The KrisXperience Show Kristian Kielmayer

The wines:

2021 - Sauvignon blanc, Marlborough (New Zealand) - white

2008 – Mencia, Bierzo  Spain – red

The podcast was recorded back in October 2022 (reflecting the tasting note). While producers, of course are very relevant not only for quality but also overall, yet for this excercise they have not been mentioned.

The SAT: https://www.wsetglobal.com/media/3119/wset_l3_wines_sat_en_jun-2016.pdf



For official information always check the WSET website.

The official cupping protocol download form

https://www.scith.coffee/wp-content/uploads/2021/03/SCA-Cupping-Form.pdf

Other useful information from the SCA

https://sca.coffee/sca-news/read/evolving-the-sca-cupping-protocol-and-form-an-overview-of-the-pilot-testing-process

Checkout the Barista Hustle’s information

https://www.baristahustle.com/cupping-protocols/

Let’s embark on a journey into the heart of Japan's liquid tradition. I’ll be your tour guide into the basics of the world of sake! From the four main ingredients to the method of production and various styles. We're unravelling the mysteries of this
fantastic Japanese beverage. Join me for a sip, a story, and a celebration of Japan's liquid artistry.

The 4 P's of Pálinka – People, Place, Product, Purity

Welcome to 'Spirit of the Fruit Belt,' the podcast that
takes you on a journey through the heart of Hungary, exploring the rich heritage and craftsmanship behind the iconic Hungarian fruit distillate, pálinka.

In today's episode, we delve deep into the essence of pálinka, where the fruit belt unfolds its secrets and the spirit of the land is distilled into every drop. Pálinka is the embodiment of 100% fruit. Let’s discover the 4 P’s of pálinka: the people, the place, the product, and the purity.

One of the older recording dating back to 2021. It was a great honour to catch up with Christian Drouin in the brake of the Spirits Selection Competition and ask him a few questions. It got rather noisy towards the end and apologise for this as it does effect the sound quality. However the insights from Christian are very valuable and despite all odds I wanted to share this with the audience.

Calvados, at its core, is a spirit made from apple (pear as
blend in some AOC regulations are allowed).  The journey begins in the picturesque orchards of Normandy, where a diverse array of apple 40+ varieties, each contributing its unique flavour profile, is carefully selected. From the crisp acidity of the bittersweet apples to the aromatic sweetness of the bitter ones, this blend
forms the foundation of Calvados.

After picking the apples the juice is extracted, fermented and the “cider” is then distilled. Traditionally distilled twice in copper pot
stills, this process refines the cider into eau-de-vie, a clear and potent apple spirit. It is then usually in aged in medium to large oak barrels.

Christian Drouin, a revered name in the world of spirits, is
a master of Calvados. He is ensuring that each bottle tells a story of patience, expertise, and the unique terroir of Normandy.

Join us as we unravel the layers of Calvados, from its humble orchard origins to the refined elixir that graces glasses worldwide.
Christian Drouin will guide us through the nuanced steps and unveil the craftsmanship behind every sip.

The general thoughts on the two processes.

Natural:
The coffee cherries are picked and laid out in the sun to dry with the fruit still intact. The entire cherry, including the skin and pulp, is left to dry in the sun. As the fruit dries, it imparts flavour to the beans.

Natural coffees often have a fuller body, medium acidity, and a more pronounced perhaps a darker fruit profile. You might detect winey (vinous touch), fruity, or fermented notes in the cup.



Washed:
The outer skin of the coffee cherry is removed, and the beans with their mucilage are exposed. The beans are then fermented to break down the mucilage, washed, and finally dried. This process results in a cleaner profile.
Washed coffees typically have a brighter acidity, lighter body, and a more complex flavour profile. You might find more: floral, citrus, or tea-like notes.

 

Enjoy the podcast also check out my blog and substack page.