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A'bunadh
A'bunadh is a cask-strength single malt whisky from the Aberlour Distillery in Scotland. Though it has no age statement, it is released in limited run batches, each batch carrying a unique number on its label. Each batch of this whisky is blended from barrels ranging from 5 to 25 years old. A'bunadh is exclusively aged in Spanish oak Oloroso sherry butts and therefore has a sweeter, softer flavour than most scotch. A'bunadh is not chill filtered. The distillery cite the story during distillery tours that when the second pair of stills were put in during 1975, a time capsule was discovered behind the name plate, containing an 1898 newspaper about the distillery fire wrapped around an 1898 bottle of Aberlour. The workmen who discovered the bottle polished off four fifths of the bottle during their lunch break, but the remains of the bottle went off to the laboratories in Keith, Moray, and were analysed. A'bunadh is an attempt to recreate this single malt. The name ''a'buna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A'bunadh From Batch No
A'bunadh is a cask-strength single malt whisky from the Aberlour Distillery in Scotland. Though it has no age statement, it is released in limited run batches, each batch carrying a unique number on its label. Each batch of this whisky is blended from barrels ranging from 5 to 25 years old. A'bunadh is exclusively aged in Spanish oak Oloroso sherry butts and therefore has a sweeter, softer flavour than most scotch. A'bunadh is not chill filtered. The distillery cite the story during distillery tours that when the second pair of stills were put in during 1975, a time capsule was discovered behind the name plate, containing an 1898 newspaper about the distillery fire wrapped around an 1898 bottle of Aberlour. The workmen who discovered the bottle polished off four fifths of the bottle during their lunch break, but the remains of the bottle went off to the laboratories in Keith, Moray, and were analysed. A'bunadh is an attempt to recreate this single malt. The name ''a'buna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cask-strength
Cask strength (also known as barrel proof/barrel strength) is a term used by whiskey (often spelled "whisky" outside of Ireland and the United States) and rum producers to describe a whiskey or rum that has not been substantially diluted after its storage in a cask for maturation. The level of alcohol-by-volume (ABV) strength for a cask strength whiskey or rum is typically in the range of 52–66% ABV. Most bottled whiskey and rum is diluted with water to reduce its strength (i.e., ABV level) to a level that makes it less expensive to produce and more palatable to most consumers – usually about 40% ABV, which is the statutory minimum in some countries, including the United States. The degree of dilution significantly affects the flavor and general drinking experience of the whiskey or rum. Production Cask strength is not the highest proof for a whiskey. Still-strength whiskey is typically a higher proof. Whiskey produced by a pot still increases in strength with each distilla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aberlour Distillery
Aberlour is a distillery of Speyside single malt Scotch whisky, in Aberlour, Strathspey, Scotland, at the confluence of the Lour Burn and River Spey near Ben Rinnes. History James Fleming (1830-1895) was born and baptised on the first day of June at Inveravon, the only son of a tenant farmer at Tomfarclas on the Ballindalloch estate. James helped his father on the farm until manhood and then sought a wider and more financially rewarding direction for his future, firstly as a commission agent and dealer in the grain trade. In the mid-1860s he acquired a lease of the Dailuaine distillery at nearby Carron and held it for ten years, making connections in the spirit markets. By the 1871 Census, James had moved to Aberlour, and in 1874 established and developed a new branch agency for the North of Scotland Bank. He became a prominent and respected member of the local community; as an elder of the parish church and in several public positions: chairman of the School Board, county c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chill Filtering
Chill filtering is a method in whisky making for removing residue. In chill filtering, whisky is cooled to between and passed through a fine adsorption filter. This is done mostly for cosmetic reasons — to remove cloudiness — however by many whisky drinkers it is thought to impair the taste by removing the details which differentiate between the many distilleries. Method Chill filtering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added, as well as precluding sedimentation from occurring in the bottles. It works by reducing the temperature sufficiently so that some fatty acids, proteins and esters (created during the distillation process) precipitate out and are caught on the filter. Whiskies are usually chilled down to . Factors affecting the chill filtering process include the temperature, number of filters used, and speed at which the whisky is passed through the filters. The slower the process and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Single Malt Scotch
Single malt Scotch refers to single malt whisky made in Scotland. To qualify for this category, a whisky must have been distilled at a single distillery using a pot still distillation process and made from a mash of malted barley. Therefore, a single malt means that the whisky has not been blended elsewhere with whisky from other distilleries. As with any Scotch whisky, a single malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years, although most single malts are matured longer. Definitions * "Malt" indicates that the whisky is distilled from a "malted" barley. Malting calls for soaking the grains in water for several days until it germinates. Heat is then applied to stop the germination, often using peat as the fuel. Other grains, such as rye or wheat, can be malted for other types of whisky, but barley must be used for single malt Scotch. The dry malt is ground into flour (grist) and mixed with hot water; this mashing proce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of sherry are also sometimes used. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate origins with Germanic ''water'' and Slavic ''voda'' of the same meaning. Distilled alcohol was known in Latin as ("water of life"). This was translated into Old I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oloroso
Oloroso ("scented" in Spanish) is a variety of fortified wine (sherry) made in Jerez and Montilla-Moriles and produced by oxidative aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty. Unlike the fino and Amontillado sherries, in oloroso the flor yeast is suppressed by fortification at an earlier stage. This causes the finished wine to lack the fresh yeasty taste of the fino sherries. Without the layer of flor, the sherry is exposed to air through the slightly porous walls of the American or Canadian oak casks and undergoes oxidative aging. As the wine ages, it becomes darker and stronger and is often left for many decades. Oloroso sherry is also the base for many of the sweet sherries developed for the international market, such as Bristol Cream, in which oloroso is sweetened and sometimes has the color removed by charcoal filtering to achieve the desired effect. Varieties * Oloroso del Puerto is an oloroso from El Puerto de Santa María. * Manzani ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sherry
Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and oloroso. Sweet dessert wines are also made from Pedro Ximénez or Moscatel grapes, and are sometimes blended with Palomino-based sherries. Under the official name of Jerez-Xérès-Sherry, it is one of Spain's wine regions, a Denominación de Origen Protegida (DOP). The word ''sherry'' is an anglicisation of Xérès (Jerez). Sherry was previously known as '' sack'', from the Spanish ''saca'', meaning "extraction" from the solera. In Europe, "sherry" has protected designation of origin status, and under Spanish law, all wine labelled as "sherry" must legally come fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butt (volume)
Capacities of wine casks were formerly measured and standardised according to a specific system of English units. The various units were historically defined in terms of the wine gallon so varied according to the definition of the gallon until the adoption of the Queen Anne wine gallon in 1707. In the United Kingdom and its colonies the units were redefined with the introduction of the imperial system whilst the Queen Anne wine gallon was adopted as the standard US liquid gallon. The major wine producing countries use barrels extensively and have developed standards at variance with the traditional English volumes that are commonly used in the wine and wine cooperage industries. Examples include a hogshead of , a barrique of (Bordeaux), a barrel of (Australia), a barrel of (Burgundy) and a puncheon of . Casks Tun The tun ( ang, tunne, la, tunellus, Middle Latin: ') is an English unit of ''liquid volume'' (not weight), used for measuring wine, oil or honey. It is typic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Keith, Moray
Keith (Scottish Gaelic: ''Baile Chèith'', or ''Cèith Mhaol Rubha'' (archaic)) is a small town in the Moray council area in north east Scotland. It has a population of 4,734. Keith is historically in Banffshire, a name which persists in common usage and historical references. Keith has three distinct sections: Old Town, where the original settlement was first established; Keith which is the main commercial centre and Fife Keith which was originally a separate town built in competition by the Earl of Fife but which, having proved less economically successful, was eventually joined to form one homogeneous settlement separated now only by the river. The oldest part of Keith dates to around 1180 where the Old Town still remains, now almost indistinguishable from the rest of the town. It developed around the old bridge which was built there by two mourning parents as a permanent memorial to their dear child who drowned in the river at that crossing point in the hope that none sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scottish Gaelic
Scottish Gaelic ( gd, Gàidhlig ), also known as Scots Gaelic and Gaelic, is a Goidelic language (in the Celtic branch of the Indo-European language family) native to the Gaels of Scotland. As a Goidelic language, Scottish Gaelic, as well as both Irish and Manx, developed out of Old Irish. It became a distinct spoken language sometime in the 13th century in the Middle Irish period, although a common literary language was shared by the Gaels of both Ireland and Scotland until well into the 17th century. Most of modern Scotland was once Gaelic-speaking, as evidenced especially by Gaelic-language place names. In the 2011 census of Scotland, 57,375 people (1.1% of the Scottish population aged over 3 years old) reported being able to speak Gaelic, 1,275 fewer than in 2001. The highest percentages of Gaelic speakers were in the Outer Hebrides. Nevertheless, there is a language revival, and the number of speakers of the language under age 20 did not decrease between the 2001 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edward Dwelly
Edward Dwelly (1864–1939) was an English lexicographer and genealogist. He created the authoritative dictionary of Scottish Gaelic, and his work has had an influence on Irish Gaelic lexicography. He also practised as a professional genealogist and published transcripts of many original documents relating to Somerset. Biography Born in Twickenham, Middlesex, in England, he became interested in Scottish Gaelic after being stationed in Scotland with the army and working with the Ordnance Survey. He began collecting words at the age of seventeen and was also a keen bagpiper. He released the dictionary in sections from 1901 onwards and the first full edition of his ''Illustrated Gaelic Dictionary'' in 1911 under the pen name of Eoghann MacDhòmhnaill (Ewen MacDonald) fearing that his work would not be well accepted under his own obviously English name. He continued collating entries from older dictionaries and also recording thousands of new words, both from publications and from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
