A simple way to make the drink good, young people in Guangdong like

I'm sure everyone knows that there are many ways to drink whiskey, such as drinking it neat, on the rocks, with water, soup cuts, hi sticks and so on. Although how to drink whiskey is right, purely depends on personal preferences, but exactly which flavors of alcohol suitable for how to drink, from the professional side and economicwhisky course level, or can have so a little bit of the story.

For example, in the summer more popular whisky basic drinking method, with ice, frozen drinks, making highball can certainly rank the first three. After all, from 3, 40 degrees outside the room home, this time to help me hand over a glass of whiskey to drink pure, I guess I can perform in situ fire said.

But the whiskey with ice is not the same, drinking is really very cool! So, there are thousands of whisky, drink on the rocks each what should correspond to the wine? Or what wine in the ice drinking method to get the best tasting experience? Let's talk about the following. First of all, the whisky with ice, drink immediately, you will find it very refreshing at the beginning of the mouth.

Because on the one hand, the temperature of the liquid is slightly reduced, ethanol stimulation is suppressed; on the other hand, once the ice begins to melt, the effect is similar to a bit of water, the aroma is also partially opened. The "high" top notes such as citrus and honey are suppressed, while the "bottom" notes such as oak and peat come to the fore.

So the iced wine enters the mouth and quickly absorbs heat, reducing the temperature of the tongue, and then your mouth is able to warm up the wine, releasing a lot of aromas and flavors in the process. At the same time, in terms of the results, the ball ice that can evenly reduce the temperature such as ice is better, there is plenty of strength is not easy to melt water old ice is better than new ice.

Naturally, the richness of the aroma level of iced whisky can never be compared with a sip of whisky at room temperature, but it is easier to enter, so "the wine changes tasty". So ice is also the death knell of many masters, for example, in the eyes of Richard Paterson (chief distiller at Grand Moulin) is to destroy the emergence ofcarpet and hard floor steam cleaner whisky.

As the ice is added to the whisky, the overall tasting sensation increases briefly over time until the ice has completely melted, and then continues to decline. It can be very undisciplined during the tasting process, but in some establishments, it can be relaxing, especially in the middle of summer, when it is important to drink well.

Therefore, if it is some expensive whisky that attaches importance to taste, it is recommended that you can drink it neat to savor its taste, while some fruit-rich, high sugar, ethanol sense of stimulation, or some ration wine models, are able to drink on the rocks. Summer evening a glass of whiskey on the rocks, not only to relieve the heat, but also to allow themselves to reach the realm of microbrews, is not it wonderful?

It is also because of this, today many youngKids21 people, especially young people in Guangdong, now also slowly began to love the whiskey on the rocks, they are very popular in bars and other places. I believe that in the future, there will be more people like to drink whiskey!