No nonsense. All you want to know is on the label. Everything else we left for your imagination.
This dark, rich and sophisticated beer is a combined project by Victorian Brewery, @wolfofthewillows
and Tasmanian distillery, @larkdistillery
, who have created the Lark Barrel Aged Imperial JSP. With quite complex flavours from the whisky barrels the Imperial Johnny Smoked Porter has aged in and a very classy bottle this one is one that needs to be enjoyed by all. #thebeercraftreview
Some weeks ago, I briefly mentioned how sometimes more mature awamori is blended with younger awamori, much like the solera system process used in ageing wine, sherry and brandy.
Although not such a common practice now among distilleries (more so for personal use, especially popular among awamori enthusiasts and some awamori bars), this is the process used to maintain the accustomed style and quality of the awamori....in Okinawa this method is called ‘shitsugi’.🍶
Simply put, a maximum of 10% of the oldest stored awamori is put aside for drinking👍🏼......the urn is then topped up with the awamori from the next urn in line containing younger awamori, 10% from that urn is then topped up from the next urn in line and so on.....!!!👨🏻🔬
At each point of ‘topping up’ the awamori is left for exactly one year in order to adhere to the age that is indicated........might give this a go in the new year!!!😓🤘🏼
Did you know that @chichact
has over 60 different bottles of local wines to chose from? Come on over and pop a cork with us 🍷