Durian: The King of Fruits : My very personal favourite!
If you’ve ever been to Southeast Asia, chances are you’ve heard of durian—the iconic fruit that inspires passionate love or equally intense aversion. Often referred to as the "King of Fruits," durian is famous for its strong aroma, rich flavour, and unique texture. I grown up with it.
Native to Malaysia and other parts of Southeast Asia, durian is a staple in the region's culinary culture. Its thick, spiky shell encases creamy, custard-like flesh that has a flavour unlike anything else. Some describe it as sweet and savoury with hints of almond and cheese, while others say it’s indescribable!
Durian is more than just a fruit; it’s a cultural phenomenon. Festivals, desserts, and even durian-themed products celebrate this distinctive fruit. Whether you're a first-time taster or a lifelong fan, durian is an experience deeply rooted in Malaysia’s heart.
So, are you ready to try the King of Fruits?
#Durian#KingOfFruits#MalaysianCuisine#SoutheastAsia#FoodCulture#TropicalFruits#TasteOfMalaysia
Dear friends,
we want to introduce you to the amazing people🫶 behind Global Beverages Holding. Therefore, we are launching a new series called #GBpeople, where we will share stories and interviews with the talented and dedicated individuals who make our company thrive💫.
✨INTERVIEW WITH LARISA SERGEEVNA KASHINA, CHIEF TECHNOLOGIST OF THE PETROPAVLOVSK VODKA FACTORY:
📍How long have you been working at the factory?
- I have been working at the Petropavlovsk Vodka Factory (#PVZ) for over 24 years. When I moved to this city, Svetlana Pavlova, the chief technologist of the factory, asked me to help and work in the blending shop. She became my first mentor and taught me to never give up and always think clearly, no matter how difficult the situation, for which I am very grateful to her 🙌.
📍What are your responsibilities at work?
- As the chief technologist, I need to have a complete understanding of the entire - to oversee the entire technological process from start to finish, to control the blending shop and the vodka bottling shops. There is also a creative side to my work – creating and implementing new vodka recipes that are in demand on the market.
📍Can you tell us a little about your factory🏭?
- The factory has been operating in #Petropavlovsk since 1941. It was evacuated from Kharkov at the beginning of the Great Patriotic War. The first 100 grams of combat vodka sent to the front came from our factory. Initially, only alcohol was produced here, and later vodka production was established. Without false modesty, I can say that our #vodka is the #best because we follow a classic vodka production scheme. The entire process, from purification to preparation, is fully adhered to without interruptions and at the necessary speed, by gravity. Therefore, the quality of our vodka is very high, and this is reflected in the demand.
📍Can you share a successful project or work done by you or your team?
- Our factory produces the #brand "Kyzylzhar," which has been our flagship product since 1996. We are planning to launch a new type of Kyzylzhar – "Kyzylzhar Gold." My task is completed – the recipe is developed, and the design of the components is being worked on. Next up is the release of "Kyzylzhar Platinum." Big deal of this year💫- we are preparing for the launch of a new PVF #factory – Kyzylzhar.
📍What did you add to #Kyzylzhar Gold – gold😉?
- No, soul. You might say that such a statement is too lofty for an alcoholic product. But you understand that consuming any product in moderation is beneficial. The same applies to vodka. Fifty grams🍸 won’t harm anyone😊!
Director of Business and Policy at Asia Society Texas Center
Asia Society Texas Center, The US-Japan Council, Genji Sake and Mutual Trading Co., Inc. are thrilled to host a sake tasting this Friday, May 31, at Asia Society Texas Center! You will be able to sample 12 Japanese sakes and 3 Japanese beers. These sakes have been selected to represent the different sake production regions of Japan and some of the ones we are excited about sampling are the Hakkaisan Junmai Daiginjo 45 from Niigata, the Ryujin Bull Rider Junmai Daiginjo from Gunma and the Kikumasamune Junmai Taru Sake from Hyogo!
Additionally there will be lots of light bites and fun! You must be 21 to attend this program. Donna ColeRobert GondoGinger Koto VaughnSteve SakanashiWendy Abehttps://lnkd.in/gihQrFqK
A fantastic read 📚
At Badger & Dodo Boutique Coffee Roasters we currently stock a 90-graded, 72-hour dry anaerobic coffee infused with wine yeast and Lulo fruit. This has sparked internal discussions and public cuppings as part of our Tin Series coffees.
During our last cupping, we spoke with Sam from Sucafina to better understand consumer expectations around infused coffees. The main takeaway is transparency – clearly label the coffee and ensure our staff can positively and accurately describe it.
Our approach is simple: we cup all our coffees blind and select them based on two key factor – cup quality and tasting notes. We never choose infused coffees to mask poor quality and always buy from reputable farms that excel in their craft.
An additional point is the potential for these processes to benefit farmers. As more farmers gain access to these techniques, they can increase their revenue, which is undoubtedly positive.
What are your thoughts? Are infused coffee beneficial for the industry, or is it an attempt to disguise inferior quality?
Share your thoughts below.
World of Coffee this year saw participants split into two camps - team “#infused” and team “#terroir.” At the cupping tables, the preference for one or the other was strongly felt.
The most recent Best of #Panama competition disqualified “infused” #coffee entries.
Sarah Charles speaks with Karl Wienhold (University of Lisbon), Miguel Hoyos Uribe (Flor a Fruto) and Alberto Berchmans Perangin Angin (Opal Coffee) about the division, and how while infused coffees can level the playing field for lower-scoring lots, some consider it unfair.
https://lnkd.in/dZ7Z4wiN
www.spiritsinvest.com
👦🏼Young vs Old👴🏻
New distilleries need to prove themselves first. Moreover, new distilleries has less aged whiskies compared to distilleries with a much richer history. In 2004 Akuto Ichiro (grandson from Hanyu) realised his dream to open the Chichibu distillery. It was operational in 2008 and the first single malt was released in 2011. The oldest Chichibu whisky is now 12 year old.
In comparison with the oldest whisky of the oldest Japanese distillery Yamazaki, opened in 1923, which is a 55 year old single malt on the shelf.
The difference in performance is also obviously significant between the two. The Spirits Invest Chichibu Whisky Index, slightly more than 400 bottles at the moment, has been sliding since the summer of 2022 without any brakes yet. Since 31 Dec 2019, it is down -14%. At the other end of the spectrum the Spirits Invest Yamazaki Whisky Index is up 24% (a difference of 38%-points!). Furthermore, when we compare both graphs we perceive that Yamazaki is starting to recover, whereas Chichibu is looking for the 🪂 📉
Currency: € 💶
#alternativeinvestment#spiritsinvest#whiskyinvestor#yamazaki#suntory#chichibu#japanesewhisky#whisky#whiskey#singlemalt#index
According to data released from Qichacha, a Chinese corporate database, in the first 10 months of 2023, more than 106 million restaurants and bars have folded their business.
In stark contrast, a wine bar called iBarrel, developed by a Shanghai-based internet technology company in 2015 has seen a meteoric rise in popularity, boasting an irresistible offer: three hours of free-flow wine at just RMB 99 (US$13.6).
An industry insider who talked to us revealed that a single iBarrel location in Shanghai can generate up to RMB 20,000 (RMB 2796) in sales daily. Here's the story of iBarrel and how it bucked the downward trend.
#news#china#wine#bar#iBarrel#shanghai#chengdu#wineoffer#hospitality#pandemic#report#analysis#business#market
At the end of January 2024, Tori-kizoku 鳥貴族Holdings announced that it would establish a subsidiary in Los Angeles, USA.
They stated as the reason. Yakitori 焼き鳥(Japanese style skewered chicken) is starting to be recognized as a Japanese food in Los Angeles, and the company determined that there is a market where yakitori would be easily accepted.
The company plans to open its first store in Los Angeles in the next 1 to 2 years.
Yakitori is still less well known overseas than the Japanese cuisine of sushi and ramen. However, in recent years, it seems certain that yakitori has become more popular overseas, especially in the United States, due to the increasing popularity of yakitori among tourists visiting Japan.
Even in Japan, there is no established definition of yakitori, but I hope that the word yakitori will not be interpreted so broadly in the United States that it will produce many similar but dissimilar products like sushi.
#yakitorijapan#Japanesestyleskeweredchicken#sushi#ramen#japanesecuisines#japanesefood#traditionalfoodjapan#popularfoodjapan#Barbecuedchickenonastick#torikizoku
Check out this article in which Laszlo Meszaros, Estate Director of Disznoko - Tokaj, is mentioned first in the article "25 Of The Top Winemakers In Tokaj." 😊
