take out the flavor of the whisky.

Wash froths are produced viciously along with carbon dioxide. After the fermentation the wash generate 6-8% alcohol.

4.Distillation: The alcohol is estranged from water by distillation process. The wash is distilled two times. And other residue will include yeast and pot ale; these residues are also used for cow feeding.

The distilled wash is known as low wines, containing about 20% alcohol content. Then it goes to the spirit still for another distillation. In the spirit receiver only 60% alcohol is collected.

Maturation: Whisky at a matured level becomes smooth, flavor enriched, and achieve a golden flavor from the oak cask. And the other restrained compounds enhance whisky’s idiosyncratic flavor.

The law allows whisky to mature for 3 years as a minimum time. But all single malts are stored in the wood from 8-15 years. The evaporation is allowed for a maximum of 2% from the oak cask strictly controlled by customs and excise.

Bottling: A bottle of malt whisky may only contain whisky distilled from malted barley. Vatted whiskies are those that are produced at more than one distillery. It can be also termed as blended malt or pure malt. Blended whisky can be made by mixing single malt with gram whisky. Single malts are either bottled by the distillary or by an independent bottler.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/whisky-at-its-perfect-blend-336131.html

About the Author

Whisky Circle was created by a small group of whisky afficinados. It started out as a ‘club’ where lovers of single malts got together and made small talk over a malt. For more further information please visit www.whiskycircle.com.

The Best Way to Get the Taste of Scotch Whisky

Scotch whisky is the whisky made in Scotland. The drink, which is termed, as whisky in Britain is known as Scotch in the United States. Scotch whisky is divided into four distinct categories: single malt, blended malt, vatted malt and single grain. A Single Malt Scotch Whisky is the product of one specific distillery and has not been blended with whisky from any other distilleries. Pure Malt is the name used for single malt whiskies. Pure Malt whiskeys do not contain any grain whisky unlike that in blended whisky .The Speyside region of northeast Scotland has the greatest concentration of malt whisky distilleries. Highland, Lowland and Islay are the other main malt whisky producing zones. Each of these regions has its own distinctive style of malt whisky and it is never possible for two malts to be identical. It is quite possible to distinguish from the taste, the origin of a particular whisky.

It is be noted that there can not be any “right” or “wrong” way to drink Scotch whisky – it is simply the question of personal taste. People who prefer to drink Scotch whisky neat say that they do not want to spoil the taste of the drink, by adding water. Some people of course have a different opinion. They think that by adding a dash of water, the distinctive flavor and aroma of a whisky gets enhanced. But it is always advisable to add pure spring water while drinking whisky, because tap water may contain chlorine.

Some people prefer adding ice to the whisky, to get the zing, but it should be noted that ice might ruin the fine taste and aroma of the drink and so should never be contemplated when conducting a “whisky nosing and tasting.” Same can be said about carbonated water. It is never an ideal accompaniment for whisky. The addition of mixers such as ginger ale, soda or a coke, ruin the original taste of pure whisky.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/the-best-way-to-get-the-taste-of-scotch-whisky-368592.html

About the Author

Whisky Circle was created by a small group of whisky afficinados. It started out as a ‘club’ where lovers of single malts got together and made small talk over a malt. For more further information please visit www.whiskycircle.com.

光譜葡萄酒拍賣行利用iPad和iPhone競投應用程式提供流動服務

加州歐文市2011年9月28日電 / 美通社亞洲 / — 總部設於加州,專門拍賣上佳美酒和罕有佳釀的光譜葡萄酒拍賣行推出新的iPad和iPhone競投應用程式,方便收藏家作流動競投。這個名為Spectrum Wine的應用程式在今日推出,用戶可從iTunes和iPhone App Store免費下載。

光譜葡萄酒拍賣行總裁Jason Boland表示:「由於流動技術滲透我們生活的每一方面,因此我們認為有需要善用這種新媒體的潛能,讓客戶跟全球各地任何角落的收藏家進行實時競投。我們的新應用程式會為客戶帶來更大方便,確保他們不會錯過任何珍貴貨品。」

不管是實地拍賣還是網上拍賣,用戶都可以利用新推出的應用程式在網上出價。下載應用程式後,程式會要求用戶自創個人檔案、輸入偏愛的酒類和願望清單。當有用戶偏愛的酒類拍賣時,程式會提醒用戶有競投機會。用戶可以按地區、佳釀、生產商、類別、酒瓶容量、甚至包裝搜尋拍賣品。用戶落標後會獲通知競投進度。安裝應用程式後,用戶還可以收看光譜葡萄酒電視的串流錄像和查閱價目表。

此應用程式是光譜葡萄酒多項創新服務的最新一項,其他服務包括採用先進實時競投軟件的網站、傳送有關香港光譜葡萄酒拍賣行銷售的串流影像往有互聯網連線的電腦,及每批實地拍賣品的360度影像。除實地拍賣會外,光譜葡萄酒每半個月還舉行一次網上拍賣會。

光譜葡萄酒拍賣行即將舉行的實地拍賣會一覽:

— 「2011年冬季拍賣會」將於2011年12月3日至4日在香港君悅酒店舉行
— 2012年2月跟Vanquish Wines Ltd 在倫敦合辦拍賣會

美國光譜葡萄酒拍賣行
18061 Fitch
Irvine, CA
+1-949-748-4845
www.spectrumwine.com

香港光譜葡萄酒拍賣行
香港?魚涌英皇道734號樂基中心1205室
+852-2890-5767

消息來源 Spectrum Wine Auctions

VINUM砸180萬 打造台北酒窖

聯合報╱記者陳若齡/台北報導】
2011.09.28 11:26 am

 

VINUM在20坪不到空間中打造酒窖,收藏超過250款頂級紅酒。
圖/VINUM提供

看好台灣頂級紅酒消費實力,新加坡紅酒代理商VINUM後進軍台北,於敦南誠品商圈開設亞洲第四個據點,收有超過250款高年份頂級葡萄酒。VINUM Fine Wines為1995年由新加坡Les Amis餐飲集團成立,目前於新加坡、吉隆坡及香港設有門市,於曼谷、印尼等地設有辦事處,主要代理法國頂級紅酒,如波爾多Bordeaux First Growths、Petrus、法國隆河區Etienne Guigal等;另有不到一成的德國Egon Muller、西班牙的Vega Sicilia和義大利等。

門市也斥資180萬打造溫控酒窖,溫度控制在14到16℃,相對濕度75%。由於餐飲背景,VINUM也將比照在東南亞、香港,未來將在台北開義大利或法式餐廳。

 

※ 提醒您:飲酒過量 有礙健康

【2011/09/28 聯合報】@ http://udn.com/

全文網址: VINUM砸180萬 打造台北酒窖 | 美食饗宴 | 消費流行 | 聯合新聞網 http://udn.com/NEWS/FASHION/FAS5/6617400.shtml#ixzz1ZJ3zdUyd
Power By udn.com

 

網站想靠Facebook導流量你可能做錯的四件事情

by 

http://blog.epromotor.info/%E7%B6%B2%E7%AB%99%E6%83%B3%E9%9D%A0facebook%E5%B0%8E%E6%B5%81%E9%87%8F%E4%BD%A0%E5%8F%AF%E8%83%BD%E5%81%9A%E9%8C%AF%E7%9A%84%E5%9B%9B%E4%BB%B6%E4%BA%8B%E6%83%85/

隨著Facebook越來越流行,許多網站都想要靠著這個超高人氣平台,來幫自己的網站導一點流量進來。所以許多網站便紛紛了成立了粉絲專頁,以期待使用者可以透過文章的轉貼,可以幫網站導入流量。但是,縱觀這些粉絲專頁,我發現有很多錯誤,是許多網站都會共同會犯的,以至於效果並沒有很顯著。那究竟是哪些問題,當我們考慮將網站跟社群平台做結合時,是網站企劃或開發人員會忽略的呢?事實上,這就是沒有做好SMO!

mobile website不考慮行動用戶

這個問題或許普遍還不被重視,也或許這個是一個重度使用者才會考慮的問題。但是,現在許多使用者都會使用行動裝置瀏覽Facebook的今天,或許有些使用者暫時還會接受用手指在那邊放大縮小閱讀,建置符合行動裝置閱覽的網站版本,在未來的網站企劃中必定是要列入考量的事情。

延伸閱讀:四種免費建置行動裝置網站的方法

分享按鈕

沒有分享按鈕

這個問題現在可能比較少,因為大家都已經漸漸了解到放分享鈕的重要性。雖然說現在有許多分享鈕的Widget(小工具)服務可供使用,但是其實個人是相當不建議去安裝這些Widget,因為他多多少少還是會拖到你的網站速度,影響整體網站品質;又其實許多分享按鈕是大多數使用者一輩子都不太可能按的(如:現在還有多少人在按raddit或是digg呢?)放個讚鈕、+1鈕、Plurk鈕、新浪微博鈕,就差不多了。

延伸閱讀:Google +1 !切莫忽略Social Signal的影響

Black Tips:share比like做二次導流(指的是使用者分享後,讓他朋友再點擊回來看)還要有效唷。

沒有做好分享控制

我們很久之前就講過了,分享後的縮圖跟摘要,預設值就應該要讓每個使用者點下去,都會有同樣的結果;而且這個結果會是你想要呈現的結果。對於Facebook或是Google+來說,平常你做好SEO中title跟description的設定,就一定不會有問題的。如果最基本的標題都沒辦法正確的被抓取,你就只能吸引一次的流量,沒有辦法讓你的網站自動自發的,讓使用者幫你成長流量。看看那厭惡的「按讚才能看內文」的設計,討厭歸討厭,但就它就是真的能夠有效導入流量,不過此招式請慎用,可能會引起讀者的反感。

沒有做「鏈結」

這裡的「鏈結」指的不是反向鏈結,而是使用者在網站上的任何動作,是不是有跟導入來源的社群網站做一個連動。譬如說,以前「網路集客力」是可以透過Facebook帳號做註冊登入,而且註冊之後其實他會發佈一個訊息到註冊者的塗鴉牆上說:「我已經利用Faceb00k登入了網路集客力,你也來吧」,並且帶上一個連結。那後來我有做一個小小的統計,所有的會員中,有將近兩成的使用者,是透過這個連結而加入的。內容網站可以,電子商務網站更需要這樣的設計。

雖然你可能覺得這些東西很旁枝末節,但是要做好SMO,這些小事可不能忽略啊。