The document provides an overview of the Scotch Whisky Association's (SWA) annual review for 2014. It discusses the SWA's strategic priorities, including being a trusted voice in debates around alcohol and society, safeguarding the Scotch Whisky category, supporting a competitive and fairly-taxed industry, and ensuring fair access to markets worldwide. It also summarizes the SWA's public affairs and communications work in 2014, noting that the Scottish independence referendum dominated many issues that year and that the SWA worked to highlight potential business risks of independence through engagement with politicians and media.
(1) An experiment was conducted to examine the impact of micro-gravity on the extraction of flavor compounds from oak into Scotch whisky. Ardbeg distillate and oak shavings were sent to the International Space Station for over 2 years of maturation.
(2) Analysis found that while major flavor compounds were unaffected, micro-gravity inhibited the extraction of certain wood compounds. Specifically, lignin derivatives were lower while tannin compounds were higher in the space-aged sample.
(3) Unexpectedly, sensory analysis revealed dramatic flavor differences between the space-aged and control samples, with the space-aged sample exhibiting unusual smoked and perfumed notes not typical of Ardbeg. This suggests micro-
The document provides an overview of the Scotch Whisky Association's (SWA) annual review for 2014. It discusses the SWA's strategic priorities, including being a trusted voice in debates around alcohol and society, safeguarding the Scotch Whisky category, supporting a competitive and fairly-taxed industry, and ensuring fair access to markets worldwide. It also summarizes the SWA's public affairs and communications work in 2014, noting that the Scottish independence referendum dominated many issues that year and that the SWA worked to highlight potential business risks of independence through engagement with politicians and media.
(1) An experiment was conducted to examine the impact of micro-gravity on the extraction of flavor compounds from oak into Scotch whisky. Ardbeg distillate and oak shavings were sent to the International Space Station for over 2 years of maturation.
(2) Analysis found that while major flavor compounds were unaffected, micro-gravity inhibited the extraction of certain wood compounds. Specifically, lignin derivatives were lower while tannin compounds were higher in the space-aged sample.
(3) Unexpectedly, sensory analysis revealed dramatic flavor differences between the space-aged and control samples, with the space-aged sample exhibiting unusual smoked and perfumed notes not typical of Ardbeg. This suggests micro-
Mayıs 2015'te Glenfiddich ve The Balvenie damıtımevlerine yaptığımız ziyaret notlarımı da içeren gezi yazım (Dipnot Tablet 218. sayısında yayınlanmıştır)
Dunya Saglik Orgutu (WHO) 2014 Global Alkol ve Saglik RaporuMeleklerin Payı
This document is the 2014 Global status report on alcohol and health published by the World Health Organization. It provides an overview of global alcohol consumption and the health consequences of alcohol use. Some key findings include:
- Alcohol consumption and alcohol-related harms vary around the world and are influenced by factors like culture, economic development, and alcohol policy.
- Harmful alcohol use leads to 3.3 million deaths annually worldwide and contributes to over 200 disease and injury conditions.
- Effective policy responses and interventions exist to reduce alcohol-related harms, including regulating availability, marketing restrictions, and drink-driving countermeasures.
The Glenlivet distillery in Speyside, Scotland has been operating since 1824. It is currently owned by Pernod Ricard and has a production capacity of 10.5 million liters per year. In recent years, Glenlivet has experienced substantial growth and is on track to becoming the world's largest single malt scotch producer, outpacing its rival Glenfiddich. Glenlivet's core lineup includes ages 12, 15, 18, and 21 years, as well as special editions. It has also expanded its unchillfiltered Nadurra range and introduced limited regional single cask editions.
This document provides guidance on the Scotch Whisky Regulations 2009 (SWR) for producers and bottlers of Scotch whisky. The SWR replaced previous legislation and introduced new rules around labeling, packaging, advertising, and the requirement that single malt Scotch whisky be bottled in Scotland from 2012 onward. The guidance covers the key provisions of the SWR regarding production, definitions of whisky categories, export requirements, labeling requirements including use of locality names, and enforcement. It aims to help Scotch whisky makers comply with the new legal requirements.
This document reviews the origins of flavor in whiskies and proposes a revised flavor wheel for training sensory assessors. It discusses how whisky flavor is perceived holistically rather than by evaluating individual attributes. Wood maturation is described as changing the partitioning of key flavor compounds. A revised 3-tiered flavor wheel is proposed, with attributes illustrated by reference standards to assist in sensory training. The wheel aims to direct assessors' attention to specific flavor features important for industrial quality evaluation and monitoring.
Mayıs 2015'te Glenfiddich ve The Balvenie damıtımevlerine yaptığımız ziyaret notlarımı da içeren gezi yazım (Dipnot Tablet 218. sayısında yayınlanmıştır)
Dunya Saglik Orgutu (WHO) 2014 Global Alkol ve Saglik RaporuMeleklerin Payı
This document is the 2014 Global status report on alcohol and health published by the World Health Organization. It provides an overview of global alcohol consumption and the health consequences of alcohol use. Some key findings include:
- Alcohol consumption and alcohol-related harms vary around the world and are influenced by factors like culture, economic development, and alcohol policy.
- Harmful alcohol use leads to 3.3 million deaths annually worldwide and contributes to over 200 disease and injury conditions.
- Effective policy responses and interventions exist to reduce alcohol-related harms, including regulating availability, marketing restrictions, and drink-driving countermeasures.
The Glenlivet distillery in Speyside, Scotland has been operating since 1824. It is currently owned by Pernod Ricard and has a production capacity of 10.5 million liters per year. In recent years, Glenlivet has experienced substantial growth and is on track to becoming the world's largest single malt scotch producer, outpacing its rival Glenfiddich. Glenlivet's core lineup includes ages 12, 15, 18, and 21 years, as well as special editions. It has also expanded its unchillfiltered Nadurra range and introduced limited regional single cask editions.
This document provides guidance on the Scotch Whisky Regulations 2009 (SWR) for producers and bottlers of Scotch whisky. The SWR replaced previous legislation and introduced new rules around labeling, packaging, advertising, and the requirement that single malt Scotch whisky be bottled in Scotland from 2012 onward. The guidance covers the key provisions of the SWR regarding production, definitions of whisky categories, export requirements, labeling requirements including use of locality names, and enforcement. It aims to help Scotch whisky makers comply with the new legal requirements.
This document reviews the origins of flavor in whiskies and proposes a revised flavor wheel for training sensory assessors. It discusses how whisky flavor is perceived holistically rather than by evaluating individual attributes. Wood maturation is described as changing the partitioning of key flavor compounds. A revised 3-tiered flavor wheel is proposed, with attributes illustrated by reference standards to assist in sensory training. The wheel aims to direct assessors' attention to specific flavor features important for industrial quality evaluation and monitoring.
5. Gereksiz Bilgiler
• İskoçya’nın güney batısında.
• ~3500 kişi
• 8 aktif Damıtım Evi
• Yüzölçümü 600 km2
– Türkiye’nin en küçük ili Yalova: 850 km2
5
8. 8
Damıtım Evi Anlamı Aktif Yıllar Sahibi
Ardbeg
Small headland / küçük
kara parçası, denize
uzanan küçük burun
1815–1981, 1990–
1996, 1997–
•Louis Vuitton Moët Hennessy
Bowmore
Great sea reef or sea
rock / Büyük resif veya
deniz
1779– •Beam Suntory
Bruichladdich
Bank on the shore /
Kıyıdaki tümsek
1881–1995, 2001– •Remy Cointreau
Bunnahabhain
Mouth of the river /
Nehir ağzı
1880/1883– •Burn Stewart
Caol Ila
The Sound of Islay /
Islay’nın sesi (Islay ve
Jura arasında)
1846–1972, 1974– •Diageo
Kilchoman
St. Comman's church /
St. Comman kilisesi
2005– •Yeni damıtım evi, bağımsız.
Lagavulin hollow by the mill / 1742/1816– •Diageo
Laphroaig
beautiful hollow by the
broad bay /
1815– •Beam Suntory
16. Islay Mist 17
• 1922’de Lord Margadale’in 21. yaşını kutlamak için
üretildi.
• Laphroaig’un misafirler için ağır gelebileceği
düşünüldüğünden, Laphroaig + Speyside maltları ve grain
viski karıştırılmış.
• Üreticisi MacDuff. Bağımsız bir viski blender.
16
17. Lagavulin
• En yavaş distilasyon.
• White Horse blended.
• DE içinde karamel bulunur.
• Laphroaig’in Lagavulin’i bulan kişinin oğlu
tarafından bulunduğu söylenir (Donald
Johnston – John Johnston’ın oğlu)
17
18. Distiller’s Edition
• 6 “Klasik Malt” ve 6 farklı bitiş
– Dalwhinnie DE, Oloroso fıçılarda
– Glenkinchie DE, Amontillado
– Cragganmore DE, Port
– Oban DE, Fino şeri
– Talisker DE, Amoroso şeri
– Lagavulin DE, Pedro Ximénez şeri
18
28. Octomore
• Normalde peat/turba ile ısıl işlem
12-20 saat sürer. Turba sıcaklığı
yüksek olmadığından sıklıkla
kurutma işlemi sıcak hava ile 36
saatte tamamlanır.
• Octomore için peat/turba
yavaşça ve uzun süre yakılır. 5
gün, 120 saat.
28
29. Teşekkürler
Sunum internetteki halka açık kaynaklardan derlendiği için, bireysel kullanıma açıktır.
Kullanım sırasında şu şekilde referans gösterilmesi rica olunur:
“Maltın Günü II – Islay viskileri”.
29@ViskiPerver viskiperver@gmail.com