LiquidGold

<p>Ciao! Bonjour! Hello! Yellow! Gold!</p><p>As you now already know, we are always in search for a <em>perfect dram.</em> It’s like the <em>gold rush</em>, we are running from place to place, we are digging, sniffing, sipping, licking… only this time the gold is in liquid form. </p><p>A long journey awaits us this month. We’ll start in <em>Italy</em>, move to <em>Scotland </em>and finish it in <em>Guyana</em>. We know some excellent drams are waiting for us, but only <em>Tasting Is Believing</em>. Whoohoo! And that’s exciting! </p><p>When we started putting together this edition, the working title of the box was <em>The Flavour Rollercoaster.</em> The idea behind it was to show you the range of flavours you can experience sipping brown spirits. But then, while selecting the drinks, another layer revealed itself – small but interesting stories of the people behind the brands and products. </p><p>So, what do we cover in this Tasting Box? One grape based spirits, one grain based spirit and one made from molasses – all top of the range. </p><p>This will be a really nice but extravagant trip and the route we’ve chosen is also the most appropriate ‘flavour-wise’. </p><p>A: Copper & Kings Butchertown Brandy (62% ABV)</p><p>B: Glenfiddich 18 Year Old Small Batch Reserve (40% ABV)</p><p>C: El Dorado 21 Year Old Special Reserve (43% ABV)</p><p><p><u>SmartAss ‘Let’s-Cover-Some-Basics-Cuvée-Edition’ Corner</u></p><p>1) <em>Grappa </em>is grape-based pomace brandy of Italian origin. Fermentation and distillation must occur on the pomace (“the leftovers” of winemaking), <em>no added water </em>is allowed.</p><p>2) Rum is made by distilling fermented sugar and water. Sugar comes from the sugar cane and is fermented from molasses, cane juice, or cane syrup. The distillate, a clear liquid, is then usually <em>aged in oak barrels.</em></p><p>3) Single malt Scotch Whisky is made in <em>Scotland </em>using a pot still distillation process at a single distillery, with malted barley as the <em>only grain ingredient</em>. It must be matured in oak casks in Scotland for at least three years (most single malts are matured longer).</p>