{"id":1856,"date":"2023-02-02T10:38:32","date_gmt":"2023-02-02T09:38:32","guid":{"rendered":"https:\/\/agitatorwhisky.se\/?p=1856"},"modified":"2024-08-21T10:36:59","modified_gmt":"2024-08-21T08:36:59","slug":"agitators-smakbomb","status":"publish","type":"post","link":"https:\/\/agitatordistillery.com\/en\/agitators-smakbomb\/","title":{"rendered":"Agitator's flavour bomb - with it's own smokiness"},"content":{"rendered":"<img loading=\"lazy\" decoding=\"async\" data-src=\"https:\/\/agitatordistillery.com\/wp-content\/uploads\/2023\/02\/Evidens_Miljo_0023_2880px.jpg\" alt=\"Evidens_Miljo\u0308_0023_2880px\" itemprop=\"image\" height=\"2057\" width=\"2880\" title=\"Evidens_Miljo\u0308_0023_2880px\" onerror=\"this.style.display='none'\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 2880px; --smush-placeholder-aspect-ratio: 2880\/2057;\" \/><noscript><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/agitatordistillery.com\/wp-content\/uploads\/2023\/02\/Evidens_Miljo_0023_2880px.jpg\" alt=\"Evidens_Miljo\u0308_0023_2880px\" itemprop=\"image\" height=\"2057\" width=\"2880\" title=\"Evidens_Miljo\u0308_0023_2880px\" onerror=\"this.style.display='none'\"  \/><\/noscript>\n<h3>\n\t\tAgitators smakbomb &#8211; med en alldeles egen r\u00f6kighet\n\t<\/h3>\n\t<p><a href=\"https:\/\/spiritsnews.se\/agitators-rokiga-smakbomb\/\">Article from The Spirits\/Whisky News<\/a><\/p>\n<p>Evidens will prove that Agitator is absolutely right that whisky should be put into oak casks at a lower strength than the usual 63.5%, as the Scots do. Following the Japanese model, the spirit should be at 55%, no more and no less, when it begins the maturation process with the oak.<\/p>\n<p>&nbsp;<\/p>\n<p>In the bourbon industry, lower input strength also applies. Historically, the dry inland climate in Kentucky and Tennessee means that the liquid evaporates faster than the alcohol, which means that if you put the raw spirit in barrels at a distillation strength of 80%, it would be too strong after the required 4 years of aging.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>That the Scots<\/strong>\u00a0k\u00f6r med 63,5% \u00e4r till del ett &#8221;politiskt&#8221; beslut. En gemensam standard f\u00f6r industrin som g\u00f6r jobbet f\u00f6r blenders mer f\u00f6ruts\u00e4gbart. Huruvida aromextraktionen \u00e4r optimal just d\u00e4r bryr man sig inte om. Trots att forskningsr\u00f6n p\u00e5 hemmaplan talar emot.<\/p>\n<p>&nbsp;<\/p>\n<p>In the early 1980s, Scottish scientist G.H. Reazin authored several reports on what happens chemically during the ripening process. A number of factors were identified. \"What caught Agitator's interest was the reasoning about lower filler strength,\" says distillery manager Oskar Bruno:<\/p>\n<p>&#8211; Det visade sig att vid l\u00e4gre alkoholhalt s\u00e5 erh\u00e5lls h\u00f6gre extraktion fr\u00e5n tunnorna. Man f\u00e5r ut mer av faten p\u00e5 kortare tid helt enkelt.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Oskar Bruno<\/strong>\u00a0was given a boost at the World Whisky Forum, an industry conference held for the first time in 2017 at the High Coast in \u00c5dalen. Japanese Jota Tanaka, master blender for Kirin, spoke there, having read the same articles 20 years earlier and successfully tested the ideas in practice for many years.<\/p>\n<p>&nbsp;<\/p>\n<p>The Gotemba Distillery, located at the foot of the archetypal volcanic Mount Fuji, makes everything from grain whisky and malt whisky to bourbon. Different input strengths in the barrels are applied based on the crop and the desired style of the whisky.<\/p>\n<p>&nbsp;<\/p>\n<p>&#8211; Jota bj\u00f6d p\u00e5 whisky som lagrats vid 50-55%. Den var magisk och ett likhetstecken med att l\u00e4gre fyllnadsstyrka ger ett bra resultat, s\u00e4ger Oskar Bruno engagerat.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Just like at<\/strong>\u00a0Gotemba, Agitator makes whisky from different crops and adjusts the fill strength to get the whisky where you want it. Most are barrelled at 55% but some spirits are barrelled at a low 46% and others are barrelled at 74%, which is the strongest spirit they make.<\/p>\n<p>&nbsp;<\/p>\n<p>&#8211; Grejen \u00e4r att vid l\u00e4gre alkoholstyrka lakas mer vattenl\u00f6sliga \u00e4mnen ut ur tr\u00e4et, som ger s\u00f6tma och fyllighet till spriten. \u00c4ven mer f\u00e4rg erh\u00e5lls vid l\u00e4gre styrka.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>For Evidens<\/strong>\u00a0in 2019, the spirit was cooked on a smoke mash made from malted barley with 40 ppm of phenols. To prevent the spirit from becoming excessively smoky, whisky maker Bruno have run the charge in their high-flux boilers using the famous vacuum technology.<\/p>\n<p>&nbsp;<\/p>\n<p>The negative pressure means that the boiling point is lower, 63\u00b0C instead of the normal 93\u00b0C. And the concept of higher flux indicates that the degree of reboiling is extensive because the boilers are run gently for longer periods of time, which is intended to produce rich esters but strip the alcohol of much of the phenols.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>The liquor clip is quite<\/strong>\u00a0tightly. The lion's share is taken early in the distillation cycle so that the dirtiest elements do not make it to the condenser. At around 77% the liquor begins to collect and at 73% it is cut away to feints.<\/p>\n<p>&nbsp;<\/p>\n<p>The result is a spirit quality that is less smoky than it would be in a regular boiler with more malt notes and a sort of oily smoke quality instead.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>I was one of the<\/strong>\u00a0f\u00f6rsta utomst\u00e5ende som fick smaka p\u00e5 nyspriten n\u00e4r det begav sig i starten. F\u00f6r en destillat\u00f6r \u00e4r den vita spriten, som skottarna kallar &#8217;new make&#8217;, central. M\u00e5let f\u00f6r Agitator \u00e4r att g\u00f6ra ren och smakt\u00e4t sprit. H\u00e4r \u00e4r mina anteckningar fr\u00e5n 2018:<\/p>\n<p>&#8221;R\u00f6ksprit ur h\u00f6grefluxpannan \u00e4r renare \u00e4n l\u00e5grefluxditon, r\u00f6ktonerna kommer ut som havsvatten med musselskal, nervattnad blir doften gr\u00f6nt skvalpig med \u00e4ppelfrukt och baconvibbar. Destillatet har aromatisk syrlig fruktsmak med tobaksr\u00f6k som \u00e4ndar i r\u00f6kt skinka med en fl\u00e4kt torvr\u00f6k. Det \u00e4r v\u00e4ldigt gott eftersom frukten tar mer plats.&#8221;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>In 2019<\/strong>\u00a0the spirit was bottled in new Sauternes casks from France. The intention was to increase the esters and give the whisky a sweeter body, without losing the special smoking style.<\/p>\n<p>&nbsp;<\/p>\n<p>Oskar Bruno has carefully considered his choice of barrels. It's trendy to put super-smoky spirits in oloroso sherry casks, which works just fine. But that combination would kill the Agitator's lighter smoking style.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Whisky has a<\/strong>\u00a0slightly uncomfortable aroma. A bit from the glass, milk chocolate appears, entangled in peat smoke. In the center, it smells like rubber bands and digestive biscuits with whole wheat bread closer to the mouth. Deep down, there's gum sweetness and uneasy spice. About what you would expect, no expressive smokiness.<\/p>\n<p>&nbsp;<\/p>\n<p>It's so much more fun when the taste surprises. Rich and nicely smoke colored to the style! Cakey malt notes out of the starting blocks that immediately collide with diesel. Then peat smoke and smoked pork with enchanting tropical florals on top. Late fruit syrup and rubber band and apple crisp at the very end.<\/p>\n<p>&nbsp;<\/p>\n<p>The finish is long and has just the right amount of candy with a tropical vibe. The whisky stumbles along the workshop floor. Gradually lighter earthy malt sweetness, in the base a hint of young charcoal. Here at 55% you are offered a nice balance between smoke and dark sweetness.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>A very good<\/strong>\u00a0smoky whisky with character. Tough with bite and surprisingly smoky, as I said. It seems that the phenolics are more apparent when entering at low 55% in the barrels. The esters are by definition defensive and after 3 years in barrel, they are still holding their own.<\/p>\n<p>&nbsp;<\/p>\n<p>Agitator makes an energetic spirit in its high-flux boilers that appears tighter than usual with this treatment. Oskar Bruno's observation that the whisky boil needs a sweet white wine cask to dress it in fuller esters is a success. The wine barrel may not be noticeable, but the Sauternes wood rounds out the malty notes with some much-needed candy sweetness.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Evidens has a<\/strong>\u00a0wide range of aromas and is actually quite aggressive, especially with a splash of water in the glass. The taste becomes soapy with dirty fruit caramel at the start. Halfway between peat smoke and workshop floor with tight acidic vinek towards the end and fragrant notes from the distillate. The taste is lighter and more expressively fruity.<\/p>\n<p>&nbsp;<\/p>\n<p>The aftertaste is long and bitterly warming with a cloudy aftertaste of sooty peat smoke. Tart caramel in the entry flows into apple peel that turns into a pith with hints of mothballs from the smoke grain.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Agitator shows<\/strong>\u00a0its teeth. A veritable nerd whisky in contrast to the more lightly pressed public releases. This one is for the die-hard fans. At least those who have a fondness for the brave Swede's very own smoke style.<\/p>\n<p>&nbsp;<\/p>\n<h4>Agitator Evidens Sauternes 55%<\/h4>\n<p><strong>90\/91p<\/strong>Aroma 21\/22, Taste 23\/23, Finish 23\/23, Balance 23\/23 Distilled by Agitator on May 16, 2019 in high-flux boilers on smoky malted barley with a phenolic content of 40 ppm. Bottled in 1st fill French oak sauternes barrels at an entry strength of 55%. Bottled November 16, 2022 after 3.5 years at cask strength 55%. The fact that the whisky does not lose alcohol content as is common in Scotland is due to the storage environment, Agitator's spirits instead tend to increase in strength over a longer period of time. A total of 579 bottles. Web release of 500 bottles at Systembolaget on February 2. <a href=\"https:\/\/www.systembolaget.se\/produkt\/sprit\/agitator-4131001\/\" target=\"_blank\" rel=\"noopener noreferrer\">SB-nr 41310, 899 kr<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Evidens will prove that Agitator is absolutely right that whisky should be put into oak casks at a lower strength than the usual 63.5%, as the Scots do. Following the Japanese model, the spirit should be at 55%, no more and no less, when it begins the maturation process with the oak.<\/p>","protected":false},"author":6,"featured_media":1858,"comment_status":"closed","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Agitators smakbomb \u2013 med en alldeles egen r\u00f6kighet - Agitator whisky<\/title>\n<meta name=\"description\" content=\"Evidens ska leda i bevis att Agitator har fullkomlig r\u00e4tt i att whisky ska l\u00e4ggas p\u00e5 ekfat vid l\u00e4gre styrka \u00e4n 63,5%, som skottarna.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/agitatordistillery.com\/en\/agitators-smakbomb\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Agitators smakbomb \u2013 med en alldeles egen r\u00f6kighet - 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