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<blockquote data-quote="start at edge" data-source="post: 223574" data-attributes="member: 11971"><p>Something I found out recently, from a friend who is a connoisseur in this area – whisky originates from Scotland and has indeed a rough taste – whisk<strong><span style="font-size: 18px"><span style="color: rgb(250, 197, 28)">e</span></span></strong>y originates from Ireland and it tastes smoother. Whether one or the other, the quality shows up at more than 42% alcohol concentration (the one you tasted seems to have 40%, according to the label). Same goes for “PALINCA” – lowest is the one with round 45% and really good is the one with 65% which is best to be kept for at least six months after distillation in a mulberry tree barrel in order to keep the plum aroma, the yellowish color and the high alcohol concentration. For the “PALINCA” it is also important to have a proper fermentation time – not to distillate it too early or too late.</p></blockquote><p></p>
[QUOTE="start at edge, post: 223574, member: 11971"] Something I found out recently, from a friend who is a connoisseur in this area – whisky originates from Scotland and has indeed a rough taste – whisk[B][SIZE=5][COLOR=rgb(250, 197, 28)]e[/COLOR][/SIZE][/B]y originates from Ireland and it tastes smoother. Whether one or the other, the quality shows up at more than 42% alcohol concentration (the one you tasted seems to have 40%, according to the label). Same goes for “PALINCA” – lowest is the one with round 45% and really good is the one with 65% which is best to be kept for at least six months after distillation in a mulberry tree barrel in order to keep the plum aroma, the yellowish color and the high alcohol concentration. For the “PALINCA” it is also important to have a proper fermentation time – not to distillate it too early or too late. [/QUOTE]
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