Now, whiskey is becoming more and more popular in China. In just a few years, a large number of whiskey bars have appeared around you. Every practitioner is actively spreading and sharing whiskey knowledge, which is a good thing. But in the middle, there will inevitably be half-baked experts with different quality. One-sided talk with hearsay will cause the public to misunderstand common sense of whiskey, which is very annoying.
is the simplest "whiskey drinking method". For many years, I have been fighting over pure drinking and ice adding. Enthusiasts with a little understanding believe that water is the most professional way to drink. But is this really the case? As an alcoholic intellectual, I would like to say responsibly: Just knowing that adding ice, drinking purely and adding water is too simple. The playability of whiskey is so high and the span is so wide that it is definitely no less than mixing a cocktail!
, today I will help you sort out all the fun, fun and absolutely professional ways to drink whiskey. Next time I go to the bar to order whiskey, and let Bartender respect you, this one is the opportunity to rely on this!
There is no doubt that pure drink is the most highly praised and recommended way of drinking by professionals. This kind of iron-blooded true man who does not add ice or water is practiced as a life creed on Irey Island.
People who like pure drinks believe that this way of drinking can better observe the true nature of whiskey. Whether it is smelling fragrance or drinking, you can more clearly capture its most primitive flavor. If you go to a professional whiskey bar in Scotland and say "Neat or Straight" freely, Bartender will respect you more.
Indeed, it would be a bit regrettable if you haven't even experienced the most original form of a whiskey, but it is an exaggeration to say that it is the "best" way to drink it. In Japan, data have proved that pure whiskey drinking has a strong relationship with the incidence of esophageal cancer. Many bars prohibit customers from drinking pure whiskey. Therefore, pure drinks are not a problem as a way to taste. , but as a daily drinking method, there is no need to!
Adding ice cubes is my personal most recommended and the way I drink most often. In Japanese bars, ice cubes are a very important element. In every professional bar, Bartender spends most of his time making ice cubes.
Among them, the most important thing is to chisel the old ice hockey. It is very troublesome to freeze old ice at the beginning. The store has to ensure that the frozen ice cubes are clean and transparent, and there is no bubble. Common methods include boiling water and freezing ice, boiling or vibrating to remove foaming. No matter which one is, it is extremely time-consuming and cost-effective. After making large ice tiles without bubbles, they still need to be cut and chiseled. This is a technique that the ice chiseler needs to practice day after day. However, such a lot of effort is not just to ensure the appearance of the ice hockey. Hand chiselering ice hockey without bubbles is slow to melt water and will not produce ice cracks. It can reduce the impact on the whiskey flavor to the greatest extent while cooling down.
My favorite Japanese bartender Takayuki Suzuki has a passage: "In nature, the stones in the riverbed will turn into a circle due to the erosion of water every year. The ice hockey in the cup is not only to reduce the temperature and dilute the alcohol, but also represents the passing time." This passage not only explains the role of ice hockey in whiskey, but also interprets the poetry of life beyond drinking. It is very suitable to memorize it and pretend to use it.
Although many professional bars in China can also make old ice hockey, more bartenders and bars and KTVs are still made by machine ice. Can't you experience the whiskey flavor in this situation? Of course not. 2-4 pieces of machine ice-added whiskey, appropriate cooling and dilution of alcohol are still a professional way to drink.
The method of water cutting is to first add large ice cubes to the whiskey cup filled with 30-45ml whiskey, preferably old ice, stir to cool the whiskey, and finally add 1:2 pure water. , a half-ice and half-water method, comes from a Japanese spirit culture - Shaoyang.The production process of
The sauna is very similar to that of whiskey. It is called the brother of whiskey in Japan, so these two drinking cultures have intersected in the development. In the 1970s, people also used the method of drinking whiskey to drink whiskey, but they did not expect it to be surprisingly suitable. For bar owners, this way of drinking that only requires ice and water can be left to the guests to prepare it themselves. Not only does Bartender not have to deal with each customer's order while mixing, but also gives guests more sense of participation and is very popular in Japan for a while.
soup cutting can also be understood as "the winter version of water cutting". According to the literal understanding, it means changing ice and water into hot water. First, you need to pour the hot water into a cup to heat it, then pour out the water, and then add whiskey and hot water at about 80 degrees in a ratio of 1:2.
The earliest record of it can be traced back to the Suntory Toris whiskey advertisement in 1955. It reads: "Hot Ga Umai - Hot is delicious." In 1994, Suntory launched a new version of Suntory Old. In its advertisement, there were advertisements such as "Old is Hot". This slogan, which is actually a bit sexually suggestive, was used as a way to drink by the Japanese people with a sense of humor. Unexpectedly, such a misunderstanding has developed to this day.
I once read a record of Bar Keller, a well-known whiskey bar in Kyoto: It is said that the owner of this bar has a unique soup cutting method. He will first pour a certain amount of whiskey into the bartender's flask, then add water to reduce the alcohol to 13%, and then pour the mixed liquid in the cup into the teapot and heat it slowly. When it reaches 80 degrees, he will move the teapot to a vessel with a candle base to keep it warm, which is very particular.
And today, soup-cut whiskey has evolved more diverse ways to drink it all over the world. What I prefer is that in addition to adding hot water, I will first mix and mashed yellow sugar cube with whiskey, add hot water, and then add a little clove and lemon slices in turn, and finally stir with a cinnamon stick. It’s so curable if you drink this cup of soup-cut whiskey when it’s cold!
Regarding this way of drinking, the name that everyone is more familiar with is "small water", just add pure water to the whiskey. Although simple, it is the method used by most whiskey experts to evaluate whiskey. On the one hand, this method can reduce the stimulation of the whiskey itself, and also amplify the flavor of the whiskey itself. It can be said that it is the most widely spread, most respected and easiest to operate drinking method.
The earliest method of dotting water was to add only one or two drops of pure water to the whiskey. Experts believe that the effect of these or two drops of water has a huge effect on the release of the aroma of whiskey. But I am bluntly saying that adding one or two drops of water seems to only make changes to smelling the fragrance, and it actually tastes the same as a pure drink. So I recommend adding pure water in a 2:1 ratio, which will not wantonly tamper with the original flavor system of whiskey, but also reduces the irritation and makes the whiskey easier to enter. If you have a whiskey novices who want to get started, this is the best way to use it.
Hi Kung Fu is also simple, basically whiskey with ice and soda. In the mid-1950s, Hibian could be said to have dominated bars across Japan. The reason is amazing. In fact, Japan set off an electrical craze at that time. Refrigerators, washing machines and TVs were called three major artifacts by the Japanese at that time, and became essential products for Japanese families. It became more convenient to make ice at home, so Hibian came into being.
But the hi bar craze has not been popular all the time. In the early 1980s, the hi bar became synonymous with "the drink of office worker Oujisan". Young people are fond of drinks with fruit flavors. Until 2008, Suntory began to promote "horn bottles". Young people discovered that the hi bar was as refreshing as beer, so they set off a new hi bar craze, which has not yet declined.
The recipe for the corner bottle of that year is as follows: first squeeze some lemon juice into the cup, then throw the squeezed lemon slices into the cup, add a lot of ice cubes, and then add the corner bottle of whiskey and soda water at a ratio of 1:4 and stir slowly.As for the Hi Bar that uses a single cereal whiskey blend, Suntory recommends a ratio of 1:3.5 without lemon.
This method of adjusting ingredients based on the different flavors of whiskey has also been flexibly used by many bartenders. In my bar, Bowtie Whisky Bar, several different flavors of whisky are played by bartenders -
For example, the fresh and elegant Baizhou with a hint of peat flavor, the distillery is located in the endless forests of the Southern Alps. In order to highlight its freshness, in addition to adding soda, the bartender also replaced the lemon with mint leaves and gave it a new name: "Baizhou Senxiang".
and Granger with a very citrus flavor. It tastes mild and first raises the aroma with soda water, then squeezes out orange oil with orange peel and spreads it on the edge of the cup, throw it into the cup, and gets a refreshing "Granger Orange".
Tescar's core style is the aroma of spices and pepper, and likewise, it also has a faint peat flavor. This hi stick was added by the bartender to the Pepper smoked from the Tesca Winery, and the soda water gave it the same taste as the soup, which was truly "Tesca Fun".
and Mitti's Bourbon, which has the flavor of corn popcorn, cream and coconut cake. It is made of espresso and soda. It has a lot of sweetness in some bitterness, which is completely a "dessert bomb".
In fact, there are more than just so many ways to drink whiskey. When it is consumed by more and more young people, its possibility is immeasurable. In the hands of bartenders, a variety of brands of whiskeys are made into beautiful and intriguing cocktails. Apart from the well-known Old Fashioned, Manhattan, Whisky Sour, Sazerac, whiskey has always undergone new and different changes.
So, you don’t have to follow the script when drinking whiskey, just as I have always instilled with everyone – whiskey is a part of life, you can do whatever you drink and feel comfortable, and don’t follow the crowd .
