科大波魔
落pax 成件事，加壓與否，喺1990一次過ban 哂。本身係ok的。
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汝亦知射乎
其實係呀
頁頭我都搵左篇文講關於condition 既問題 我quote 番
之前睇到篇關於放唔同extreme condition 兩年既一個實驗
部份巴打都應該要知既後果
當然唔一定支支都咁 但可以參考一下
樣板: Bowmore Laimrig, Batch 3
紅字為巴打注意既地方
All samples contained Bowmore Laimrig Batch 3, and remained in their conditions for two years.
Stored in freezer at -18C: Minor flaws, subdued nose and palate (放-18度雪櫃，減弱聞香效果同飲既味)
Stored outside, exposed to sunlight: Undrinkable and unrecognisable as whisky (放出面曬太陽，唔飲得同唔似威)
Taped to a machine at 45C: Still good, sweeter and heavier on the oak, ‘older’(放去45度，狀態唔錯，桶味重d同甜左)
Exposed to uneven temperatures: Similar to 3, marked sweetness and poor nose (放去溫差大既地方，同45度o個支差唔多，但聞香效果差左)
Poured into two cheap PET bottles: Bitter, ashy nose, ‘completely destroyed’ on palate (放去兩個膠樽，飲既味方面已經完全破壞左)
70cl bottle with 10cl of whisky in it: Oxidised, ‘a shadow of its former glory’(700ml支裝得番100ml ，d 威氧化左)
70cl bottle left half-full: As 1: minor flaws, subdued nose and palate(700ml支裝得番350ml ，減弱聞香效果同飲既味)
Reference whisky stored under optimal conditions: More intense, with wonderful sweetness, fruit, toffee and light peat smoke (對照sample 甜味，拖肥，輕泥煤味)
頁頭我都搵左篇文講關於condition 既問題 我quote 番
之前睇到篇關於放唔同extreme condition 兩年既一個實驗
部份巴打都應該要知既後果
當然唔一定支支都咁 但可以參考一下
樣板: Bowmore Laimrig, Batch 3
紅字為巴打注意既地方
:^(
All samples contained Bowmore Laimrig Batch 3, and remained in their conditions for two years.
Stored in freezer at -18C: Minor flaws, subdued nose and palate (放-18度雪櫃，減弱聞香效果同飲既味)
Stored outside, exposed to sunlight: Undrinkable and unrecognisable as whisky (放出面曬太陽，唔飲得同唔似威)
Taped to a machine at 45C: Still good, sweeter and heavier on the oak, ‘older’(放去45度，狀態唔錯，桶味重d同甜左)
Exposed to uneven temperatures: Similar to 3, marked sweetness and poor nose (放去溫差大既地方，同45度o個支差唔多，但聞香效果差左)
Poured into two cheap PET bottles: Bitter, ashy nose, ‘completely destroyed’ on palate (放去兩個膠樽，飲既味方面已經完全破壞左)
70cl bottle with 10cl of whisky in it: Oxidised, ‘a shadow of its former glory’(700ml支裝得番100ml ，d 威氧化左)
70cl bottle left half-full: As 1: minor flaws, subdued nose and palate(700ml支裝得番350ml ，減弱聞香效果同飲既味)
Reference whisky stored under optimal conditions: More intense, with wonderful sweetness, fruit, toffee and light peat smoke (對照sample 甜味，拖肥，輕泥煤味)
汝亦知射乎
其實係呀咁酒舖d display都幾危 特別係地舖睇過篇野話威士忌會因陽光照射而變味(因為uv?) 各位ching屋企既收藏係咪都會放盒唔擺岀黎? 有見過人將d輕仔離盒照放係玻璃櫃由得陽光照 其實係咪冇乜所謂緊係有所謂
擺明d人唔鳩識先比太陽照
頁頭我都搵左篇文講關於condition 既問題 我quote 番
之前睇到篇關於放唔同extreme condition 兩年既一個實驗
部份巴打都應該要知既後果
當然唔一定支支都咁 但可以參考一下
樣板: Bowmore Laimrig, Batch 3
紅字為巴打注意既地方
All samples contained Bowmore Laimrig Batch 3, and remained in their conditions for two years.
1.Stored in freezer at -18C: Minor flaws, subdued nose and palate (放-18度雪櫃，減弱聞香效果同飲既味)
2.Stored outside, exposed to sunlight: Undrinkable and unrecognisable as whisky (放出面曬太陽，唔飲得同唔似威)
3.Taped to a machine at 45C: Still good, sweeter and heavier on the oak, ‘older’(放去45度，狀態唔錯，桶味重d同甜左)
4.Exposed to uneven temperatures: Similar to 3, marked sweetness and poor nose (放去溫差大既地方，同45度o個支差唔多，但聞香效果差左)
5.Poured into two cheap PET bottles: Bitter, ashy nose, ‘completely destroyed’ on palate (放去兩個膠樽，飲既味方面已經完全破壞左)
6.70cl bottle with 10cl of whisky in it: Oxidised, ‘a shadow of its former glory’(700ml支裝得番100ml ，d 威氧化左)
7.70cl bottle left half-full: As 1: minor flaws, subdued nose and palate(700ml支裝得番350ml ，減弱聞香效果同飲既味)
Reference whisky stored under optimal conditions: More intense, with wonderful sweetness, fruit, toffee and light peat smoke (對照sample 甜味，拖肥，輕泥煤味)
汝亦知射乎
原來講ardbeg
其實我唔算太鐘意90年代ardbeg 上手公司distill 既product
當年ardbeg 所用既malt 唔係好重泥煤，ppm 值比較低，
bottled出黎既whisky 再加上高年份都係唔太重泥煤。
LVMH 接手之後就比較好d，我成日吹奏支ardbeg 19 係佢LVMH 接手後distill 既最高年份ob。19年重煙得黎幾fruit ，我覺得咁先係ardbeg。
其實我唔算太鐘意90年代ardbeg 上手公司distill 既product
當年ardbeg 所用既malt 唔係好重泥煤，ppm 值比較低，
bottled出黎既whisky 再加上高年份都係唔太重泥煤。
LVMH 接手之後就比較好d，我成日吹奏支ardbeg 19 係佢LVMH 接手後distill 既最高年份ob。19年重煙得黎幾fruit ，我覺得咁先係ardbeg。
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JennyWUUU
Ya
仲意既人愛到死，唔仲意既好似我朋友咁形容自己飲緊炭水
:^(
:^(
仲意既人愛到死，唔仲意既好似我朋友咁形容自己飲緊炭水