3 I 2012 - Grandhotel Pupp

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a thousand tastes of whisky How whisky is made 1 Malting 2 Fermentation 3 Distillation 4 Maturation Continuation from the previous number 4 MATURING is probably the most mysterious process of whisky production. Newly distilled whisky, diluted to about 64 %, is filled in oak casks where it gets its typical colour, flavour and smell. As new casks are not used on principle, it is very important to know what matured in the casks before and how many times they have been used. Casks after bourbon or sherry are used most often. The process of maturing and its speed are also influenced by climate. Maturing is faster if the climate is warm. Variation in temperature and the location of stores exercise influence too depending on if they are in a humid or windy place or by the sea. Mark Skipworth says that the Seagram firm sent some casks from Scotland to the U.S.A. to have whisky matured there and when the spirits were compared some years later, the sample from the U.S.A. was completely different from that kept a Scottish distillery. An optimal age of whisky is frequently discussed as well. The opinion of it is not the same and will probably never be. All whiskies maturing for five or thirty years have their specific qualities stressed by the individual character of this or that brand. Specialists only agree that malt whisky has to mature for a longer time than grain whisky. However, the result is always an original spirit which characterizes Scotland – with a tint of mountain heather, peat and algae. TYPES OF PRODUCTION 1 Pot still type of production is the basic type of malt whisky production which uses copper inwards and apparatuses typical of individual distilleries. Each distillery has at least two pot stills. The first one is bigger and is used for separating alcohol from water to get a spirit with a low content of alcohol. The other one is smaller. From it, real whisky without any ingredients goes to a cooler. Some pot stills are narrow and high which results in steam condensation before it gets to the cooler and then the spirit is lighter, finer and better smelling thanks to a more thorough distillation. Some pot stills are wide and short and then the spirit is full-bodied, more oily and with a higher amount of alcohol. Some of them are almost dwarf-like, such as those is Edradour, and some are giant like those in Glemorangie, some are robust and round like in Auchroisk. As experts say that each change to the equipment results in the change in the flavour of whisky, no-one in any distillery dares to change the shape of distilling vessels no matter how thoroughly the distillery is being modernized. The shape and size of the still is one of few things nobody has ever intended to change for centuries. 2 Lomondstill is a system where distillation takes place in a smaller and more compact device and the result is stronger and richer malt whisky which is reputedly not of such a good quality like whisky made in a traditional way. This type of production was invented by Alistair Cunningham and Arthur Warren together with Hiram Walker in 1955 and its wider use finished before the year 1990. It has been used in the Scapa Distillery and sometimes in Loch Lomond until these days. 3 Patent still (columnstill in the U.S.A.) type of production is a system which uses modern stills invented in the year 1873. They are based on the original Coffey still dating from 1830, which was an improvement of Robert Stein’s still. The final product is a light spirit with a high content of alcohol. Both grain whisky and vodka and bourbon are made in this way. There are pairs of relatively big stills in the distillery – the first one is a separating still and the other is a rectification still. From the latter one, the spirit goes to a storage tank. Grain is processed (most often wheat in Scotland and maize in the U.S.A.) with only a small addition of rye malt. The result is pure alcohol. An advantage of this method is a continuous manufacturing process resulting in much higher production. Apart from these above mentioned methods of production, there are also others, which were originally used in the production of other spirits and which are still used in some microdistilleries today (especially in the U.S.A.) which have been converted into whisky distilleries. They are e.g. Eau-de-vie and Charentais still commonly used in brandy distillation, Holstein still used in breweries and Jenever still. From The Big Book about Whisky by Vladimír Kulhánek, Dokořán (2007). To be continued. 24
HOTEL OF FILM STARS Mezinárodní filmový festival Karlovy Vary Mezinárodní filmový festival probíhal v Karlových Varech od 29. června do 7. července 2012. Jednu z hlavních festivalových rolí představuje Grandhotel Pupp. Přijměte naše pozvání na příští 48. ročník od 28. června do 6. července 2013. Der Internationale Filmfestival Karlsbad Der Internationale Filmfestival fand in Karlsbad vom 29. Juni bis zum 7. Juli statt 2012. Eine der Festival hauptrollen spielt das Grandhotel Pupp. Nehmen Sie unsere Einladung zum 48. Jahrgang vom 28. Juni bis zum 6. Juli 2013 an. The International Film Festival Karlovy Vary The International Film Festival was held in Karlovy Vary from 29th June up to 7th July 2012. One of the most important parts is played by the Grandhotel Pupp. Take up our invitation to the next 48th year of the festival between the 28th June and 6th July 2013. 1. Velká cena Křišťálový globus: film Henrik (Mer eller mindre man), režie Martin Lund I Der Hauptpreis - der Kristallglobus: der Film The Almost Man (Mer eller mindre man), Regie Martin Lund. I The Grand Prix-the Crystal Globe: The Almost Man, directed by Martin Lund 2. Cena za režii: Rafael Ouellet za film Kamion (Camion) I Der Preis für die beste Regie: Rafael Ouellet für den Film Camion I Best Director Prize: Rafael Ouellet for the film Camion 3. Cena za nejlepší ženský herecký výkon: Leila Hatami za roli ve filmu Poslední krok (Peleh akhar) I Der Preis für die beste Schauspielerin: Leila Hatami im Film The Last Step (Peleh akhar) I Best Actress Prize: Leila Hatami for her part in the film The Last Step 4. Cena za nejlepší mužský herecký výkon: Ruben Thorkil za roli ve filmu Henrik ex aequo Henryk Rafaelsen za roli ve filmu Zabít bobra (Zabič bobra) I Der Preis für den besten Schauspieler: Henrik Rafaelsen im Film The Almost Man ex aequo Eryk Lubos im Film To kill a beaver (Zabič bobra) I Best Actor Prize: Henryk Rafaelsen for his part in the film To Kill a Beaver 5. Cena za mimořádný umělecký přínos světové kinematografii: Helen Mirren, Susan Sarandon I Der Preis für den außergewöhnlichen künstlerischen Beitrag zur Weltkinematografie: Helen Mirren, Susan Sarandon I Crystal Globe for Outstanding Artistic Contribution to World Cinema: Helen Mirren and Susan Sarandon 1 2 3 4a 4b 5a 5b
Page 1 and 2: Pupp P O D Z I M I H E R B S T I A
Page 3 and 4: Content Události I Ereignisse I Ev
Page 5 and 6: events 25:18 a 25:23. České volej
Page 7 and 8: EVENTS Grandhotel Pupp získal osv
Page 9 and 10: INTERVIEW Rozhovor s ředitelem GAL
Page 11 and 12: ECHOES OF GOLF Užijte si hru na ne
Page 13 and 14: ECHOES OF GOLF was played here in 1
Page 15 and 16: OFFERS Vánoce Zažijte vánoční
Page 17 and 18: Grandrestaurant Pupp www.pupp.cz 17
Page 19 and 20: GASTRONOMY SEPTEMBER Specialties fr
Page 21 and 22: GASTRONOMY NOVEMBER Der St. Martins
Page 23: a thousand tastes of whisky Wie man
Page 27 and 28: HOTEL OF FILM STARS ihrer Familie,
Page 29 and 30: SPA & WELLNESS Leden 2012 I Januar
Page 31 and 32: VISIT Böhmen lebten, eröffnet. W
Page 33 and 34: INTERESTING FACTS ABOUT KARLOVY VAR
Page 35 and 36: PROGRAMMEs 24.9. I. Lennart, J. Sty
Page 37 and 38: friendly recommendations Distinctiv
Page 39 and 40: friendly recommendations Jeden Frei
Page 41 and 42: I N S P I R A T I O N 2 0 1 3 Svate
Page 43 and 44: the restaurants of the grandhotel p

3 I 2012 - Grandhotel Pupp

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