Bar Talk Archives - Build The Bottle https://www.buildthebottle.com/category/bar-talk/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Tue, 06 Oct 2020 18:02:41 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Bar Talk Archives - Build The Bottle https://www.buildthebottle.com/category/bar-talk/ 32 32 218777377 My Birthday https://www.buildthebottle.com/2020/08/16/my-birthday/ https://www.buildthebottle.com/2020/08/16/my-birthday/#respond Sun, 16 Aug 2020 16:38:06 +0000 https://www.buildthebottle.com/?p=8019 My BirthdayMy Birthday celebrating in style, so excited that it is my birthday looking forward to an amazing day with wife and family!

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My Birthday

Hey friends and family, Its my My Birthday!

Can you sign up to the Forum, Follow me on Instagram, Twitter, Youtube?

How about a retweet and a share get some friends involved.

You can do even better if you are one of my Distilling friends or Brewers or know someone that is. If you didn’t sign up or know someone that did not sign up to my marketplace sign up or have them sign up today. If you signed up and have not posted your products on the marketplace I will be honored if you put up some products as a birthday present.

Thanks Looking Forward,

To spirits and cheers,

Binyomin Terebelo

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Coming Soon Online Store

Coming soon online store a great and convenient place to get all your alcohol needs from grain to bottle we are here to please!

For quite a while our loyal friends and followers have been asking when will you start to stock your store?

Breaking, over the next couple weeks watch how the store will fill up with the most amazing selection of all things alcohol.

I am determined to be there for all my followers and friends if there is an idea that you have or something that you will like to see call me. Binyomin Terebelo 8083723960 or email buildthebottle@gmail.com. Of course direct messaging on instagram twitter or on the forum will get to me to!

Looking forward and hope you are to!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by wendy julianto from Pixabay

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]]> https://www.buildthebottle.com/2020/08/10/coming-soon-online-store/feed/ 0 7722 Whiskey’s Taste https://www.buildthebottle.com/2020/08/06/whiskeys-taste/ https://www.buildthebottle.com/2020/08/06/whiskeys-taste/#respond Thu, 06 Aug 2020 02:14:11 +0000 https://www.buildthebottle.com/?p=7548 Whiskey's TasteWhiskey's Taste the most awesome guide to understanding the basics of tasting whiskey.

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Whiskey’s Taste

Whiskey’s taste, every whiskey has multiple layers of flavor that were developed. Starting from the growing process all the way to the temperature and the humidity of the warehouse the whiskey was stored in.

This is what makes every whisky so individualistic and unique ensuring that no two whiskeys taste the same.

Every single barrel even if it’s from the same distillery as another barrel and aged right beside it will have a subtle and at times not so subtle taste difference. This is owing to the storage and placement in warehouse. Think about it a slight draft or vent can make a tremendous taste difference over the years.

This is brought out if you were to purchase 2 “Single barrel whiskey’s” from different barrels though same labels. Take a sip you should be able to taste the hopefully only slight different.

The trick is to actually buy 2 such bottles and test blindly and guess the bottles right! SO lets get into starting to taste so you will earn how to do it!

Starting To Taste

The more fluent you become in the language of tasting, along with an ever-expanding vocabulary of terms and descriptors, the more we can build truly individual notes for each individual spirit we try.

A useful way of tasting is a flavor ladder to place to ends of the spectrum whiskies such as Glenmorangie and McCallan and start figuring out where the bottles you tasted stand in-between. Then take notes on how the bottle you tasted is unique.

With time you will train your brain to pick the flavors and spices without having to rely on the flavor ladder. Obviously your taste will develop and you will discover though one whiskey is on the top of the latter for one such as peat it is on the bottom for wood.

The 6 Big Flavors

The 6 big flavors to identify and place on your ladder.

  • Woody
  • Fruity
  • Floral
  • Cereal
  • Spicy
  • Peaty

Whiskey When It Goes Wrong

Whiskey unlike wine being high in alcohol doesn’t go bad. However occasionally it does let just say taste bad!

A known culprit for bad whisky is the cork from pesticides and preservatives that got absorbed cork tree, converted into TCA (trichloroanisole).

These chemicals interact with the whiskey in the bottle to create a musty, nasty, damp aroma. It will not seriously damage your health, but it will certainly taste awful. If your whiskey smells bad uh don’t drink it.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Dean Moriarty from Pixabay

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]]> https://www.buildthebottle.com/2020/08/06/whiskeys-taste/feed/ 0 7548 Normandy Cider Route https://www.buildthebottle.com/2020/08/05/normandy-cider-route/ https://www.buildthebottle.com/2020/08/05/normandy-cider-route/#respond Wed, 05 Aug 2020 03:28:45 +0000 https://www.buildthebottle.com/?p=7505 Normandy Cider RouteNormandy Cider Route a trip and an experience you will never forget that is for certain driving sober is not!

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Normandy Cider Route

To the east of Caen is the Cider Route loof for signs that say “Route Du Cidre”. Yes I know what you are thinking. You can do it when you are driving from Paris to Caen e Cider Route.

Look out for those signs posts criss-crossing 25 miles of trails connecting the villages of Pays d’Auge, Beuvron-en-Auge (one of the ‘most beautiful villages in France’),to Cambremer, Bonnebosq, and Beaufour-Druval.

Along the way, make sure you stop at the 20 or something Cideries and and Calvados distilleries along the way. Though I do suggest that you don’t take a sip at each and everyone of them if your driving!

On the Cider Route distilleries and cider farms are indicated by the sign: “Cru de Cambremer”.

The Route Of Towns

  • Cambremer
  • Beuvron-En-Auge
  • Beaufour-Druval
  • Bonnebosq
  • Chateau de Breuil

Depending on where you are coming from is the order you will want to visit.

Of course there are hundreds more to visit that are not in this small circle we will share that with you in a later post stay tuned!

Past Road Trip Post Links

What To Read

Other Great Things To Know

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Franz W. from Pixabay

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]]> https://www.buildthebottle.com/2020/08/05/normandy-cider-route/feed/ 0 7505 Detecting Whiskey Aromas https://www.buildthebottle.com/2020/07/27/detecting-whiskey-aromas/ https://www.buildthebottle.com/2020/07/27/detecting-whiskey-aromas/#respond Mon, 27 Jul 2020 03:56:32 +0000 http://www.buildthebottle.com/?p=6918 Detecting Whiskey AromasDetecting Whiskey Aromas Smell a shot and smell every shot with time you will see that smelling needs to be!

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Detecting Whiskey Aromas

Detecting Whiskey Aromas, how your nose influences your taste.

For starters start with sniffing your whiskey. Sniffing is your “gateway” to whiskey to the experience. Just imagine Disney without the grand entrance if you don’t sniff when you take that shot you already missed out.

Before we look at aromas or flavors, we need to understand how our sense of smell processes the aroma’s and influences our taste.

Understanding What You Sense

To understand what you smell you first have to know where the smelling happens the position of what’s called olfactory system.

The most sensitive data-gathering part of your palate is your olfactory system.

Olfactory receptor nerve cells containing a single olfactory neuron and are agitated and stimulated by aromas around you.

Once a flavor has been detected, the neuron identifies the smell as best it can and notifies your brain to process and sort the information.

How The Aromas Reach The Olfactory Receptor Nerve Cells

There are two pathways to the olfactory receptor nerve cells. The first pathway for these receptors is through your nostrils when you smell something. The second pathway exists right behind your tongue.

When you taste something the flavor molecules travel up the back of your throat to the olfactory receptors. Ever had water come out of your noses? Well its through this pathway that it traveled. Have a cold this pathway gets closed .

Taste Is With Your Nose

Your mouth is not quiet efficient at tasting without the assistance of your noses just try it,. Hold your nose and have a drink!

Getting The Right Taste With Your Noses

Avoid strongly flavored foods or smoking an hour before tasting. Both can numb your palate, making it harder for your nose to detect more subtle aromas.

You Enjoyed Detecting Whiskey Aromas Read My Other Articles

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

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]]> https://www.buildthebottle.com/2020/07/27/detecting-whiskey-aromas/feed/ 0 6918 Understanding Whiskey With Your Eyes https://www.buildthebottle.com/2020/07/17/understanding-whiskey-with-your-eyes/ https://www.buildthebottle.com/2020/07/17/understanding-whiskey-with-your-eyes/#respond Fri, 17 Jul 2020 02:31:30 +0000 http://www.buildthebottle.com/?p=6506 Understanding Whiskey With Your EyesUnderstanding Whiskey With Your Eyes all the simple things that can clue you in on what you are about to drink!

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Understanding Whiskey With Your Eyes

Understanding Whiskey With Your Eyes, can your eyes deceive you when tasting whiskey? The answer is of course just like everything in life. Sight is a sense and helps you form an opinion upon sight.

Simple Tips

Lighter whiskeys are usually from aged ex-Bourbon casks. Darker whiskeys are ex-sherry barrels, while rose or antique copper colors usually mean port.

Bourbon will always be a darker color due to the charring of the barrel.

Corn whiskey when aged is always a yellowish color because of its short aging period.

If the whiskeys are hazy or cloudy, it usually means that they have not been chill-filtered leaving in proteins or fatty acids.

Place your hand over the glass the longer the bubbles last the stronger the alcohol content.

Always taste by sipping from left to right side of your mouth.

Pay attention to the type of glass you are using the shape can influence the color and of course the aromas and taste.

Lighting nothing is important then lighting the right setting the whiskey will glow and look splendid the wrong setting and looks like apple juice.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Felix Wolf from Pixabay

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]]> https://www.buildthebottle.com/2020/07/17/understanding-whiskey-with-your-eyes/feed/ 0 6506 The Color Of Whiskey https://www.buildthebottle.com/2020/07/03/the-color-of-whiskey/ https://www.buildthebottle.com/2020/07/03/the-color-of-whiskey/#respond Fri, 03 Jul 2020 00:13:20 +0000 http://www.buildthebottle.com/?p=6372 The Color Of WhiskeyThe Color Of Whiskey start today and you will know tomorow why every whiskey has its color and why get at the article its amazing!

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The Color Of Whiskey

Does the color of whiskey tell a story? Does the color give away the aroma and flavor that you are about to experience how about thinking that the color is part of the experience read on!

Did you know when whiskey comes out of the whiskey still it is always clear!

A Little History First

Before it was the spirit we know today, and before wooden casks were used for storage, whiskey was various shades of clear.

Various because it was literally up to the local housewife to decide what should go in the bottle with her homemade spirit.

Obviously this was can not truly be classified as whiskey because whiskey must be aged in wooden casks for a number of years unless of course it was before the year that law was enacted or the U.S. and being a corn whiskey.

Adding Color

Whiskey can also get its color from another source. Spirit caramel, otherwise known as E150a, is used to shade some Scottish and other whiskeys it supposedly has no taste, but does impart a caramel color giving a consistent color. Obviously this is most prevalent in a blend.

It is barred from use in US Bourbon and rye whiskeys giving those Yankies yet another reason to argue that theirs is more pure.

Future Article Now That You Know Alcohol always comes out clear from the whiskey still!

Colors And Flavors From The Barrel

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Ri Butov from Pixabay

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]]> https://www.buildthebottle.com/2020/07/03/the-color-of-whiskey/feed/ 0 6372 Adding Water To Whiskey https://www.buildthebottle.com/2020/06/30/adding-water-to-whiskey/ https://www.buildthebottle.com/2020/06/30/adding-water-to-whiskey/#respond Tue, 30 Jun 2020 02:40:46 +0000 http://www.buildthebottle.com/?p=6229 Adding Water To WhiskeyAdding Water To Whiskey why do some people insist that you must add water to whiskey and others insist that it must be cask strength!

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Adding Water To Whiskey

Should you add water must you add water?

Why are there people that insist that you must add water on one hand and on the other hand there are others that insist on cask strength.

Whiskey Unlocking The Flavor Why Adding Water Is Necessary

Alcohol dulls and inhibits your taste buds.

Whiskey by law must have at least 40% ABV. Add a drop of water to most whiskies and something magical happens. The alcohol molecules agitate, unlocking access to the full range of the spirit’s flavors.

Watch it happen, pippet in drop by drop of water and watch as the whiskey swirls and separates as you add the water.

It is not the same for all whiskeys though.

Older or lighter whiskeys with delicate flavors sets may actually take on one taste not to your liking. If water is added in to a lighter whiskey you might just have a kind of tasteless blah.

Older whiskey it may help to bring out a stronger wood taste not what you want!

A simple rule of thumbs (no pun intended) nose your whiskey and taste it without water. If you like it as is, you may want to leave it but guess what another shot with water how can you turn it down.

How Much Water To Add

That’s easy try drip by drip till its to your liking of course use a pipette and keep track how many times you squeezed it!

What Water To Use

In order to not alter the whiskey with external flavors, the water should be as pure as possible of course it will help if the water is closely related say from the same region spring or even distillery.

Avoid mineral waters, as the compounds in the water can be quite noticeable and may affect how you taste the whiskey.

Of course unless your looking for some type of new soda don’t use seltzer also know as club soda.

Ice In Whiskey Also Know As On The Rocks

In some countries and cultures, such as Japan, good single malts are mixed with ice and soda water to create what’s called a Highball.

For tasting do your best to avoid it unless of course that is going to be a part of your knowledge base what tastes good on Ice. Ice both numbs the palate and “locks in” the flavors of the whiskey, making them harder to detect. I mean after all that’s why tasteless American beer is always served freezing cold!

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Ri Butov from Pixabay

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]]> https://www.buildthebottle.com/2020/06/30/adding-water-to-whiskey/feed/ 0 6229 The Language Of Whiskey https://www.buildthebottle.com/2020/06/23/the-language-of-whiskey/ https://www.buildthebottle.com/2020/06/23/the-language-of-whiskey/#respond Tue, 23 Jun 2020 03:05:45 +0000 http://www.buildthebottle.com/?p=6018 The Language Of WhiskeyThe Language Of Whiskey A detailed and enjoyable read that will make you into an educated connoisseur.

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The Language Of Whiskey

The Language Of Whiskey, Whiskey is heavily influenced by Geographic’s, whiskey still, grains, and cask used.

Articulating its flavors can be a challenge, particularly when you’re tasting for the first time. What is this that’s tickling your tongue, what is this unique flavor to this bottle where does it come from, is it geographics, the whiskey still, the grains, the cask.

Once you master whiskey’s “language” you will find expressing your love of flavor is natural and cool.

Key Words

Zesty, Peaty, Soft, Chewy, Sweet, Spicy, than you move on to more descriptive such as chocolate, vanilla, sweet dry, and finally you will go to more descriptive such as the first feel and the finishing feel the burn and warmth.

Learning The Lingo

Before you start, remember: What you are doing is tasting, not drinking. You’ll be looking for words to describe flavors, aromas, and more, in order to understand and enjoy your whiskeys to their fullest and of course impress friends.

As everything you do, in the begging you might struggle with your description others may laugh and say you are over the top or that you are dead wrong. But this is how you’ll learn how to identify the spirits’ flavor elements. Just let yourself go. Express yourself!

Taste Is Personal

You just got burned by a friend who said you are just imagining the flavors friends are laughing. Guest what you will taste things your friends don’t, and vice versa, because people’s palates and experiences are all different.

I mean does everybody like the same baked goods or drink the same type of drinks palates are different and so is all of life experience.

So don’t worry if your descriptions are different then those of your quote and quote “expert friends”. I mean are you not two different people? Tasting whiskey like everything in life is a personal experience.

Tasting Notes

The best tasting notes are those that are describe directly how you feel about the whiskey.

Don’t just sit with a checklist and tic the boxes you need to have the freedom of creativity of describing your current feelings always use the checklist only as a guide.

Start by using simple, broad terms, such as: Fresh, Fruity, Malty, Spicy, Smoky Zesty, Peaty, Soft, Chewy, Sweet. Yes grow this basic list yourself till its comprehensive and share it with us.

The Simple Rule Of Thumbs On How To Grow Your List

These basic flavors will be found in whiskeys you taste. Once you have identified a whiskey’s flavor category try exploring that category further.

For example, if you’ve detected a fruity flavor in your glass, which fruit does it most resemble? What is the dominant fruit flavor? Try thinking: • Apples • Bananas • Peaches • Pineapples

A simple tip to help you categories whiskies is obviously by distilleries most distilleries create one basic mash recipe and create variations from this mash. You can alter a still only so much same for warehouse temperature. Barrels to can definitely add a shade or to but more than that please let me know which distillery you are talking about!

Record Your Tasting Experience

There is no formal way to taking tasting notes because if there was than God save us (I hate formality) .

List Tips
  1. Taste blindly but make sure which shot is which by writing it down.
  2. Write down the name of the whiskey you taste and when you tasted
  3. how the whiskey looked
  4. its aroma commonly referred to as nose
  5. its taste or palate
  6. The length or otherwise of its finish
  7. Finally your personal experience, of course make mention if you tasted the whiskey with something that can alter your tasting capabilities.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

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]]> https://www.buildthebottle.com/2020/06/23/the-language-of-whiskey/feed/ 0 6018 Grains Used In Whiskey https://www.buildthebottle.com/2020/06/17/grains-used-in-whiskey/ https://www.buildthebottle.com/2020/06/17/grains-used-in-whiskey/#respond Wed, 17 Jun 2020 03:19:25 +0000 http://www.buildthebottle.com/?p=5827 Grains Used In WhiskeyGrains Used In Whiskey detailed information on what grains are used in the whiskey industry and in which country which grain is most common!

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Grains Used In Whiskey

Practically any grain can be fermented into alcohol, but barley, corn, rye, and wheat are the main players for whiskey, comprising the majority of the grains also refused used.

Anatomy Of Grains
Seed Make Up
  • Sead coat-encloses the grain,
  • Endosperm starches needed for fermentation
  • Germ or embryo germinates during malting thinking it is going to grow as a plant
  • Scutellum-nutrient absorbing chamber housing the germ

All cereal grains are seeds, with a hard outer skin. When producing alcohol you to penetrate this shell to reach the endosperm, which is full of starchy carbohydrates that are first converted to sugar as we explained previously, and then by yeast to alcohol.

The process of converting grains into alcohol was developed across millennia, the result being an enormous variety of beers, ales, and spirits—of which whiskey, for many, is the pinnacle.

It is accepted that the craft of turning malted barley into whiskey was perfected in either Ireland or Scotland. Ireland surprisingly was the more popular whiskey before prohibition in the U.S.A. Scotland known to all as scotch today being the benchmark of all whiskeys.

Barley

Barley the backbone of most whiskeys.

This is due for multiple reasons the first is simply barley grows well in Scotland and Scotland is the biggest producer of whiskeys.

It also has high levels of starch and critically enzymes that facilitate the fermentation process and that is why it is the second grain in all other whiskies.

Malted Barley

This is the “malt” element of malt whiskeys. Barley is steeped in water, the old way is by spreading out and left to germinate on a malting floor.

Today except on rare occasions such as at Balvenie it is mass produced in a malting drum.

This breaks down the grain’s cell walls, allowing enzymes to access starches.

Unmalted Barley

Also known as green barley has not been germinated, so has lower sugar levels. It is used for all single pot still whiskeys to produce lighter flavors.

Corn Or Maize

It is the world’s most widely produced crop. Corn is the main ingredient in many US whiskeys and a must for Bourbon.

Unlike barley, it has no enzymes, so the kernels are heated at high temperatures to break them down and be fermentable.

Rye

This grass crop is closely related to wheat and barley.
Rye whiskeys hails mainly from North America, but is growing in popularity globally. Rye grows fast, and matures more quickly than barley. It is hardy and needs little weeding.

Wheat

A worldwide staple, wheat belongs to the genus Triticum.
In Canada, immigrant millers used grain left over from bread baking to make whisky. Wheat is increasingly popular with US craft producers. Its low-key, light character is perfect for blending.

The Rise Of Craft Grain

Some makers are turning to less mainstream grains or a variation of of a common grain such as red corn.

Obviously this creates a different flavor profiles and a distinctive whiskey.

Interestingly every few years barley is changed for a more efficient barley this led Maccallin to create the golden harvest edition. Golden Harvest being the barley used for many years before being replaced by a newer grain.

Oats

Once common in Irish whiskeys, oats are low in starch. The grains can stick together in the still, but for some producers the creamy texture and nutty aroma make oats worth the effort.

Another benefit to oats is that oats are considered gluten free expanding your market.

Sorghum

Sorghum is becoming popular with makers, particularly in the US where craft distillers are trying just about anything that can ferment.

It is praised for its easy-drinking qualities. An added bonus is that distillers can purchase syrup cutting down on a lot of the processing time.

Millet

Millet is gaining popularity as a component of craft Bourbons, and at least one US distillery produces a 100 percent millet whiskey. It is hardy and can grow in dryer area’s being that it needs little water to thrive.

Rice

Found in new whiskeys from Japan and the US rice’s light subtle taste is popular with younger drinkers and the more adventures. It is not commonly aged.

Rice whiskey is derived from the Japanese spirit shochu.

For More Articles

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Bruno /Germany from Pixabay

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]]> https://www.buildthebottle.com/2020/06/17/grains-used-in-whiskey/feed/ 0 5827 Mastering Whiskey https://www.buildthebottle.com/2020/06/10/mastering-whiskey/ https://www.buildthebottle.com/2020/06/10/mastering-whiskey/#respond Wed, 10 Jun 2020 02:19:53 +0000 http://www.buildthebottle.com/?p=5752 Mastering WhiskeyMastering Whiskey A comprehensive beginners guide to understanding whiskey!

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Mastering Whiskey

Whiskey is one of the world’s most popular spirits but, like its flavor if you try to get to know everything at once forget about it!

The number of distilleries in traditional whiskey-making areas such as Scotland, Ireland, the US, and Canada is growing exponentially I feel that the moment a list is compiled It is out dated.

Add in countries such as Japan, Sweden, Taiwan, and Australia, and the world of whiskey is truly the whole world. Did I mention Malaysia and Vietnam are now all in on to! Are you to ready to learn what the whiskey experience is all about?

Mastering The Basic’s

Learn the best ways to identify and interpret whiskey’s many tastes and styles.

By mastering the taste you will learn to answer and identify,

  • The country of origin,
  • What type of grain,
  • Barrel type or types,
  • Years aged,
  • Blended or straight cask,
  • How the bottle developed its taste,
  • Similar whiskies if I like this one,
  • Learn to purchase by taste for good deals?
No Two People Taste The Same

Taste is ultimately a personal experience,The flavors you experience in a whisky maybe describable and that’s what you will learn ultimately you and only you are both judge and jury in what you like.

That is where learning the “language” of tasting come in, so that as you taste you will learn on how to differentiate for your own memory and be able to identify the characteristics you like.

Remember to say it bluntly you are learning whiskey for pleasure and maybe top impress but don’t learn it for others.

A Short History Of Whiskey

Many believe that whiskey was “invented” in Scotland or Ireland. But its true origins lie elsewhere.

It all began with alchemist Abu Musa Jabir ibn Hayyan, who first produced a liquid later dubbed aqua vitae: “the water of life.”  Arabic works such as Jabir’s were translated into Latin by European monks.

The first mention of a whiskey-like liquid in Scotland dates from 1494, where King James IV’s exchequer rolls record a Brother John Cor receiving “eight bolls of malt to make aqua vitae” at Lindores Abbey, northwest Fife.

Evolution Of Whiskey

“Whiskey” or Whisky” as called in Scotland was very different from what we’d expect now.

The purity made it seem more like a whiskey liqueur, adding local ingredients such as heather, lavender, and honey to make it more palatable.

This style held sway until the rise of commercial distillation at the end of the 18th century in Scotland and Ireland.

Whiskey Of The World

In the US and Canada immigrants from Ireland, Scotland, Germany, and Holland, among others were distilling with maze or corn in their new country and was called after the county where it was first created bourbon county. Ironically today Bourbon county is called a dry county which means alcohol production and sale is forbidden.

Rye was more common in the northern states such as Pennsylvania it was fallen out of favor however in recent years with the craft distillery market booming it has seen a resurgence.

Japan I can not but be amazed on how the distilleries thier first shipped in everything from Scotland including the water mastering the art beyond perfection. A special of Japan is their barrels first used due to no barrels during WWII then stopped because they were to finnicky to deal with. Japanese oak is the most sought after barrels in the world!

Other Hard Alcohol

All of the dark spirits, Cognac, rum, and Armagnac have long histories, Cognac was king till the late 1890’s that’s when the vineyards of France were eaten up by worms. Whiskey which until then was considered only for the unrefined unseated Cognac. Whiskey was not to be matched till Vodka appeared in the 1970’s.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

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]]> https://www.buildthebottle.com/2020/06/10/mastering-whiskey/feed/ 0 5752 How To Drink Whiskey https://www.buildthebottle.com/2020/06/05/how-to-drink-whiskey/ https://www.buildthebottle.com/2020/06/05/how-to-drink-whiskey/#respond Fri, 05 Jun 2020 03:06:56 +0000 http://www.buildthebottle.com/?p=5664 How To Drink WhiskeyHow To Drink Whiskey A detailed guide to drinking whiskey you will be proud to share with others a drink once you read this!

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How To Drink Whiskey

How To Drink Whiskey, tired of hearing friends talk about whiskey and the deep flavor and complex spices they taste? Want to go out with friends and actually impress them? How about if you simply want to understand why people pay a premium price for whiskey that to you tastes the same? Then Read on

1 Your Glass

This should be comfortable to hold but narrow at the opening. Tumblers are too wide and allow aromas to escape.   Glencairn tasting glasses are ideal, but a conical, small wine glass will also work. Use a clean glass for each whiskey you are tasting. suprisingly water alone cannot rinse out the alcohol residue. If you only have one glass the best way yo rinse is taking a shot with your new whiskey and then take your second shot as the taster.

2 Comfortable Space

You need to be comfortable and lets just mention your glasses and bottles to. Rest assure that if all is comfortable things taste diffrent. Did I mention ambiance?

3 Don’t Be Hungry

Obviously besides for the boozy affect of drinking on empty stomache your tastes buds and patience are short circuited and not able to pay attention to the fine diffrences. Eat wwell but don’t over eat around an hour before,

4 Finger Food Snacks

Go for neutral, palate-cleansing snacks such as unsalted (or low-salt) light pretzels or rice cakes remember focus on alcohol dont overwhelm your taste buds. Or for that matter take away from your focus that is the whiskey.

5 Water

Use bottled water to add to the whiskey and sparkling seltzer water to hydrate yourself. Avoid mineral water dont add to whiskey because it has a taste.

6 Tasting With Friends

A great idea if they are into it, same rule as always not to many friends then it will just be a party and you will not be able to relax get comfortable and taste the way you should.

7 Keep Notes

Yes memories can fade and confusing a bottle is simple to ease take a picture of bottle tag it and right what you taste you can even share on instagram!

8 Taste Size

½ fl oz  (15ml) is fine. You want to have your sense’s alaway through!

9 Order Of Tasting

Taste the lighter colored ones first  ideally, taste whiskeys “blind” with the bottles covered as the color, shape,  and design of a bottle can influence you. 

Suggestion have a pourer or pour before!

10 Tasting Only When Well

If you have a cold or any other illness.. Similarly, try not to smoke at least an hour beforehand. This also suppresses taste.

11 Don’t Rush While Tasting

Now taste, slowly and carefully.  Look at the whiskey first and nose it. You can spin to further bring out the aroma. Now start sipping, savor each drop, extracting every element of flavor and aroma. Only move from one drink to the next when you’re ready.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Kerstin Riemer from Pixabay

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]]> https://www.buildthebottle.com/2020/06/05/how-to-drink-whiskey/feed/ 0 5664 How Whiskey Ages https://www.buildthebottle.com/2020/06/04/how-whiskey-ages/ https://www.buildthebottle.com/2020/06/04/how-whiskey-ages/#respond Thu, 04 Jun 2020 01:58:56 +0000 http://www.buildthebottle.com/?p=5634 How Whiskey AgesHow Whiskey Ages, why is whiskey aged and why is whiskey aged in wooden barrels all this and more in article!

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How Whiskey Ages

How Whiskey Ages, Aside for a few exceptions such as corn whiskey is always matured in oak casks by definition. Why mature as in age it at all, and why do some age it for so long?

Once whiskey has been distilled it is called by many names such as moonshine, lightning, new-,and white-dog to name a few. At this stage the alcohol has a sharp and less-than-palatable flavors that need to be removed. Further these sharp tastes are also what causes strong hang overs a well.

What The Barrel Does

Barrel aged whiskey is smooth and will not lead to as drastic hang over if any at all. Reason being these sharp tastes are what is called the heads which is the first part that comes out of the still meaning it evaporates at the lowest level and therefore evaporates first from the barrel.

Further as the whiskey matures the oak’s grain and chemical composition and the lack of knots and sap allow it to remove impurities and sour notes from newly distilled whiskey it will ad favorable aromas and flavors.

Whiskey Why So Many Years

Each year whiskey spends in an oak cask deepens both its color and further develops its flavor though care must be taken that it doesn’t start tasting like oak.

Most Scottish single malts for example are kept in barrels for 5–10 years before bottling.

Bourbon Much less the difference besides for culture is also in the barrel bourbon always aged in a newly charred barrel will be enveloped with flavor much faster then the Scottish style whiskey which is always in a second or third fill barrel.

Climate plays its part too in warmer regions, whiskey interacts rapidly with the wood  and matures much faster.

In humid areas such as Scotland more alcohol is lost during maturation as opposed to low-humidity regions, such as Kentucky where water evaporates leaving a higher alcoholic content.

Whiskey lost through evaporation is called “the angels’ share”. This can be from anywhere between 2 per cent to as high as 15 percent in hotter climates of the volume and alcohol content.

Why Oak

Other woods such as maple or hickory are sometimes, though rarely, used for maturing whiskey. Reason being most countries by law specify the use of oak as a legal requirement to be called a whiskey.

Oak is abundant, waterproof, strong, flexible, and hard-wearing. Plus, it has the right quantities of bitter tannins and acidic vanillins to ensure a balanced flavor profile. The vanillins, in particular, help to give many whiskies a vanilla-like flavor. But oak on its own is notenough.

Not all oak species are suitable for whiskey-making.

The most common varieties are:

  • Quercus alba, or American white oak;
  • Quercus robur, the European oak, often from France and northern Spain;
  • Quercus mongolica, or Japanese mizunara oak.
  • Spanish oak when using sherry or port cask

Stay tuned for further articles on barrels we will devote an entire book on barrels that s how complex it is!

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Leo Hau from Pixabay

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]]> https://www.buildthebottle.com/2020/06/04/how-whiskey-ages/feed/ 0 5634 How Whiskey Is Made https://www.buildthebottle.com/2020/06/03/how-whiskey-is-made/ https://www.buildthebottle.com/2020/06/03/how-whiskey-is-made/#respond Wed, 03 Jun 2020 01:52:50 +0000 http://www.buildthebottle.com/?p=5589 How Whiskey Is MadeHow Whiskey Is Made Welcome to the art of making whiskey this comprehensive article will help satisfy your curiosity!

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How Whiskey Is Made

Grain Malting

Corn, rye, and wheat enzymes only need to be cooked at high temperatures to soften the hard cell walls, then they are ready for the next step no need for malting.

Barley Malting

The First step is fermentation what is fermentation this is when the yeast turns the “sugar” meaning grain etc. to alcohol.

Barley-based whiskey is a little tricky the grains must be “malted”: which means steeped in cold water for several days to hydrate the endosperm, the source of their starch which is the source of the sugars.

Well you still need to get access to the sugars which are stuck behind cell walks.

The trick, to germinate for up to a week on a malting floor or in a germination box the seeds cells are tricked to let down the walls thinking that it is growing into a new stalk.

Al the grains must be dried before the next step takes place.

Obviously any way can be used to stop the germination though the accepted practice is to dry it out.

Barley’s germination is stopped much in the same way either halted by air drying. Unique to barley though is using a kiln. Scotland is famous for using peat to fire the drying kilns which gives it its unique smoky taste.

Making The Grist Grounds

Enzymes and starches are now fermentable sugars and are almost ready for the yeast to work its wonders. We just need to get rid of the shells or what you would call the whole of the grain.

All grains, barley, rye, corn, and wheat are ground into which is called “grist” to make their starches accessible.

Grist To The Mill

The grist is the useful part of the ground grains. The unusable part is called chaff.

For “harder” grains such as corn, rye, and wheat, a portion of malted barley must be added to the grist to aid fermentation.

Mashing

Increasingly hot water is flushed through the grist accepted practice is three times to extract all the fermentable sugars.

Warm water helps the enzymes complete their conversion from starch into fermentable sugars the warm sweet liquid is now referred to as the “wort.”

Chemical Reaction

The mixture of grist and water now referred to as the wort. Is now added to a receptacle known as a mash tun.

This vessel is may be insulated to maintain a constant temperature this will enable that the flavor can be replicated over and over.

Fermentation

Yeast is added to the wort and the fermentation magic begins. The yeast converts the wort’s fermentable sugars into carbon dioxide (CO2), and alcohol. Some distilleries will capture the CO2 and create dry ice for resale.

Fermentation can take from anywhere from 24 hours and upwards depending on the yeast, sugar content, and temperature the distillery prefers.

The average alcohol content on what now is referred to as the beer, or “wash,” is normally 7–9% alcohol by volume (ABV).

Washback

This is the container where fermentation occurs.

Distillation

For malt whiskey, the wash is pumped into the wash still and heated until it boils. This leads to the steam rising as a vapor into a condenser. The condenser as its name implies causes the vapor to condense, the water being heavier leads to some of it drooping back into the still. The liquid that makes it out is referred to as “low wines” at around 25% ABV.

The low wines go into a second still to repeat the process. The “middle cut” of this distillate becomes the final spirit

Pot Still

Traditionally used for Scotch and Scotch-style whiskies, pot stills make whisky in batches: each filling and emptying of the still equates to one “batch.” They obviously look like a pot.

Column Still

In column stills, the liquid flows through continuously grain whiskeys, made from corn, rye, or wheat, are distilled in a column, or Coffey, still.

Maturation

Almost all whiskeys from around the world are matured in oak barrels.

Future articles

Stay tuned for our future articles on whiskey stills and barrel maturation.

You Like Our Articles So Try Our Vodka

Great Recipes for You to Check Out!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by 272447 from Pixabay

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]]> https://www.buildthebottle.com/2020/06/03/how-whiskey-is-made/feed/ 0 5589 Chase Freedom Card Review https://www.buildthebottle.com/2020/05/24/chase-freedom-card-review/ https://www.buildthebottle.com/2020/05/24/chase-freedom-card-review/#respond Sun, 24 May 2020 16:33:35 +0000 http://www.buildthebottle.com/?p=5400 Freedom CardChase Freedom Card Review at Bar Talk and Tips get involved and stay tuned we will preparte you like never before for the credit card thrill!

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Chase Freedom Card Review

Ok I promised so I will follow through. Your first card is always exciting I will cut to the chase (no pun intended)!

You are doing credit cards to churn points or as a hobby just like me I have 43 credit cards and a credit score of over 800. The credit card game is a thriller for those that are successful at it you cant imagine. A friend of mine paid for a down payment with points he sold.

If you need to borrow money or will run a balance well get your house in order and do start with credit cards they will run you into debit beyond your worst nightmares.

The Chase Freedom Review Why To Start With This Card

Chase has a policy called 5/24 If you open up more then 5 credit cards anywhere which means from any bank you will not be able to open that many cards at chase.

For example if you go to TD for your first card then you can only get 4 cards from chase over the next 24 months.

Ok but why should I apply and care about Chase. Dude listen its all about the bonuses and chase has the best sign up bonuses.

The sign up bonus here is if you spend 500 dollars you get 150 dollars back guess what it is probably the best around of course you got to read all the fine print you will see offers for $500 you will get $250 back. Guess what there is a yearly fee so click my link give me the bonus and get your freedom card!

Click HereFreedom Card

Thank You Deeply Appreciate Don’t Forget to Share,

Other Great Things To Know

From Our Sister Website Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

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Bar Talk Tips

About Bar Talk Tips,

After many requests from my royal friends and follower’s. I will start sharing money and life tips to make this blog more personable.

Get ready for advice from credit cards, to flights, vacation home and Airbnb.

You will not only be making liqueur’s you will be making new friends and sharing life tips to so get ready for the launch of the bar and the blog.

We Will Start With A Motto

Oh, you hate your job? Why didn’t you say so? There’s a support group for that. It’s called everybody, and they meet at the bar. ~Drew Carey

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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