<\/p>\n
Fabio M\u00f3naco, Ambaixador de la casa Macallan i representant d’altres whiskys \u201c M\u00e0ximum Espa\u00f1a \u201c, ens va meravellar amb una Master Class de Whiskys dirigida als alumnes de primer de Direcci\u00f3 de Serveis en Restauraci\u00f3 el passat mes de febrer.
\nPrimer, ens va explicar que un whisky \u00e9s un destil\u2022lat de cereals que passa un m\u00ednim de 3 anys en botes que hagin contingut vi de Xer\u00e8s i tamb\u00e9 que el whisky es pot elaborar en qualsevol lloc del m\u00f3n on hi hagi aigua de bona qualitat, ja que el 60% d\u2019aquesta beguda \u00e9s aigua.
\nVam con\u00e8ixer la classificaci\u00f3 dels whiskys:
\nEls Scotch, madurats la totalitat dels 3 anys a Esc\u00f2cia
\nEls Irish, madurat a Irlanda.
\nTamb\u00e9 ho podem separar per fam\u00edlies, com Malta o Blended
\nO pel tipus de Malta pot ser Sigle Malt o fets d’ordis maltejats.<\/p>\n
Per aconseguir el correcte maltejat, hem de simular l’ambient de la primavera, amb humitat i un augment de temperatura, aix\u00ed la malta comen\u00e7a a germinar i a transformar els seus sucres complexes en sucres senzills, els quals en serviran per produir alcohol durant la fermentaci\u00f3.
\nUn cop comen\u00e7a la germinaci\u00f3, parem el proc\u00e9s amb aire calent a trav\u00e9s d’uns petits forats al terra de l’habitaci\u00f3. A continuaci\u00f3 passem a torrar els grans amb la turba durant 3 dies a 70\u00baC.
\nPer aquest proc\u00e9s, s\u2019utilitza carb\u00f3 vegetal que produeix calor, fum i cendres.
\nAmb aquesta calor seca el fum i la cendra li confereixen sabor, primer al most i despr\u00e9s al whisky. Un cop torrada, ja es pot anomenar malta.
\nFabio ens va explicar que Macallan ja no classifica els Whiskys per la seva edat, sin\u00f3 pel color i la complexitat. Per aix\u00f2 han iniciat una nova gamma, el 1824, on trobem:
\nL\u2019Amber, el m\u00e9s clar i menys reposat.
\nEl Siena, de color i cos m\u00e9s intens.
\nI el Rub\u00ed, el m\u00e9s fosc i potent.<\/p>\n
Un cop explicada la teoria i resolts els dubtes, vam passar a la tast, on vam poder degustar:
\nPrimer, el Macallan Amber. El m\u00e9s clar i suau de la fam\u00edlia. Igual que els seus germans grans, el seu color \u00e9s 100% natural, provinent de la b\u00f3ta de roure espanyol.
\nEl vam provar sol i amb aigua, per rebaixar-lo i suavitzar-lo.
\nSegon, Yamazaki, un whisky single de Malta japonesa de la destil\u2022leria de Suntori, casa mare de Ibikki, Yakushu i Yamazaki.
\nTercer, Laphroaig, un single malt Escoc\u00e8s molt fumat, a causa de la turba marina i el clima de costa. Es diu que \u00e9s el whisky nascut del mar, a causa de qu\u00e8 les b\u00f3tes respiren la brisa directa del mar.
\nQuart, Maker’s Mark, un bourbon, whisky produ\u00eft exclusivament als Estats Units. Fet a base d\u2019ordi de blat de moro. Amb aquest destil\u2022lat vam acabar el tast fent un c\u00f2ctel Mint Julep i un combinat similar al Mojito.<\/p>\n
Agrair a Fabio M\u00f3naco la seva ajuda i dedicaci\u00f3 amb els nostres alumnes.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[56,57,60,30,4,1],"tags":[44],"class_list":["post-2506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-activitats","category-activitats-alumnat","category-cfgs-direccio-en-serveis-de-restauracio","category-cicles-formatius","category-cfgs","category-general","tag-xerrades"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/posts\/2506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/comments?post=2506"}],"version-history":[{"count":1,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/posts\/2506\/revisions"}],"predecessor-version":[{"id":2508,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/posts\/2506\/revisions\/2508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/media\/2507"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/media?parent=2506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/categories?post=2506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iesehtb\/wp-json\/wp\/v2\/tags?post=2506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}