{"id":16829,"date":"2019-07-26T08:16:07","date_gmt":"2019-07-26T05:16:07","guid":{"rendered":"https:\/\/bar.lv\/american_whiskey\/"},"modified":"2019-07-26T08:16:07","modified_gmt":"2019-07-26T05:16:07","slug":"american_whiskey","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16829","title":{"rendered":"Amerik\u0101\u0146u viskijs"},"content":{"rendered":"

Viena 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.<\/p>\n

Amerik\u0101\u0146u viskija ra\u017eo\u0161ana<\/strong>
\nK\u0101 jau iepriek\u0161 tika min\u0113ts amerik\u0101\u0146u viskijs ir dz\u0113riens, kuru rad\u012bju\u0161i avant\u016bristi no Eiropas, galvenok\u0101rt no Skotijas un \u012arijas. Ta\u010du sal\u012bdzin\u0101jum\u0101 ar skotu viskiju, amerik\u0101\u0146u viskija ra\u017eo\u0161an\u0101 \u013coti retos gad\u012bjumos k\u0101 izejvielu izmanto graudu iesalu. Galvenok\u0101rt amerik\u0101\u0146u viskija veidi tiek ra\u017eoti izmantojot nediedz\u0113tu kukur\u016bzu un rudzus. Graudus rupji sama\u013c un v\u0101ra kop\u0101 ar krist\u0101ldzidru avota \u016bdeni. Ieg\u016btajai misai pievieno rauga bakt\u0113rijas un atsevi\u0161\u0137os gad\u012bjumos cukuru. S\u0101kas ferment\u0101cija. P\u0113c ferment\u0101cijas procesa beig\u0101m notiek viena ilgsto\u0161a destil\u0101cija, izmantojot patent still destil\u0113\u0161anas iek\u0101rtu. Ieg\u016bto spirtu (alk. 65%) m\u0113dz filtr\u0113t caur k\u013cavas koka ogl\u0113m un p\u0113c tam to at\u0161\u0137aida ar destil\u0113tu \u016bdeni, l\u012bdz tiek ieg\u016bts v\u0113lamais alkohola saturs. T\u0101l\u0101k notiek viskija iztur\u0113\u0161ana no iek\u0161puses apdedzin\u0101t\u0101s ozolkoka muc\u0101s, kura ilgst vismaz 2 gadus. \u0160\u0101das apdedzin\u0101tas mucas izmanto tikai amerik\u0101\u0146i. Ogle pie\u0161\u0137ir viskijam pat\u012bkamu zelt\u012btu toni un maigi saldenu gar\u0161u. Viena no le\u0123end\u0101m v\u0113sta, ka apdedzin\u0101tas mucas amerik\u0101\u0146i s\u0101ka izmantot p\u0113c ugunsgr\u0113ka un tie\u0161i tad tika atkl\u0101ta \u0161\u012b interesant\u0101 gar\u0161a, savuk\u0101rt citi avoti min, ka apdedzin\u0101tas mucas s\u0101ka izmantot saus\u0101 likuma laik\u0101, pagr\u012bdes ra\u017eotnes, lai maksim\u0101li \u0101tri viskijs sp\u0113tu nobriest. \u0160obr\u012bd amerik\u0101\u0146i koka mucas no iek\u0161puses apdedzina speci\u0101li.<\/p>\n

Amerik\u0101\u0146u viskija veidi<\/p>\n

Straight whiskey<\/strong><\/p>\n

\"\"<\/a>Straight viskiji, l\u012bdz\u012bgi k\u0101 skotu single malt viskija veidi, tiek rad\u012bti vienas teritorijas ietvaros. Past\u0101v vair\u0101ki Straight viskija veidi:<\/p>\n

Bourbon <\/strong>(burbons) \u2013 pats popul\u0101r\u0101kais amerik\u0101\u0146u viskijs. Tiek rad\u012bts izmantojot graudus no kuriem vismaz 51% ir kukur\u016bza, ta\u010du ne vair\u0101k k\u0101 80%. Neskatoties uz to, ka Kentuki \u0161tata iedz\u012bvot\u0101ji patst\u0101v\u012bgi protest\u0113 par \u0161\u012b nosaukumu izmanto\u0161anu citos \u0161tatos, tom\u0113r par \u201dburbonu\u201d d\u0113v\u0113 visus Amerik\u0101 ra\u017eotos viskijus, kuri ra\u017eoti izmantojot kukur\u016bzu (51%) un iztur\u0113ti apdedzin\u0101t\u0101s, balt\u0101 ozola muc\u0101s. Iztur\u0113\u0161anas ilgums vismaz divi gadi. Alkohola saturs dz\u0113rien\u0101 sv\u0101rst\u0101s no 40 l\u012bdz 62.5%. P\u0101rdo\u0161an\u0101 var non\u0101kt ar\u012b nefiltr\u0113ts burbons. Viskijs tiek iztur\u0113ts dab\u012bgos klimatiskos apst\u0101k\u013cos, vasaras karstum\u0101 un ziemas aukstum\u0101. M\u016bsdienu noliktav\u0101s burbona noveco\u0161ana var notikt muc\u0101s, kuras tiek krautas pat l\u012bdz 12 st\u0101viem. Attiec\u012bgi ar\u012b temperat\u016bras sv\u0101rst\u012bbas starp aug\u0161\u0113jiem un apak\u0161\u0113jiem st\u0101viem ir \u013coti at\u0161\u0137ir\u012bgas, k\u0101 rezult\u0101t\u0101 viskijs nobriest individu\u0101li.<\/p>\n

\n

\"\"<\/a><\/strong><\/p>\n

\n

Rye <\/strong>(rai viskijs) – tiek rad\u012bts izmantojot graudus no kuriem vismaz 51% ir rudzi.<\/p>\n

\n

\"\"<\/a><\/strong><\/p>\n

Corn whiskey<\/strong> – tiek rad\u012bts izmantojot graudus no kuriem vismaz 80 % ir kukur\u016bza. Tiek iztur\u0113ts jaun\u0101s, neapdedzin\u0101t\u0101s vai vec\u0101s apdedzin\u0101t\u0101s ozolkoka muc\u0101s. Parasti tiek ra\u017eots viet\u0113jam tirgum.<\/p>\n

\n

\"\"<\/a><\/strong><\/p>\n

Wheat whiskey<\/strong> (v\u012bt viskijs) – rad\u012bts izmantojot graudus no kuriem vismaz 51% ir kvie\u0161i.<\/p>\n

\n

\n

Blended whiskey <\/strong>– rad\u012bti apvienojot harmonisk\u0101 bu\u0137et\u0113 da\u017e\u0101dus viskija veidus un kuru sast\u0101v\u0101 vismaz 20% ir Straight viskijs.<\/p>\n

Light Whiskey<\/strong>
\nGai\u0161a to\u0146a, viegls viskijs, bez \u012bpa\u0161i izteikta arom\u0101ta un gar\u0161as. Destil\u0113ts pie \u012bpa\u0161i augstas temperat\u016bras. Tiek iztur\u0113ts jau iepriek\u0161 izmantot\u0101s muc\u0101s.<\/p>\n

Sour Mash Whiskey<\/strong>
\nVisbie\u017e\u0101k ra\u017eotais amerik\u0101\u0146u viskija veids. Sour Mash tiek rad\u012bts izmantojot savdab\u012bgu ra\u017eo\u0161anas tehnolo\u0123iju. Br\u0101gas atlikumi, kuri paliek p\u0101ri p\u0113c ferment\u0101cijas, tiek pievienoti svaigai br\u0101gai, k\u0101 rezult\u0101t\u0101 s\u0101kas jauna ferment\u0101cija. V\u0113l\u0101k seko destil\u0101cija. \u0160\u012b viskija ra\u017eo\u0161anas maniere nodro\u0161ina viskijam patst\u0101v\u012bgu gar\u0161u, arom\u0101tu un stilu, kur\u0161 raksturo katru konkr\u0113to z\u012bmolu. Gatavajam produktam var b\u016bt mazliet sk\u0101ba gar\u0161a.<\/p>\n

Sweet Mash Whiskey<\/strong>
\nJa Sour Mash viskija ferment\u0101cija notiek pateicoties suslas atlikumiem, kuri satur rauga bakt\u0113rijas, tad Sweet Mash viskija ferment\u0101cija notiek izmantojot svaigu raugu. Rezult\u0101t\u0101 gatavajam produktam var piemist mazliet salda gar\u0161a.<\/p>\n

Tenn\u0435ssy Whiskey<\/strong>
\nTenes\u012b viskija ra\u017eo\u0161anas process ir diezgan l\u012bdz\u012bgs burbona ra\u017eo\u0161anai, ta\u010du galven\u0101 at\u0161\u0137ir\u012bba ir t\u0101, ka p\u0113c destil\u0101cijas spirts tiek filtr\u0113ts caur k\u013cavas koka ogl\u0113m, kuras pie\u0161\u0137ir dz\u0113rienam neatk\u0101rtojama gar\u0161u un arom\u0101tu. \u0160\u012b metode tiek pielietota tikai Tenes\u012b \u0161tat\u0101, pateicoties tam ir radies ar\u012b viskija nosaukums.<\/p>\n

Botlled-in-Bond Whiskey<\/strong>
\nJa uz viskija pudeles eti\u0137etes ieraudz\u012bsiet \u0161\u0101du uzrakstu, tad tas noz\u012bm\u0113, ka viskijs ir iztur\u0113ts no 4 \u2013 8 gadiem noliktav\u0101s, kuras kontrol\u0113 Amerikas vald\u012bba un garant\u0113 viskija augsto kvalit\u0101ti, bet pa\u0161am ra\u017eot\u0101jam tika pie\u0161\u0137irtas da\u017e\u0101das nodok\u013cu atlaides.<\/p>\n

Der zin\u0101t ar\u012b to, ka da\u017e\u0101di viskija veidi var tik krustoti visda\u017e\u0101d\u0101kaj\u0101s kombin\u0101cij\u0101s. Piem\u0113ram,
\nRye Malt Whiskey \u2013 rad\u012bts pievienojot rudzu iesala viskiju.
\nStraight Rye Malt Whiskey, Blended Straight Rye Malt Whiskey \u2013 rad\u012bts apvienojot da\u017e\u0101dus Straight Rye Malt viskijus.
\nBlended Straight Corn Whiskey, Sweet Mash Straight Rye Whiskey\u00a0 u.t.t.. \u0160o kombin\u0101ciju versijas var b\u016bt visda\u017e\u0101d\u0101k\u0101s.<\/p>\n","protected":false},"excerpt":{"rendered":"

Viena 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 [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8736,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5469,5459],"tags":[],"class_list":["post-16829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amerikanu-viskijs","category-dzerieni"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16829","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=16829"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16829\/revisions"}],"predecessor-version":[{"id":19031,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16829\/revisions\/19031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8736"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}