醉生•夢死 (2026)

19/09/2025

🥃Port Ellen 25yo 1982-2007 Single Malt Scotch Whisky by Parkers Whisky
飲呢支，無非兩個原因：
1️⃣正🤤
2️⃣講起覺得有d慚愧——我其實第一次飲Port Ellen🙈無他，OB裝瓶飲唔起，IB又唔肯定係咪真係反映到佢本身既風格；直到Vincent話「呢支係Port Ellen既教科書！」見佢咁firm咪試下囉🥱

🔝淡雅泥煤夾雜果香，泥煤、梨、蜜糖、海水、瀝青、焦油、汽油、灰燼、檸檬皮
🔛油潤，有嚼感，泥煤、炭、檸檬、焦油、煙葉、炭
🔚長，煙葉、泥煤、炭、焦油

整體感覺係好重好燶既泥煤，無論香氣同味道都由泥煤引伸出黎，果味就似有若無，確實同而家其他泥煤威士忌好唔同😮值得一試👍🏻

_________________English Follows_________________

🥃Port Ellen 25yo 1982-2007 Single Malt Scotch Whisky by Parkers Whisky
Two reasons to drink this: 1️⃣It’s excellent! 🤤 2️⃣I feel a bit embarrassed to admit this is my first time trying Port Ellen. 🙈 The official bottlings are just too pricey for me, and I wasn’t sure if independent bottlings would truly reflect its style. But when Vincent said, “This is the textbook example of Port Ellen!” I had to give it a go. 🥱

🔝Elegant peat with hints of fruit—notes of peat, pear, honey, seawater, asphalt, tar, gasoline, ash, and lemon peel. 🔛Oily and chewy, with flavors of peat, charcoal, lemon, tar, to***co, and ash. 🔚Long, with lingering notes of to***co, peat, charcoal, and tar.

Overall, this whisky presents a rich, intense peat character. Both the aroma and flavor revolve around the peat, with fruit notes being subtle. It definitely stands apart from many modern peated whiskies. 😮 Worth a try! 👍🏻

18/09/2025

🍶富久千代酒造鍋島系列
飲呢d，無非兩個原因：
1️⃣正🤤
2️⃣佐賀県既富久千代酒造早喺1920年開業，經歷過一段經營困難既日子。直到2002年，由第三代藏主推出「鍋島」系列四年後喺福岡國稅局酒類鑑評會攞到優特賞，一舉成名！

（左起）
🍶鍋島山田錦大吟醸
👀清澈，接近透明無色
👃🏻香氣強度高，以果香為主，有蘋果、梨、生米、白花、菠蘿、桃、提子同生蜜瓜
👅輕柔順滑，微碳酸感，有蘋果、梨、生米、菠蘿、桃、提子同生蜜瓜既味道
🏁中【薰酒】
到目前為止飲過三次，一貫高質！高香中甜低澀輕柔細緻

🍶鍋島純米吟醸山田錦
👀清澈，接近透明無色
👃🏻香氣強度中，以果香為主，有熱情果、蘋果、梨、生米、菠蘿同桃
👅輕柔順滑，微碳酸感，有蘋果、梨、生米、菠蘿、桃同米糕既味道
🏁中【薰酒】
口感比大吟釀重dd，依然高果，稍微多少少米糕味

🍶鍋島 Classic 吉川產山田錦45%純米大吟醸
👀清澈，接近透明無色
👃🏻香氣強度高，以果香為主，有棉花糖、三盆糖、提子、蘋果、梨、菠蘿、白花同生米
👅輕柔順滑，有棉花糖、三盆糖、提子、蘋果、梨、菠蘿、乳酸同生米既味道
🏁中【薰酒】
酸度稍稍偏高，米味多翻少少，三盆糖味特別而獨特，口感輕，整體出色👍🏻

🍶鍋島北雫純米吟醸
👀清澈，接近透明無色
👃🏻香氣強度中，以果香為主，有蘋果、梨、菠蘿、生米同提子
👅輕柔順滑，微碳酸感，有蘋果、梨、菠蘿、生米、提子同生合桃既味道
🏁中【薰酒】
層次少，整體偏簡單，口感比較清爽，生米收結明顯

🍶鍋島愛山純米大吟醸
👀清澈，接近透明無色
👃🏻香氣強度中，以果香為主，有棉花糖、蜜糖、桃、蘋果、梨、菠蘿同生米
👅輕柔順滑，微碳酸感，有桃、蘋果、梨、菠蘿、生米同棉花糖既味道
🏁中【薰酒】
入口甜感好重，甜潤圓潤感重，幾好

🍶鍋島赤磐雄町純米吟醸生酒
👀清澈，接近透明無色
👃🏻香氣強度中，以果香為主，有米糕、香口膠、蘋果、梨、菠蘿同生米
👅輕柔順滑，微碳酸感，有蘋果、梨、菠蘿、生米、桃同生合桃既味道
🏁中【薰酒】
香有少少生老臭，整體偏甜，淨係記得甜味

🍶鍋島隱酒純米吟醸生酒
👀清澈，接近透明無色
👃🏻香氣強度中，以果香為主，有桃、棉花糖、菠蘿、提子、生米同蘋果
👅輕柔順滑，有桃、棉花糖、菠蘿、提子、生米同蘋果既味道
🏁中【薰酒】
爆發力強，甜再重d，收結比較散、酒精感比較出

🍶鍋島白菊純米酒
👀清澈，接近透明無色
👃🏻香氣強度中下，以原料香為主，有香蕉、生蜜瓜、米糕、生米同生乳酪
👅輕柔順滑，有乳酸、生米同米糠既味道
🏁中下【醇酒】
唔錯喎，傳統偏新

鍋島當然有飲過，但一次過飲咁多支就第一次。整體質素高就緊加啦😏當然飲完可能會覺得支支差唔多，但換個角度睇，亦代表佢既出品質素穩定！醉生之選係鍋島 Classic 吉川產山田錦 45% 純米大吟醸😌值得一試☺️

_________________English Follows_________________

🍶Fukuchiyo Shuzo Nabeshima series
Two reasons to drink these:�1️⃣They’re excellent! 🤤�2️⃣富久千代酒造 has been operating since 1920 and faced tough times until the third-generation toji launched the ”鍋島“ series in 2002, winning the Excellence Award at the Fukuoka National Tax Office Sake Appraisal just four years later, gaining recognition.

Sampling all these bottles was a first for me, and the overall quality is undeniably high. While some may taste similar, it reflects the brewery‘s consistent quality! My top pick from this lineup is the Nabeshima Junmai Daiginjo Yamada Nishiki grown in Yoka【鍋島醸造元】富久千代酒造有限会社【公式】beshima
#鍋島
#日本酒

#清酒
#日本好きな人と繋がりたい

14/09/2025

🍹MIUS
黎呢度，無非兩個原因：
1️⃣新
2️⃣呢間由Diageo Reserve WORLD Class 2019年冠軍、新加坡知名酒吧Nutmeg & Clove既前主理人Shelley開設既新吧，將”Simple things, done right”既哲學融入調酒，全個酒單只有十二杯，以Classic Twist為主。睇到呢度不禁令人期待，一於試晒佢😌

先上懶人包😏醉生精選👉🏻Gin & Apple，Tomatotini，Matcha Mori，Guava Oolong Float☝🏻

（圖2 - 圖13）
🥃Highball——順滑、少果味，收結微煙
🍹Garibaldi——橙加西柚既果汁
🍸Bamboo——偏Dry既Martini感覺，fino sherry主調明顯
🍸Gin & Apple——清新蘋果味夾雜檸檬葉香
簡單而有層次，幾好飲
🍸Dirty Margarita——鹹版Margarita，橄欖味主調，略嫌唔夠dirty
🍹Shiso Sour——鹹梅夾雜紫蘇香帶少酸
🍹Tomatotini——淡淡清新蕃茄味，微酸偏甜
🥃Strawberry Negroni——香甜草莓Nigroni，收結有少許spice
🍹Fig Ol’ Days——Old fashion中帶一絲無花果味，平和舒服
☕️Alex After Dark——芝麻糊！口感濃稠
🍵Matcha Mori——奶香抹茶香重，微甜
🍹Guava Oolong Float——番石榴味雪葩配上烏龍茶，微甜帶香，層次分明而平衡

飲飲下有d餓，唯有試埋d野食🤣
🥩Beef Sukiyaki Toast——微暖，外脆內豐富，少鹹少甜帶洋蔥香
🍟Duck Fat Fries——香脆味輕

試晒12杯體驗到既係扎實既功架，視覺效果、嘩眾取寵既野一樣都無，但每杯酒既味道都足以説服😃值得一試👍🏻

PS：個廁所都重本，建議參觀下🤫

_________________English Follows_________________

🍹 MIUS
Two reasons to come here:�1️⃣It’s new!�2️⃣This bar is opened by Shelley, the champion of Diageo Reserve WORLD Class 2019 and the former manager of the well-known Singapore bar Nutmeg & Clove.

🥃 Highball: Smooth with minimal fruitiness, finishing with a slight smokiness.�🍹 Garibaldi: Fresh orange juice mixed with grapefruit.�🍸 Bamboo: A drier martini-like sensation, with a clear presence of fino sherry.�🍸 Gin & Apple: Refreshing apple flavor combined with lemon leaf aroma; simple yet layered, quite enjoyable.�🍸 Dirty Margarita: A salty version of a Margarita, dominated by olive flavor, though it could be a bit dirtier.�🍹 Shiso Sour: A blend of sour plum and shiso with a hint of acidity.�🍹 Tomatotini: Subtle and refreshing tomato flavor, slightly sweet and tangy.�🥃 Strawberry Negroni: A sweet strawberry twist on the Negroni, finishing with a hint of spice.�🍹 Fig Ol’ Days: An Old Fashioned with a touch of fig flavor, balanced and comforting.�☕️ Alex After Dark: A rich sesame paste cocktail, thick in texture.�🍵 Matcha Mori: Strong milk and matcha aroma, slightly sweet.�🍹 Guava Oolong Float: A delightful mix of guava sorbet and oolong tea, sweet with a fragrant balance.
hongkong

12/09/2025

🥃追求極致的水猶桶風味
飲呢d，無非兩個原因：
1️⃣平
2️⃣呢場tasting真係學到好多野 🤩

呢場由The Rudder主理人北梶剛Tsuyoshi Kitakaji主講，除左解釋Rudder既理念同百世不磨既意思之外，仲有佢對水猶木既研究同對水猶桶熟成既見解。一個鐘既演講包括大量資訊，今次先寫一小部分🫨

Rudder既理念係”seek the ultimate”（追求最好既味道），希望做到新舊平衡，所以新廠舊廠都會揀；而百世不磨系列係致敬過去100年日本威士忌發展，希望可以將其延續到一百世都不會磨滅👏🏻

水猶桶源於二次世界大戰時期，由於無法自由攞到橡木，唯有用國產木材造酒桶。當時Suntory就嘗試用北海道既水猶木去造威士忌酒桶，結果源用至今。同歐洲產橡木相比，水楢木有較多的乳香內酯（Translactone）。新桶會產生較強烈既木質香氣，但用兩三次後（或長期熟成後）就會散發出伽羅和檀香等獨特芳香；但即使只係短期熱成，也可以呈現出明顯的椰子同哈蜜瓜香氣😯

（右起）
🥃Okayama 百世不磨 Mizunara Expression Single Malt Whisky for Rudder
🔝 香蕉甜香，白朱古力、雲呢拿、香橙軟糖、哈密瓜、蘋果
🔛中等，波子汽水、哈密瓜、橙軟糖、蘋果
🔚中，哈密瓜、波子汽水
北梶san表示試sample覺得其實唔太好飲，但將波本同水猶sample溝埋之後又覺得ok，所以就出現左呢支酒😆入口幾驚喜，波子汽水同哈密瓜味幾突出，唔錯😃

🥃Akkeshi 花ぐはしカリンパニSingle Malt Whisky
🔝微泥煤，medicinal風格泥煤、櫻花餅、烤杏仁、少少薄荷
🔛輕柔，泥煤、煙燻、烤杏仁、少少香蕉、少少皮革、少少櫻花餅
🔚中，灰燼、薄荷、木屑
由八重洲長谷川酒食品、BAR水楢佳寿久、田中屋同RUDDER聯合推出既作品，將泥煤同非泥煤酒以3:2既比例放入特製既桶：ex-PX桶為主體（93%）+水猶桶蓋（3.5%）+櫻花桶蓋（3.5%），熟成4年。入口有d驚喜，發揮唔錯，但層次少d🤔

🥃Asaka Mizunara Woord Reserve Blended Malt Whisky
🔝椰子夾雜檀木，新木屑、椰子、檀木、香草
🔛中等，少酒精辣，新木、椰子、忌廉、少少橙軟糖
🔚中，橙軟糖、忌廉
呢桶Blended Malt其實係以7年既安積威士忌同15年既_ _勾兌（2008年蒸餾原酒），再放入水猶桶熟成。酒精度高，有酒精辣，入口既果甜令人諗起秩父🤫

🥃Chichibu 百世不磨8yo 2016-2024 Single Malt Whisky for Rudder
🔝椰子夾雜檀木，檀木、新木屑、椰子、哈密瓜、波子汽水、忌廉、香蕉、杏脯、吉士
🔛中等，波子汽水、香蕉、熱帶果、橙、香草
🔚中，橙、提子、熱帶果、梨
用上水猶桶蓋熟成，一如既往既秩父個性果味，酒精度雖高但唔辣

和馨 Suntory Blended Whisky
🔝帶木質調既提子乾香，提子乾、提子冧酒、哈密瓜、檀木、麥芽、蜜糖
🔛輕柔，提子軟糖、麥芽、蜜糖、熟哈密瓜、老木、微微木辛
🔚中，蜜糖、老木、微提子糖、少少薄荷
呢支係10年前由Rudder同Suntory既blender一齊調和既酒，希望能調和出一款突顯水猶個性既威士忌。用上1984年既山崎同埋長期熟成既泥煤威士忌。結構雖然簡單，但入口舒服，餘韻令人回味🤤信濃屋都有份做呢個project

5支酒都以唔同程度體現出水猶桶對威士忌熟成既影響——長期熟成會有檀香，短期熟成會有清新哈蜜瓜香。確實係個好好既學習機會同體驗👍🏻MVP唔洗問，在場一致認同係和馨🤣

最後，有朋友把握機會問北梶san睇好邊間日本新廠？津貫同户河內🙂‍↕️

#水猶

03/09/2025

🍶千代むすび斗瓶囲いしずく酒純米大吟醸
飲呢支，無非兩個原因：
1️⃣正🤤
2️⃣一個比較少見既銘柄「千代むすび」（千代結），係saketime中鳥取県排名第一既千代むすび酒造既出品。佢地喺今年既全国新酒鑑評会得到金賞，實力不容忽視！唔係話有攞過就代表好飲，不過都可以作為參考酒造既實力既方法之一（個個都整YK35，真係個個都金賞咩？）🤭

呢支斗瓶囲純米大吟釀出產既數量唔多，連官網都無資料！只可以喺酒造相熟既酒舖買到。難得遇到，緊係要飲啦😌

👀清澈，接近透明無色
👃🏻香氣強度中上，以果香為主，有白花、菠蘿、桃、蘋果、提子同梨
👅輕柔順滑，有菠蘿、桃、蘋果、提子、梨同生米既味道
🏁中【薰酒】

一貫新派純米大吟釀既高果香、苦感低、口感滑，你話好突出又真係唔係，但絕對係一支高質素既純米大吟釀😃值得一試👍🏻

_________________English Follows_________________

🍶Chiyomusubi Tobin-gake Shizuku Junmai Daiginjo
Two reasons to drink this: 1️⃣It’s superb!🤤 2️⃣A less common brand, 千代むすび (Chiyo Musubi), produced by the top-ranked Chiyo Musubi Brewery in Tottori Prefecture. They won a gold medal at this year’s National New Sake Appraisal, showcasing their undeniable strength! While winning awards doesn’t guarantee great taste, it’s one way to gauge a brewery‘s capability (not everyone making YK35 wins gold, right? 🤭).

This junmai daiginjo is produced in limited quantities, and there’s no information available on the official website! You can only find it at select liquor shops familiar with the brewery. Since I stumbled upon it, I had to try it! 😌

👀Clear, nearly colorless. 👃🏻Medium to strong intensity, predominantly fruity, featuring notes of white flowers, pineapple, peach, apple, grapes, and pear. 👅Light and smooth, with flavors of pineapple, peach, apple, grapes, pear, and fresh rice. 🏁Medium, with a delicate aftertaste.

This sake embodies the high fruit aroma typical of modern pure rice daiginjo, with low bitterness and a smooth mouthfeel. While it may not be overwhelmingly distinctive, it is definitely a high-quality junmai daiginjo, worth trying!👍🏻

#千代むすび
#日本酒好きとつながりたい
#日本酒インスタグラマー

02/09/2025

📖七年
1️⃣都係想你知多d姐
2️⃣七年之癢係真既。

呢年出post慢左好多，除左忙之外更大既原因係好似已經好難有突破了，寫黎寫去都係咁，確實有諗過不如趁住7週年既今日完左佢😗

仲記得有人同我講過：「做自己喜歡既事，做得好，錢就自然會黎。」呢個IG開左7年，雖然無開放過贊助同廣告，但就算有，會搵到幾多錢我心中有數🙂‍↕️

我會歸究於「做得未夠好」。當然呢個IG仲係有唔少進步空間既，例如可以出下試酒reels、寫短少少/搞笑d既野等；不過一直無咁做就緊係有原因啦⋯⋯

有朋友話呢個IG d酒評係我寫俾自己睇——當下我係否認既，但諗深一層，其實呢個講法都無錯。當初開呢個IG就係想分享酒評幫大家避雷，直到後來好多讀者話我知佢地通常都直接飛到最後果段睇下到底係「值得入手」「值得一試」「一試無妨」定「試過就好」就算；咁中間果d TN⋯⋯咪就係我自己睇囉🤣

雖然我成日話d酒評出完我就唔再寫，但⋯⋯我都知自己停唔到加喇。

應該會有第八年瓜🙂‍↔️

______________English Follows______________

📖 Seven Years
Two reasons for sharing this:�1️⃣Just want you to know more.�2️⃣The "seven-year itch" is real.

This year, my posts have been slower, not just because I've been busy, but also because it feels like I’m struggling to make breakthroughs. Writing the same things repeatedly has made me consider wrapping it up on this seventh anniversary. 😗
I still remember someone telling me: "Do what you love, do it well, and the money will come." This IG account has been running for seven years, and although I've never opened it up for sponsorship or ads, I have a good sense of how much revenue I might generate🙂‍↕️

I attribute my feelings of stagnation to "not doing well enough." There’s still plenty of room for improvement—like creating tasting reels or writing shorter, more humorous content—but the reasons for not doing so are clear.

Though I often say I won’t write more after finishing a review, I know I can’t stop now.
Here's to the eighth year ahead! 🙂‍↔️

#七年
#七年之癢

#七年
#七年之癢

01/09/2025

🥃Glen Elgin 18yo Single Malt Scotch Whisky by Cadenheads
飲呢支，無非兩個原因：
1️⃣正🤤
2️⃣70s年代既Glen Elgin？

呢支Cadenheads裝瓶既Glen Elgin，唯一關於年份既資料就係背標寫既”Date of Request 5/2/90”，由此推斷18yo的話就係1972年或以前蒸餾🤔當年Cadenheads既裝瓶質素都有保證，緊係要試下啦😚

🔝老威既「噏」味🤣老木、青提、少少菠蘿、蜜糖、白花、啤梨、多士、靜置一陣出左少少煙葉
🔛輕柔，青提、蜜糖、啤梨、多士、木屑
🔚中，蜜糖、啤梨、老木

一貫老威既味道，有Glen Elgin輕柔而清新淡然既水果香，入口味道層次較少，係一支乾淨既老威😛一試無妨😌

______________English Follows______________

🥃 Glen Elgin 18yo Single Malt Scotch Whisky by Cadenheads
Two reasons to drink this:�1️⃣It’s fantastic! 🤤�2️⃣A Glen Elgin from the 70s?

This Cadenheads bottling of Glen Elgin has only one date-related note: “Date of Request 5/2/90” on the back label. If we assume it’s 18 years old, it must have been distilled in 1972 or earlier. 🤔 Given the quality of Cadenheads’ bottlings back then, I had to give it a try! 😚

🔝Classic old whisky character with notes of old wood, green grapes, a hint of pineapple, honey, white flowers, pears, toast, and a touch of to***co after some time�🔛Light and smooth, featuring green grapes, honey, pears, toast, and wood shavings�🔚Medium, with honey, pears, and old wood

True to the typical old whisky profile, it showcases Glen Elgin’s light and fresh fruit aromas. The flavor complexity is somewhat limited, making it a clean and enjoyable whisky😛Worth a try😌

31/08/2025

🍶農口尚彦研究所卒寿記念限定系列
飲呢d，無非兩個原因：
1️⃣限定
2️⃣農口尚彦踏入90歲（卒壽），農口尚彦研究所推出左一套5支既「卒寿記念限定系列」去紀念呢件事。圍繞住農口杜氏過去九十年同佢對未來既展望去挑選5批清酒入樽，每支都印有獨立編號。聽都覺得犀利，唔知質素又點呢🤭

（左起）
🍶農口尚彦 90 YEARS OLD Special Edition Vol.1 山廃純米大吟醸【無濾過生原酒】
👀清澈，有微氣泡，接近透明無色
👃🏻香氣強度中，以原料香為主，有熟蜜瓜、米糕、熟飯、熟蕉、梨、生合桃同乳酪
👅濃醇，酒精感明顯，有熟蜜瓜、米糕、熟飯、熟蕉、梨、生合桃、乳酪同牛奶既味道
🏁中【醇酒】
兵庫山田錦釀造，入口感覺到少少酒精感，有層次，正常發揮

🍶農口尚彦 90 YEARS OLD Special Edition Vol.2 山廃大吟醸【無濾過生原酒】
👀清澈，有微氣泡，接近透明無色
👃🏻香氣強度中，以原料香為主，有生蜜瓜、生蕉、米糕、熟飯、生合桃同乳酪
👅輕柔滑順，有生蜜瓜、生蕉、米糕、熟飯、生合桃同杏仁豆腐既味道
🏁中【醇酒】
岡山雄町釀造，正常發揮，入口乳酪果比聞香低d

🍶農口尚彦 90 YEARS OLD Special Edition Vol.3 山廃吟醸【無濾過生原酒】
👀清澈，有微氣泡，接近透明無色
👃🏻香氣強度中，以原料香為主，有生蜜瓜、梨、生蕉、飯、米糕、生合桃同乳酸
👅輕柔滑順，有牛奶、生蜜瓜、生蕉、熟飯同米糕既味道
🏁中【醇酒】
岡山雄町釀造，順滑輕鬆，不過尾段酒精感明顯

🍶農口尚彦 90 YEARS OLD Special Edition Vol.4 山廃吟釀【無濾過生原酒】
👀清澈，有微氣泡，接近透明無色
👃🏻香氣強度中，以原料香為主，有米糕、熟蜜瓜同熟飯
👅濃醇，有米糕、熟蜜瓜、熟飯、杏仁豆腐同生合桃既味道
🏁中【醇酒】
兵庫愛山釀造，香氣層次少，入口多翻少少味，普通

🍶農口尚彦 90 YEARS OLD Special Edition Vol.5 山廃純米大吟醸【無濾過生原酒】
👀清澈，有微氣泡，接近透明無色
👃🏻香氣強度中下，以原料香為主，有生合桃、生杏仁、熟飯、生蜜瓜同杏仁豆腐
👅輕柔滑順，有生合桃、生米、生瓜、梨、杏仁豆腐同少少乳酸既味道
🏁中【醇酒】
兵庫山田錦釀造，第一次飲35%精米步合既農口！幾特別，酒體輕，香氣層次少，但入口層次多翻

整體表現平穩（咪就係農口既野囉🥱），不過支Vol.5係有驚喜既！除左係未飲過35%精米既農口作品之外，佢既走向同平時既出品都幾大分別，幾中意🤞🏻Vol.1表現都唔錯😃值得一試👍🏻

_________________English Follows_________________

🍶Noguchi Naohiko Sake Institute 90 YEARS OLD Special Edition Series
Two reasons to drink these: 1️⃣ It’s a limited edition. 2️⃣ To celebrate the 90th birthday (and farewell) of Noguchi Naohiko, the brewery launched a special series of five sake bottles titled "卒寿記念限定系列." Each bottle is selected based on Noguchi Naohiko's past nine decades and his vision for the future, with each one individually numbered. Sounds impressive, right? 🤭

I can't wait to see how the quality measures up! If you have any tasting notes or specific bottles in mind, let me know!

#農口尚彦研究所
#卒寿記念

31/08/2025

🍺Cantillon Brewery
黎呢度，無非兩個原因：
1️⃣出名
2️⃣黎到比利時布魯塞爾又無理由唔去埋Cantillon Brewery，始終離市中心只係20分鐘巴士🤭

逢星期六都會有guided tour，分英文同法文session。早幾日先book既我只係得翻法文既session揀，唯有照book，然後早少少去睇下有無得參加上一節既英文session；如我所料，酒廠人性化處理，一見到我到左，張list又有我名，就直接叫我join英文tour🤘🏻

全程個半鐘既tour，個酒廠職員帶住廿個人既團喺酒廠穿梭，由煲麥芽開始講，一直行到酒窖，有咩問題隨時問就得，最後當然有埋最重要既試酒環節啦😚收費13歐，對啤酒有興趣既朋友絕對唔可以錯過！

Booking Link: https://www.billetweb.fr/pro/visitesbrasseriecantillon&language=fr

___________________我是分隔線___________________

對Cantillon釀酒工序有興趣既可以睇：
🔺家族生意，一開始只做blending beer，無釀酒
🔺法例規定Lambic係由65%發芽大麥（Malted Barley）同35%未發芽小麥（Unmalted Wheat Barley）釀造
🔺釀酒當日既下晝先處理麥芽
🔺寒造原理：只喺每年12-3月釀酒（因為10℃以下好，1-5℃最好）
🔺每年釀45造，每日最多釀1造
🔺啤酒稅比薪俸稅更早出現
🔺Simultaneous production，堅持傳統，唔control yeast或其他，起碼一個summer（一年）先ferment完
🔺用黎儲存既4-5年紅酒桶通常係winery用左4-5年後唔再用就賣既，無味
🔺收到酒桶後會用熱水、蒸氣等方法清潔酒桶，洗走霉菌同酵母
🔺桶號標記啤酒風格同幾時釀造
🔺一年會包一造俾一個關係好好既朋友
🔺通常熟成1-3年，因為3年後好少見到有咩大變化
🔺做 bubble lambic係將新舊批次調和，再用做Champaign方法又或者加生果去進行二次發酵

Mushing工序：
1. 加入48℃水
2. 加入56℃水，抽走300L水
3. 加入66℃水，抽走1500L
4. 加入72℃水，太熱，酵母食唔到糖，將發酵時間拉長，吸引野生酵母
5. 加水，之後3500L wort，之後加翻之前抽走既水，因為唔同階段抽既水含糖既種類唔同

13/08/2025

🥃Lagavulin 18yo “lain’s Farewell Dram” Single Malt Scotch Whisky
飲呢支，無非兩個原因：
1️⃣正🤤
2️⃣2023年11月14日，喺Lagavulin做左53年既warehouse manager Iain McArthur正式退休。為左紀念呢件事，酒廠推出左一支Iain親自挑選既一桶18年前由佢自己入桶既威士忌——一桶以2nd fill Manzanilla Sherry做Finish既威士忌😃萬中選一，質素無容置疑😏

🔝典雅泥煤，泥煤、煙燻、皮革、海草、碘、可可、合桃、香蕉、雲呢拿、少少黑加侖子
🔛爆發力強，少咀嚼感，少單寧感，泥煤、皮革、煙燻、海草、木質辛、後段微果
🔚長，泥煤、皮革、煙燻、老木、灰燼、煙草

經典、平衡、有力！無論係高階品飲抑或日常飲用都無問題！確實令人信服😌難怪Whiskyfun俾出94分🙂‍↕️好飲！值得入手👍🏻

_________________English Follows_________________

🥃 Lagavulin 18yo “Iain’s Farewell Dram” Single Malt Scotch Whisky
Two reasons to drink this: 1️⃣It’s superb! 🤤 2️⃣On November 14, 2023, Iain McArthur, who served as the warehouse manager at Lagavulin for 53 years, officially retired. To commemorate this occasion, the distillery released a whisky personally selected by Iain, drawn from a cask he filled 18 years ago—a whisky finished in a 2nd fill Manzanilla Sherry cask😃A rare find, and the quality is unquestionable!😏

🔝Elegant peat with aromas of smoke, leather, seaweed, iodine, cocoa, walnuts, banana, vanilla, and a hint of blackcurrant. 🔛Powerful and explosive with a chewy texture, low tannins. Flavors of peat, leather, smoke, seaweed, woody spices, and subtle fruitiness in the finish. 🔚Long, featuring peat, leather, smoke, old wood, ash, and to***co.

Classic, balanced, and robust! This whisky is perfect for both high-end tasting and everyday enjoyment. It’s truly convincing!😌No wonder Whiskyfun rated it 94 points!🙂‍↕️ Definitely worth acquiring!👍🏻

#好飲

11/08/2025

🍶奧播磨蔵山廃純米
買呢支，無非兩個原因：
1️⃣限定
2️⃣呢支奧播磨蔵元限定酒係上年換左新杜氏後推出既作品，酒造講到明唔會再出。本身諗住擺得幾耐得幾耐，到左前幾日終於都忍唔住🤣

👀清澈，接近透明無色

👃🏻香氣強度中，以原料香為主，有熟蜜瓜、熟蕉、乳酪、米糕、熟飯同生合桃

👅輕柔順滑，有乳酸、熟蜜瓜、熟蕉、乳酪、米糕、熟飯、烤杏仁同烤合桃既味道

🏁中【醇酒】

同以往既奧播磨相比，酒體稍為輕左少少，但乳酸味重左，Nutty味都多左！熱燗相信會有唔錯表現🤔配餐的話確實幾好😃一試無妨😚

_____________English Follows_____________

🍶Okuharima Zō Yamahai Junmai
Two reasons to buy this:�1️⃣It’s a limited edition�2️⃣This exclusive release from 奥播磨 was launched after the new toji took over last year, and the brewery has stated it won’t be produced again. I initially planned to keep it for a while, but I couldn‘t resist any longer! 🤣

👀Clear, nearly colorless.

👃🏻Medium intensity, primarily featuring raw ingredients with notes of ripe melon, ripe banana, yogurt, rice cake, cooked rice, and fresh walnuts

👅Light and smooth, with flavors of lactic acid, ripe melon, ripe banana, yogurt, rice cake, cooked rice, roasted almonds, and roasted walnuts

🏁Medium, with a rich mouthfeel

Compared to previous 奥播磨 offerings, this one is slightly lighter in body but has a more pronounced lactic flavor and increased nuttiness. I believe it would perform well as a warm sake! 🤔 It pairs nicely with food, making it worth a try! 😃

#蔵
#奧播磨

09/08/2025

🍺Cantillon Lambic
飲呢d，無非兩個原因：
1️⃣限定
2️⃣去到比利時無理由唔參觀著名既酒廠Cantillon既😃酒廠遊記容後再講，今次先介紹左喺廠內既吧飲到既野先😌

酒廠吧賣既款式係酒廠限定，唔俾帶走！連酒廠既手信部都無得買！奈何當日我一個人去，唯有揀支最貴既黎飲啦🥱

🍺CANTILLON 50°N-4°E【Lambic】
👀淺黃，泡少
👃🏻香氣強度中，有少少Funky、蜜糖
👅少少funky、蜜糖、稻草
👄輕爽，收結中
以分別用冧酒桶同干邑桶熟成兩年同三年既Lambic調和而成，甜味比一般出品稍高，唔錯

🍺CANTILLON Gueuze 2004【Lambic】
👀橙黃，泡多
👃🏻香氣強度中，有Funky、稻草、粟米芯
👅少酸，Funky、少少稻草味、少少士多啤梨酸、梨酸
👄柔和輕爽，收結中
2004裝瓶既Lambic！樽內熟成廿年後重見天日！酒體柔和，酸度偏低，但味道層次略嫌太少，一試無妨

當日只係開左一支，點解最後有兩支 tasting note出現？所謂E人得天下，同其他酒客交換下酒飲咪得囉🤭有機會去酒廠的話，一定要去埋個酒廠吧呀😚

_____________English Follows_____________

🍺 Cantillon Lambic
Two reasons to drink this:
1️⃣It’s limited edition.
2️⃣When in Belgium, you can’t miss visiting the famous Cantillon brewery! 😃 I’ll share the brewery tour details later; for now, let’s focus on the drinks available at the on-site bar😌

The brewery bar offers exclusive styles that can’t be taken away, not even from the souvenir shop! Since I was there solo, I decided to go for the most expensive option. 🥱

🍺CANTILLON 50°N-4°E【Lambic】
👀Pale yellow, minimal foam.
👃🏻Medium intensity with some funky notes and honey.
👅Slightly funky, honey, and straw.
👄Light and refreshing, medium finish.
This Lambic is a blend matured in wine and cognac barrels for two and three years, respectively, resulting in a slightly higher sweetness than typical offerings. Not bad!

🍺 CANTILLON Gueuze 2004【Lambic】
👀Orange yellow, minimal foam.
👃🏻Medium intensity with funky notes, straw, and corn husk.
👅Slightly sour, funky, with hints of straw, a touch of strawberry acidity, and pear acidity
👄Smooth and light, medium finish.
This is a 2004 bottled Lambic! After twenty years of maturation, it makes a return to the scene. The body is smooth with lower acidity, but the flavor complexity is somewhat lacking. Worth a try!

You might wonder why I have two tasting notes when I only opened one bottle. Well, it’s all about sharing! I swapped drinks with other guests. 🤭 If you get the chance to visit the brewery, make sure to check out the bar! 😚

醉生•夢死

19/09/2025

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14/09/2025

12/09/2025

03/09/2025

02/09/2025

01/09/2025

31/08/2025

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09/08/2025

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人醉生，以後夢死🦋