{"id":466,"date":"2019-05-13T19:27:34","date_gmt":"2019-05-13T18:27:34","guid":{"rendered":"http:\/\/just2001.temp.domains\/~loversof\/?p=466"},"modified":"2020-08-24T18:30:51","modified_gmt":"2020-08-24T17:30:51","slug":"apzvalga-lowland-grizta","status":"publish","type":"post","link":"http:\/\/just2001.temp.domains\/~loversof\/apzvalga-lowland-grizta\/","title":{"rendered":"Ap\u017evalga. Lowland gr\u012f\u017eta"},"content":{"rendered":"\n
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Kingsbarns 2015\/2018, 46%, OB, First Fill ex-bourbon ir First Fill STR Barique, NCF\/NCA<\/strong>
Taigi, pirmasis salyklinis viskis i\u0161 Kingsbarns distilerijos, apytiksliai trej\u0173 met\u0173 brandinimo. Kompozicija sudaro 90% pirmo pildymo burbono statin\u0117s (Heaven Hill) ir 10% STR (Shave, Toast, Rechar) vyno statin\u0117s. Viskis brandintas, ne taip toli distilerijos esan\u010diuose, brandinimo sand\u0117liuose. Keliaujam prie viskio. Nosis. Jaunas, gaivus, g\u0117li\u0161kas, \u017eoli\u0161kas ir \u0161iek tiek besi\u017enaibantis. Trumpais momentais pagaunu „mi\u0161ko uogos” dvelktel\u0117jim\u0105, bet i\u0161 esm\u0117s, \u0161\u012f reikal\u0105 gerai maskuoja vyno statin\u0117s. Asmeni\u0161kai, b\u016b\u010diau naudoj\u0119s \u0161iek tiek daugiau vyno statini\u0173, kad iki galo tai subalansuoti. Kas toliau… obuoliai, kriau\u0161\u0117s, raudonos uogos, geltonos slyvos, \u0161vie\u017eiai pjauta mediena. Prieskoniai irgi nesnaud\u017eia: vanil\u0117, cinamonas, imbieras. Skonis. V\u0117l imbieras, \u012fdomu. Jau\u010diasi „mi\u0161ko uoga”, bet skonyje vyno statin\u0117s geriau subalansuoja, nei kvape \u0161i\u0105 nat\u0105. Viskis medi\u0161kas, \u017eoli\u0161kas, prieskoningas. Toliau seka vanil\u0117, bazilikas, pelynas. Skonis jaunas, aitrokas, lengvai apveliantis burna. Many\u010diau vyno statini\u0173 panaudojimas yra geras \u017eingsnis. Viskis \u012fdomesnis, gilesnis, \u012fvairesnis. Poskonis. Medis, raudonos uogos, prieskoniai. Steb\u0117tinai ilgas poskonis. Mano trys centai. Beabejo, viskis jaunas, „\u017ealias”, „kampuotas”. Trumpai tariant, tiesiog \u0161iam viskiui reikia laiko. Pats distiliatas netu\u0161\u010dias, pilnas gyvyb\u0117s, su did\u017eiuliu potencialu tolimesniam brandimui. 83 akys<\/p>\n<\/div><\/div>\n\n\n\n

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Daftmill 2006\/2018, Winter Batch, 46%, OB, 5 First Fill Bourbon Barrels, 1265 bottles, NCF\/NCA, Single Farm Estate<\/strong>
Prisimenu, kai prie\u0161 6-8 metus skaitin\u0117jau apie \u0161i\u0105 distilerij\u0105 ir buvau stipriai suintriguotas. Pradedant salyklo auginimu ir baigiant viskio brandinimu, distilerija visk\u0105 atlieka vietoje esan\u010diame \u016bkyje. Distilerija priklauso Cuthbert \u0161eimai ir veikia tada, kai \u016bkyje yra laisviau, tai yra vidurvasar\u012f ir \u017eiem\u0105. Per metus u\u017epildoma apie 100 statini\u0173 tolimesniam brandinimui. Beabejo, viskio gamyba n\u0117ra pagrindinis pinig\u0173 \u0161altinis \u0161iame \u016bkyje. Cuthbert \u0161eimos did\u017eiausias u\u017edarbis yra gaunamas i\u0161 salyklo auginimo, o did\u017eiausias pirk\u0117jas yra Macallan distilerija. Nosis. Labai egzotin\u0117, pilna, gyva, labai \u0161vari, tiesiog \u012ftraukianti. Egzotiniai vaisiai, kaip ananasai, mangai, bananai, persikai, kriau\u0161\u0117s. Yra ir prieskoni\u0173: cinamonas, vanil\u0117, any\u017eius. Po \u0161i\u0173 smagum\u0173 seka sviestiniai sausainiai, s\u016bdyti \u017eem\u0117s rie\u0161utai, kar\u0161tas sviestas, migdolai, kokoso pienas. Laikas viskiui padeda atskleisti juodojo \u0161okolado nat\u0105. Skonis. Kvape akivaizd\u017ei\u0173 \u0105\u017euolo kvap\u0173 neradau, o skonyje j\u0173 tikrai yra. Pipiras, rudasis cukrus ir medis \u017eaid\u017eia su kitais skoniais, kaip vanil\u0117, karamel\u0117, juodasis \u0161okoladas, Tinginys. Egzotini\u0173 vaisi\u0173 skonyje ma\u017eiau, bet jie \u010dia. Taip pat yra iriso, citrus\u0173, migdolo ir lazdyno rie\u0161ut\u0173 skoni\u0173. Pats skonis kremi\u0161kas, aliejingas. Poskonis. Saldokas, salykli\u0161kas, su pipir\u0173, medaus ir citrus\u0173 natomis. Mano trys centai. A\u010di\u016b, jiems u\u017e kantryb\u0119, kad lauk\u0117 ir neskubino pirm\u0173j\u0173 viski\u0173. Po \u0161ito festivalio kyla tik du norai…paragauti statin\u0117s stiprumo ir paragauti \u0161io viskio dar po dvylikos met\u0173 tolimesnio brandimo. Beje, nepasaky\u010diau, kad \u0161is g\u0117ris m\u0117gsta vanden\u012f, labiau or\u0105 ir laik\u0105. 90 aki\u0173<\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Kingsbarns 2015\/2018, 46%, OB, First Fill ex-bourbon ir First Fill STR Barique, NCF\/NCATaigi, pirmasis salyklinis viskis i\u0161 Kingsbarns distilerijos, apytiksliai trej\u0173 met\u0173 brandinimo….<\/p>\n","protected":false},"author":1,"featured_media":0,"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":[40,39],"tags":[7],"class_list":["post-466","post","type-post","status-publish","format-standard","hentry","category-daftmill-1","category-kingsbarns-1","tag-apzvalgos"],"yoast_head":"\nAp\u017evalga. 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