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Even fruit still on the tree that is over ripe can have alcohol in it. Yeast from the air will begging to eat its sugar. So as long as there have been fruits or other sugar rich plants. And there has been yeast. There has been alcohol. There is a certain insect ( I forget the name ) that smells the alcohol on over ripe fruit and is drawn to it. Scientists say this has given it an evolutionary advantage over other flying bugs. Don't try eating over ripe fruit to get drunk if you are a human. Let the fruit rot for awhile and then eat it.
In Summer Time They Malt So They Can Be Cooler And In Winter Time Their Coats Grow Thicker To Keep Them Warm
Johnnie Walker Blue Label is, like most Johnnie Walker whiskeys, a blended scotch bottled to the specifications of Scottish Law. The laws state that if an age is to be listed, it must be the age of the youngest scotch. For that reason, many blends leave off the age, as the inclusion of a very young scotch would make the age seem unimpressive (for instance, blending a 20 year old scotch with a 6 year old scotch would make the blend a "6 year old blend"). Johnnie Walker does not release aging for its Blue Label blend (it does for other labels), but it is oft reported that the blend contains some very old scotches, some aged 40 years to upwards of 60 years.
Scotch whiskey (no e for scotch), and all other whiskeys for that matter are light and oxygen sensitive. Exposure to either will degrade flavour and odour, so keep the stopper on at all times when not pouring. Keep the bottle in the box it came in (and if it didn't have a box buy a different malt next time) and keep the box in a cool, dark, dry area. As for the orientation, while wines that have cork stoppers in them must keep the cork moist in order to keep the seal viable, as far as I am aware whiskys do not have this problem. Although I have occasionally come across a bottle with a disintegrating cork that had seen better days, I am fairly certain that the cork would have imparted unpleasant flavours into the whiskey had it been kept on its side. In summary, keep away from light, keep the stopper on whenever possible, and keep the bottle upright. Basically the way you see them displayed at the bottle shop.
keep clean, and wash your fungus as much as possible , and disinfect it if it is necessary .
Full-blown glass decanters are great for whisky, and will keep it as fresh as possible.
You lucky person you. email Macallan and they'll happily tell you, and may offer to buy it off you. Keep it and the value will certainly increase considerably in the next ten years. I believe they don't have quite the old stocks of casks they used to have, which will add to the value.
First they started with regular tape.Then they added color.Then they added scoth to keep the color.
You could be asked: * What languages do you speak. * Tell me what you consider to be good hygiene practices * What is a "baguette" * Which side do you serve on * What side do you remove on * What wine goes with pork ribs * What is the Heimlich maneuver; can you perform it * Which single malt Islay scotch is best * What is kosher, or halal * Demonstrate that you have a good memory * Demonstrate that you get along with people * Should you keep the cook or the customer happy
Scotch guard the belt to keep the color from spreading to the pants. Or rub the belt with a vinegar soaked cloth to get the extra color residue out of the belt.
Yes it burns similar to plastic. Goes up quick and melts. Bad fumes so keep your distance.
Yes, English Spaniels will mault. They actually will mault a fair amount of hair every year, which is why it is important to keep them groomed well.