louislitw wrote:
格蘭多納1972還滿...(恕刪)
我也心癢，李大
louislitw wrote:
不要"預定"整瓶的,沒有可供預訂的.
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出處：Natural cask strength
Blended whiskies are almost always "reduced" (cut with water) to 40% or 43% Alcohol by Volume (80 or 86 Proof). Single malt whiskies are often "reduced" to similar alcohol levels, although some distillers prefer 46% Alc. (92 Proof). Natural cask strength is the strength at which the alcohol naturally exists in the cask. Distilleries like to put spirit in the barrel at 63.5% Alcohol (127 Proof) as it's believed to enjoy the best barrel interaction at that strength. During the maturation process alcohol will naturally evaporate through the pores in the oak cask and the alcohol level will naturally decrease. Sometimes the alcohol level decreases quickly while sometimes it decreases slowly. It's all dependent on the single cask and, it's believed, its location in the warehouse. We only bottle at natural cask strength for Single Cask Nation (you're welcome to "reduce" the Alc. in the privacy of your own home).
<不負責任翻譯>
調和威士忌幾乎總是會加水降低酒精度到40%或43%、單一麥芽威士忌則通常也降低到類似的酒精水準，雖然也有些蒸餾業者較偏好46%水準。
Natural cask strength”自然原桶強度”是指酒精濃度自然的存在酒桶中；蒸餾業者喜好將63.5%酒精度的烈酒放入barrel桶中，他們相信這樣可以跟桶身有最好的相互作用。在熟成過程中，酒精會透過橡木桶的毛細孔自然的蒸發，酒精度也自然的減少。酒精度時而快速、時而緩慢地下降。這全部都取決被信任且存放在倉儲中之單一的酒桶。我們只在這種單一原桶強度的裝瓶標註Natural cask strength”自然原桶強度”。
'natural cask' is an umbrella for anything that's not sherry (mainly first fill) or other wine treated/finished. As specified on the MMA page, 'whisky matured exclusively in 'untreated', regular cask(s)'. In short, whiskies that bear less influence from the cask(s)' previous content than, for example, whisky from first fill butts. It's no 'official' denomination
"Natural Cask" = 波本舊桶 or 重灌桶 (ex-bourbon or refilled casks)
"Natural Cask Strength" = 原桶強度 (不加水稀釋)
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