{"id":2201,"date":"2020-11-04T17:54:04","date_gmt":"2020-11-04T16:54:04","guid":{"rendered":"http:\/\/just2001.temp.domains\/~loversof\/?p=2201"},"modified":"2020-11-04T17:54:20","modified_gmt":"2020-11-04T16:54:20","slug":"apzvalga-agavos-distiliatai-iii-dalis","status":"publish","type":"post","link":"http:\/\/just2001.temp.domains\/~loversof\/apzvalga-agavos-distiliatai-iii-dalis\/","title":{"rendered":"Ap\u017evalga. Agavos distiliatai. III dalis"},"content":{"rendered":"\n

Sveiki. Taigi, paskutin\u0117 dalis apie agavos distiliatus. \u0160iandien, pakalb\u0117sim apie kiek primir\u0161tus agavos produktus. Tikrai ne visiems \u017einoma, kad be tekilos ir mezkalio yra Bacanora, Raicilla, Sotol ir Tutsi. Ir jei b\u016bti iki galo nuo\u0161ird\u017eiam, tai neb\u016bt\u0173 paskutiniai g\u0117rimai, kuriems yra naudojama agava. Bet \u0161iandien apsistokime ties tuo. Uod\u017eiam, ragaujam ir apkalbam!<\/p>\n\n\n\n

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\n

Milagro Del Desierto, Silver, 42%, Bacanora, OB<\/strong>
Taigi, Bacanora. Tik 1992 metais \u0161is agavos distiliatas buvo legalizuotas. Pagal \u012fstatym\u0105 Bacanora gaminama tik i\u0161 Angustifolia Haw agavos, dar kitaip vadinamos Pacifica. Manoma, kad \u0161is g\u0117rimas buvo gaminamas dar prie\u0161 ispan\u0173 konkistador\u0173 invazij\u0105, nors kai kur teigiama prie\u0161ingai. Bacanora’os namai yra Sonora regionas. K\u0105 mes \u017einome b\u016btent apie \u0161i\u0105? Agav\u0173 am\u017eius 7 – 10 met\u0173. Apdorota po\u017eemin\u0117se orkait\u0117se (apie 24 valandas). Fermentuota plienin\u0117se talpose. Distiliuota 2 kartus variniuose pot’uose. Beje, vasaros metu fermentuoja apie 7 dienas, \u017eiem\u0105 iki 12 dien\u0173. \u017dod\u017eiu u\u017eteks tauzyti. Nosis<\/strong>. \u0160vie\u017eia, \u0161vari, lengva, netgi eleganti\u0161ka. Tonai, kurie mus pasitinka: kmynai, g\u0117li\u0161kumas, pel\u0117sis, ro\u017ei\u0173 vanduo ir juodos duonos pluta. Momentais ausis ki\u0161a \u017eemi\u0161kumas, \u017ealumas ir ant griliaus kept\u0173 dar\u017eovi\u0173 natos. Yra \u0161iek tiek vaisi\u0161ko saldumo, gal net vanil\u0117s ir karamel\u0117s. Labai maloni, netrikdanti ir itin kvapni nosis. Mano supratimu, balansas savo vietoje, niekas per daug nei\u0161si\u0161oka, kvapai ganai gerai atskiriami. Taip sakant n\u0117ra mi\u0161rain\u0117s. Skonis<\/strong>. \u010cia sutinku t\u0105 pat\u012f \u017ealum\u0105, tik su daugiau charakterio. Taip pat \u012fvair\u016bs m\u0117sos prieskoniai smagiai kand\u017eioja receptorius. \u017demi\u0161kumas ir g\u0117li\u0161kumas taip pat m\u016bs\u0173 neapleid\u017eia, bet jis \u010dia didesnis. Momentais skleid\u017eiasi r\u016bg\u0161t\u016bs ir neprinok\u0119 vaisiai, kas neblogai subalansuoja didel\u012f prieskoningum\u0105. Kas nelabai patiko, kad yra ka\u017ekokio keisto popieri\u0161ko sausumo? Poskonis<\/strong>. Vidutinio ilgumo. Labai smagiai sausinantis, kartokas ir \u017ealias. Mano trys centai. <\/strong>Kvapas i\u0161ties \u012fdomus ir \u012fvairiapusis, nenuobodus. Skonis, kiek keistokas d\u0117l to popieri\u0161ko sausumo, bet \u010dia galima atrasti daugiau charakterio ir to smagaus dilg\u010diojimo burnoje. Tie 42% i\u0161ties gerai kabina burn\u0105. Vienareik\u0161mi\u0161kai, verta pabandyti.<\/p>\n<\/div><\/div>\n\n\n\n

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La Venenosa Etnica, Tutsi, 43.4%, 110 buteli\u0173, 5 partija, OB, 2018<\/strong>
Tutsi gaminamas tik Sierra Norte de Oaxaca regione. Kas \u012fdomiausia, kad yra gaminamas tik vieno gamintojo…O gal reikt\u0173 sakyti – gaminamas vienos genties, kuri yra labai u\u017edara ir nepriklausoma. \u0160is Agavos distiliatas buvo i\u0161nyk\u0119s apie 25 metus, bet stipriai padid\u0117jus susidom\u0117jimui ir su i\u0161orine pagalba jis v\u0117l gr\u012f\u017eta. Dabar \u0161is g\u0117rimas yra vienas i\u0161 pagrindini\u0173 tos genties pragyvenimo \u0161altini\u0173. Beje, iki \u0161iol gin\u010dijamasi ar Tutsi visgi reikt\u0173 priskirti Raicilla stiliaus agavos distiliatams. Ar\u010diau prie skys\u010dio. Distiliuotas i\u0161 laukin\u0117s Masparillo agavos. Agavos apdorotos po\u017eemin\u0117se orkait\u0117se. Orkait\u0117s kaitinamos \u0105\u017euolo malkomis. Po kepimo, agavos malamos rankomis. Distiliuojama tik vien\u0105 kart\u0105. Nosis<\/strong>. Ir i\u0161 ties\u0173 jau\u010diasi \u0161vie\u017eiai pjautas \u0105\u017euolas, med\u017eio dulk\u0117s ir pu\u0161\u0173 sakai. Momentais lenda akmens anglis, \u0161altas lau\u017eas ir stalo cukrus. Kas dar? Minerali\u0161kas, mieli\u0161kas ir su dideliu kiekiu citrus\u0173. Labai keistas, bet tuo pa\u010diu ir viliojantis. Po keletos de\u0161im\u010di\u0173 minu\u010di\u0173 skleid\u017eiasi ir \u012fvairios \u017ealios natos, kaip jalapenai ir paprikos. Turi ka\u017ekiek ir chemi\u0161kumo, kaip klij\u0173 ir da\u017e\u0173. Tokio derinio dar netek\u0119 uostyti. Nors pats kvapas yra \u0161velnus, bet toks visi\u0161kai necivilizuotas. Skonis<\/strong>. V\u0117lgi, skonis \u0161velnus, ramus, tarsi labai gerai susigul\u0117j\u0119s. \u0104\u017euolo skonio \u010dia yra ma\u017eiau, bet citrus\u0173 kur kas daugiau. Pana\u0161u, kad keisti dalykai t\u0119siasi toliau. Atsiranda d\u016bmi\u0161kumas, ko neradau nosyje. Dar prid\u0117\u010diau alyvuogi\u0173 sunk\u0105, drusk\u0105, jalapenus, lengv\u0105 cukri\u0161k\u0105 saldum\u0105, pu\u0161\u0173 sakus ir aspirin\u0105. Prisikabin\u010diau, kad pats skonis kiek skystokas ir nor\u0117t\u0173si daugiau tir\u0161tumo. Poskonis<\/strong>. Vidutinio ilgumo. Truput\u012f sausinantis burn\u0105 ir pipiri\u0161kai a\u0161trus. Mano trys centai<\/strong>. Reikia ragauti, kad pilnai \u012fsitikinti \u0161iuo visi\u0161kai laukiniu g\u0117rimu. Jei tik atsiras galimyb\u0117, ragaukit ir i\u0161 ties\u0173 i\u0161eikite i\u0161 savo patogumo zonos.<\/p>\n<\/div><\/div>\n\n\n\n

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La Venenosa Siera del Tigre, 41.5%, Raicilla, 290 buteli\u0173, 17 partija, OB, 2019<\/strong>
Metas Raicilla stiliaus agavos distiliatui. \u0160is stilius gaminamas tik Jalisco valstijoje. \u012evair\u016bs agav\u0173, aplinkos, \u012franki\u0173 ir technik\u0173 skirtumai sukuria i\u0161ties labai skirtingas Raicilla’s. Beje, prad\u0117ta gaminti dar prie\u0161 ispan\u0173 konkistador\u0173 u\u017ekariavimus. Kas apie \u0161i\u0105 Raicilla. Miestas, kur gaminamas \u0161is g\u0117rimas yra i\u0161kil\u0119s daugiau kaip 2000 metr\u0173 vir\u0161 j\u016bros lygio. Agav\u0173 am\u017eius 8 – 27 metai. Distiliuota i\u0161 laukin\u0117s Bruto agavos, kuri auga spygliuo\u010di\u0173 mi\u0161kuose. Agavos apdorojamos po\u017eemin\u0117se orkait\u0117se, kurios kaitinamos mediena. Naudojamas spontaninis fermentavimas. Distiliuojama keramikiniuose puoduose (Filipino style) vien\u0105 kart\u0105. Per metus pagaminama apie 700 litr\u0173 \u0161ios Raicilla. Nosis<\/strong>. Dar vienas labai keistas ir laukinis reikalas. Sald\u016bs vaisiai, daug \u0161vie\u017ei\u0173 mieli\u0173, po kurio laiko prisijungia pel\u0117sinis s\u016bris. Tada po \u0161io benefiso rodosi \u012fvairios r\u016bg\u0161\u010dios natos: visi\u0161kai neprinok\u0119 obuoliai, citrinos, laimai, greipfrutai, vy\u0161nios ir kaulavaisi\u0173 kauliukai. Tokio didelio kiekio r\u016bg\u0161ties netek\u0119 jausti n\u0117 viename alkoholiniame g\u0117rime. Pats kvapas labai kvapnus, i\u0161rai\u0161kingas, netgi \u012f\u017e\u016blus. Laikas padeda atsiskleisti d\u016bmi\u0161kumui, \u010diobreliams ir plastilinui. Skonis<\/strong>. \u010cia situacija nesikei\u010dia n\u0117 kiek. Daug r\u016bg\u0161ties, bet kas \u012fdomiausia, kad taip sutraukia burn\u0105, kaip b\u016btum paragav\u0119s, tarkime, citrinos sul\u010di\u0173. Taip pat randu lengv\u0105 bra\u0161kin\u012f – \u017eemuogin\u012f saldum\u0105, \u0161okoladi\u0161k\u0105 kartum\u0105, rozmarinus, bazilikus ir pieno r\u016bg\u0161t\u012f. Mieli\u0173 ir \u010dia randu, bet j\u0173 ma\u017eiau. Dar vienas labai nurautas agavos distiliatas. Poskonis<\/strong>. Ilgas ir mieli\u0161kas. O toliau esu persekiojamas r\u016bg\u0161\u010di\u0173 vaisi\u0173 ir uog\u0173. Mano trys centai<\/strong>. Situacija kaip ir su Tutsi. I\u0161 balanso pus\u0117s, tai saky\u010diau, miel\u0117s ir r\u016bg\u0161tis ima per stipriai vir\u0161\u0173. Momentais vis pagalvodavau, kad skanauju Lambic fruit stiliaus al\u0173.<\/p>\n<\/div><\/div>\n\n\n\n

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Sotomayor Exceptional, Sotol Artesanal, 48%, OB<\/strong>
Ir paskutinis \u0161iandien – Sotol. \u012edomiausia dalis apie Sotol’ius, kad jie yra gaminami ne i\u0161 agavos. Tai yra Sotol augalas arba tiesiog dykum\u0173 kempin\u0117. Beje, \u0161ios dykum\u0173 kempin\u0117s taip pat yra naudojamos maisto ir pluo\u0161to gamybai. \u0160is Sotol’is gaminamas Chihuahua valstijoje. Kempini\u0173 am\u017eius tarp 12 – 15 met\u0173. Dykum\u0173 kempin\u0117 apdorojama po\u017eemin\u0117se orkait\u0117se (apie 5 dienas). Fermentuojama medin\u0117se statin\u0117se apie 6 – 8 dienas. Distiliuota tris kartus. Vienam litrui Sotol’io i\u0161gauti, reikia 10 kilogram\u0173 kempin\u0117s. Nosis<\/strong>. Labai dar\u017eovi\u0161kas ir arbati\u0161kas kvapas. Ka\u017ekokiu b\u016bdu jie dar ir \u012fsigudrina tarpusavy der\u0117ti. Toliau seka dar \u012fdomesni reikalai: pirtis, ber\u017ein\u0117s vantos ir kylintis garas nuo kar\u0161t\u0173 akmen\u0173. Kaip jums tai? Toliau seka levandos, m\u0117tos, pipirm\u0117t\u0117s, \u010diobreliai, minimalios d\u016bmi\u0161kumo ir vaist\u0173 d\u0117\u017eut\u0117s aprai\u0161kos. K\u0105 jau \u010dia sakysi? LABAI \u0161velniai pasakius – ne\u012fprastas. Skonis<\/strong>. Pelyn\u0173 arbata. Labai pana\u0161us \u012f kvap\u0105, bet kaip apra\u0161yti burnoje esan\u010dia pirt\u012f \ud83d\ude00 … Daug gaivos element\u0173, kaip \u012fvairios arbatos, m\u0117tos, pipirmet\u0117s ir eukaliptai. Yra ir d\u016bmi\u0161kumo, kaip tarsi b\u016btum suvalg\u0119s r\u016bkytos de\u0161ros. Vaist\u0173 ir kavos natos. Didelis kartumas, did\u017eiulis \u017eemi\u0161kumas, kaip kokias \u017eemes griau\u017etum. Poskonis<\/strong>. Labai ilgas, su \u0161aldymo efektu. Didelis kartumas, vaistai ir arbat\u017eoli\u0173 arbatos (nesaldintos). Mano trys centai<\/strong>. Sunkiai geriamas reikalas, bet i\u0161 patirties pus\u0117s – i\u0161ties labai vertas d\u0117mesio. Pora tauri\u0173 visam vakarui. Beje, pakankamai kompleksi\u0161kas.
<\/p>\n<\/div><\/div>\n\n\n\n

Taigi, trilogija baigta ir tik j\u016bs nuspr\u0119sit, ar ka\u017ek\u0105 radot sau \u012fdomaus ir tinkamo. Manau ne vienas ir ne du g\u0117rimai, kurie buvo verti d\u0117mesio ir su kuriais I\u0160TIES galima i\u0161eiti i\u0161 savo burbulo. Tad, to ir palink\u0117siu. Neu\u017esidarykit! Dar nor\u0117\u010diau prid\u0117ti, kad visi keturi ragauti g\u0117rimai turi i\u0161ties puiki\u0105 alkoholio integracij\u0105.
Iki kit\u0173 susiragavim\u0173, Likite sveiki ir stipr\u016bs.
P. S. Pa\u010diame vir\u0161uje esan\u010dioje nuotraukoje matome dykum\u0173 kempin\u0119.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sveiki. Taigi, paskutin\u0117 dalis apie agavos distiliatus. \u0160iandien, pakalb\u0117sim apie kiek primir\u0161tus agavos produktus. Tikrai ne visiems \u017einoma, kad be tekilos ir mezkalio…<\/p>\n","protected":false},"author":1,"featured_media":2208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[103],"tags":[7],"class_list":["post-2201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-raicilla-sotol-bacanora-tutsi-4","tag-apzvalgos"],"yoast_head":"\nAp\u017evalga. Agavos distiliatai. 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