INTRODUCCION A LA SABIDURIA DEL WHISKY

http://www.whiskymag.com/nosing_course/

Introduction to the Nosing and Tasting Course

How much do you know about whisky? I mean really know. Indeed how much do you know about yourself? I don’t mean that Freudian couch business - rather how good is your ability to evaluate what your senses are telling you? The objective of this booklet is to help explain and develop your ability to interpret the signals.

Every person’s nose has idiosyncrasies, by being aware of what they are you learn to understand what your nose is telling you. And once you can interpret these same signals, you can spend many happy hours talking about whisky with other experts in language you all understand.

It isn’t easy, but it is supposed to be fun. The more tasting you do, the more you begin to trust your olfactory senses. The nose is the important one; hence the Nosing Course rather than the Tasting Course. It can recognise in the region of 35,000 different smells. It can detect aromas when diluted to one part in a million. Taste is easy; you can only taste four things; sweet, salty, sour and bitter. Get these two working in harness and you are well on the way…

http://www.whiskymag.com/nosing_course/

VINTAGES ESPIRITUOSOS/ barra's cinema

DAME UN PASTIS

Pastis: aperitivo francés elaborado con alcohol de vino, anís (anís estrellado, anís verde), hierbas de Provenza y regaliza. Se acostumbra a beber mezclado con agua y se vuelve turbio y lechoso (se pastisse, en provenzal). Pero su origen francés ofrece otras versiones más audaces, como la que lo relaciona con la prohibida absenta.

Cuando esta bebida tuvo que desaparecer del mercado, se elaboró esta imitación, sin contraindicaciones. Las marcas más conocidas de Pastis son Pernod, Ricard y Berger. Cada marca tiene su propio estilo. Así, el pastis de Pernod sabe menos a regaliz y ofrece notas mentoladas.