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Statements

Subject Item
dbr:Cask_strength
rdfs:label
Бочковая крепость Cask strength Cask strength Cask strength
rdfs:comment
Бочковая крепость (англ. Cask Strength или barrel proof / barrel strength) — термин, используемый производителями виски и производителями рома, для напитков, не разбавленных водой до питьевой крепости при розливе в бутылки после созревания в бочках. Как правило это более крепкий виски с крепостью от 52 % до 66 %. Cask strength è un termine usato nella produzione di whisky per descrivere la gradazione alcolica del whisky durante l'invecchiamento in botte, tipicamente nell'ordine del 60-65%. La maggior parte del whisky imbottigliato viene poi diluito con acqua per portare la sua gradazione ad un livello che sia meno costoso da produrre e più gradevole alla maggior parte dei consumatori, di solito circa il 40%. Il whisky cask strenght invece non subisce alcuna diluizione e solitamente è prodotto per il segmento più alto del mercato. Cask strength är ett mått på alkoholstyrkan på whiskyn när den mognar i faten (cask) innan den buteljeras. Whisky i faten, brukar ha en alkoholstyrka runt 60-65% och är närmast odrickbar. Normalt blandas whiskyn ut med vatten, så alkoholstyrkan i användning ligger runt 40%. Det förekommer dock undantagsvis att whisky buteljeras outspädd och säljs som "cask strength". Cask strength (also known as barrel proof/barrel strength) is a term used by whiskey (often spelled "whisky" outside of Ireland and the United States) and rum producers to describe a whiskey or rum that has not been substantially diluted after its storage in a cask for maturation. The level of alcohol-by-volume (ABV) strength for a cask strength whiskey or rum is typically in the range of 52–66% ABV.
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Cask strength är ett mått på alkoholstyrkan på whiskyn när den mognar i faten (cask) innan den buteljeras. Whisky i faten, brukar ha en alkoholstyrka runt 60-65% och är närmast odrickbar. Normalt blandas whiskyn ut med vatten, så alkoholstyrkan i användning ligger runt 40%. Det förekommer dock undantagsvis att whisky buteljeras outspädd och säljs som "cask strength". Cask strength è un termine usato nella produzione di whisky per descrivere la gradazione alcolica del whisky durante l'invecchiamento in botte, tipicamente nell'ordine del 60-65%. La maggior parte del whisky imbottigliato viene poi diluito con acqua per portare la sua gradazione ad un livello che sia meno costoso da produrre e più gradevole alla maggior parte dei consumatori, di solito circa il 40%. Il whisky cask strenght invece non subisce alcuna diluizione e solitamente è prodotto per il segmento più alto del mercato. Cask strength (also known as barrel proof/barrel strength) is a term used by whiskey (often spelled "whisky" outside of Ireland and the United States) and rum producers to describe a whiskey or rum that has not been substantially diluted after its storage in a cask for maturation. The level of alcohol-by-volume (ABV) strength for a cask strength whiskey or rum is typically in the range of 52–66% ABV. Most bottled whiskey and rum is diluted with water to reduce its strength (i.e., ABV level) to a level that makes it less expensive to produce and more palatable to most consumers – usually about 40% ABV, which is the statutory minimum in some countries, including the United States. The degree of dilution significantly affects the flavor and general drinking experience of the whiskey or rum. Бочковая крепость (англ. Cask Strength или barrel proof / barrel strength) — термин, используемый производителями виски и производителями рома, для напитков, не разбавленных водой до питьевой крепости при розливе в бутылки после созревания в бочках. Как правило это более крепкий виски с крепостью от 52 % до 66 %.
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