9523 teaches you a bartender friend who drives crazy, which is to order ten cups of whiskey on the bar counter with domineering orders of ten cups of whiskey. Believe me, if he doesn't beat you up, he will ask you to add money.
is kidding! Don't order it really, one cup is OK, after all, it is a commercial place in the bar. If you drink ten cups, you will really make things difficult for your friends, because if your friends make this glass of wine for you, it will take at least twenty minutes, and it will be stirring continuously.
History
The Japanese not only add water and ice to whiskey, but also elevate it to an art. This drinking method is related to the Japanese tradition of drinking soju and soaking in soybean. Heat water in wine and call it soup. Drink more in winter, especially among the older generation. Adding cold water (you can also add ice, but not necessary) is called water cutting.
water cutting history originated in Okinawa in the fifteenth century. At that time, a capable businessman applied the distillation knowledge he learned abroad to local rice wine, and as a result, he made Ba Sheng*.
*So Sheng is made of rice, but not brewed like Japanese sake , but is similar to soju and obtained by distillation.
By the 16th century, the Japanese also used distillation and produced soju. For centuries, the way of drinking soju and water has been as strict as a ritual. For example, when cutting soup, you need to mix it in a jar, so that the flavor will slowly develop all night before drinking it.
Method
So how to make whiskey water cutting?
itself is made of Japanese whiskey , but no one said that single malt cannot be used. Lighter, fruit or spice-flavored whiskey. The ratio of water to wine depends on personal preference. There are 1:1, 1:2, 1:3, 1:4, and there is also a saying that the golden ratio is 1:2.5. In terms of
modulation, first put large ice cubes in the high ball cup (thin cup wall is better). Traditionally, three pieces are used, but they should be judged based on the size of the ice cube. Stir to cool the cup and pour out melt water . Add the whiskey and stir for about ten rounds. After adding water, stir it slightly again. It is recommended to add about a teaspoon of whiskey at the end to replenish the lost flavor in the dilution. The water can be slightly more, so that the ice can still retain full flavor after it melts. Use water without gas, otherwise it will become soda whiskey. It is also important to note that you should not use salty or mineral water.
There is also a common method of water cutting now. It is to add three large pieces of ice cubes made of pure water (or multiple small ice cubes) to the high ball cup, stir the ice cubes for about 2 minutes, freeze the wine glass, and pour out the melted water. Then add the whiskey, stir for about 5 minutes, and another ice water melts and blends with the wine, and creates a layer of frost on the outer wall of the cup. Finally add a little pure water until the cup is 80% full, and then stir it to make it completely blended. This water cutting method can further enhance the temperature of the whole cup of whiskey to the extremely ice-like taste.
Whiskey water cutting is a delicate and rich wine drink. Although it is a simple popular drink, it is definitely not like whiskey and cola. Good whiskey can still release a pleasant flavor. It also has the ritual sense . If you just like the ritual sense, you might as well try the water cutting.
Theoretically any whiskey can be used for water cutting, but the public often does not choose American bourbon or rye whiskey, but prefers Japanese whiskey. Of course, if you choose Scotch whiskey with strong smoky flavor, you will also have a different flavor. The Japanese not only add water and ice to the whiskey, but also elevate it to an art. This method of drinking is related to the Japanese tradition of drinking soju and soaking in soybean.
Heat water in wine and call it soup. I drink more in winter, especially among the older generation. Adding cold water or ice cubes is called water cutting. Japanese people often used this method when drinking whiskey in the early days, and the whiskey produced later seriously considered how to drink it with water.
Old ice
In the eyes of whiskey lovers, even ice cubes with fine wine are very particular.
Ice cubes that are too young are never available. The best ice cubes should be kept in the freezer for more than ten days. Such ice cubes are hard enough and crystal clear enough. Such hard and beautiful ice cubes are called old ice. Only by using such ice cubes can the temperature of the whiskey be effectively reduced without melting quickly, so as not to dilute the quality of the whiskey, and it is also beautiful in the body and suitable for appreciation.
For more questions, you can comment or send me a private message. Jiuwu23 will pick some questions to answer for everyone. Follow the official account: Whisky9523. There will be benefits from time to time! !
Note: From Sina "Japanese Whiskey Water Cutting, Beginners Experience", Jiuzhe.com "Japanese Whiskey Water Cutting" Picture and text infringement
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