不僅妹子在護膚的時候喜歡保濕，酒桶也是，當酒桶閑置不用的時候，一般酒莊主會把酒桶放在戶外，這時候“保持濕潤”就是維護酒桶的關鍵。當然啦，如果這只酒桶被用過很多次以后，則會交給箍桶匠保養，他們會把內桶桶壁重新炙烤，之后就能再次使用了。另外，他們的工作其實非常辛苦。每人每天可以箍大約20~25個木桶。這項工作對于體能的要求非常高，特別是對肩膀、前臂和后背的肌肉要求很高。畢竟面對的是數十個45公斤的橡木桶，或者140公斤的雪莉桶。
Not only does the sister like to moisturize when she protects her skin, but also the cask. When the cask is not in use, the owner of the winery will put the cask outdoors. At this time, "keep wet" is the key to maintain the cask. Of course, if the barrel is used many times, it will be handed over to the Coopers for maintenance. They will bake the inner barrel wall again, and then it can be used again. In addition, their work is actually very hard. Each person can hoop about 20-25 barrels a day. This job requires a lot of physical strength, especially the muscles in the shoulders, forearms and back. After all, we are facing dozens of 45 kg oak barrels, or 140 kg Sherry barrels.
就像EVOMEN在上面說的那樣，其實橡木才是威士忌熟化的關鍵。橡木在哪里生長，以及關注在蘇格蘭威士忌之前，這只桶曾經熟化過什么，都會影響到這桶酒的品質。當然，就算是，其實也不一定能了解真正熟化的秘密，所以這時候經驗的作用非常重要。例如，一個曾經裝過波本威士忌的美國橡木桶，可能會提升新酒的風味，讓它多一些辛辣味和香草氣，也能讓酒變成金黃色。而相比而言你，歐洲雪莉橡木桶，則會讓酒具有更濃郁的香味和深色。
As evomen said above, oak is the key to whisky ripening. Where the oak grows, and what has ripened before the Scotch, will affect the quality of the wine. Of course, even experts may not be able to understand the secrets of real maturation, so the role of experience is very important at this time. For example, an American oak that used to hold Bourbon might enhance the flavor of the new wine, make it more spicy and vanilla, and make it golden yellow. Compared with you, the European Shirley oak will give the wine a stronger fragrance and dark color.
據原產地的法律規定，只有橡木才可以用于熟化蘇格蘭威士忌；除此之外的木桶其實沒有太多規范，世界各地的木材都可以用來當做酒桶，而且有很多的木桶并不是嶄新的，有的也裝過別的種類的酒
According to the law of origin, only oak can be used to ripen Scotch whisky. In addition, there are not many standard barrels. Wood from all over the world can be used as wine barrels, and many of them are not brand-new. Some of them also contain other kinds of wine
一般來說，如果用木桶來熟化蘇格蘭百富少需要12年，所以這對于木桶的質量是個考驗。如果用了一個不太好的桶，在12年、15年甚30年的時候，就有風險變成空桶，因為所有的酒精到時候都揮發走了。這個時間長到能熬過整整一代人，也很難挽回，所以前期必須投入一定的資源和精力，好好把木桶做好。另外，EVOMEN通過咨詢品酒師發現，威士忌60%的味道都源于木桶，所以木材在一定程度上也是熟化的關鍵。
Generally speaking, it will take at least 12 years for Scotland's bafu to mature in wooden barrels, so this is a test for the quality of wooden barrels. If a bad barrel is used, there is a risk that it will become empty in 12, 15 or even 30 years, because all the alcohol will evaporate by then. It's too long to survive a whole generation, and it's hard to recover, so we must invest some resources and energy in the early stage, and do a good job in the barrel. In addition, evomen found through consultation with wine tasters that 60% of the taste of whisky comes from barrels, so wood is also the key to maturity to some extent.
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自動售酒機 2024-07-25 
