HWAYO X. PREMIUM SINGLE GRAIN WHISKY 41% 0,5L
295,00zł
Out of stock
Hwayo is probably the only whisky produced in Korea. Its creator is the distillation master M. Saehee Moon, and the brand belongs to the Kwang Juyo company specializing in ceramics, and since 2005 also in the production of soju.
The national alcoholic beverage of Koreans distilled from rice. The name “Hwayo” is a combination of the words “Hwa” (fire) and “Yo” (“noble object”) and honors more than 700 years of soybean distillation tradition. Hwayo X. is distilled from organically grown rice, aged for five years in white American oak barrels and finished for half a year in ongi (ceramic vats). Her ceremonial debut took place in January 2013.
Aroma: mild, fruity with a distinct hint of rice, bananas, apples, cucumber, lemongrass, mint leaf, vanilla and oak.
Flavor: sweet, vanilla, toffee, honey, baked apples, banana cake, toast with butter, a handful of fresh herbs and oak.
Finish: medium long, slightly floral, with notes of vanilla, cereals, rice, baked apples and oak.
| Style | Whisky |
|---|---|
| Alkohol | 41% |
| Country of Origin | Korea |
| Pojemność A | Butelka 500ml |
| EAN | 8809158900123 |
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PRODUCENT - Whisky
The whiskey most likely comes from Ireland. Irish monks were making a liquor known as aqua vitae (the Gaelic name uisge beatha is a translation from Latin) as early as the 7th century. It was a mixture obtained by distillation of fruit fermentation products and used exclusively for medicinal purposes as a means of prolonging life, relieving some ailments (such as colic) and diseases (paralysis, smallpox and others). According to legend, whiskey was invented by St. Patrick. From the 17th century, the shortened form uiskie began to be used, and from around 1715 the name took the form of whiskie. The modern name - whiskey - was established only in 1736. Only high-quality glass is used in professional whiskey tastings. The so-called popular tulip glasses, the shape of which allows you to retain the aroma of whiskey, which is important during tasting. During the tasting, apart from the smell, the taste on the tongue, the finish and the balance of the whole are also assessed, often on a scale of 100 points. The whiskey served may be slightly diluted with water, which reduces the intensity of the flavor. It is also popular to serve whiskey with ice (on the rocks) or with cola, but the latter can be controversial.