Single Malt सिंगल माल्ट व बरेच काही

सिंगल माल्ट व बरेच काही
सिंगल माल्ट कोणती व का?

A Single Malt Scotch Whisky is the product of one specific distillery and has not been mixed with whisky from any other distilleries.

The greatest concentration of malt whisky distilleries can be found in the Speyside region of north-east Scotland, with Highland, Lowland and Islay being the other main malt whisky producing zones.

Each of these regions has its own particular distinctive style of malt whisky and although it is not possible for two malts to be identical, even if the distilleries that produce them happen to stand side by side, it is usually possible to distinguish in which region of Scotland a particular whisky was made.

GlenlivetThe Glenlivet is perhaps the best known of all the Scotch single malts. The first to apply for a legal distilling license in 1824.
LaphroaigThe most challenging and individual of malt whiskies, the smokiest and peatiest of them all, Laphroaig is The Definitive Islay Malt.
BowmoreTake a look here at the rare and very rare bottlings of Bowmore Islay Single Malt Scotch Whisky.

MacallanUnusally small handbeaten copper stills, The Macallan is best known for its insistence on sherry aging.
Highland ParkBorn in the extreme and unforgiving Orkney Islands every minute is a challenge for Highland Park. But every day is an adventure.

AuchentoshanAuchentoshan Single Malt is one of only a few remaining Lowland malts. Appreciated by connoisseurs for its smooth flavor.
BalvenieThe Balvenie Distillery is most unique. It grows its own barley, still does its own floor maltings has its own cooper to maintain the barrels.

DalmoreThe Dalmore Scotch combines the smoothness of the Highlands with a robust, full-bodied flavor and character.
GlenmorangieMade from premium Highland barley that is malted and dried over peat fires, resulting in a smoky and delicate flavor.
DalwhinnieDalwhinnie, the highest distillery in Scotland stands in an area steeped in history. The place name itself means 'meeting place'.

अधिक माहिती पुढील भागात

वाईन अशी प्यावी

आपल्याकडे अनेक व्हीस्की आणी वाईनतद्न्य आहेत त्यांना सुधा ह्या माहीतीचा नक्कीच उपयोग होइल

अर्थातच ते रागावतीलही

हरि ॐ म्हणा आणि सुरु करा

Etiquette for Wine Drinking,

Tasting and Serving

Whether at a private wine tasting or at a vineyard, the rules of etiquette for wine drinking and tasting are the same. The following are some tips that will make you seem like a pro at your next wine tasting . . . host or guest.

For the Host

Serving Order

At a dinner party women and older guests should be served first, then men, then the host.

Body Count

Invite only the number of tasters that can fit comfortably in your home (or other venue). A crowd around the tasting table can be intimidating and guests should not feel rushed when pouring a glass of wine.

Water

For those guests that get thirsty have bottled water on hand; also good for those that want to rinse their mouths between wines. A pitcher of water for rinsing glasses between tastings is recommended . . . and remember to have something into which your guest can discard their rinse water.

Food and Wine

Unsalted water crackers or unflavoured French bread should be provided for palate cleansing during the tasting. If you want to provide something more substantial, the rules of etiquette for wine drinking say that nothing stronger than a lightly salted mozzarella is appropriate. Save the stronger foods for after the wine tasting.

For the Guest

Handling a Wine Glass

The proper way to hold any style of wine glass is by the stem. This keeps fingerprints off the bowl and keeps your hand from heating the wine.

Perfume and Cologne

Avoid wearing scent to a wine tasting affair. This includes perfumes, colognes, after-shaves, and scented hair spray or gel.

Lighting Up

Smoking at or just before a wine tasting will affect the taste of your wines. The smoke and odour of cigarettes or cigars not only interferes with the enjoyment of the taste and smell of the wines, it can be irritating to other guests, both smokers and non-smokers.

Mints and GumBubble gum

Chewing gum and breath mints will alter the taste of wine. Be sure to rinse your mouth well with water before beginning a tasting.

Comments

If you have negative comments about a wine, keep them to yourself, particularly when at a vineyard tasting room.

Serving Wine

While it may seem a trivial thing, serving wine correctly can add class to any occasion from a casual get-together with friends to a more formal wine and dinner party. Here are some things you should know about preparing, serving and pouring wine, and types of wine glasses suitable for the wines served

Wine Serving Temperatures

The temperature at which a wine is served has an immense impact on its taste. Serving wine cool will mask some imperfections—good for young or cheap wine—while a warmer wine temperature allows expression of the wine's characteristics—best with an older or more expensive wine.A bottle of wine will cool 2 °C (4 °F) for every ten minutes in the refrigerator, and will warm at about this same rate when removed from the refrigerator and left at room temperature—the temperature of the room will affect the speed with which the wine warms up. If you need to chill a bottle of wine in a hurry, 35 minutes in the freezer will do the trick.
Serving Temperatures

Serving Temperatures
Wine Type °F °C
Sparkling Wine 42-54 6-10
Rosé Wine 48-54 9-12
White Wine 48-58 9-14
Sherry (Light) 48-58 9-14
Red Wine 57-68 13-20
Fortified Wine 57-68 13-20
Sherry (Dark) 57-68 13-20
Decanting

WineDecanting is pouring wine into a decorative container before serving. Decanting is typically only necessary for older wines or Ports, which contain sediment that can add bitterness to the wine. Wine decanters allow the wine to breathe and may improve the flavour of older red wines. Younger wines also benefit from the aeration and rest that decanting provides. But a wine decanter can also be used simply for aesthetic reasons.

Before decanting a wine that contains sediment let the bottle rest upright allowing any sediment to sink to the bottom. Then slowing pour the wine into the decanter keeping the bottle angled to prevent any sediment from making its way into the wine decanter. The wine can be poured through cheesecloth to help filter out any wayward particles. Decanting wine should be done out of the guests' sight.
Pouring Wine

Still wines should be poured towards the centre of the glass, while sparkling wines should be poured against the side to preserve bubbles. To control drips, twist the bottle slightly as you tilt it upright.When pouring wine, fill the glass no more than two-thirds (about 5-6 oz). This will allow your guests to swirl the wine, smell the bouquet and check out the wine's "legs." A glass can always be refilled if desired. At a dinner party, serve wine to the women and older guests first, then the men and end with your own glass.

Wine Glasses

As important as wine serving temperatures is the type of wine glasses in which wines are served. The shape of a wine glass can impact the taste of the wine, and for this reason different types of wine are served in different glasses.The three main types of wine glasses are:• White wine glasses: tulip shaped• Red wine glasses: more rounded and have a larger bowl• Sparkling wine flutes: tall and thin.A suitable all-purpose wine glass should hold 10 oz, be transparent to allow the taster to examine the colour of the wine and its body, and have a slight curve in at the top to hold in the bouquet. While an all-purpose wine glass is fine for serving a red wine, do not serve a white wine in a red wine glass.

Ten things that can impair wine drinking pleasure

Wrong glassware

This might sound a bit fussy, but in order to appreciate a fine wine, a decent glass is an absolute essential. I can't think of many things more frustrating than having to drink first growth Bordeaux from a beaker or an ornate cut crystal glass of the wrong shape.
Corked wine

The number one frustration for wine geeks is opening a prize bottle that has been slowly maturing for years or even decades in the cellar, only to find that it is corked. Of course, the wine is by then by longer available commercially, so a replacement is not possible. And bearing in mind that some 2-7% of all wines are ruined at source by cork-borne contaminants, it is worrying to think how many bottles in my cellar are likely to turn out spoiled in this way.
Incorrect serving temperatureAgain, this might seem fussy, but the serving temperature of wines is crucial. Scientific studies have shown that at different temperatures, sweetness and bitterness are perceived differently by the tongue. Thus a new world Chardonnay might taste flabby and sweet when served at room temperature, but taut and savoury when chilled. And when it is ice-cold, it might taste of nothing at all. Reds served warm can taste unfocused and unstructured, yet when too cool might taste rather bitter and tannic.

Competing odours

There are few impairments to winetasting as immediate as standing next to someone wearing too much fragrance. Just as distracting is the presence of smokers, or as I once encountered in a high-end restaurant, the burning of incense sticks and scented candles.
Poor lighting conditionsI actually gain a lot from seeing the colour of the wine as I'm drinking it. Sad, isn't it?

Bad companyEnough said?

Fortunately, most winefolk I know are fun to be around.

Having to drive

It is frustrating going to a wine do knowing you won't actually be able to enjoy more than a glass of the stuff. And public transport late at night is often quite an experience, at least in India.

Knowing it is your last bottle

The joy of uncorking an ethereal wine from the cellar is tempered to a degree by the realisation that there is no more of this vinous nectar left, and it is not possible to get any more.

English Is a Crazy Language
We'll begin with a box, and the plural is boxes,
But the plural of ox becomes oxen, not oxes.

One fowl is a goose, but two are called geese,
Yet the plural of moose should never be meese.
You may find a lone mouse or a nest full of mice,
Yet the plural of house is houses, not hice.

If the plural of man is always called men,
Why shouldn't the plural of pan be called pen?
If I speak of my foot and show you my feet,
And I give you a boot, would a pair be called beet?
If one is a tooth and a whole set are teeth,
Why shouldn't the plural of booth be called beeth?

Then one may be that, and three would be those,
Yet hat in the plural would never be hose,
And the plural of cat is cats, not cose.

We speak of a brother and also of brethren,
But though we say mother, we never say methren.
Then the masculine pronouns are he, his and him,
But imagine the feminine: she, shis and shim!

Let's face it - English is a crazy language.

There is no egg in eggplant nor ham in hamburger;
neither apple nor pine in pineapple.
English muffins weren't invented in England .
We take English forgranted, but if we explore its paradoxes,
we find that quicksand can workslowly, boxing rings are square,
and a guinea pig is neither from Guinea nor is it a pig.

And why is it that writers write but fingers don't fing,
grocers don't groce and hammers don't ham.
Doesn't it seem crazy that you can makeamends but not one amend.
If you have a bunch of odds and ends and get rid of all but one of them, what do you call it?

If teachers taught, why didn't preachers praught?
If a vegetarian eats vegetables, what does a humanitarian eat?

Sometimes I think all the folks who grew up speaking English should be committed to an asylum for the verbally insane.

In what other language do people recite at a play and play at a recital?
We ship by truck but send cargo by ship.
We have noses that run and feet that smell.
And how can a slim chance and a fat chance be the same,
while a wise man and a wise guy are opposites?

You have to marvel at the unique lunacy of a language in which
your house can burn up as it burns down, in which you fill in a form
by filling it out, and in which an alarm goes off by going on.

So if Father is Pop, how come Mother isn't Mop?
And that is just the beginning--even though this is the end .

Yahoo! India Maps

वेदमंत्राहून आम्हा वंद्य वंदे मातरम्‌
वेदमंत्राहून आम्हा वंद्य वंदे मातरम्‌वंद्य वंदे मातरम्‌ ॥धृ.॥
माऊलीच्या मुक्ततेचा यज्ञ झाला भारती
त्यात लाखो वीर देती जीवितांच्या आहुती
आहुतींनी सिद्ध केला, मंत्र वंदे मातरम्‌ ॥१॥
याच मंत्राने मृतांचे राष्ट्र सारे जागले
शस्रधारी निष्ठुरांशी, शांतीवादी झुंजले
शस्त्रहीना एक लाभे मंत्र वंदे मातरम्‌ ॥२॥
निर्मीला हा मंत्र ज्यांनी आचारीला झुंजुनी
ते हुतात्मे देव झाले स्वर्गलोकी जाउनी
गा तयांच्या आरतीचे गीत, वंदे मातरम्‌ ॥३॥
गीतकार : ग. दि. माडगुळकर
संगीतकार : सुधीर फडके
गायक : सुधीर फडके
चित्रपट : वंदे मातरम्‌ (१९४८)

कशाला पहिजे ब्लोग वगैरे असे प्रश्न अनेकांना पडतात पण मजा असते
आता मला कंटाळा आला आहे म्हणून नहितर बरेच काही लिहीले असते
हल्लि मला एक प्रश्न पडला आहे एकच गोष्ट करून कधि कधि कंटाळा येतो
पण कधि कधि येत नाही असे का ?

Top 20 Words You Use in Speech or Copywriting That Make You Look Stupid When You Misuse Them.
adverse/averse"
Adverse" means unfavorable. "Averse" means reluctant.
accept/except"
Accept" means to t receive with consent. "Except" means With the exclusion of.
affect/effect"
To affect" means to influence, change or produce an effect "To effect" means to accomplish, complete, cause, make possible or carry out. If you're looking for a noun, you're probably looking for "effect." If you're using a verb, you're safest with "affect."
allude/refer"
To allude" means to speak of without mentioning. "To refer" means to speak of directly.
all rightnot alright
allusion/illusion
An "allusion" is an indirect reference. An "illusion" is a false impression or image.
around/about
"Around" should refer to a physical proximity or surrounding (I'll look for you around the front of Baker Hall). "About" indicates an approximation (Let's have lunch about 11:30 a.m.).
between/among
Use "between" to show a relationship between two objects only.Use "among" when it's more than two.
complement/compliment
"Complement" is something that supplements. "Compliment" is praise or the expression of courtesy.
farther/further"
Farther" refers to physical distance. "Further" refers to an extension of time or degree.
historic/historical"
Historic" means important. "Historical" refers to any event in the past.
imply/infer
"Imply" means to suggest or indicate indirectly. To "infer" is to conclude or decide from something known or assumed.
insure/ensure
"Insure" means to establish a contract for insurance of some type. "Ensure" means to guarantee.General rule? Use "ensure."
irregardless/regardless
The word is "regardless." "Irregardless"? No such word.
literally/figuratively
"Literally" means in an exact sense. "Figuratively" means in a comparative sense.
lose/loose
"lose" means to To fail to win, or misplace. "loose" means Not fastened, restrained, or contained.
peddle/pedal
To "peddle" is to sell. To "pedal" is to use pedals, as on a bicycle.
principal/principle
"Principal" as a noun is a chief person or thing; as an adjective, it means first in importance. "Principle" is a noun meaning a fundamental truth, doctrine or law; a guiding rule or code of conduct; a method of operation.
toward/towards
"Toward" is correct. "Towards" is not.
who/whom
We rarely see the word "whom" in writing. But if your sentence has an objective clause referring to a person or animal with a proper name, you're being ungrammatical if you don't use whom.The word "who" substitutes for subjective pronouns‹he, she or they; "whom" must be used in the sense of him, her or them. If you don't want to use "whom," restructure your sentence. Don't just stick in "who" when it is incorrect.
-wise
Do not use this suffix to coin words like "weatherwise."

तळीराम
दारु पिताना मी कधीच रिस्क घेत नाही.मी संध्याकाळी घरी येतो, तेंव्हा बायको स्वैपाक करत असते.शेल्फ़ मधील भांडयांचा आवाज बाहेर येत असतो.मी चोर पावलाने घरात येतो, माझ्या काळ्या कपाटातून बाटली काढतॊ.शिवाजी महाराज फ़ोटोतून बघत असतात,तरी ह्या कानाचा त्या कानाला पत्ता लागत नाही,कारण मी कधीच रिस्क घेत नाही. . . . . !!१!! पेग
वापरात नसलेल्या मोरितल्या फ़ळीवरुन मी ग्लास काढतो,पटकन एक पेग भरुन आस्वाद घेतो.ग्लास धुवून पुन्हा फ़ळीवर ठेवतो,अर्थात बाटलीही काळ्या कपाटात ठेवतो.शिवाजी महाराज मंद हसत असतात,स्वैपाकघरात डोकावून बघतो,बायको कणिकच मळत असते,ह्या कानाचा त्या कानाला पत्ता लागत नाही,कारण मी कधीच रिस्क घेत नाही. . . . . !!२!! पेग
मी: जाधवांच्या मुलीच्या लग्नाचं जमलं का गं?ती: छे ! दानत असेल तर मिळेल ना चांगलं स्थळ!मी परत बाहेर येतो. काळ्या कपाटाच्या दाराचा आवाज होतो,बादली मात्र मी हळुच काढतो,वापरात नसलेल्या फ़ळीच्या मोरीवरुन ग्लास काढतो,पटकन पेगचा आस्वाद घेतो,बाटली धुवून मोरित ठेवतो,काळा ग्लास पण कपाटात ठेवतो,तरी ह्या कानाचा त्या कानाला पत्ता लागत नाही,कारण मी कधीच रिस्क घेत नाही. . . . . !!३!! पेग
मी: अर्थात जाधवांच्या मुलीचं अजून काही लग्नाचं पक्क झालं नाही?ती: नाही काऽऽय! अट्ठावीस वर्षाची घोडी झालिये म्हणे...मी: (आठवून जीभ चावतो) अच्छा अच्छा...मी पुन्हा काळ्या कपाटातून कणिक काढतो,मात्र कपाटाचि जागा आपोआप बदललेली असते.फ़ळीवरुन बाटली काढुन पटकन मोरीत एक पेग मारतोशिवाजी महाराज मोठ्ट्याने हसतात,फ़ळी कणकेवर ठेवुन शिवाजींचा फ़ोटो धुवून मी काळ्या कपाटात ठेवतो,बायको ग्यासवर मोरीच ठेवत असते,या बाटलीचा त्या बाटलीला पत्ता लागात नाही.कारण मी कधीच रिस्क घेत नाही. . . . . !!४!! पेग

Pagani

Plymouth Prowler