How to drink a bottle of whisky with taste

As mentioned earlier, in China, enjoying single malt whisky has become a popular trend, a way of enjoyment and a life attitude. Both young drinkers who drank beer and upgraded, and senior drinkers who drank cognac for many years to open the door to the new world, fell into the pit of whisky and enjoyed it.

Because single malt whisky has been popular in the domestic consumption field for only a few years, and there is no deep-rooted cultural accumulation, many friends have started to drink some, but they don't know enough about this lifestyle. Many bar operators also think that presenting whiskey to guests is not as technical as mixing cocktails. Many drinkers think that drinking whiskey will pour out of the bottle, and there is no essential difference between where to drink it.

This idea is actually all wet. Providing whisky tasting service for guests is not only as simple as opening a bottle of wine and pouring it into a glass, but also requires a full understanding of the flavor and technology of whisky. Through professional knowledge and service, guests can experience the rich levels and details of wine. Even if you drink the same bottle of wine in specialty store, you should be able to get a different physical and mental experience from opening a bottle of wine yourself.

It sounds complicated, even a little mysterious, but it is not. Kenzo, a leading figure in the domestic professional bar industry who has been focusing on the presentation of classic cocktails and whisky drinks for many years, told me that this is the bottle opening service, and there is nothing new. It has been many years, but it has not been paid enough attention and popularized in China before.

In view of this, in last year's Scottish Baifu's 25-year listing and mentoring theme activity, Kenzo and his disciple Shu Mao presented the concept of bottle clothing by the whole bottle, combined with the technology and flavor characteristics of Baifu 17 single malt whisky, and created the entry T.M.I, which belongs to the "spice market" of whisky, not only winning the competition, but also in daily wine.

At present, the activity is in full swing all over the country, with the participation of bartenders from14city 4 1 bar. According to the characteristics of Baifu whisky, the bartenders in each bar have designed and launched the bottle delivery service of Baifu single malt whisky for customers, except for cities with relatively mature whisky consumption, such as Hangzhou and Suzhou.

Through the nationwide spread of T.M.I and the continuous personal demonstration of Kenzo and Tree, people gradually understand that bottle service is not simply selling the whole bottle of wine to consumers in bars, and then matching it with ice, water or soft drinks and snacks. How should the whole bottle service present the whole bottle? What are the technical requirements and difficulties? I specially consulted two wine managers, Kin San and Tree, who are also whisky experts who have in-depth research on this.

According to Tree, bottled service is a way to present drinking style and drinking concept. It seems simple, but you must first be familiar with the flavor of wine, and then know how to integrate the flavor reasonably, so you have enough imagination space for the flavor. On this basis, T.M.I is not only a whole bottle design for a bottle of whisky, but also a set of overall service solutions that can select materials for different flavors of whisky and try to get a reasonable presentation.

Kenzo thinks that the operation technology of bottle clothes is not difficult and can be presented in various occasions and environments, but the difficulty lies in the early creativity and design. In order to make the original unique aroma of Baifu whisky more obvious, at the same time, make the liquor rich, soft and easy to drink, and let the guests who are interested in whisky skills but have not learned enough get a more intuitive feeling during the service process, the principle of simulating "wearing barrels" between two extraction barrels was produced, and the idea of skillfully combining different components with Baifu whisky was created.

Taking an iced coffee pot as a container, Baifu whisky was poured into a device where tungsten steel charcoal, apples, herbs, Chinese dates and ice stones were stacked layer by layer for 5 minutes, then the valve was opened, and the ice cubes were cut by hand by the lower solid to cool and dilute, and then soaked in the upper device for 5 minutes, and its flavor was further blended and released, so that the wine with enhanced flavor and soft taste was obtained. Let non-professional drinkers fully feel the charm, and show the unique feeling and taste shock of the ultimate deployment.

Many of the works of bartenders who participated in this year have been highly affirmed by Kensanhe Tree, and everyone is very careful to combine and extend the flavor to get a richer drinking experience. It is not only limited to the combination of wine and spice elements, but also includes the combination with the taste of food, the flavor contrast based on different modulation methods, and even the subtle changes based on different fine instruments, which really raise the taste of whisky to the level of tasting life and bring physical and mental pleasure through meticulous service.

At the same time, Tree provides professional advice to all colleagues who want to serve customers with bottle clothes: when designing bottle clothes, we should start with the main body of whiskey and think about whether to increase, decrease or reshape the flavor from the universality of whiskey. Never make too many changes to add flavor to the main body. After all, the purpose of bottle service is to taste and feel the taste of this bottle of whisky in a formal way of display, service experience and drinking. As a bartender, of course, you can think with the logic of cocktail, but you still have to be able to drink the taste of the wine itself.

After listening to so many bottles of clothes, you can go to any 4 1 bar in 14 city at any time to have an in-depth experience (click to read the original for a detailed list of bars). If you are in Shanghai, you can also go to Nine Feet Constellation and MINGO, and have a drink of T.M.I which I have repeatedly introduced.