{"id":16816,"date":"2019-07-26T08:15:44","date_gmt":"2019-07-26T05:15:44","guid":{"rendered":"https:\/\/bar.lv\/whisky\/"},"modified":"2019-07-26T08:15:47","modified_gmt":"2019-07-26T05:15:47","slug":"whisky","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16816","title":{"rendered":"Viskija v\u0113sture"},"content":{"rendered":"

\"\"Pie visa vain\u012bgi m\u016bki. Vi\u0146i, liekot liet\u0101 ar\u0101bu al\u0137\u012bmi\u0137u zintis, s\u0101ka \u0137imer\u0113ties ap dz\u012bv\u012bbas \u016bdens rad\u012b\u0161anu, l\u012bdz san\u0101ca viskijs. Ne velti to izmantoja k\u0101 medic\u012bnisku l\u012bdzekli vesel\u012bbas saglab\u0101\u0161anai un dz\u012bves paildzin\u0101\u0161anai. \u0160o burv\u012bgo dziru pat d\u0113v\u0113ja par \u00abuisge beatha\u00bb jeb dz\u012bv\u012bbas \u016bdeni.
\nT\u0101tad v\u0101rds \u00abviskijs\u00bb radies no \u0137eltu valodas un fon\u0113tisku perturb\u0101ciju rezult\u0101t\u0101 (iesaistot pat lat\u012b\u0146u valodu) tulkojum\u0101 noz\u012bm\u0113 \u00abdz\u012bv\u012bbas \u016bdens\u00bb. V\u0113l k\u0101d\u0101 versij\u0101 min\u0113ts, ka \u00abviskijs\u00bb c\u0113lies no gallu v\u0101rda \u00abusquebaugh\u00bb. Dz\u012bv\u012bbas vai dz\u012bves \u016bdens, k\u0101 viskiju k\u0101dreiz d\u0113v\u0113ja, p\u0113c da\u017e\u0101d\u0101m recept\u0113m ticis gatavots daudz\u0101s pasaules mal\u0101s. Ai, labi, labi, Latvij\u0101 kaut ko l\u012bdz\u012bgu v\u0113l l\u012bdz \u0161im sauc par kand\u017eu jeb pa\u0161darin\u0101to. T\u0101ds jau ar\u012b bija viskija s\u0101kums, laika gait\u0101 receptes pilnveidojot, l\u012bdz m\u016bsdien\u0101s \u0161is dz\u0113riens maks\u0101 pat 90 000 $ par pudeli.<\/p>\n

\"\"<\/a>Kas tas t\u0101ds – viskijs?<\/strong>
\nPar viskija nosaukumu str\u012bdu nav, bet par t\u0101 dzimteni – gan. Skoti un \u012bri izmet vilnu, kura tauta uzskat\u0101ma par viskija pirmatkl\u0101j\u0113jiem. Iri piesauc 11. gadsimtu un sv\u0113to Patriku, kur\u0161 ievedis Skotij\u0101 recepti no \u012arijas, savuk\u0101rt skoti vicina karalisk\u0101s kases dokumentus, kuros 1494. gad\u0101 min\u0113ts, ka D\u017eons Kors iepircis daudzus kilogramus iesala mie\u017eu, lai rad\u012btu \u00abaqua vitae\u00bb. To pa\u0161u dz\u012bv\u012bbas \u016bdeni, no k\u0101 c\u0113lies viskija nosaukums. Nek\u0101du di\u017eo str\u012bdu nav ar\u012b par viskija ra\u017eo\u0161anas tehnolo\u0123iju. S\u0101\u00ackotn\u0113ji viskijs tika gatavots m\u0101jas apst\u0101k\u013cos no p\u0101rpaliku\u0161ajiem mie\u017eu graudiem, ta\u010du ar lai\u00acku to s\u0101ka iztur\u0113t koka muc\u0101s. T\u0101 k\u0101 dz\u0113riens ir sens k\u0101 pasaule, tas apaudzis ar le\u0123end\u0101m. Viena no t\u0101m v\u0113sta, ka k\u0101ds vienk\u0101r\u0161u \u013cau\u017eu cilv\u0113ks, viskija \u00abdzin\u0113js\u00bb m\u0101jas apst\u0101k\u013cos, to nosl\u0113pis muc\u0101, lai nodok\u013cu iekas\u0113t\u0101ji neatrod. Kad p\u0113c vair\u0101kiem gadiem v\u012brs mucu izracis no zemes, tad atkl\u0101jis, ka viskijs gar\u0161o pavisam cit\u0101di – daudz maig\u0101k. Skola nu bijusi rok\u0101 -pat p\u0101rtikas vajadz\u012bb\u0101m aptr\u016bcies graudu, cik aizraut\u012bgi skoti \u0137\u0113ru\u0161ies kl\u0101t viskija dar\u012b\u0161anai. T\u0101p\u0113c Skotijas vald\u012bba 1579. gad\u0101 izdeva liku\u00acmu, ka viskiju ra\u017eot dr\u012bkst tikai di\u017ecilt\u012bgie.<\/p>\n

K\u0101 vi\u0146i to dar\u012bja?<\/strong> Vispirms der zin\u0101t, ka viskiju gatavo no iesala un no t\u012briem graudiem. T\u0101tad di\u017ecilt\u012bgie skoti r\u012bkoj\u0101s akur\u0101t t\u0101pat k\u0101 zemnieki, kuri visu \u0161o r\u016bpalu aizs\u0101ka. Mie\u017eu maisu m\u0113rc\u0113ja avota \u016bden\u012b, p\u0113c tam graudus izb\u0113ra saus\u0101 viet\u0101, un apm\u0113ram p\u0113c desmit dien\u0101m tiem s\u0101ka d\u012bgt asni\u0146i. Diedz\u0113\u0161anu p\u0101rtrauca ar graudu \u017e\u0101v\u0113\u0161anu k\u016bdras d\u016bmos, jo Skotij\u0101 kurin\u0101mais bija k\u016bdra. P\u0113c tam \u017e\u0101v\u0113tos graudus apl\u0113ja ar verdo\u0161u \u016bdeni un pievienoja pel\u0113juma s\u0113n\u012bti. Kad dzira uzr\u016bga, to destil\u0113ja. Skoti aspr\u0101t\u012bgi noteica, kad destil\u0101ts ieguvis \u012bsto kvalit\u0101ti. Kad to sajauca ar \u0161aujampulveri un aizdedzin\u0101ja. Ja pulveris eksplod\u0113ja, viss bija k\u0101rt\u012bb\u0101, \u012bstie gr\u0101di sasniegti. Ja ne, procesu vajadz\u0113ja turpin\u0101t. K\u0101 notiek tagad? \u012asos v\u0101rdos: sasmalcin\u0101tiem graudiem (mie\u017eu, kvie\u0161u, rudzu, kukur\u016bzas) pievieno \u016bdeni un v\u0101ra, kam\u0113r izdal\u0101s ciete. P\u0113c tam pievieno iesalu, lai no cietes ieg\u016btu cukuru. Masu filtr\u0113 un raudz\u0113. Sar\u016bgu\u0161o misu atk\u0101rtoti destil\u0113 \u012bpa\u0161os apar\u0101tos vai katlos. Dz\u0113rienu vair\u0101kus gadus iztur ozolkoka muc\u0101s, no kur\u0101m tas ieg\u016bst gar\u0161as \u012bpa\u0161\u012bbas (sevi\u0161\u0137i ja muc\u0101s pirms tam bijis cits stiprin\u0101ts v\u012bns). Alkohola saturs dz\u0113rien\u0101 ir no 40 l\u012bdz 65%. N\u012bku\u013ciem nav dom\u0101ts… S\u012bk\u0101k par viskija ra\u017eo\u0161anu…
\nSkaidrs, kur alkohols, tur nauda. Lai k\u0101 viskija darin\u0101t\u0101ji \u0161mauktos, 17. gadsimt\u0101 tika pasludin\u0101ts pirmais likums, kur\u0161 aplika viskiju ar nodokli. Valstij vajadz\u0113ja naudu, un punkts. 18. gadsimt\u0101 tapa likums, kur\u0161 aplika ar nodokli ar\u012b graudu iesalu. Bet n\u0101kamaj\u0101 gadsim\u00act\u0101 vald\u012bba legaliz\u0113ja maz\u0101s viskija ra\u017eotnes, apliekot t\u0101s ar minim\u0101liem nodok\u013ciem, savuk\u0101rt neleg\u0101los dzin\u0113jus bargi sod\u012bja. K\u0101dam Koffija kungam varam pateikties par destil\u0101cijas ie\u00ack\u0101rtu, kura \u013c\u0101va samazin\u0101t viskija pa\u0161izmaksu. Vi\u0146\u0161 t\u0101du izgudroja un patent\u0113ja 1832. gad\u0101. T\u0101 nu viskija ra\u017eo\u0161ana att\u012bst\u012bj\u0101s un baud\u012bt\u0101ji m\u0113\u0123in\u0101ja sajaukt ar\u012b graudu viskiju ar iesala viskiju, radot jaunas \u0161\u0137irnes. Starp citu, da\u017ea laba d\u0101rga skotu viskija sast\u0101v\u0101 ir vair\u0101k nek\u0101 100 komponentu. Anglijas krodzinieki pirmie izdom\u0101ja \u0161\u0101du miksli, lai viskija gar\u0161u padar\u012b\u00actu maig\u0101ku. Pirmais, kur\u0161 uzs\u0101ka \u0161\u0101da jaukt\u0101 viskija tirdzniec\u012bbu, bija Edr\u016b A\u0161\u0113rs Edinburg\u0101 1853. gad\u0101. M\u016bsdien\u0101s katrai valstij ir savi stingri viskija ra\u017eo\u0161anas noteikumi un trad\u012bci\u00acjas, t\u0101p\u0113c viskijs no viskija at\u0161\u0137iras.<\/p>\n

Sko\u010ds ar k\u016bdras piegar\u0161u. Scotch whisky<\/strong>
\nGatavojot skotu viskiju, izmanto graudus, kuri kalt\u0113ti k\u016bdras d\u016bmos. Tas ir b\u016btiski, jo tie-\u0161i k\u016bdra dz\u0113rienam pie\u0161\u0137ir specifisko arom\u0101tu un gar\u0161u, kas nav l\u012bdz\u012bga nevienam citam viskijam pasaul\u0113. Sko\u010da iztur\u0113\u0161anas ilgums muc\u0101s ir vismaz tr\u012bs gadi. Tam ir visizteikt\u0101kais arom\u0101ts un visas\u0101k\u0101 gar\u0161a. B\u016btiska ir ar\u012b \u016bdens kvalit\u0101te. Jo tas ir m\u012bkst\u0101ks, dzidr\u0101ks un smelts no avota, jo viskijam b\u016bs izcil\u0101ka gar\u0161a. Starp citu, viskija at\u0161\u0137ir\u012bbai starp da\u017e\u0101diem Skotijas re\u0123ioniem ir v\u0113sturisks izskaidrojums. Sen\u0101k nok\u013c\u016bt no vienas apdz\u012bvotas vietas cit\u0101 nebija viegli – ce\u013ci slikti vai to nebija visp\u0101r. Nodok\u013cu v\u0101c\u0113jiem no Anglijas bija gr\u016bti nok\u013c\u016bt l\u012bdz neleg\u0101l\u0101 viskija ra\u017eot\u0101jiem zieme\u013cu Skotij\u0101. V\u0113sturiski Skotijas dienvidu da\u013c\u0101 tuv\u0101k Anglijai no graudiem ra\u017eoja vink\u0101r\u0161u viskiju vai spirtu, kuru tirgoja ang\u013cu d\u017eina ra\u017eot\u0101jiem. M\u016bsdienu viskija ra\u017eot\u0101ji saglab\u0101 \u0161\u012bs v\u0113sturisk\u0101s trad\u012bcijas. Skotijas dienvidu da\u013c\u0101 p\u0101rsvar\u0101 ra\u017eo l\u0113tus jauktos viskijus, savuk\u0101rt Skotijas zieme\u013cu da\u013c\u0101, ekskluz\u012bvus iesala viskijus (Malt whisky).<\/p>\n

Maigais \u012bru viskijs<\/strong>
\n\u012aru viskijs ir ma\u0137en\u012bt maig\u0101ks, sald\u0101ks nek\u0101 s\u016brais sko\u010ds. Lai dz\u0113rienu var\u0113tu nosaukt par \u012bstenu \u012bru, tam j\u0101b\u016bt destil\u0113tam \u012arij\u0101 un iztur\u0113tam ne maz\u0101k k\u0101 tr\u012bs gadus ozolkoka muc\u0101s, kur\u0101s iepriek\u0161 atradu\u0161ies stiprin\u0101tie v\u012bni vai burbons. \u012aru viskij\u0101 nav iesp\u0113jams sajust k\u016bdras piegar\u0161u, jo ra\u017eo\u0161an\u0101 izmanto nediedz\u0113tus graudus (ne tikai mie\u017eu, bet ar\u012b auzu, kvie\u0161u, rudzu un kukur\u016bzas). Ja graudus diedz\u0113, tad nekad ne\u017e\u0101v\u0113 k\u016bdras d\u016bmos. Parasti destil\u0113\u0161ana notiek tr\u012bs reizes, t\u0101p\u0113c viskijs ieg\u016bst m\u012bl\u012bg\u0101ku arom\u0101tu un gar\u0161u (izcil\u0101kie p\u0101rst\u0101vji – \u00abJameson\u00bb, \u00abTullamore Dew\u00bb). S\u012bk\u0101k par \u012bru viskiju…<\/p>\n

Amerik\u0101\u0146u burbons<\/strong>
\nViena no popul\u0101r\u0101kaj\u0101m amerik\u0101\u0146u viskija \u0161\u0137irn\u0113m ir burbons. Tam piem\u012bt neparasta og\u013cu gar\u0161a. Burbons satur ne maz\u0101k k\u0101 51% kukur\u016bzas, tiek iztur\u0113ts no \u010detriem l\u012bdz 12 gadiem jaun\u0101s, izdedzin\u0101t\u0101s ozolkoka muc\u0101s. Dedzin\u0101\u0161anas proces\u0101 karameliz\u0113jas dabiskais cukurs, kas atrodas kok\u0101, un t\u0101 virsma, rea\u0123\u0113jot ar viskiju, dod burbonam rakstur\u012bgo dzintara nokr\u0101su, arom\u0101tu un nedaudz saldo gar\u0161u. Otrreiz mucas nelieto. \u0160o dz\u0113rienu esot rad\u012bjis sv\u0113tais t\u0113vs 1789. gad\u0101 Kentuki \u0161tat\u0101, Burbona provinc\u0113, Luisvillas piepils\u0113t\u0101. M\u0101c\u012bt\u0101js Elijs Kregs, atceroties savas skotu saknes, Amerik\u0101 m\u0113\u0123in\u0101ja dz\u012bt skotu viskiju. Vi\u0146\u0161 t\u0101s iepild\u012bja ozolkoka muc\u0101s. Run\u0101, ka Elijs \u012bsten\u012bb\u0101 esot bijis… sieviete. Un v\u0113l run\u0101, ka p\u0113c ugunsgr\u0113ka m\u0101c\u012bt\u0101ja m\u0101ja izdega, kop\u0101 ar to – ar\u012b koka mucas, kur\u0101s bija dom\u0101ts iepild\u012bt dz\u0113rienu. Skop\u0101ks b\u016bdams, Elijs nol\u0113ma apsvilu\u0161\u0101s mucas tom\u0113r likt liet\u0101. P\u0113c p\u0101ris gadiem viskija dz\u0113r\u0113ji konstat\u0113ja, ka san\u0101cis labs burbons.
\nInteresanti, ka 1964. gad\u0101 ASV vald\u012bba pie\u0146\u0113ma feder\u0101lo likumu, kur\u0161 apstiprin\u0101ja burbonu k\u0101 valsts nacion\u0101lo dz\u0113rienu. Vien\u012bgajam no viskija veidiem ticis \u0161\u0101ds gods! Tika uzskat\u012bts, ka viskiju itin labi darin\u0101ju\u0161i (hmmm… dzinu\u0161i?) ar\u012b vair\u0101ki Amerikas prezidenti – D\u017eord\u017es Va\u0161ingtons, Tomass D\u017eeferesons un \u0100brams Linkolns. Ko tu neteiksi…
\nK\u0101 to gatavo? Nediedz\u0113tus kukur\u016bzas un rudzu graudus (mie\u017eu Amerik\u0101 bija pavisam maz) rupji sama\u013c un v\u0101ra kop\u0101 ar \u013coti kvalitat\u012bvu avota \u016bdeni. Ieg\u016btajai misai pievieno rauga bakt\u0113rijas un cukuru (ja nepiecie\u0161ams). Burbonu destil\u0113 vienu reizi, toties ilgi un nep\u0101rtraukti. Ieg\u016bto viskija spirtu filtr\u0113 caur k\u013cavas koka ogl\u0113m un at\u0161\u0137aida ar \u016bdeni. P\u0113c tam lej muc\u0101s uz vismaz diviem gadiem. Amerik\u0101\u0146u viskija gatavo\u0161an\u0101 \u013coti reti izmanto graudu iesalu. \u00abJack Daniels\u00bb, \u0161\u0137iet, ir pasaul\u0113 vispopul\u0101r\u0101kais amerik\u0101\u0146u viskijs. Kop\u0161 1866. gada to ra\u017eo neliel\u0101 Amerikas pils\u0113ti\u0146\u0101 Lin\u010dburg\u0101 Protams, zin\u0101ms ir ar\u012b \u00abJim Beam\u00bb un \u00abKen tucky Jack Straight Burbon\u00bb.<\/p>\n

Kan\u0101das viskijs no graudu mik\u0161\u013ca<\/strong>
\nPateicoties sausajam likumam Amerik\u0101, pag\u0101ju\u0161\u0101 gadsimta 20. gados Kan\u0101d\u0101 uzplauki viskija ra\u017eo\u0161ana. To gatavo no kukur\u016bzas, rudzu, kvie\u0161u, mie\u017eu graudu mais\u012bjuma, kombin\u0113jot da\u017e\u0101d\u0101s proporcij\u0101s. Muc\u0101s viskiju iztur vismaz divus gadus, un t\u0101 gar\u0161a ir viegl\u0101ka (ai nedaudz r\u016bgtenu piegar\u0161u un aug\u013cu arom\u0101tu) nek\u0101 \u00abdedzin\u0101tajam\u00bb amerik\u0101\u0146u viskijam. Kan\u0101d\u0101 ra\u017eotie viskiji no citiem at\u0161\u0137iras ar\u012b t\u0101 destil\u0113\u0161anas veidu – katru graudu \u0161\u0137irnes br\u0101gu destil\u0113 atsevi\u0161\u0137i da\u017e\u0101d\u0101s temperat\u016br\u0101s un iesalu neizmanto k\u0101 izejvielu. Kad kan\u0101die\u0161u viskiju (no da\u017e\u0101diem graudiem) sapilda muc\u0101s, taj\u0101s pirms tam bijis patur\u0113ts burbons vai heress. \u00abBlack Velvet\u00bb ta\u010du ir samtaina gar\u0161a, vai ne? Bet \u00abCanadian Club\u00bb se\u0161us gadus tiek tur\u0113ts balt\u0101s (!) ozolkoka muc\u0101s.<\/p>\n

Jap\u0101\u0146u viskijs – no\u0161pikots no skotiem<\/strong>
\nJ\u0101, pat jap\u0101\u0146i iem\u0113\u0123in\u0101ju\u0161i roku viskija ra\u017eo\u0161an\u0101! 1923. gad\u0101 jap\u0101nis Masataka Taketsuri nodibin\u0101ja pirmo viskija r\u016bpn\u012bcu. Uz to vi\u0146u pamudin\u0101ja laul\u012bbas ar skotieti un vi\u0146as dzimten\u0113 baud\u012btais alkohols. S\u0101kum\u0101 jap\u0101\u0146i import\u0113ja da\u017e\u0101dus viskiju veidus un apvienoja tos ar viet\u0113j\u0101 ra\u017eojuma vis-kijiem, ta\u010du m\u016bsdien\u0101s tas tikpat k\u0101 nenotiek. Jap\u0101nas viskiji ir \u013coti l\u012bdz\u012bgi skotu viskijiem (ieskaitot k\u016bdru ra\u017eo\u0161anas proces\u0101), tom\u0113r tiem nepiem\u012bt tik izteikts k\u016bdras d\u016bmu arom\u0101ts un tie satur l\u012bdz 15% Skotij\u0101 ra\u017eotu iesala viskiju. Turkl\u0101t Jap\u0101n\u0101 viskijs tiek iztur\u0113ts ne maz\u0101k k\u0101 10 gadu (nevis tr\u012bs k\u0101 Skotij\u0101) un uzskat\u0101ms par ekskluz\u012bvu. Jap\u0101\u0146u viskija nosaukumi mums, iesp\u0113jams, b\u016bs krietni sve\u0161\u0101di, tom\u0113r der iegaum\u0113t, ka eksperti, piem\u0113ram, \u00abNikka Single Cask 10 years old\u00bb un \u00abSuntorv Hibiki 21\u00bb nov\u0113rt\u0113ju\u0161i k\u0101 vienus no lab\u0101kajiem pasaul\u0113. Maza roz\u012bn\u012bte: biju\u0161ais a\u0123ents 007 \u0160ons Konerijs savulaik reklam\u0113jis jap\u0101\u0146u viskiju \u00abSuntorv\u00bb. S\u012bk\u0101k par jap\u0101\u0146u viskiju<\/p>\n

Teksts \/ Antra Gabre<\/p>\n","protected":false},"excerpt":{"rendered":"

Pie visa vain\u012bgi m\u016bki. Vi\u0146i, liekot liet\u0101 ar\u0101bu al\u0137\u012bmi\u0137u zintis, s\u0101ka \u0137imer\u0113ties ap dz\u012bv\u012bbas \u016bdens rad\u012b\u0161anu, l\u012bdz san\u0101ca viskijs. Ne velti to izmantoja k\u0101 medic\u012bnisku l\u012bdzekli [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8711,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5466],"tags":[],"class_list":["post-16816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni","category-viskiji"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16816"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16816\/revisions"}],"predecessor-version":[{"id":19018,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16816\/revisions\/19018"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8711"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}