How to sober up whisky

As the name suggests, it is to awaken the wine and make its charm more vividly displayed; in short, it is to pour the wine from the bottle into another container (usually a decanter), so as to separate the wine from the sediment and let the wine. The process by which wine is exposed to oxygen.

Many people know that red wine in foreign wine needs to be decanted, but whether brandy and whisky should be poured into the decanter in advance, there is a lot of controversy. What do we need to know about the role of a decanter? The function of the wine decanter has three functions, one is to wake up the aroma; the other is to isolate the sediment; the third is to taste the pure wine taste.

Ordinary red wine will have a heavy sour taste. The longer it ages, the more sour and astringent it will become. Dehydration can remove impurities in the wine and dilute the heavy tannins, so that the original aroma can be brought into full play. Ordinary brandy has a lot of impurities in the fruit, and the decanting can effectively remove the excess impurities, stimulate the pure aroma and taste, and can also be mixed with a variety of cocktails.

Whiskey needs to be sobered, and the specific time depends on the age of the wine in order to better appreciate the deep flavor. It is normal that there will be sediment after being stored for a long time, so the sediment can be effectively filtered through the decanter of foreign wine to achieve better Titian effect.

The older the whisky is, the more hydrolyzed tannins in the cask are absorbed, and these tannins form the backbone of the whisky and are the main source of the whisky's flavour. However, tannins combine with water-soluble proteins (such as salivary proteins) to precipitate, which makes the saliva lose its lubricity, and the tongue epithelial tissue shrinks, causing a dry feeling and astringency, which will make some flavors "unopened".

Whiskey has a rich taste and various aromas, such as the aroma caused by peat, the aroma produced by alcohol, and the aroma of barrel aging. Proper oxidation will greatly reduce this unpleasant taste, and the aroma will be richer and taste better. .

Personally, I think single malt whisky should be sobered up for half an hour. Generally, blended whisky is not recommended to sober up. For example, Fuji 8-year-old Koshu Fujime whisky is prepared by bartenders through thousands of combinations, which inspires unique sandalwood, The water-flavored flavors of date palm and chiaroscuro make the taste softer, rounder, fresher and sweeter