🤩💭I just need to stop and give myself a huge shout out.
I've been through the worst from dirt poor which many known nothing about.
Been disowned, beaten, discriminated been pitied and by many humiliated,
I've lived, stole, and fought in the hood and also been jumped and threatened from brothers who were up to no good.
I've been lied to, cheated on, left for someone else,
I was left without explanation but I still didn't mind and learned to love myself.
I've been heartbroken, built back and broken again, I've been stabbed in the back by people who said they were my friends.
I've been laughed at because I was a in high school and a virgin,
They said I'll be the 40 yr old but I'm 21 and still not searching.
I was called gay because all these girls I was refusing,
Focus on loving myself before someone else made my future feel certain.
I was doubted then loved when proved wrong,
I put up with my cold hearted dad who was never a father but became who I am thanks to my mom.
I've been through so much and won't stop until my name is in Bold,
Been through hell and back but I'm still trying to give all this love from my heart of gold. 🤧💯🙏🏼 #ThisThatZshit#GodBless#RealShit#ImPROUDofME
WHISKY FACT WEDNESDAY
Ageing Whisky - Barrel Size
Though there are many differences in opinion and practice between distilleries when it comes to ageing whisky, everyone agrees that it is a necessary step to creating the final product.
Where does one age whisky? In a barrel of course! And with the plethora of barrel types, sizes and previous contents, there is no limit to the combinations of impact that the barrel can have on a whisky.
Focusing on the size of a barrel, there is a simple(ish) formula to follow - the smaller the barrel, the more influence it will have, sooner. This is because the whisky has more surface contact with the wood in a small barrel than it does in a large one.
All barrels expand and contract in response to changes in their environment (temperature, humidity, etc) and that 'breathing' of the barrel draws the whisky into its wooden walls, imparting three key flavour compounds:
1. Lignin - which injects vanillin into the whisky and lends a vanilla / marzipan taste.
2. Lactone - which gives rise to a buttery, coconut flavour.
3. Tannin - which creates a drying sensation in the mouth not unlike that from walnuts or strong tea.
These three flavour compounds gain more influence the longer the whisky is in contact with the wood - faster in the case of a small cask, and slower, with more finesse in a larger cask.
Fun fact: a huge part of my business is in clients hiring me to sleep train/condition their babies for sleeping better.
Also a fun fact: this is what my bed looks like by the time I get to bed almost nightly, give or take a kid or two.