{"id":2883,"date":"2025-06-19T08:00:00","date_gmt":"2025-06-19T06:00:00","guid":{"rendered":"https:\/\/2k231uceffu.preview.infomaniak.website\/?p=2883"},"modified":"2025-06-17T09:58:13","modified_gmt":"2025-06-17T07:58:13","slug":"des-futs-pleins-de-curiosite","status":"publish","type":"post","link":"https:\/\/www.smws.ch\/fr\/des-futs-pleins-de-curiosite\/","title":{"rendered":"Des f\u00fbts pleins de curiosit\u00e9"},"content":{"rendered":"\n

Il est g\u00e9n\u00e9ralement facile de rompre avec les conventions, mais il faut du talent pour le faire avec go\u00fbt. Depuis un certain temps d\u00e9j\u00e0, la Society est un incubateur d\u2019id\u00e9es et de r\u00e9flexions originales en mati\u00e8re de cr\u00e9ation de whisky. Elle nous encourage \u00e0 emmener nos papilles gustatives vers des territoires inconnus et \u00e0 d\u00e9couvrir la gamme de saveurs \u00e9tranges et merveilleuses que notre boisson pr\u00e9f\u00e9r\u00e9e a \u00e0 offrir. Rejoignez Julien Willems pour retracer l\u2019histoire de certains des f\u00fbts et des saveurs les plus insolites que la SMWS ait jamais propos\u00e9s.<\/strong><\/p>\n\n

\n
\n

HTMC : \u00c0 TRAVERS LE FEU ET LES FLAMMES<\/h2>\n\n\n\n

HMTC sont quatre lettres qui occupent une place importante dans le profil des f\u00fbts de la Society depuis 2016. Je me souviens avoir travaill\u00e9 au bar Queen Street lorsque les premi\u00e8res bouteilles vieillies dans des f\u00fbts fortement toast\u00e9s et moyennement carbonis\u00e9s (heavy toast, medium char) ont fait leur apparition sur les \u00e9tag\u00e8res. L\u2019accueil a \u00e9t\u00e9 mitig\u00e9 au d\u00e9but, les membres \u00e9tant une fois de plus divis\u00e9s entre ceux qui appr\u00e9ciaient la nouveaut\u00e9 et ceux qui restaient fid\u00e8les aux f\u00fbts de bourbon. Il n\u2019y a rien de mal \u00e0 appr\u00e9cier les f\u00fbts de bourbon, mais on peut comprendre l\u2019enthousiasme suscit\u00e9 par quelque chose qui sort de l\u2019ordinaire. Je me souviens encore du go\u00fbt de certaines de ces premiers embouteillages, comme le f\u00fbt n\u00b0 44.74\u00a0: Bridge of spice<\/b>, ou le f\u00fbt n\u00b0 35.204\u00a0: A squirrel\u2019s dream<\/b>. Ce dernier est particuli\u00e8rement m\u00e9morable. Mais comment cela s\u2019est-il produit\u00a0? En 2014, le responsable de la cr\u00e9ation des whiskies, Euan Campbell, discutait des avantages des diff\u00e9rents niveaux de chauffe des f\u00fbts avec un directeur de distillerie des Highlands. Il a d\u00e9cid\u00e9 de passer plusieurs commandes de f\u00fbts avec un toastage et un charbonnage personnalis\u00e9s afin de cr\u00e9er des whiskies au caract\u00e8re plus profond, plus \u00e9pic\u00e9s et \u00e0 la texture plus cr\u00e9meuse. <\/span><\/p><\/p>\n\n\n\n

Loin d\u2019\u00eatre une simple mode, ces f\u00fbts ont prouv\u00e9 leur fiabilit\u00e9, leur dynamisme et leur saveur. M\u00eame les membres les plus sceptiques du panel de d\u00e9gustation ont fini par appr\u00e9cier leur opulence onctueuse et \u00e9pic\u00e9e.<\/p>\n<\/div>\n\n\n\n

\n
\"\"<\/figure>\n<\/div>\n<\/div>\n\n

LES F\u00dbTS HYBRIDES\u00a0: DES Z\u00c9BRES DANS UNE COURSE \u00c0 CHEVAL<\/h2>\n\n

\u00c0 la suite des premi\u00e8res exp\u00e9riences avec les f\u00fbts HTMC, Euan et Kai Ivalo, directeur whisky de la Society, ont eu une id\u00e9e. Le concept \u00e9tait un f\u00fbt z\u00e9br\u00e9 avec une couche blanche de ch\u00eane am\u00e9ricain, connu pour ses ar\u00f4mes de vanille et de noix de coco, et entrelac\u00e9 de \u00ab\u00a0rayures\u00a0\u00bb de ch\u00eane europ\u00e9en, apportant une couche plus sombre, plus tannique et plus \u00e9pic\u00e9e. Bien que cela ne refl\u00e8te pas fid\u00e8lement la fa\u00e7on dont ces f\u00fbts sont fabriqu\u00e9s, l\u2019analogie est valable si l\u2019on consid\u00e8re les r\u00e9sultats. Le f\u00fbt n\u00b0 64.138\u00a0: \u00ab\u00a0Perfect for tannin\u00a0\u00bb<\/b>, est un excellent exemple de ces embouteillages hybrides. Seule une poign\u00e9e de ces f\u00fbts ont \u00e9t\u00e9 command\u00e9s. \u00c0 l\u2019heure o\u00f9 nous parlons, ils font vieillir du whisky en deuxi\u00e8me remplissage, alors restez \u00e0 l\u2019aff\u00fbt de la deuxi\u00e8me gamme de ces f\u00fbts Society tout \u00e0 fait uniques.<\/span><\/p><\/p>\n\n

Gone coconuts : HOGSHEADS \u00c0 HAUTE TENEUR EN LACTONE<\/h2>\n\n

Les hogsheads \u00e0 haute teneur en lactone sont fabriqu\u00e9s en ch\u00eane am\u00e9ricain selon nos sp\u00e9cifications par la tonnellerie Seguin Moreau en France, o\u00f9 les tonneliers s\u00e9lectionnent uniquement des douves de ch\u00eane ayant une teneur en lactone sup\u00e9rieure \u00e0 la moyenne. Pour ceux qui ne connaissent pas les lactones de ch\u00eane, il s\u2019agit d\u2019un compos\u00e9 g\u00e9n\u00e9ralement pr\u00e9sent en grande quantit\u00e9 dans le ch\u00eane, mais qui varie d\u2019un arbre \u00e0 l\u2019autre et d\u2019une esp\u00e8ce \u00e0 l\u2019autre. Ces mol\u00e9cules sont tr\u00e8s importantes pour plusieurs raisons, mais surtout pour leurs ar\u00f4mes de noix de coco et de fleurs d\u2019ajonc. Ces f\u00fbts ont \u00e9t\u00e9 principalement utilis\u00e9s dans le Batch #12, Clementine confit<\/b>, avec sa douceur bois\u00e9e et ses notes omnipr\u00e9sentes de noix de coco et de mangue. Pour le f\u00fbt n\u00b0 8<\/i>0.33\u00a0: An Advocaat snowball<\/b>, le r\u00e9sultat \u00e9tait plus \u00e9vident, avec des ar\u00f4mes et des saveurs de noix de coco impr\u00e9gnant chaque \u00e9tape de la d\u00e9gustation.<\/span><\/p><\/p>\n\n

\"\"<\/figure>\n\n

SMOKED BARLEY WINE \u2013 VIN D\u2019ORGE FUM\u00c9<\/h2>\n\n

Bien que nous n\u2019en ayons pas vu beaucoup, ils constituent la pierre angulaire du Batch #19, Frazzle dazzle<\/b>. Les f\u00fbts de Smoked Barley Wine sont un peu m\u00e9connus et peuvent \u00eatre un peu trop forts pour certains membres. Je classerais cette cuv\u00e9e comme une v\u00e9ritable \u00e9dition Society. Ces saveurs inhabituelles ont atteint de nouveaux sommets de folie. Elle associe le houblon chaud et \u00e9pic\u00e9 et les Frazzles (chips au go\u00fbt de bacon) de la stout fum\u00e9e aux saveurs exotiques plus fruit\u00e9es des malts du Speyside. Elle a divis\u00e9 les opinions, ravissant certains et laissant d\u2019autres perplexes. Mais dans l\u2019ensemble, elle a stimul\u00e9 les conversations entre les membres sur son caract\u00e8re hors du commun.<\/p><\/p>\n\n

Si cela ne r\u00e9pond pas \u00e0 toutes les attentes en mati\u00e8re de d\u00e9fi, je ne sais pas ce qui le fera.<\/p>\n\n

PAS DE HOPS\u00a0? PAS DE PROBL\u00c8ME\u00a0!<\/h2>\n\n

Le Batch #28, Spruce on the loose<\/b>, est probablement l\u2019une de mes pr\u00e9f\u00e9r\u00e9s dans la s\u00e9rie \u00ab\u00a0Heresy\u00a0\u00bb. Il poss\u00e8de une riche histoire de brassage, de red\u00e9couverte et de r\u00e9invention, associ\u00e9e \u00e0 un profil exceptionnel de malts bien vieillis. Il est raffin\u00e9 et \u00e9l\u00e9gant, et sa recette de base ne pourra jamais \u00eatre reproduite \u00e0 l\u2019identique. Wasted Degrees Brewing a utilis\u00e9 des f\u00fbts Society frais pour vieillir une bi\u00e8re stout brune qui utilise des bourgeons d\u2019\u00e9pic\u00e9a plut\u00f4t que du houblon. Une fois les f\u00fbts vid\u00e9s de leur stout, nous les avons r\u00e9utilis\u00e9s pour vieillir du whisky. Le r\u00e9sultat est d\u00e9licieusement raffin\u00e9, bien vieilli mais frais, que je vous recommande vivement.<\/p><\/p>\n\n

QUEL QUE SOIT VOTRE GO\u00dbT<\/h2>\n\n

Que nous r\u00e9serve l\u2019avenir\u00a0? Je vous entends d\u00e9j\u00e0 poser la question. Nous aimons tous avoir un aper\u00e7u de ce qui nous attend et jeter un \u0153il derri\u00e8re le rideau. Mais pourquoi g\u00e2cher la surprise\u00a0? Ce que vous pouvez savoir avec certitude, c\u2019est que l\u2019\u00e9quipe Whisky est toujours \u00e0 la recherche de la prochaine gourmandise originale et d\u00e9licieuse \u00e0 proposer \u00e0 nos membres.<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Il est g\u00e9n\u00e9ralement facile de rompre avec les conventions, mais il faut du talent pour le faire avec 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