Storlek på din dram?

[grundsund]

1cl får räcka för frukostwhiskyn men annars blir det 1-2cl, sällan mer. Då häller jag hellre upp en likadan om jag inte kände att det räckte.

För djupgåenda analys, säg max 6 sorter, så vill jag ha 3cl för att kunna vattna ordentligt.

[Mathias Nilsson]

...frukostwhiskyn...

[Martin Åström]

Jag e väldigt noga med att glaset inte svärma över.

[Bullie]

Olika varje gång och beroende på tillfälle. På mässor och provningar med många sorter föredrar jag ca 1-1,5 cl. Normala provningar ca 2 cl och vid myspys i soffan så brukar en 3:a inte vara helt ovanlig...

[grundsund]

...frukostwhiskyn...

Jag har ganska varierande arbetstider så när jag väl är ledig så tycker jag om att ta en liten frukostdram till en sen frukost/brunch. Så det händer alltså inte varje dag.

Jag e väldigt noga med att glaset inte svärma över.

[Lasse]

2 eller 4 cl, jag har nämligen ett fint litet mått som rymmer en 2:a vändad åt det ena hållet och en fyra vändad åt det andra hållet.

[Par Caldenby]

Återigen, ett litet utdrag ur min kommande bok, denna gång om "nosing" och just storleken på en lagom dram - för ändamålet att kunna dofta och smaka på ett balanserat sätt:

Having all the desired equipment in place and the whisky bottle uncorked, how should you start off? Let?s assume that you?ve got a classic nosing glass to use and a standard 40-46 percent whisky to assess.

The volume you should fill into the glass should be between 2,5 and 3,5 cl. At tutored tastings, you may often see less going into the glass. But having too small a volume in the glass will have an impact on the perception of the aroma and therefore also of the taste. Having too much, like more than 5 cl, gives you another disturbance, as the empty volume left in the glass will be too small to handle all the aromas that rise from the whisky surface. This may seem an unimportant issue, but rest assured ? it is not, if you wish to maximize the aromatic experience.

If the whisky you are about to taste is cask strength or very old, slightly less can be filled into the glass. Should you use the Glencairn glass or a small wine glass, both being bigger than the classic nosing glass, you should instead add a little more. It is all about creating a good balance.

/ Pär

P.S. Boken är i skrivande stund tryckt, men ännu inte inbunden och levererad. D.S.

[Bengt L]

Kommer du att sälja boken här på forumet?

Om JA, blir följdfrågan - till vilken peng?

mvh

/Bengt

[Mickeman]

Kanske bra att påpeka att en "dram" faktiskt är ett brittiskt mått.

Har för mig att det även är lite skillnad på en engelsk dram samt en skottsk dram.

Ska kolla av och återkomma om detta, tror att den ena av dem ligger runt 2,7 cl.

[Åke]

Diverse tabeller finns på http://ts.nist.gov/ts/htdocs/230/235/appxc/appxc.htm#3 men lite mer personliga tolkningar finns också:

"When I was a young man, and knew everything, we used to say that there were three kinds of dram; the Pub dram, the Home dram and the GOOD dram.

In these days, a Pub dram was a quarter gill, and at four gills, and twenty fluid ounces to the pint, that meant that a Pub dram was 5/4 or one and a quarter fluid ounces, or one-sixteenth of a pint. (At this time and even unto this date, a "bottle" was twenty six and two thirds fluid ounces, or a pint and a third, which is 21.333 drams per bottle. If you are young, and need to use the metric system;

A pint = 568.2613 ml; We're talking about whisky here, and don't laugh at the number of decimal places.

A quarter gill is therefore 568.2613/16, or 35,516331ml

We have to be accurate here, because the pub owners don't want to give us too much, and the Customs and Excise are determined that they shouldn't give us too little.

There are precious few places in Scotland now which serve a quarter as the standard measure, because every time the Chancellor of the Exchequer or the Distillers (who, in spite of not being a monopoly seem to be amazingly unanimous about the amount of money it costs to make the stuff) put up the price of whisky, the publicans round up the price of a dram to the nearest couple of pence. The result of years of this is that the casual boozer is being charged a quite ridiculous price for his dram, and long ago the publicans decided that to disguise this fact, they would reduce the "standard measure" to a fifth of a gill; many places, and almost everywhere in Englandshire have reduced it further to a sixth. (English people pronounce this "sickth", and so they should.)

A Standard bottle of whisky used to be 26 2/3; fluid ounces, but just when the European Winemakers were changing from 70 centilitres to 75 Cl., the Scottish distillers agreed to standardise on 70 cl bottles. A fifth of a gill is 28.4ml, and a 700ml bottle contains slightly over 24 of them. What does your local pub charge you for a fifth measure? Do you think this is a reasonable profit margin? Do you know what the soft drink firms charge your local for mixers? Care to do the sums for sickths? Why aren't you doing your boozing at home? Why aren't you writing to your M.P.?"

http://website.lineone.net/~bill.deans/drams.htm

"The legal standard English spirit measure is 25ml or 35ml. These are the metric conversions of the old measures of 1/6 gill or 1/4 gill (or 1/5 gill in Scotland). Scotland uses 'dram' to mean a small glass of whisky. This must be a different meaning to the usual meaning of dram (or drachm), which is 1/8 fl oz. Most references assume it means any small glass of whisky, but my father (half-Scots) is sure that it was a specific amount. He thought it was twice a normal English spirit measure. There are some dram glasses on sale on the web which say they are two ounces (presumably fluid ounces) so that would be about right."

http://www.gwydir.demon.co.uk/jo/units/volume.htm