{"id":16823,"date":"2019-07-26T08:16:02","date_gmt":"2019-07-26T05:16:02","guid":{"rendered":"https:\/\/bar.lv\/scotch\/"},"modified":"2019-07-26T08:16:02","modified_gmt":"2019-07-26T05:16:02","slug":"scotch","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16823","title":{"rendered":"Skotu viskijs | Scotch"},"content":{"rendered":"

Par skotu viskiju jeb \u201esko\u010du\u201d var d\u0113v\u0113t tikai to viskiju, kur\u0161 ir ra\u017eots, iztur\u0113ts un pild\u012bts pudel\u0113s Skotij\u0101. \u201eDistilled and motured in Scotland\u201d, \u201eBottled in Scotland\u201d.
\nIztur\u0113\u0161anas ilgumam ir j\u0101b\u016bt ne maz\u0101kam k\u0101 3 gadi. K\u0101 izejviela tiek izmantoti graudi, kuri liel\u0101koties ir kalt\u0113ti k\u016bdras d\u016bmos. K\u016bdras d\u016bmi pie\u0161\u0137ir dz\u0113rienam \u012bpa\u0161u arom\u0101tu un gar\u0161as bu\u0137eti, kura at\u0161\u0137ir skotu viskiju no citiem pasaules viskijiem.
\nSkoti ra\u017eo divus galvenos viskija veidus\u00a0 Malt (iesala) un blendet (jauktos) viskijus.<\/p>\n

Skotu viskija veidi<\/strong>
\n\"\"<\/a><\/strong><\/p>\n

Single malt (viena iesala viskijs)<\/strong>
\nApz\u012bm\u0113jums \u201eSingle\u201d nor\u0101da uz to, ka gala produkts ir rad\u012bts tikai vienas teritorijas (saimniec\u012bbas) ietvaros. Katra Skotijas teritorija ir ar individu\u0101lu augsnes tipu un savu avota \u016bdeni. Viskija icelzme (re\u0123ions) vienm\u0113r tiek nor\u0101d\u012bts uz eti\u0137etes. Jebkur\u0101 gad\u012bjum\u0101 Single Malt viskiji ir kupa\u017e\u0113ti. Savstarp\u0113ji tiek apvienoti vienas teritorijas (saimniec\u012bbas)\u00a0Malt viskiji, tikai da\u017e\u0101da vecuma. \u0160is process ir nepiecie\u0161ams t\u0101p\u0113c, lai rad\u012btu gala produktu, kuram piem\u012bt ide\u0101la gar\u0161as un arom\u0101tu bu\u0137ete. Katrai komp\u0101nijai piem\u012bt savs individu\u0101ls gatav\u0101 produkta stils. \u013boti reti, bet p\u0101rdo\u0161an\u0101 non\u0101k Single Malt viskiji, kuri ir no viena d\u0101rza, viena, labv\u0113l\u012bga ra\u017eas gada un nav kupa\u017e\u0113ti.\u00a0 \u0160\u0101di viskiji ir \u013coti d\u0101rgi un ekskluz\u012bvi, ra\u017eas gads tiek nor\u0101d\u012bts uz eti\u0137etes.<\/p>\n

\"\"<\/a>Vatted malt, Pure Malt un vienk\u0101r\u0161i Malt viskijs<\/strong>
\nVatted malt vai Pure malt p\u0113c b\u016bt\u012bbas ir vienk\u0101r\u0161s Malt viskijs. V\u0101rdi\u0146i Vatted un Pure ir skaists eti\u0137ets rot\u0101jums un neko konkr\u0113ti tie nenoz\u012bm\u0113. Ja uz eti\u0137etes ir v\u0101rds Malt un nav nor\u0101d\u012bta, konkr\u0113ta izcelsmes vieta, rajons mui\u017ea un t.t., tad \u0161is viskijs ir ieg\u016bts kup\u0101\u017eas rezult\u0101t\u0101, apvienojot da\u017e\u0101d\u0101s teritorij\u0101s rad\u012btus, iztur\u0113tus Malt viskijus. \u0160\u0101di iesala viskiji nav atkar\u012bgi no labv\u0113l\u012bga vai nelabv\u0113l\u012bga ra\u017eas gada. Rezult\u0101t\u0101 tiek rad\u012bts sal\u012bdzino\u0161i maig\u0101ks produkts. \u0160\u0101da apvieno\u0161ana pal\u012bdz neitraliz\u0113t smagn\u0113jo un aso toni, kur\u0161 piem\u012bt viena iesala viskijiem (single malt) un rad\u012bt jaunu gar\u0161as kombin\u0101ciju. Ja uz pudeles eti\u0137etes ir min\u0113ts gads, tad tas noz\u012bm\u0113, ka tas ir pa\u0161a jaun\u0101k\u0101 iesala viskija vecums, kur\u0161 piedal\u0101s \u0161aj\u0101 sajaukum\u0101. Kaut ar\u012b Malt viskiji ir kupa\u017e\u0113ti viskiji, ta\u010du tas nav tas pats \u201eblendet\u201d viskijs. V\u0101rdi\u0146\u0161 \u201eMalt\u201d nor\u0101da uz to, ka viskijs ir rad\u012bts tikai no diedz\u0113tu graudu (iesala) viskijiem. Tikai \u0161\u0101diem viskijiem piem\u012bt sare\u017e\u0123\u012bts arom\u0101ts, sp\u0113c\u012bga gar\u0161as bu\u0137ete un notur\u012bga p\u0113cgar\u0161a. Vatted malt, k\u0101 viskija veida apz\u012bm\u0113jums reti tiek min\u0113ts uz viskija pudeles eti\u0137etes, ta\u010du der zin\u0101t, ja pirms v\u0101rda \u201emalt\u201d nav min\u0113ts v\u0101rds \u201eSingle\u201d un nav min\u0113ts konkr\u0113tas teritorijas nosaukums, tad \u0161is ir vienk\u0101r\u0161s malt viskija veids. Pure Malt p\u0113c b\u016bt\u012bbas ir tas pats, kas Vatted malt.<\/p>\n

\"\"<\/a>Blended whisky (jauktais viskijs)<\/strong>
\nJa augst\u0101k tika aprakst\u012btas da\u017e\u0101das apvieno\u0161anas manipul\u0101cijas izmantojot tikai iesala viskijus, tad turpm\u0101k runa b\u016bs par pavisam citu viskija apvieno\u0161anas metodi, kuras galven\u0101 at\u0161\u0137ir\u012bba ir t\u0101, ka vienk\u0101r\u0161am, l\u0113tam graudu viskijam (b\u0101zes viskijam) papildus pievieno ekskluz\u012bvos malt viskijus (gar\u0161u form\u0113jo\u0161ie viskiji). \u0160o da\u017e\u0101do viskiju apvieno\u0161anu d\u0113v\u0113 par blend\u0101\u017eu (sajuk\u0161ana). Blended viskiji ir pasaul\u0113 visizplat\u012bt\u0101kie viskija veidi. Pirmie, kas izdom\u0101ja apvienot graudu viskiju ar iesala viskiju bija Anglijas krodzinieki, kuri \u0161\u0101d\u0101 veid\u0101 m\u012bkstin\u0101ja viskija aso arom\u0101tu un gar\u0161u. Bet pirmais, kas uzs\u0101ka re\u0101lu Blended viskija tirdzniec\u012bbu bija Edrju A\u0161\u0113rs, Edinburg\u0101 1853. gad\u0101.
\nLai rad\u012btu Blended viskiju tiek izmantoti pat l\u012bdz 50 da\u017e\u0101diem graudu un iesala viskiju veidiem. K\u0101p\u0113c tad ir nepiecie\u0161ami \u0161ie sare\u017e\u0123\u012btie apvienojumi? Pirmk\u0101rt jau t\u0101p\u0113c, ka graudu viskijs ir sal\u012bdzino\u0161i l\u0113t\u0101ks nek\u0101 iesala viskijs, rezult\u0101t\u0101 jaunrad\u012bt\u0101 produkta pa\u0161izmaksas b\u016btiski samazin\u0101s. Apvienojot graudu viskiju ar iesala viskiju tiek rad\u012bti maig\u0101ki produkti. Galven\u0101 Blended viskija priek\u0161roc\u012bba ir t\u0101, ka katra ra\u017eo\u0161anas komp\u0101nija var saglab\u0101t konkr\u0113tai markai rakstur\u012bgu gar\u0161as bu\u0137eti un stilu. T\u0101tad tiek pan\u0101kta konkr\u0113ta brenda (z\u012bmola) patst\u0101v\u012bba. Pats sajauk\u0161anas process notiek speci\u0101l\u0101 kamer\u0101, kur ar sp\u0113c\u012bgu gaisa str\u016bklu s\u0101kotn\u0113ji tiek sajaukti graudu viskiji, bet p\u0113c tam tiek pievienoti iesala viskiji. Visbeidzot viss tiek sajaukts vienot\u0101 harmonisk\u0101 bu\u0137et\u0113.<\/p>\n

Kupa\u017e\u0113tiem viskijiem m\u0113dz b\u016bt ar\u012b sava klasifik\u0101cija:<\/strong>
\nStandard, Finest – viskiji, kuri ir iztur\u0113ti vismaz 3 gadus. Vienk\u0101r\u0161i un labi, paredz\u0113ti masveida lieto\u0161anai.
\nDe luxe, Premium, Superpremium – \u0161ie uzraksti uz viskija pudeles eti\u0137etes liecina par to, ka viskijs rad\u012bts savstarp\u0113ji apvienojot augsti kvalitat\u012bvus, varenus, ilgsto\u0161i iztur\u0113tus viskijus (ne maz\u0101k par 12 gadiem). \u0160\u0101dam viskijam cena ar\u012b attiec\u012bgi b\u016bs sal\u012bdzino\u0161i augst\u0101ka.<\/p>\n

Viskija pudeles eti\u0137ete \u013caus jums uzzin\u0101t par dz\u0113rienu daudzas nianses, pirms atv\u0113rsiet pudeli<\/strong><\/p>\n

\"\"<\/p>\n

1. re\u0123istr\u0113ts tirdzniec\u012bbas z\u012bmols\u00a0(brends);
\n2. viskija veids;
\n3. viskija izcelsmes re\u0123ions;
\n4. ja uz eti\u0137etes ir min\u0113ts gads, tad tas ir pa\u0161a jaun\u0101k\u0101 viskija vecums, kur\u0161 piedal\u0101s sajaukum\u0101;
\n5. komp\u0101nijas dibin\u0101\u0161anas gads (EST- establish);
\n6. dz\u0113riena daudzums (tilpums);
\n7. alkohola saturs dz\u0113rien\u0101;
\n8. dedzin\u0101tavas nosaukums;
\n9. firmas nosaukums (SIA), uz eti\u0137etes nor\u0101d\u012bts kup\u0101\u017eas veic\u0113js;<\/p>\n

\"\"<\/p>\n

10. Vintage<\/strong> \u2013 vienas ra\u017eas, iesala viskijs. Ra\u017eo tikai labv\u0113l\u012bg\u0101 ra\u017eas gad\u0101.<\/p>\n

1. re\u0123istr\u0113ts tirdzniec\u012bbas z\u012bmols\u00a0(brends);
\n2. viskija veids;
\n9. firmas nosaukums (SIA), uz eti\u0137etes nor\u0101d\u012bts kup\u0101\u017eas veic\u0113js;<\/p>\n

\"\"<\/p>\n

\u00a011. Cask strength<\/strong> (mucas stiprums) – termins nor\u0101da uz to, ka single malt viskija veids p\u0113c iztur\u0113\u0161anas nav at\u0161\u0137aid\u012bts ar \u016bdeni. \u0160\u0101diem viskijiem alkohola saturs ir no 50-65%. Cask strength kategorijas viskijiem parasti uz eti\u0137etes tiek min\u0113ts mucas numurs, mucas \u012bpa\u0161\u012bbas (heresa, madeiras\u00a0 u.t.t.) un citi apz\u012bm\u0113jumi, kuri parasti ir sastopami uz single malt viskija eti\u0137etes. Parasti ra\u017eo tikai no labv\u0113l\u012bga ra\u017eas gada iesala. Iztur\u0113t\u0101 viskija neat\u0161\u0137aid\u012b\u0161ana ar \u016bdeni (l\u012bdz 40 alk.%)\u00a0 \u013cauj saglab\u0101t \u012bsto,\u00a0 teritorijas raksturu. Cena ar\u012b b\u016bs attiec\u012bga. \u0160is viskijs nav dom\u0101ts n\u012bku\u013ciem.<\/p>\n

P.S. Ja uz viskija pudeles netiek min\u0113ts konkr\u0113ts viskija veids, tad tas ir Blended (jauktais) viskijs. Starp citu, tie\u0161i Blended Whisky ir visvair\u0101k ra\u017eotie dz\u0113rieni Skotij\u0101. L\u0113ti un labi, var jaukt ar kolu. \u013boti bie\u017ei uz eti\u0137et\u0113m ir sastopami t\u0101di uzraksti k\u0101 Extra, Finest, Fine un citi l\u012bdz\u012bgi. \u0160ie uzraksti ir vienk\u0101r\u0161i skaisti eti\u0137etes rot\u0101jumi un nekas vair\u0101k.<\/p>\n","protected":false},"excerpt":{"rendered":"

Par skotu viskiju jeb \u201esko\u010du\u201d var d\u0113v\u0113t tikai to viskiju, kur\u0161 ir ra\u017eots, iztur\u0113ts un pild\u012bts pudel\u0113s Skotij\u0101. \u201eDistilled and motured in Scotland\u201d, \u201eBottled in Scotland\u201d. [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5467],"tags":[],"class_list":["post-16823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-skotu-viskijs"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16823","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=16823"}],"version-history":[{"count":4,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16823\/revisions"}],"predecessor-version":[{"id":21331,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16823\/revisions\/21331"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8725"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}