S\u0101kum\u0101 v\u0113los nedaudz piemin\u0113t par Kan\u0101das viskija v\u0113sturi. \u0145emot v\u0113r\u0101 Kan\u0101das Destil\u0113t\u0101ju asoci\u0101cija inform\u0101ciju, \u00a0alkoholiskus dz\u0113rienus ra\u017eo jau divus gadsimtus. Pirm\u0101 viskija dedzin\u0101tava tika atkl\u0101ta Kvebekas pils\u0113t\u0101 1769.gad\u0101, un 1840.gad\u0101 Kan\u0101d\u0101 bija vair\u0101k par 200 dedzin\u0101tav\u0101m. Kan\u0101die\u0161i uzskata, ka John Molson bija pirmais, kur\u0161 izgatavoja viskiju (1799. gad\u0101).<\/p>\n
Kan\u0101das viskijs m\u016bsdien\u0101s joproj\u0101m tiek rakst\u012bts t\u0101, k\u0101 to dara skoti \u2013 bez \u201ee\u201d (whisky vs. whiskey). Kas tad \u012bsti ir Kan\u0101das viskijs? Tas ir graudu dz\u0113riens, kuram \u013cauj nobriest ozolkoka muc\u0101s vismaz tr\u012bs gadus. Tas galvenok\u0101rt ir kup\u0101\u017eas produkts un tiek ra\u017eots, izmantojot visda\u017e\u0101d\u0101kos graudus, kuri audz\u0113ti Kan\u0101d\u0101: kukur\u016bzu, mie\u017eus, kvie\u0161us un rudzus. Kaut ar\u012b rudzi bie\u017ei vien ir maza da\u013ca, tie dod liel\u0101ko gar\u0161as niansi. Jo vair\u0101k rudzu mais\u012bjum\u0101, jo vair\u0101k pikantuma notis var\u0113siet sajust viskija arom\u0101t\u0101. P\u0113c kr\u0101sas tas ir gai\u0161\u0101ks par amerik\u0101\u0146u viskiju, ta\u010du \u2013 viegl\u0101ks.<\/p>\n
Der zin\u0101t, ka Kan\u0101das viskija ra\u017eo\u0161an\u0101 past\u0101v termini Base whisky (b\u0101zes viskijs) un Flavoring whisky (raksturu nosako\u0161ais viskijs).<\/p>\n
Base whisky tiek destil\u0113ts augst\u0101 temperat\u016br\u0101, izmantojot kukur\u016bzu, ta\u010du pavisam nedaudz (2%) var tikt pievienoti ar\u012b mie\u017ei. Destil\u0101cija \u012bpa\u0161i augst\u0101 temperat\u016br\u0101 pal\u012bdz ieg\u016bt dz\u0113rienu ar alkohola saturu l\u012bdz pat 96%. Praktiski tas ir neitr\u0101ls spirts.<\/p>\n
Flavoring whisky tiek rad\u012bts no mie\u017eiem, kvie\u0161iem un citiem graudiem, izmantojot zem\u0101ku destil\u0101cijas temperat\u016bru, k\u0101 rezult\u0101ta viskijs ir ar zem\u0101ku alkahola saturu (65%) un tam piem\u012bt izteikt\u0101ks arom\u0101ts.<\/p>\n
Galven\u0101 nianse, kura at\u0161\u0137ir Kan\u0101das viskijus no citiem pasaules viskijiem ir t\u0101, ka katrs graudu viskija veids var tikt destil\u0113ts atsevi\u0161\u0137i \u201epatent still\u201d iek\u0101rt\u0101 pie at\u0161\u0137ir\u012bgas temperat\u016bras. P\u0113c tam \u0161ie da\u017e\u0101die viskija veidi tiek apvienoti un iztur\u0113ti ozolkoka muc\u0101s, kur\u0101s iepriek\u0161 ir bijis iztur\u0113ts Burbons vai Heress. \u0160\u012b sist\u0113ma nedaudz l\u012bdzin\u0101s skotu blended<\/em> viskija rad\u012b\u0161anai, kad par b\u0101zes viskiju tiek izmantots Grain (t\u012bru graudu viskijs), kuram pievieno arom\u0101tu pastiprino\u0161u Single Malt (viena iesala) viskijus.<\/p>\n Kan\u0101d\u0101 viskiju ra\u017eo, izmantojot ar\u012b tradicion\u0101lo, dubulto destil\u0113\u0161anas metodi. Neskatoties uz to k\u0101da b\u016btu destil\u0113\u0161anas metode, k\u0101 izejviela netiek izmantots graudu iesals.<\/p>\n Par Kan\u0101das Nr.1 viskiju sauc Canadian Club Classic 12 y.o, kur\u0161 tiek ra\u017eots kop\u0161 1858.g. no lab\u0101kiem graudiem un tiek iztur\u0113ts 12 gadus ozolkoka muc\u0101s. Iztur\u0113ts balt\u0101 ozolkoka muc\u0101s, kur\u0101s ieg\u016bst m\u012bksto, t\u012bro un neatk\u0101rtojamo gar\u0161u.<\/p>\n Secin\u0101jums par Kan\u0101das viskijiem ir t\u0101ds – tiem piem\u012bt smalks, viegls aug\u013cu arom\u0101ts, mazliet r\u016bgtena gar\u0161a. Tas ir pasaul\u0113 visbie\u017e\u0101k koktei\u013cos izmantotais viskija veids. Viet\u0113j\u0101 tirg\u016b Canadian Whiskey sastopami ar alkohola saturu 39.9%, bet eksport\u0113ts tiek ar alkohola saturu 40%. Viskijam kvalit\u0101te da\u017ek\u0101rt tiek nov\u0113rt\u0113ta p\u0113c principa no A l\u012bdz E (A-viskvalitat\u012bv\u0101kais).<\/p>\n Eva Naudi\u0146a (ieskaites darbs Bar.lv b\u0101rme\u0146u treni\u0146u centrs)<\/p>\n","protected":false},"excerpt":{"rendered":" S\u0101kum\u0101 v\u0113los nedaudz piemin\u0113t par Kan\u0101das viskija v\u0113sturi. \u0145emot v\u0113r\u0101 Kan\u0101das Destil\u0113t\u0101ju asoci\u0101cija inform\u0101ciju, \u00a0alkoholiskus dz\u0113rienus ra\u017eo jau divus gadsimtus. Pirm\u0101 viskija dedzin\u0101tava tika atkl\u0101ta Kvebekas [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8738,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5466],"tags":[],"class_list":["post-16830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viskiji"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16830","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=16830"}],"version-history":[{"count":9,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16830\/revisions"}],"predecessor-version":[{"id":19401,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16830\/revisions\/19401"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8738"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}