Cigar Blend vs Cigar Blend Nancy vs Nancy. Joseph Magnus vs Still Austin Tanager скачать в хорошем качестве

Cigar Blend vs Cigar Blend Nancy vs Nancy. Joseph Magnus vs Still Austin Tanager

Join this channel to get access to perks:    / @housebourbon   Follow me on instagram   / house_bourbon   And TikTok   / housebourbon   Smoky Mt Bourbon Society   / smokymtbourbonsociety   https://thebourbonculture.com/whiskey... https://www.stillaustin.com/tanager-c... https://josephmagnus.com/spirits/ciga... Rarely in the entire world of whiskey has one product come to exemplify the entire category as much as Joseph Magnus has with their “Cigar Blend” Bourbon. Do other examples of Cigar Blends exist? Of course. But they are all playing catch-up to Joseph Magnus. And if there is one reason why this is, it’s because of Nancy “The Nose” Fraley. Cigar Blend Nancy Fraley’s Passion Project that changed the landscape of finished bourbons Nancy Fraley’s real world experience with spirits started when she began to work for a 10th generation Cognac distiller who came to California in the 1980’s. California was attracting more than just winemakers due to the surge of vineyards. Skilled distillers with backgrounds in grapes were also flocking to the area to see if they could create spirits with the same quality as those in France. As an itinerant master blender who has shaped hundreds of whiskies, Nancy Fraley has acquired a formidable nickname: The Nose. Her olfactory powers are indeed world-class, able to detect even the faintest and most unbelievable flaws, like curry contamination. Although far less famous than many of her peers, Fraley is in high demand as a blender across the United States and the world. Nancy Fraley, putting her prize asset to work. If you’ve enjoyed whiskies from Jos. A. Magnus, Wyoming Whiskey, Still Austin, or J. Henry & Sons—or any of the dozens of other distilleries she’s worked with—you’ve tasted Fraley’s touch. Each of these spirits has its own unique flavors and aromas, but all share the signature technique that Fraley has pioneered: slow water reduction. It’s one of the few true innovations in American whiskey today, referring to the practice of bringing a spirit from cask strength to bottling proof by adding water in small increments over time. The method originated among French brandies like cognac and armagnac, but until Fraley—who trained under master brandy distiller and blender Hubert Germain-Robin—no one had employed it for whiskey. The reason for using slow water reduction is simple and fundamental: it makes a better whiskey. When water and alcohol are combined, chemical reactions take place that heat up the solution and damage more delicate aroma and flavor compounds. Slow water reduction avoids that, preserving everything that was created during fermentation, distillation, and maturation, and creating a more integrated texture to boot. A whiskey made with slow water reduction is like a table that’s been sanded to show off the beauty of the wood grain: elegant, polished, at its best, with nary a hint of a splinter. #cigarblend #nancyfraley #whiskey #bourbon #friends #bourbontube #bourbonhunting #fun #review #tasting