• 作者:
• 來源: 展翅調(diào)酒學(xué)校
• 日期: 2014-11-08
• 瀏覽次數(shù): 2762 次

香港麥芽及谷物威士忌社團將會推廣威士忌文化，社團創(chuàng)始人如是說。Malt & Grain Whisky Society Hong Kong will promote whisky culture, says founder.

香港首家威士忌鑒賞會日前創(chuàng)立。該社團于今年八月正式創(chuàng)立，其創(chuàng)始人Eddie Nara向我們透露，香港麥芽及谷物威士忌社團（MAGWSHK）的目的就是推廣威士忌文化，并在威士忌鑒賞方面教育其會員。

“我們想要討論威士忌的每個方面，而不僅僅是原料或者起源。我希望向人們證明，調(diào)和威士忌不一定次于單一麥芽威士忌，并且，高年份威士忌也并不總是意味著更好的品質(zhì)。”

Nara告訴我們，未來幾個月內(nèi)將會組織一些活動。“我們計劃組織一些品酒會，大師班以及食物搭配鑒賞，”他說道。社團還想要進口一個獨特酒桶或者裝瓶酒，然后賣給我們的會員。Bowmore酒廠的品牌大使Gordon Dundas將于下個月來港為我們主持一場大師班。

The first ever whisky appreciation has been established in Hong Kong. Officially launched in August, founder Eddie Nara tells us the aim of the Malt & Grain Whisky Society Hong Kong (MAGWSHK) is to promote whisky culture and educate its members in whisky appreciation.

“We want to discuss every kind of whisky regardless of ingredients and origin. I hope to show people that blended whisky is not necessarily inferior to single malt; likewise, that higher age statements don’t necessarily mean better quality whisky.”

Nara says a number of events are planned in the coming months. “We plan to organise tastings, masterclasses and food pairings,” he says. The group will attempt to import exclusive casks or bottlings and sell them directly to members. Gordon Dundas, global brand ambassador of Bowmore, will host a masterclass in November.