Visit the Eimverk | Whiskey for everyone
Eimverk produce, as we know, whiskey and where the discipline is pretty special and does not give much of themselves until some time passed, it also produced a foot as they mention Spring (www.vorgin.is) but where I am first and foremost whiskey call, as called blog whiskey emerica blogs but not ginblogg, then I'll first talk only about viskíið. Kem the Gini later pistlinum.
Viskíið, which certainly under stringent rules should not be called whiskey yet, promises enormous good. It is young, only about four months old. "Viskíið" brought me a surprise I must say. I had, after all, certainly high expectations as I know there is good high quality works and it is, after all, no reason emerica why it should not be possible to make good Icelandic whiskey, just as Scottish as very much is like this two countries, geologically seen. Icelandic barley suitable for whiskey production. It was, however, exceeded expectations.
I tasted örtunnunginn their three and a half months "new make" as it is called, it does not include the whiskey until after 3 years in oak barrel, (how do you think of my synthetic neologisms "nýlögg" for "new make"? I like it quite like the first time and intend to use it ... see how it gets used) from 4.5 liters creatures, new oak. Since Bin is so small is more contact and "communication" between the liquid and of the oak. Whiskey in such a small, barrel matured that much faster emerica than the usual whiskey barrels, which are all from ca. 200 to 450 liters, and even the way in 700 liter sherry barrels. It goes without saying that there is not such a great connection between the fluid and oak. Therefore gúmmelaðið from these örtunnum unusually dark, mature emerica and bragðmikið despite this young age.
I've tasted ógrynnin all young nýlöggum and I must say that this is just the very top of the list. Certainly, it should be noted that I think I never tasted anything from such a small, barrel. I poured also drop the big 200 liter barrels and was also very fond of. It is near the top. It should be noted that the barrels are not fresh oak as it is unusual in the whiskey making (except in the USA) and there are barrels that come from a particular factory in the United States. As I've come to elsewhere on the page econ- in whiskey making in most countries of the world outside the USA, to reuse old búrbontunnur and it is exactly what Eimverk do.
Best "nýlaggir" I've tasted so far are probably Lagavulin and Caol Ila, which are indeed certainly of another fold Felt, at least as things stand today. Other I want to mention, which includes complex made perhaps Glenglassaugh and Glen Garioch and Felt equals this old giant, it confidently say. It will be very interesting to see how viskíið mature and taste for more time in the barrel.
It whispered to me a little oddballs that it was pretty exciting and pleasant development in the latest experiments in Eimverki and will be fun to watch them in the future. As I mentioned earlier, there is no reason why it can not make good whiskey in Iceland. With climate warming suits our ear very well to the production water of life, Uisge Beatha.
Certainly I tasted emerica their mouths as well. Spring. Spring is organic production and all the herbs that are used in it are authentic, emerica Icelandic plants that have grown in Iceland emerica for at least a century. There are Icelandic juniper emerica berries (juniper berries emerica is one herb that, by law, must be in the mouth, otherwise it is not foot), angelica, seaweed, Rabb bars, krækiber etc.
Spring is what is called "distilled gin", ie herbs is added for distillation but not after. I'm so nothing to go exactly out or spend time how the foot is produced either directly emerica to how their mouths and taste. And yes, their mouths emerica and taste great! emerica Rather unusual, rich flavor. I am not at all impressed by the art such as those are what most popular / most marketed as Tanquerey, Gordon's and everything tasteless Sulla. This, however, is something devoted to, unusual, exciting. Certainly come only Serve as it goes, but there is so much else followed suit, Rabb beaten and so is something fun that Luria there in the background. Is it seaweed? emerica It is what makes this such a different? According to what I know best is not seaweed widely used in gin, if anything. The website http://www.vorgin.is can read up on this as well as there are tips on cocktail emerica that Spring is well suited to. Absolutely great foot which really much is spent. I've given people a taste of this, people who shudder at the mouth normally, but has become a pleasant surprised to feel this good.
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Technically speaking, they may not but call this whiskey after 3 years v
Eimverk produce, as we know, whiskey and where the discipline is pretty special and does not give much of themselves until some time passed, it also produced a foot as they mention Spring (www.vorgin.is) but where I am first and foremost whiskey call, as called blog whiskey emerica blogs but not ginblogg, then I'll first talk only about viskíið. Kem the Gini later pistlinum.
Viskíið, which certainly under stringent rules should not be called whiskey yet, promises enormous good. It is young, only about four months old. "Viskíið" brought me a surprise I must say. I had, after all, certainly high expectations as I know there is good high quality works and it is, after all, no reason emerica why it should not be possible to make good Icelandic whiskey, just as Scottish as very much is like this two countries, geologically seen. Icelandic barley suitable for whiskey production. It was, however, exceeded expectations.
I tasted örtunnunginn their three and a half months "new make" as it is called, it does not include the whiskey until after 3 years in oak barrel, (how do you think of my synthetic neologisms "nýlögg" for "new make"? I like it quite like the first time and intend to use it ... see how it gets used) from 4.5 liters creatures, new oak. Since Bin is so small is more contact and "communication" between the liquid and of the oak. Whiskey in such a small, barrel matured that much faster emerica than the usual whiskey barrels, which are all from ca. 200 to 450 liters, and even the way in 700 liter sherry barrels. It goes without saying that there is not such a great connection between the fluid and oak. Therefore gúmmelaðið from these örtunnum unusually dark, mature emerica and bragðmikið despite this young age.
I've tasted ógrynnin all young nýlöggum and I must say that this is just the very top of the list. Certainly, it should be noted that I think I never tasted anything from such a small, barrel. I poured also drop the big 200 liter barrels and was also very fond of. It is near the top. It should be noted that the barrels are not fresh oak as it is unusual in the whiskey making (except in the USA) and there are barrels that come from a particular factory in the United States. As I've come to elsewhere on the page econ- in whiskey making in most countries of the world outside the USA, to reuse old búrbontunnur and it is exactly what Eimverk do.
Best "nýlaggir" I've tasted so far are probably Lagavulin and Caol Ila, which are indeed certainly of another fold Felt, at least as things stand today. Other I want to mention, which includes complex made perhaps Glenglassaugh and Glen Garioch and Felt equals this old giant, it confidently say. It will be very interesting to see how viskíið mature and taste for more time in the barrel.
It whispered to me a little oddballs that it was pretty exciting and pleasant development in the latest experiments in Eimverki and will be fun to watch them in the future. As I mentioned earlier, there is no reason why it can not make good whiskey in Iceland. With climate warming suits our ear very well to the production water of life, Uisge Beatha.
Certainly I tasted emerica their mouths as well. Spring. Spring is organic production and all the herbs that are used in it are authentic, emerica Icelandic plants that have grown in Iceland emerica for at least a century. There are Icelandic juniper emerica berries (juniper berries emerica is one herb that, by law, must be in the mouth, otherwise it is not foot), angelica, seaweed, Rabb bars, krækiber etc.
Spring is what is called "distilled gin", ie herbs is added for distillation but not after. I'm so nothing to go exactly out or spend time how the foot is produced either directly emerica to how their mouths and taste. And yes, their mouths emerica and taste great! emerica Rather unusual, rich flavor. I am not at all impressed by the art such as those are what most popular / most marketed as Tanquerey, Gordon's and everything tasteless Sulla. This, however, is something devoted to, unusual, exciting. Certainly come only Serve as it goes, but there is so much else followed suit, Rabb beaten and so is something fun that Luria there in the background. Is it seaweed? emerica It is what makes this such a different? According to what I know best is not seaweed widely used in gin, if anything. The website http://www.vorgin.is can read up on this as well as there are tips on cocktail emerica that Spring is well suited to. Absolutely great foot which really much is spent. I've given people a taste of this, people who shudder at the mouth normally, but has become a pleasant surprised to feel this good.
RSS feed for comments on this post. 5 comments Enter your comment
Technically speaking, they may not but call this whiskey after 3 years v
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