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Irish Whiskey Specification
TECHNICAL FILE SETTING OUT THE SPECIFICATIONS WITH WHICH IRISH WHISKEY/UISCE BEATHA EIREANNACH/IRISH WHISKY MUST COMPLY Food Industry Development Division Department of Agriculture, Food and the Marine October 2014 Number of pages : 17 File reference: FD/36/073 Language: English (As registered by the European Union Commission Services) Table of Contents 1. NAME AND CATEGORY OF SPIRIT DRINK INCLUDING THE GEOGRAPHICAL INDICATION: 1 1.1. Name: 1 1.2. Category of spirit drink: 1 2. DESCRIPTION OF THE SPIRIT DRINK INCLUDING PRINCIPAL PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THE PRODUCT: 1 2.1. Principal Physical Characteristics: 1 2.1.1. Product description 1 2.1.2. Characteristics of Irish Whiskey compared to other whiskies 2 2.2. Classifications of “Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky”: 3 2.3. Principal Chemical Characteristics: 3 2.3.1. Alcoholic Content: 3 2.4. Principal Organoleptic Characteristics: 3 3. DEFINITION OF THE GEOGRAPHICAL AREA CONCERNED: 3 4. THE METHOD FOR OBTAINING THE SPIRIT DRINK: 4 4.1. Stages in the Production Process: 4 4.1.1. Stage 1: Brewing 4 4.1.2. Stage 2: Fermentation 5 4.1.3. Stage 3: Distillation 5 4.1.3.1 Distillation using Pot Stills 5 4.1.3.2 Distillation using Column Stills 6 4.1.4. Stage 4: Maturation 7 4.1.5. Stage 5: Bottling 7 4.1.5.1 Chill filtration 7 4.1.5.2 Caramel colouring E150a 8 4.2. Production Processes for the varieties of Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky: 8 4.2.1. Pot Still Irish Whiskey/Irish Pot Still Whiskey 8 4.2.2. -
Food &Beverage Magazine July 2019
www.fb101com Food & Beverage Magazine July 2019 1 2 Food & Beverage Magazine July 2019 www.fb101c PUBLISHER Michael Politz Phone: Phone: 888-959-7260 ext 101 Email: [email protected] EDITORIAL FOOD & BEVERAGE MAGAZINE was created by Publisher Michael Politz Editor: Lauren McIndoo with the expert help of original advisory board members: Bobby Flay, Email: [email protected] DESIGN Wolfgang Puck, EmerilOriginal Lagasse, Mario Advisory Batali, Kerry Board Simon. Creative Director: Gary Coles Email: [email protected] ADVERTISING Sales and Marketing: Collin Millington National Sales Manager Email: fb101.com Barb Rogers Email: fbmagazine.com LOCATION 1930 Village Center Circle 3-197 Las Vegas, NV 89134 Phone: (888) 959-7260x101 Email: [email protected] Website: www.fb101.com Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electroni- cally by Beautiful People LLC. Copyright 1995- 2016 Beautiful People LLC. All rights reserved. MICHAEL POLITZ Food & Beverage Magazine® and distinctive — logo are trademarks owned by Beautiful People PUBLISHER LLC. “fb101.com” is a trademark of Beautiful People STAFF LLC. No part of this electronic magazine may COLLIN MILLINGTON be reproduced without the written consent GARY COLES of Food & Beverage Magazine. Requests for ART DRIECTOR DIRECTOR OF SALES permission should be directed to: editor@ fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of LAUREN MCINDOO TRACY WASICEK its author, organization or public relation EDITORIAL SOUTH EAST SALES firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they BARB ROGERS should be on-topic and well-expressed. -
(Ka Potheen, Potcheen, Poiteen Või Poitín) – Vis, Dst Samakas
TARTU ÜLIKOOL FILOSOOFIATEADUSKOND GERMAANI, ROMAANI JA SLAAVI FILOLOOGIA INSTITUUT VÄIKE INGLISE-EESTI SELETAV VISKISÕNASTIK MAGISTRITÖÖ Tõnu Soots Juhendaja: Krista Kallis TARTU 2013 Sisukord Sissejuhatus ....................................................................................................................... 3 Terminoloogia valik ja allikad .......................................................................................... 5 Terminoloogilised probleemid ja terminiloome................................................................ 6 Lühidalt viskist ................................................................................................................ 11 Inglise-eesti seletav viskisõnastik ................................................................................... 13 Märgendid ja lühendid ................................................................................................ 13 Kokkuvõte ....................................................................................................................... 75 Kasutatud materjalid ....................................................................................................... 76 Raamatud..................................................................................................................... 76 Veebilehed, artiklid, videod, arutelud, arvutisõnastikud............................................. 77 Summary ........................................................................................................................ -
Single Malts
Single Malts Single malt whiskey is distilled from 100% malted barley in a traditional copper pot still by a single distillery. Contrary to popular belief, single malts can be double or triple-distilled. Like the other three types, it isn’t Irish whiskey unless it was aged for at least 3 years and a day within the borders of Ireland. A Drop Of The Irish 8 yr. Finished in sherry casks, this version from Blackadder has been bottled less than 366 18 times. Sweet tobacco and toffee draw you into be punched in the gut by a strong dose of spicy, charred wood, and fried fruit. Sweetly finished with malt and smoky dark chocolate. ABV. 46 A.D. Rattray 11 yr. Fresh pineapple nose with golden syrup and salted toffee. Tastes of sweet barley and cereal 24 with a dry, lingering finish. From the Cooley Distillery. ABV. 56.2 Bushmills 10 yr. Matured predominately in bourbon casks, this version of Bushmills will go toe to toe with 8.5 any single malt of the Scottish variety. The nose of this whiskey has an orchard smell with some added vanilla and copper. Malt, walnut, and citrus flavours bring you to a soft finish of taffy and oak. ABV. 40 Bushmills 16 yr. Matured in three woods, this version was aged in sherry, bourbon, and port wine casks. 12 The tinge of ruby redness in colour hints at the distinct notes of juicy fruit, nuts, and spice that are destined to meet your senses. ABV. 40 Bushmills 12 yr. Matured predominately in sherry casks, this 12 to 14-year-old whiskey carries tones of 18 Distillery Reserve fruit, malt, and honey from start to finish. -
Australian/New Zealand Female Winemakers Tasting Sunday, August 23 at 5:00Pm Zoom Meeting # 846 121 79830
Australian/New Zealand Female Winemakers Tasting Sunday, August 23 at 5:00pm Zoom meeting # 846 121 79830 #1 Loveblock Sauvignon Blanc, 2019 Rating – WS 90 Marlborough, New Zealand 13.0% Peach, pear and citrus flavors are plump and juicy, with a thread of floral details and whiffs of lemongrass and dried mango on the finish. Drink now (WS). Pairs well with oysters, seafood, spaghetti alle vongole and chicken. Estate Grown. Sustainably Farmed. Vegan. #2 Jules Taylor, Sauvignon Blanc, 2019 Rating – RP 91, WW 91 Marlborough, New Zealand 13.5% Blending fruit from several subregions has given the 2019 Sauvignon Blanc a lovely balance of herbal and fruity characters, with notes ranging from jalapeño and grassiness to stone fruit, passion fruit and citrus. It's medium to full-bodied, with excellent concentration and some real length, a rare treat to find in a classic Marlborough bottling these days (RP). Pair with fish, oysters, risotto. #3 Invivo X by Sarah Jessica Parker, Sauvignon Blanc, 2019 Rating – WW 90, WS 90 Marlborough, New Zealand 13% This wine is fresh, smooth, and layered on the palate. Its stylish aromas and flavors of grapefruit peel and tropical fruits coupled with its easy-drinking aftertaste should pair it well with light appetizers or a glass of wine by itself (WW). Check out this YouTube wine tasting with Jessica Parker https://www.youtube.com/watch?v=YM1WUPEeB0o #4 Yealands Estate Single Vineyard Pinot Noir, 2016 Rating – RP 90, D 90, WS 90 Marlborough, New Zealand 14% Drawn from the estate's Awatere plantings of Dijon clones, the 2016 Single Vineyard Pinot Noir is a medium-bodied, supple wine with attractive aromas of black cherries and cola. -
Scotland? Splash at » Pg 28 the Royal Edinburgh Military Tattoo » Pg 14
the www.scottishbanner.com Scottishthethethe North American EditionBanner 37 Years StrongScottish - 1976-2013 BannerA’ Bhratach Albannach ScottishVolumeScottish 36 Number 11 The world’s largest international BannerBanner Scottish newspaper May 2013 41 Years Strong - 1976-2017 www.scottishbanner.com Volume 36 Number 11 The world’s largest international ScottishA’ Bhratach newspaper May 2013 Albannach VolumeVolumeVolume 40 36 36 NumberNumber Number 1111 11 The TheThe world’s world’s world’s largest largestlargest international internationalinternational Scottish Scottish Scottish newspaper newspaper newspaper May May May2013 2013 2017 Did Walter Making a Scott Invent Scotland? splash at » Pg 28 The Royal Edinburgh Military Tattoo » Pg 14 Bringing the tradition of Loch Tay back to life » Pg 18 Australia $3.75; North American $3.00; N.Z. $3.95; U.K. £2.00 Fishing For Litter ......................... » Pg 8 Arrol-Johnston Scotland’s Six World Heritage Sites ............................. » Pg 10 The historic Piping At Forres ......................... » Pg 13 Scottish automaker Scotland’s pre-eminent bardic family to gather ........... » Pg 27 » Pg 26 The ScoTTiSh Banner Scottishthe Volume Banner 40 - Number 11 The Banner Says… Volume 36 Number 11 The world’s largest international Scottish newspaper May 2013 Editor & Publisher Valerie Cairney Australian Editor Sean Cairney EDITORIAL StaFF The Good Old Days? Jim Stoddart Ron Dempsey, FSA Scot The National Piping Centre David McVey First World War. There were horrifying Gallipoli it was the heat - and the Angus Whitson Lady Fiona MacGregor stories of war torn Belgium, where flies. “Those pests’ filled tents and Marieke McBean David C. Weinczok thousands were left homeless and shelter with their idiot buzzing. -
Blending Guide
blending guide When we started Timber Creek Distillery, my partner and I knew we wanted to create some great hand crafted whiskey using local Florida grains. As we researched the process of making whiskey and designing our distillery to extract the most flavor of our raw ingredients, there was one aspect we just couldn’t make a decision around….and that was what Mash Bill we wanted to use. istilling, much like Respect the raw Dbrewing is very ingredients – Garbage much part science and in, Garbage out. part art form much in the same way cooking At Timber Creek is. Great chefs learn Distillery, we wanted to all of the science and put the raw ingredients technique of creating at the forefront of every- great food, but in the end thing we make, so we what separates a good designed our distillery to chef from a great chef is the chef’s ability treat the grains as gently as possible while to select the right technique for the right extracting the most flavor possible from ingredient AND be able to pair the right each raw ingredient. From this perspective, combinations of ingredients together to cre- we borrowed many techniques from beer ate a great eating experience for their restau- brewers and Scotch distillers. First, we rant guests. Distilling and making whiskey source the best local grains we can get our is very much the same. Every facet of the hands on. We have reached out to many distilling process contributes to the flavor local farmers in the area to understand who of the whiskey and each part of the process had grains available, how the farm processes can be tweaked, tuned, and optimized for and store their grains. -
Beer Festi Val November 2015
WIRRAL BEER FESTI VAL NOVEMBER 2015 Programme Hulme Hall Port Sunlight Welcome to the third Wirral BEER FESTIVAL Two Shops: It’s great to welcome so many of you to Hulme wait to try them! We also have Neal Dawson Hall for our third beer festival. We’re very selling his artwork, some of which features The City Centre and passionate about our festivals and we’re keen to photographs of the Ship & Mitre printed onto bring you something new as well as your Travertine stone. West Kirby favourites. We have special brews from familiar It just wouldn’t be a beer festival without breweries, as well as some brand new Brasswurst and they perform for you during the breweries, together with great entertainment Friday night session. Local Rockabilly band ‘The Over 400 and food to go alongside the great beer. Night Whispers’ are here on Thursday night and With a slight change to the layout, Hulme Hall we also have some incredibly talented solo kindly allowed us to take over their bar, which singers, Jo Hartley and Daniel Saleh to look products and now becomes Ship in a Bottle for the weekend, forward to over the weekend. Jonny Rocket where you’ll find all your bottled beers (over 80 and the Retros return after their popular growing in total) and a selection of premium spirits and performance at the last festival, joined on wine – as well as our first dabble into beer Saturday night by Anam Music , a local four piece Large selection cocktails – you really do need to try them! Irish Band performing traditional Ceilidh and The ever-popular Trapper’s Hat was the first contemporary tunes who are sure to get you up cask to sell out at the previous two festivals and and jigging! of ciders makes a return, along with fellow local brewery Peerless with their special brew Experimental. -
Page 1 L I B a T I O N S P R O V E N COPPER and GINGER 13 Tito's
LIBATIONS PROVEN COPPER AND GINGER 13 Tito’s Handmade Vodka, Ginger Beer, Lime Juice Choice Of: House Pomegranate or Pear Syrup LUCKY VESPER 14 Scapegrace Gin, Ketel One Vodka, Lillet Blanc, Twisted Lemon Peel - Shaken, But 007 Isn’t SIDECAR NAMED DESIRE 14 Woodford Reserve Jeff Ruby Selection, Courvoisier VS, Triple Sec, Fresh Lemon, Tableside Shake THE 75MM 13 Bombay Gin, Simple Syrup, Lemon Juice, Prosecco, Smoked Rosemary EL JEFE MARGARITA 14 Corralejo Reposado Tequila (Jalapeño-Influence), Pomegranate, Lemon, Lime, Orange, Smoked Sea Salt RUBY’S LAST WORD 15 Hendricks Gin, Green Chartreuse, Lime Juice, Luxardo Maraschino, Skewered Cherry and Lime NOLA SAZERAC 13 Pernod Rinse, Michter’s Rye, Hennessy VSOP, Peychaud’s and Angostura Bitters, Expressed Lemon NOT COUNTING AMARO 15 Makers 46 Bourbon, Campari, Carpano Antica, Stirred, Skewered Cherry and Orange Peel JEFF RUBY’S BARREL-AGED MANHATTAN 14 Bulleit Rye, Carpano Antica, Regans’ Orange Bitters, House-Barreled Two Weeks, Skewered Cherry ORIGINAL AUTUMN ROSE 13 Bulleit Rye, E&J Brandy, Nonino Amaro, Lemon & Cherry Juice, Apple Syrup APPLE BUTTER OLD FASHIONED 16 Peerless Bourbon, Apple Butter Syrup, Smoked Cinnamon, Regans’ Bitters, Flamed Orange THE GRAHAM ABIDES 14 Stolichnaya Vanil Vodka, Kahlua, Cream, Pumpkin Pie Syrup, Crushed Graham Rim ZERO PROOF REQUIRED Pomegranate Syrup, Sparkling Water, Rosemary Sprig 7.5 Pear Syrup, Sparkling Water, Star Anise 7.5 DRAFT Against the Grain “Retitled Pils” Pilsner – Louisville, KY 6 German Pilsner, 5% abv Gravely Brewing “Doc’s Hefe” – Louisville, KY 6 German Hefeweizen, 4.7% abv Country Boy “Cougar Bait” – Lexington, KY 6 American Blonde Ale, 4.9% abv Rhinegeist “Truth” IPA – Cincinnati, OH 7 American India Pale Ale, 7.2% abv West Sixth Brewing Amber – Lexington, KY 7 Amber Ale, 5.5% abv Kentucky Bourbon Barrel Ale – Lexington, KY 8 English Strong Ale, 8.2% abv LOCAL Jeff Ruby’s Smoked Amber Ale – Cincinnati, OH 7 American Amber Ale, 6% abv In Partnership With Taft’s Brewing Co. -
Fresh from Kavalan Does Age Really Matter?
Malt Maniacs E-pistle #2010-07 By Charles MacLean, Scotland, UK This article is brought to you by 'Malt Maniacs'; an international collective of more than two dozen fiercely independent malt whisky aficionados. Since 1997 we have been enjoying and discussing the pleasures of single malt whisky with like-minded whisky lovers from all over the world. In 2010 our community had members from 16 countries; The United Kingdom, Sweden, Germany, Holland, Belgium, France, Switzerland, Italy, Greece, The U.S.A., Canada, India, Japan, Taiwan, Australia & South Africa. More information on: www.maltmaniacs.org . FRESH FROM KAVALAN DOES AGE REALLY MATTER? Malt Maniacs may recall a flurry of global press interest in January 2010 under the general headline “Taiwanese Whisky Beats Scotch in Blind Tasting ”, inspired by an article which appeared in The Times – and by the fact that it was otherwise a quiet time for news. I chaired the panel in question. We evaluated six samples - all around three years old, and all strictly blind. The reason for the tasting was to assess the new English malt, St. George’s, against young Scotch whiskies, but the result was not what anyone expected, and gave the paper a better story. Among the samples was Kavalan Classic, the first bottling from the distillery of the same name, at two years old. I asked the panel to describe each sample, for the benefit of the journalist, then to mark it out of ten. When the results were computed, and the samples revealed, the scores were as follows (out of forty): 1) Kavalan 2YO Taiwanese malt (27.5 points), 2) 3YO Scotch blend (22 points), 3) 3YO Scotch blend (20 points), 4) St. -
Blended Malt
MALT SCOTCH WHISKY PRESENTED BY VISION WINE & SPIRITS LLC BLENDED MALT A blended malt is a Malt Whisky made by blending single malts from several distilleries. It is 100% Malt Whisky. A Malt whisky cannot be called a “Single Malt” unless it is from one distillery.** Blended Malts were previously known as “Vatted” or “Pure” malts. When well-executed by a master-blender, a blended malt showcases distinct characteristics of both the individual distilleries and a unique individuality. ** The definitions laid out by the Scotch Whisky Regulations 2009 (SWR), which replaced the Scotch Whisky Order 1990, determined that Blended Malt Scotch Whisky means a blend of two or more Single Malt Scotch Whiskies from different distilleries. HIGHLAND RESERVE 12 YEAR OLD BLENDED MALT Tasting Notes Origination: Product of Scotland Highland Reserve 12 year-old Blended Malt Scotch Whisky is the perfect balance of carefully selected Single Malt Whiskies blended to produce a mellow taste with a sweet richness and complex depth of flavor. All the Single Malts married together to produce this sublime whisky have been matured in oak casks for a minimum of 12 years before being selected by the master blender. This blend creates a whisky of real quality with a rich, fruity, floral character and long, lingering finish. Tasting Notes: Sweet aromas of ginger, cinnamon and vanilla lead to a complex and rich palate full of wonderful, round flavors. PRODUCT SPECS Highland Reserve 12 Year-Old Blended Malt Whisky Alcohol by Volume: 40% (80 PROOF) Formats: 750ml/6 bottles UPC: 5-010327-92392-5 SCC: 05010327923918. -
Master of Business
MASTER OF BUSINESS An Investigation Of Web-based Social And Environmental Disclosure Practices In The New Zealand Wine Industry A dissertation submitted in partial fulfilment of the requirements for the Master degree at Auckland University of Technology By: Qian Yang Academic Supervisors: Dr. Helen Tregidga Dr. Karin Olesen Senior Lecturers, Department of Accounting Auckland University of Technology 2010 ACKNOWLEDGEMENTS First and foremost, grateful acknowledgement is made to my supervisors, Dr. Helen Tregidga and Dr. Karin Olesen, for giving me the opportunity and support to do this research. Thank you both for your valuable time, guidance, stimulating suggestions and support throughout this research. Without their consistent and professional advice, impressive kindness and patience, this study could not have reached its present form. I would like to express my appreciation towards to the senior lecturer Elizabeth Turner, my English language supervisor, for her help and patience with my English. I am also deeply indebted to Dr. Ken Hyde and Dr. Bill Doolin, for their expertise and knowledge in the Research Methodology class at AUT, which helps me to academically prepare for this research. I feel grateful to the Faculty of Business at AUT for giving me the permission to complete the Master of Business major in accounting, to carry out the necessary research study and to use facilities and resources from the AUT. Lastly but not the least, I would like to thank my parents and my homestay family, who have always helped me out of difficulties. Without their continuous support and encouragement, I would not have been able to achieve my goal.