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杰克丹尼尔

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众人喜爱的威士忌

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每一桶都是出自两个独特工厂

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滴滴纯酿

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酿造传统经时间考验,历久弥新

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现在的味道仍和杰克创立时非常接近

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运用科学的精髓

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杰克丹尼尔拥有独特的化学特质

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及全自动化设备

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创造美酒中的传说

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即是世界知名的"杰克"

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=============
记录片之家倾情奉献
http://www.jlpzj.net/
本字幕仅供学习交流，严禁用于商业用途
==================
摘 订:GBLim   听译补充:骆驼样子

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"林赤堡"

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世上每瓶杰克丹尼尔威士忌

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均来自位于田纳西州林赤堡的酒厂

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难以想像在这种地方发现威士忌酒厂

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酒厂位于禁酒区

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在长达144年历史中,有101年

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在林赤堡邻近区域都禁止卖酒

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即便酿酒是此地的经济命脉

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酒厂位于市区旁,占地1千8百英亩

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并有9个不同生产流程区域

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洞穴泉水区

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磨坊

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酦酵区

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蒸馏区

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堆料场

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炭层柔化室

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还有装桶区、仓储区和邻近的装瓶厂

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全厂有375名员工

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有些是老员工的第二  、第三代

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共同酿造销至世界130多国的威士忌

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唯有橡木桶在其他地方制造

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在位于肯塔基州路易斯维的箍桶厂

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杰克丹尼尔的威士忌有三大种类

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原创的"老派7号"

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经双重炭层柔化的"绅士杰克"

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风味独特的"单桶特选"

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所有种类的威士忌都有相同基底

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和相同的橡木桶

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我们透过不同的制程和过滤方式

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演绎不同种类的威士忌

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酒厂每年生产

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约1亿5干万瓶长销酒,老派7号

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这项传统产品的大量生产

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是由布满精密电脑的控制室筹划

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管控员从这些萤幂监控整体制造流程

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萤幕显示7千个不同资讯和影像

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由分布于酒厂各处的摄影机搜集而得

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我们监控酒厂的一切事物

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从泉水供应、谷物运送到酵母菌糊

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这里有12部监控器、60多台萤幕

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每4到5秒钟警报器就会作响

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监控自生产流程的第一步开始,水

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酒厂内部有一处洞穴泉水

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涓滴泉水用以制造每瓶杰克丹尼尔

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泉水由地底涌出

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维持在定温华氏56度

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自任何人有记忆以来,泉水从未干涸

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泉水流经石灰石岩床

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过滤掉水中大部分铁质

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造就最适合制造威士忌的水

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铁质是最糟的

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大家说是谋杀威士忌的凶手

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使威士忌变黑、变苦

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洞穴泉水在地底被引入管线系统

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制程进入下一区域,磨坊

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"磨坊"

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这是黄玉米一号

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每天卡车会运进一百万磅黄玉米

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每辆卡车进入厂区时都要过磅

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卡车卸货后,驶出厂区时亦会秤重

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让我们知道有多少磅的谷物进入酒厂

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酒厂效率和酒的品质有很大关连

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为测量酒厂效率

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我们必须知道原料有多少

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玉米占杰克丹尼尔所使用谷物的八成

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其他包含黑麦和大麦麦芽

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玉米蕴含大部分我们需要的淀粉

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黑麦带给酒风味,它带点辛辣的味道

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麦芽蕴含酵素

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催化其他谷物中的淀粉变成可酦酵醣

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谷物流入一个封闭系统

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储存于这些高达30尺的储藏桶中

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酒厂维持至少一天的原物料存量

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玉米被倒入锤磨机中

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被每分钟1千7百转的铁片撞击

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锤磨机撞击并粉碎玉米

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粉碎过程后,成品就是玉米粉

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不同的锤磨机分别

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将黑麦和大麦搅碎到相同的细致程度

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现在,谷物将与洞穴泉水混合

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形成如魔法般的混合体

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成为每瓶杰克威士忌的基底

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丰富的自然资源

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是当初吸引杰克丹尼尔到此的原因

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杰克丹尼尔是真有其人

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很多人以为他是虚构人物,但他不是

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他的真名是杰波纽顿丹尼,不是杰克

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杰克在青少年时期

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从传教士身上学习酿造威士忌

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他的酒厂是全国最早注册的一家

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早在1866年就办理完成

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其他关于杰克和酒的资料已不可考

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这加添杰克丹尼尔威士忌的品牌魅力

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关于杰克丹尼尔和他的酒有各种传说

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没有人知道杰克丹尼尔何时出生

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或他为何将瓶子做成方型

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就连老派7号名称的由来都是个谜

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有人说是幸运数字7

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有些人说他交过7个好朋友

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而第7个是他的最爱

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我不确定那是对的

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我不觉得他会叫她老派7号

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有些人认为是制造批次,第7批

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杰克觉得那批最棒

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才给品牌取了老派7号的名字

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无论真实故事为何

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威士忌至今仍维持杰克的原创配方

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现在的味道仍和杰克创立时非常接近

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我们传承过去的传统

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同时运用现代的科技

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那对威士忌的另一关链原料

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酵母而言,更是重要

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在实验室,一位生物化学系

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正在检验这单细胞生物体的健康状况

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它可将杰克丹尼尔威士忌中的

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谷物和水转化成酒精

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你须将一滴液体精确地放入小凹槽中

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才能让样本渗入盖玻片下

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用显微镜看才清楚

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令人惊奇的是,这些细胞直接培养自

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杰克丹尼尔在150年前所用的酵母菌

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从杰克丹尼尔还是酒厂主人时

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就开始这样做,进行酵母培养

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才能维持威士忌的纯正风味

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在显微镜下,杰克丹尼的酵母菌

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呈现独特的柠檬糖形状

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这批酵母菌健康状况良好、繁殖迅速

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我检查形状、大小

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确定酵母菌芽健康地繁殖

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这个细胞在早期分裂阶段

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你可以看到这是小芽种

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这个大一点,这个又更大一些

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这个子代细胞已经长大到

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和亲代细胞差不多大小了

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很快细胞就会分裂

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然后繁殖过程会重新开始

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这样本已可做为新生代酵母的菌种

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这个培养过程

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在实验室谨慎控制的环境下展开

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酵母菌培养须在无菌环境下

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防止外来细菌污染

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我们希望酵母菌能保持活跃状态

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以加速酦酵过程

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胜过附着在谷物上的其他天然污染物

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这是作用中的活菌体

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你可看到二氧化碳在里面生成

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开始转变为泡沫

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那个酵母菌培养瓶已经放了几天

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现在我要将它放到另一个培养瓶

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首先,他用火焰将培养瓶消毒

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接着把健康活跃的酵母菌

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放入提供酵母菌养分的溶液中

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这培养瓶中有50盎司的酵母菌

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当酵母菌不断繁殖并加入更多养分后

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即被换入更大的容器中

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最后放入像这样的大酦酵桶中

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让酵母菌施展魔法

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将水和谷物变为美酒

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并让新酿的威士忌保持早年的风味

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在杰克丹尼尔的田纳西酒厂中

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水、谷物和酵母在酦酵区结合

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这巨大又充满蒸汽的空间

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置放64个巨大的钢桶

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每个钢桶的容量有4万加仑

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等同于3百万瓶杰克丹尼尔威士忌

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酵母被泵进容器

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同时在另一个桶里

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水和谷物的混合物被熬成麦芽浆

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这需要在桶里熬20分钟然后打开

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工人把头上的巨大管子接入主生产线

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这些指示灯能表明达到合适温度

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然后打开阀门让麦芽浆进入

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把麦芽浆放到酵母上

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酵母会让麦芽浆开始发酵

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酵母菌摄取谷物中的糖分

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开始时慢慢地

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数小时内,变为激烈地起泡

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这混含液要持续酦酵一周

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并受酒厂内控制室管控员持续监管

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这是控制阀页面

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我通常会打开这个页面

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监看哪个阀已开启,哪个在释放蒸汽

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并监控酦酵槽的温度

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另一萤幕上有各种数字

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显示谷物混合液体的浓度

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浓度监测对保持液体流动十分重要

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其中一种最糟的情况是

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酦酵槽内变得太浓稠

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它停止搅动并使冷却器停摆

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酵母将在谷物中的糖分

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转化为乙醇,也就是酒精

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创这出一种醉人的泥状物

205
00:13:18,330 --> 00:13:20,866
和熟悉的辛辣香气

206
00:13:21,066 --> 00:13:24,136
这就是经过一周酦酵的成品

207
00:13:24,202 --> 00:13:26,471
被通称为蒸馏啤酒

208
00:13:26,605 --> 00:13:30,743
这和啤酒是同一种东西

209
00:13:30,876 --> 00:13:34,279
不同的是谷物颗粒都还留在啤酒中

210
00:13:34,346 --> 00:13:36,815
酒精浓度约有11.5%

211
00:13:40,352 --> 00:13:43,956
按一下滑鼠就可以将蒸馏啤酒

212
00:13:44,089 --> 00:13:45,957
运送到下个目的地

213
00:13:48,227 --> 00:13:49,895
威士忌蒸馏区

214
00:13:55,767 --> 00:13:58,103
在这个60尺高的高耸建筑内

215
00:13:58,237 --> 00:14:01,573
四个巨大的蒸馏器将蒸馏啤酒

216
00:14:01,706 --> 00:14:05,911
转化为更纯净强烈的酒精形态

217
00:14:06,044 --> 00:14:08,713
这个过程就是蒸馏

218
00:14:11,716 --> 00:14:17,389
蒸馏是将易挥发的物质从啤酒中分离

219
00:14:17,523 --> 00:14:20,392
易挥发的物质就是酒精

220
00:14:20,526 --> 00:14:22,394
混合液流入系统中

221
00:14:22,461 --> 00:14:24,863
可从这个观察窗看到

222
00:14:27,266 --> 00:14:31,603
混合液在蒸馏器内流经数个热金属片

223
00:14:31,670 --> 00:14:34,339
金属片将混合液加热至华氏200度

224
00:14:34,472 --> 00:14:38,143
因酒精沸点较水低

225
00:14:38,277 --> 00:14:40,212
酒精蒸汽与混合液分离

226
00:14:40,345 --> 00:14:42,948
升至蒸馏器上方

227
00:14:43,082 --> 00:14:46,151
酒精蒸汽接着进入冷凝器

228
00:14:46,285 --> 00:14:51,356
冷却后变回液体,从系统底部流出

229
00:14:53,825 --> 00:14:58,029
酒精蒸汽经过这条管线,往上一层楼

230
00:14:58,163 --> 00:15:04,035
穿过这里,再往下100尺到最底层

231
00:15:04,169 --> 00:15:08,840
接着再往上,往下通过冷凝器

232
00:15:12,043 --> 00:15:13,044
蒸馏后的液体

233
00:15:13,178 --> 00:15:17,582
以每小时9千加仑的速度流出蒸馏器

234
00:15:20,319 --> 00:15:21,587
不像威士忌的颜色

235
00:15:21,720 --> 00:15:23,455
蒸馏后的液体是完全透明的

236
00:15:23,588 --> 00:15:27,125
但它比完成后的威士忌更烈

237
00:15:27,192 --> 00:15:30,262
酒度高达惊人的140度

238
00:15:32,455 --> 00:15:36,143
现在是酒精转变至关重要的一环

239
00:15:36,964 --> 00:15:39,947
由首席蒸馏师进行检验

240
00:15:41,145 --> 00:15:44,833
杰夫阿耐德是公司150年历史上

241
00:15:44,866 --> 00:15:47,685
担此重任的第七人

242
00:15:49,702 --> 00:15:53,342
这包括测试刚从流出的火辣液体

243
00:15:53,604 --> 00:15:57,784
在品尝前要用蒸馏水稀释缓和

244
00:15:58,736 --> 00:16:00,931
还能有其自身味道标记

245
00:16:01,063 --> 00:16:04,162
能够辨识出其独特特征

246
00:16:04,227 --> 00:16:06,211
还能够让杂味变到最小

247
00:16:06,621 --> 00:16:10,030
要是拿起杯子闻一下

248
00:16:10,130 --> 00:16:11,981
这里的谷物味道很强

249
00:16:11,982 --> 00:16:16,522
很明显能闻到我们主要用的玉米味道

250
00:16:17,080 --> 00:16:19,342
很多人说这有面包味

251
00:16:20,606 --> 00:16:22,081
或者像玉米片

252
00:16:22,737 --> 00:16:25,491
首席蒸馏师和所有其它职位一样

253
00:16:25,524 --> 00:16:28,375
在当地是严格禁酒的

254
00:16:29,311 --> 00:16:31,933
我们偶尔品尝点儿威士忌没问题

255
00:16:31,934 --> 00:16:36,000
杰克丹尼尔的全职员工可以品尝威士忌

256
00:16:36,115 --> 00:16:38,081
这是工艺的重要环节

257
00:16:38,180 --> 00:16:41,245
这份工作半是科学半是艺术

258
00:16:41,492 --> 00:16:44,033
舌头的感觉当然是科学的那部分

259
00:16:44,082 --> 00:16:46,459
艺术的部分就对杰克丹尼尔

260
00:16:46,460 --> 00:16:49,148
独特特点的理解

261
00:16:49,181 --> 00:16:49,984
很好

262
00:16:54,165 --> 00:16:56,950
保护这独特特点的艺术

263
00:16:56,951 --> 00:16:59,673
要靠木桶制作工艺

264
00:17:03,362 --> 00:17:06,156
若没有橡木桶,威士忌看来跟水一样

265
00:17:06,223 --> 00:17:09,761
杰克丹尼尔也少了一个重要的原料

266
00:17:20,038 --> 00:17:21,240
每个杰克丹尼尔的橡木桶

267
00:17:21,306 --> 00:17:23,642
都在百富门箍桶厂制造

268
00:17:23,708 --> 00:17:26,377
工厂位于林赤堡酒厂北方230哩的

269
00:17:26,511 --> 00:17:28,445
肯塔基州路易斯

270
00:17:31,783 --> 00:17:35,320
我们在这工厂制造橡木桶长达65年

271
00:17:35,453 --> 00:17:37,455
杰克丹尼尔也是从那时开始

272
00:17:37,588 --> 00:17:40,258
使用我们的橡木桶

273
00:17:41,926 --> 00:17:44,462
每个橡木桶均依古法制造

274
00:17:44,596 --> 00:17:46,931
完全不靠钉子或黏胶结合

275
00:17:47,065 --> 00:17:50,201
让橡木桶可毫无阻碍地完成便命

276
00:17:50,401 --> 00:17:54,005
橡木桶在制造过程扮演重要角色

277
00:17:54,138 --> 00:17:59,144
威士忌的色泽100%来自橡木桶

278
00:17:59,277 --> 00:18:02,147
橡木桶亦影响40至50%的风味

279
00:18:09,184 --> 00:18:12,546
工厂很拥挤，声音非常大

280
00:18:16,415 --> 00:18:20,676
250名工人手工对木桶定型

281
00:18:20,857 --> 00:18:23,577
用的机器面目狰狞

282
00:18:27,105 --> 00:18:29,708
制造橡木桶的人被称为制桶师

283
00:18:29,841 --> 00:18:33,444
就是拉丁文中桶子的意思

284
00:18:33,578 --> 00:18:35,580
橡木桶组装从木材场

285
00:18:35,714 --> 00:18:37,515
裁切区、成形区

286
00:18:37,582 --> 00:18:41,453
烘烤室、炭化烤箱和测试部门

287
00:18:43,321 --> 00:18:47,993
这里每天产出两干个精心制造的木桶

288
00:18:55,066 --> 00:18:57,135
整座工厂的电力来源

289
00:18:57,269 --> 00:18:59,938
是靠燃烧废弃木材和木屑

290
00:19:04,680 --> 00:19:07,072
木桶制作从木材场开始

291
00:19:07,073 --> 00:19:09,876
那里存放着17吨野生橡木

292
00:19:12,368 --> 00:19:15,892
这里的木头够做25万个木桶

293
00:19:17,139 --> 00:19:19,909
木材场里的第一步是等待

294
00:19:19,959 --> 00:19:22,417
里面大概有50%水分

295
00:19:22,533 --> 00:19:24,991
在空气中干燥四到六个月

296
00:19:25,041 --> 00:19:28,992
这样水分会降低到大概25%

297
00:19:33,374 --> 00:19:37,708
约六个月后,工厂的木头已完全干燥

298
00:19:38,042 --> 00:19:39,545
可被移至裁切区

299
00:19:44,849 --> 00:19:49,053
在这里木板或木条被送入生产机器

300
00:19:52,390 --> 00:19:56,528
将它们裁切至适当的长度和宽度

301
00:19:58,596 --> 00:19:59,731
然后研磨这些木条

302
00:19:59,864 --> 00:20:03,134
让它们能被弯曲并密切结合

303
00:20:04,202 --> 00:20:08,406
这是拼板接合器，内有旋转刀片

304
00:20:08,540 --> 00:20:13,011
可削去木条两端多余的部分

305
00:20:13,145 --> 00:20:15,747
让木条中段比两端更宽

306
00:20:15,880 --> 00:20:17,949
以制作出中段较宽的橡木桶

307
00:20:19,617 --> 00:20:20,885
它们一开始是像这样

308
00:20:21,019 --> 00:20:26,090
然后机器削除中间和两端的多余部分

309
00:20:26,157 --> 00:20:29,227
让中段较两端宽

310
00:20:35,500 --> 00:20:37,569
橡木桶圆形的顶端和底部

311
00:20:37,702 --> 00:20:39,237
是由白橡木制成

312
00:20:39,371 --> 00:20:41,573
没有任何黏胶或钉子

313
00:20:43,374 --> 00:20:45,710
电锯切割出形状

314
00:20:49,581 --> 00:20:51,849
然后机器手臂将它们浸入石蜡

315
00:20:51,983 --> 00:20:55,119
石蜡可让暂时固定住这些木件

316
00:21:05,664 --> 00:21:10,401
点校员点算送出生产线的木条

317
00:21:11,736 --> 00:21:15,407
然后把木条送去成形区

318
00:21:19,076 --> 00:21:22,814
工匠在成形区把木条用金属圈组装

319
00:21:22,947 --> 00:21:27,085
然后把组装好的橡木桶立起来

320
00:21:28,220 --> 00:21:31,690
立桶员辛勤工作以确保达成生产目标

321
00:21:31,823 --> 00:21:34,492
目标数字显示于LED萤幂上

322
00:21:36,494 --> 00:21:38,363
头上的输送带将金属圈放下

323
00:21:38,496 --> 00:21:42,233
暂时将木条圈成橡木桶的样子

324
00:21:43,234 --> 00:21:48,573
橡木桶由31条不规则形状的木条组成

325
00:21:48,706 --> 00:21:51,976
每个木条都由工匠亲自谨慎挑选

326
00:21:52,043 --> 00:21:55,580
如果你不好好挑选木条

327
00:21:55,713 --> 00:21:57,649
橡木桶无法呈现完美弯度

328
00:21:57,782 --> 00:22:00,252
如果你选了太多较窄的木条

329
00:22:00,318 --> 00:22:03,054
因窄木条较宽木条容易弯曲

330
00:22:03,188 --> 00:22:05,190
橡木桶就会变形

331
00:22:16,401 --> 00:22:18,737
下一站,蒸汽浴

332
00:22:24,409 --> 00:22:27,078
25分钟，华氏150度的蒸汽浴

333
00:22:27,211 --> 00:22:30,214
让橡木条软化以进入最后的塑形阶段

334
00:22:39,624 --> 00:22:41,693
木条现在可以弯曲了

335
00:22:41,760 --> 00:22:44,229
我们可以加入另一个临时金属圈

336
00:22:44,362 --> 00:22:46,430
而不会折断木条

337
00:22:51,903 --> 00:22:55,573
刚成形的橡木桶进入制程的下一步骤

338
00:22:55,639 --> 00:22:58,777
一个神秘、不允许采访摄影的地方

339
00:22:58,843 --> 00:23:00,445
烘烤室

340
00:23:03,648 --> 00:23:07,919
橡木桶即将进入一个独特步骤

341
00:23:08,052 --> 00:23:11,122
增加专属杰克丹尼尔的风味

342
00:23:11,256 --> 00:23:14,458
橡木桶被辐射热低温烘烤

343
00:23:14,592 --> 00:23:17,528
就像你在烤棉花糖或面包一样

344
00:23:17,662 --> 00:23:19,130
使木材中的糖分和焦糖

345
00:23:19,196 --> 00:23:21,198
来在木材表面

346
00:23:27,605 --> 00:23:29,140
橡木桶离开烘烤室时

347
00:23:29,207 --> 00:23:31,676
木桶内部呈现金黄色光泽

348
00:23:31,810 --> 00:23:36,214
在熟成时让木桶的风味移至酒中

349
00:23:37,415 --> 00:23:39,284
员工用镜子检查木桶内部的色泽

350
00:23:39,417 --> 00:23:42,020
并确认每个木条都被烘烤均匀

351
00:23:48,293 --> 00:23:49,160
检查完成后

352
00:23:49,294 --> 00:23:51,029
橡木桶将进入一个巨大机器

353
00:23:51,162 --> 00:23:52,764
名为"水牛"

354
00:23:59,970 --> 00:24:02,039
机器铁架将橡木桶从轮送带举起

355
00:24:02,173 --> 00:24:04,242
送入水牛机器中

356
00:24:05,843 --> 00:24:08,246
水牛机器在橡木桶中央

357
00:24:08,379 --> 00:24:10,715
加入两个临时金属圈

358
00:24:16,320 --> 00:24:18,590
然后转动橡木桶

359
00:24:18,723 --> 00:24:21,659
离心力让木条紧贴钢圈

360
00:24:21,793 --> 00:24:23,728
而变得更加密合

361
00:24:28,532 --> 00:24:29,734
接着强力钳具

362
00:24:29,801 --> 00:24:33,004
用一千磅压力挤压钢圈

363
00:24:33,138 --> 00:24:34,873
完成最后的成形步骤

364
00:24:36,741 --> 00:24:38,676
水牛机器完成工作后

365
00:24:38,810 --> 00:24:43,748
橡木桶进入最神奇的制程步骤

366
00:24:43,881 --> 00:24:45,817
炭化站

367
00:24:48,887 --> 00:24:51,222
输送带将橡木桶送入钢制烤箱

368
00:24:51,355 --> 00:24:53,692
内有8个强力的瓦斯喷火口

369
00:24:55,159 --> 00:24:57,695
机器将橡木桶由一边立起

370
00:24:57,828 --> 00:24:59,964
橡木桶接着迎向热气逼人的火炉

371
00:25:08,038 --> 00:25:11,242
像木桶进入时,火焰会从底下冒出

372
00:25:12,843 --> 00:25:16,381
使橡木桶内部炭化,并呈现焦黑色泽

373
00:25:17,915 --> 00:25:24,188
机器让橡木桶着火约25秒

374
00:25:27,325 --> 00:25:31,195
然后水会喷洒出来把火扑灭

375
00:25:32,998 --> 00:25:36,334
每小时有150个橡木桶完成炭化

376
00:25:37,802 --> 00:25:40,138
要在严酷的工作环境下保持生产速度

377
00:25:40,204 --> 00:25:43,741
需要坚强的意志和集中力

378
00:25:43,808 --> 00:25:45,209
你要随时注意所有事情

379
00:25:45,343 --> 00:25:46,877
确定每件事都上轨道

380
00:25:47,011 --> 00:25:48,679
通常你一恍神

381
00:25:48,813 --> 00:25:50,681
你会发现事情变得一团糟

382
00:25:50,815 --> 00:25:52,616
你可能会受伤

383
00:25:52,683 --> 00:25:54,285
你也许会不小心跌倒而被烧伤

384
00:25:54,419 --> 00:25:56,020
我尽量不要进去

385
00:25:56,087 --> 00:26:00,491
我有很多衣服被烧焦、手套被融掉

386
00:26:00,625 --> 00:26:04,161
若没有火焰,就不是杰克丹尼尔了

387
00:26:04,295 --> 00:26:05,896
那就是特殊风味的来源

388
00:26:05,964 --> 00:26:10,635
炭渗入木桶增添酒的风味和口感

389
00:26:13,972 --> 00:26:16,974
接下来要放入橡木桶的顶端和底部

390
00:26:21,579 --> 00:26:23,447
员工便用特殊设备

391
00:26:23,581 --> 00:26:27,385
以永久铁环取代临时金属圈

392
00:26:38,462 --> 00:26:41,932
一名工人雷射引导钻头在桶子上钻洞

393
00:26:41,999 --> 00:26:44,868
一般被称为桶孔

394
00:26:48,740 --> 00:26:50,075
他迅速地对齐钻孔机

395
00:26:50,208 --> 00:26:52,810
和橡木桶最能受力的地方

396
00:26:52,877 --> 00:26:56,614
铆钉这里就是最适合钻桶孔的地方

397
00:27:00,285 --> 00:27:02,020
你听到吗?洞钻好了

398
00:27:05,089 --> 00:27:08,359
他用压力枪打入空气和水

399
00:27:10,161 --> 00:27:11,295
那样会让橡木桶受压

400
00:27:11,429 --> 00:27:14,698
下个步骤的员工可以检查有无漏洞

401
00:27:17,502 --> 00:27:20,972
橡木桶进入生产线的最后步骤

402
00:27:21,039 --> 00:27:23,374
测试区

403
00:27:26,043 --> 00:27:30,314
我们检查有无漏洞、虫咬

404
00:27:30,447 --> 00:27:32,450
粗糙节理面等

405
00:27:32,583 --> 00:27:34,518
这就是粗糙节理面

406
00:27:38,456 --> 00:27:42,727
水加入橡木桶时会使木条涨大

407
00:27:42,861 --> 00:27:45,596
刚刚那样可以止漏

408
00:27:45,730 --> 00:27:47,465
若无法改善漏洞问题

409
00:27:47,599 --> 00:27:49,600
要拿出来稍加整修

410
00:27:49,734 --> 00:27:52,603
并将瑕疵品送回制桶师傅

411
00:27:52,737 --> 00:27:55,339
最后他移开软木塞

412
00:27:55,406 --> 00:27:58,209
并检查涌出来的加压空气

413
00:27:58,275 --> 00:28:00,144
这个橡木桶已经完成

414
00:28:00,277 --> 00:28:02,880
并盖上核可印记

415
00:28:03,013 --> 00:28:05,483
当我们盖上印记橡木桶就算完成了

416
00:28:07,485 --> 00:28:10,088
橡木桶必须尽快运出工厂

417
00:28:12,023 --> 00:28:15,893
因为空橡木桶注定会四分五裂

418
00:28:18,095 --> 00:28:20,364
橡木桶制造中很重要的一点是

419
00:28:20,497 --> 00:28:22,100
将它们尽快运出工厂

420
00:28:22,166 --> 00:28:23,701
橡木桶会变干

421
00:28:23,834 --> 00:28:25,369
橡木桶越来越干燥时

422
00:28:25,502 --> 00:28:30,775
圈住橡木桶的金属环会松掉并脱落

423
00:28:32,176 --> 00:28:36,180
橡木桶在完成后数小时内就会上路

424
00:28:36,314 --> 00:28:39,450
每天工厂运出8辆卡车的橡木桶

425
00:28:39,516 --> 00:28:41,453
因位于工厂南方的林赤堡

426
00:28:41,519 --> 00:28:43,788
威士忌正等待进入橡木桶中

427
00:28:48,192 --> 00:28:49,794
在杰克丹尼尔酒厂中

428
00:28:49,860 --> 00:28:51,862
高达一千品脱的原酒

429
00:28:51,996 --> 00:28:54,865
每分钟从蒸馏器涌出

430
00:28:57,067 --> 00:28:57,935
在这个阶段

431
00:28:58,068 --> 00:28:59,671
原酒已有强烈的辛辣味

432
00:28:59,737 --> 00:29:01,873
但像水一样清澈

433
00:29:04,876 --> 00:29:06,811
下个重要步骤确立

434
00:29:06,945 --> 00:29:09,814
杰克丹尼尔就是田纳西威士忌

435
00:29:09,947 --> 00:29:14,418
从用糖枫木制造的一场大火开始

436
00:29:14,551 --> 00:29:15,819
我们便用糖枫木,因为这是...

437
00:29:15,953 --> 00:29:19,624
唯一没有味道或气味的木种

438
00:29:19,757 --> 00:29:22,693
员工将原酒洒在糖枫木上做为火引

439
00:29:22,827 --> 00:29:25,763
这个的酒度有140度

440
00:29:26,831 --> 00:29:28,966
刚蒸馏出来的原酒

441
00:29:31,302 --> 00:29:33,304
然后点燃

442
00:29:46,850 --> 00:29:48,118
约一小时后

443
00:29:48,185 --> 00:29:51,655
火逐渐变小,木头也变为木炭

444
00:29:55,393 --> 00:29:58,529
员工将火浇熄

445
00:29:58,663 --> 00:29:59,997
把木炭放入粉碎机中

446
00:30:00,064 --> 00:30:03,134
让木炭变为约1/4寸大小颗粒

447
00:30:04,468 --> 00:30:06,470
刚烧完时,木炭太大

448
00:30:06,604 --> 00:30:08,273
我们要磨碎木炭

449
00:30:08,339 --> 00:30:10,674
到像豌豆一般大小

450
00:30:14,679 --> 00:30:16,814
这台机器有两个大滚轮

451
00:30:16,947 --> 00:30:18,148
木炭经过滚轮之间时

452
00:30:18,282 --> 00:30:20,417
滚轮会把木炭压碎

453
00:30:25,556 --> 00:30:26,690
刚被打碎的木炭

454
00:30:26,824 --> 00:30:32,296
被送到山下的炭层柔化室

455
00:30:37,901 --> 00:30:40,771
木炭被送至72个大桶子中

456
00:30:43,307 --> 00:30:45,309
加入透过管线系统

457
00:30:45,443 --> 00:30:48,713
直接从蒸馏厂运来的威士忌

458
00:30:59,257 --> 00:31:00,658
这是铜做的

459
00:31:00,792 --> 00:31:02,126
这阶段非常重要

460
00:31:02,259 --> 00:31:07,198
因为能过滤威士忌中的杂质

461
00:31:08,266 --> 00:31:13,070
像圣诞树般的管线上有许多小洞

462
00:31:13,137 --> 00:31:17,341
威士忌慢慢地逐滴流过十尺厚的木炭

463
00:31:17,474 --> 00:31:19,543
就像水龙头的过滤器

464
00:31:19,677 --> 00:31:22,613
木炭滤出杂质,并柔化威士忌的风味

465
00:31:27,218 --> 00:31:31,155
每滴威士忌都必须流经十尺厚的木炭

466
00:31:31,289 --> 00:31:34,759
威士忌中谷物的味道被木炭吸收

467
00:31:34,892 --> 00:31:38,362
经过木炭后的威士忌变得纯净甜美

468
00:31:38,496 --> 00:31:41,832
更清澈纯净的威士忌

469
00:31:41,899 --> 00:31:43,901
这步骤让杰克有别于

470
00:31:44,035 --> 00:31:48,239
其他在美国南部制造的波本威士忌

471
00:31:48,306 --> 00:31:51,175
杰克丹尼尔是波本威士忌的近亲

472
00:31:51,309 --> 00:31:55,245
当威士忌逐滴流过十尺厚的糖枫木炭

473
00:31:55,379 --> 00:31:58,515
就成为田纳西威士忌

474
00:32:01,452 --> 00:32:04,722
经过六天的炭层柔化

475
00:32:04,855 --> 00:32:07,458
威士忌原酒准备好被放入橡木桶

476
00:32:14,398 --> 00:32:19,470
每天有两千个新橡木桶被运至酒厂

477
00:32:23,874 --> 00:32:25,943
容量100磅的橡木桶几天前

478
00:32:26,077 --> 00:32:30,147
才从路易斯维的生产线完成

479
00:32:30,281 --> 00:32:34,418
现在它们准备装入原酒,完成使命

480
00:32:38,222 --> 00:32:40,290
经蒸馏炭层柔化后的原酒

481
00:32:40,424 --> 00:32:43,961
从柔化室进入装桶区

482
00:32:47,832 --> 00:32:52,903
两人小组每天灌入十万加仑的原酒

483
00:32:58,108 --> 00:33:02,380
我做这行已经15年,有套自己的系统

484
00:33:04,982 --> 00:33:08,585
我每天完成一千桶,他也一样

485
00:33:10,588 --> 00:33:13,591
在这里,威士忌的气味浸入毛细孔中

486
00:33:13,724 --> 00:33:16,060
且处处危机

487
00:33:18,863 --> 00:33:21,933
威士忌具高度易燃性

488
00:33:22,066 --> 00:33:24,935
原酒目前酒度是140度

489
00:33:25,069 --> 00:33:28,872
挥发出可能致命的乙醇气体

490
00:33:28,939 --> 00:33:31,475
那可能引发闪火、火灾

491
00:33:31,609 --> 00:33:33,878
若在密闭空间碰到点火源

492
00:33:34,011 --> 00:33:36,814
甚至能引起爆炸

493
00:33:39,350 --> 00:33:44,021
自此起,生产线的安全检查极度严格

494
00:33:44,155 --> 00:33:48,426
用气量计检查空气中的乙醇浓度

495
00:33:48,559 --> 00:33:51,429
这仪器透过声音、视觉方式

496
00:33:51,562 --> 00:33:56,367
及数字告知潜在危险

497
00:33:56,500 --> 00:34:00,971
若它开始闪灯并发出警报声

498
00:34:01,104 --> 00:34:03,107
我开始往外走

499
00:34:03,173 --> 00:34:04,908
你就赶快跟着走吧

500
00:34:12,983 --> 00:34:14,786
当原酒安全地被装入橡木桶

501
00:34:14,918 --> 00:34:19,255
橡木桶被推入输送带准备装上车

502
00:34:21,859 --> 00:34:25,529
橡木桶加上原酒,每桶重达500磅

503
00:34:28,466 --> 00:34:31,534
把这些怪物按顺序叠起来是有诀窍的

504
00:34:31,668 --> 00:34:33,070
我要过去那里

505
00:34:33,137 --> 00:34:36,474
这样橡木桶不会在卡车内滚来撞去

506
00:34:54,424 --> 00:34:57,895
它们被运往厂区内的仓库

507
00:34:59,029 --> 00:35:01,499
像城堡般从树林上方探出头

508
00:35:03,234 --> 00:35:06,236
在这些吱吱作响的木造建筑内

509
00:35:06,370 --> 00:35:10,774
蒸馏后的原酒会完成最后转变

510
00:35:15,512 --> 00:35:19,783
这座仓库是50年的建筑并达7层楼高

511
00:35:19,917 --> 00:35:24,588
这是77座位于林赤堡酒厂的仓库之一

512
00:35:25,589 --> 00:35:28,192
不例外的,这座仓库储满威士忌

513
00:35:28,259 --> 00:35:30,461
重达一干万磅

514
00:35:34,531 --> 00:35:36,467
每天最多有7批橡木桶

515
00:35:36,534 --> 00:35:38,535
自装填区送至仓储

516
00:35:43,474 --> 00:35:44,341
员工以手动方式

517
00:35:44,475 --> 00:35:46,810
将橡木桶送进生锈的电梯

518
00:35:48,812 --> 00:35:51,348
另一组员工在楼上等着

519
00:35:52,749 --> 00:35:53,684
运用动能

520
00:35:53,817 --> 00:35:56,553
员工将500磅的橡木桶移出电梯

521
00:35:58,155 --> 00:36:00,424
滚至指定的架子上

522
00:36:01,425 --> 00:36:03,627
再调整至指定的位置

523
00:36:12,302 --> 00:36:16,707
多数仓库有内建的低科技安全装置

524
00:36:16,774 --> 00:36:20,377
确保仓库建筑不会因重量而移位

525
00:36:21,511 --> 00:36:24,781
我们的铅垂线,从屋项到地面

526
00:36:24,848 --> 00:36:28,986
代表这栋建筑的中心线

527
00:36:29,053 --> 00:36:31,588
若铅垂线碰到这个洞的边缘

528
00:36:31,722 --> 00:36:34,458
表示仓库斜向某一边

529
00:36:34,591 --> 00:36:39,396
下批橡木桶就要放在对侧来保持平衡

530
00:36:43,000 --> 00:36:46,336
这些员工每天放入约一千个橡木桶

531
00:36:46,470 --> 00:36:48,071
他们搬动的重量相当于

532
00:36:48,138 --> 00:36:51,875
100辆福特F150卡车

533
00:36:56,213 --> 00:36:58,215
这看来简单,其实不然

534
00:36:58,349 --> 00:37:00,550
橡木桶很重也很难控制

535
00:37:00,684 --> 00:37:02,820
有时情况会失控

536
00:37:02,954 --> 00:37:04,888
小心...

537
00:37:13,697 --> 00:37:17,768
这仓库所有空间共装有两万个橡木桶

538
00:37:17,901 --> 00:37:20,037
在木架上熟成

539
00:37:29,180 --> 00:37:30,581
很多人不知道

540
00:37:30,715 --> 00:37:35,786
其实仓库是很多威士忌魔法发生之处

541
00:37:38,789 --> 00:37:40,257
威士忌在仓库里时

542
00:37:40,391 --> 00:37:44,128
因季节产生的温度变化

543
00:37:44,261 --> 00:37:49,600
便木头和酒产生热胀冷缩

544
00:37:49,733 --> 00:37:52,669
酒会渗入木头的毛细孔

545
00:37:52,736 --> 00:37:54,538
威士忌和木头产生很多交互作用

546
00:37:54,671 --> 00:37:57,341
在木桶烘烤和炭化层交替

547
00:37:57,475 --> 00:37:59,476
这就是威士忌色泽的来源

548
00:37:59,609 --> 00:38:02,146
风味有一半来自橡木桶

549
00:38:02,213 --> 00:38:04,481
这是非常重要的程序

550
00:38:10,954 --> 00:38:13,156
橡木桶在仓库的位置

551
00:38:13,290 --> 00:38:17,094
对威士忌熟成有很大影响

552
00:38:17,227 --> 00:38:19,696
放在越上面的橡木桶因温差大

553
00:38:19,830 --> 00:38:22,432
会产生越多风味

554
00:38:22,565 --> 00:38:28,239
所以要详细记录每桶的位置和历史

555
00:38:28,372 --> 00:38:31,508
在最上层的橡木桶风味独特

556
00:38:31,641 --> 00:38:35,312
是顶级"单桶特选"威士忌的专区

557
00:38:35,446 --> 00:38:37,981
这个区域被称为天使之家

558
00:38:38,115 --> 00:38:40,517
这是仓库中最高且最热的地方

559
00:38:40,651 --> 00:38:44,254
威士忌和木桶也因而有最大交互作用

560
00:38:44,387 --> 00:38:47,791
你得到具强烈口感和风味的威士忌

561
00:38:47,924 --> 00:38:50,394
但在天使之家位置的威士忌

562
00:38:50,461 --> 00:38:54,397
每桶挥发的量多于任何其他橡木桶

563
00:38:54,531 --> 00:38:58,268
蒸馏师又将这称为天使佳酿

564
00:38:58,335 --> 00:39:00,137
在这些存放位置

565
00:39:00,271 --> 00:39:01,939
我们会损失将近30%的天使佳酿

566
00:39:02,072 --> 00:39:04,675
我们猜想这就是天使聚会的地方

567
00:39:09,012 --> 00:39:13,484
杰克丹尼尔的威士忌需熟成4至7年

568
00:39:18,289 --> 00:39:20,290
但最终考验并非时间

569
00:39:20,424 --> 00:39:22,559
而是香气和色泽

570
00:39:25,362 --> 00:39:29,900
我们先取出样本,再放入杉木桩

571
00:39:30,033 --> 00:39:33,303
杉木比橡木桶软

572
00:39:33,370 --> 00:39:35,839
所以能堵住钻出来的洞

573
00:39:35,972 --> 00:39:38,508
很容易放入又不易腐坏

574
00:39:42,646 --> 00:39:44,447
这瓶威士忌刚超过三年

575
00:39:44,581 --> 00:39:49,052
熟成的程度符合放在仓库六楼的进度

576
00:39:49,186 --> 00:39:53,390
你可看到这瓶已有成熟威士忌的色泽

577
00:39:53,523 --> 00:39:54,858
每滴杰克丹尼尔威士忌

578
00:39:54,992 --> 00:39:57,060
在装桶时都清澈如水

579
00:39:57,194 --> 00:40:01,265
三年后已变为漂亮的琥珀色

580
00:40:01,398 --> 00:40:04,401
在桶内逐年呈色

581
00:40:06,603 --> 00:40:10,540
再过几年,这些宝贝就可以装瓶了

582
00:40:18,281 --> 00:40:19,750
终于到了将威士忌

583
00:40:19,883 --> 00:40:22,752
送到装瓶厂的重要时刻

584
00:40:24,755 --> 00:40:26,757
共有8条包含各种机器的生产线

585
00:40:26,890 --> 00:40:30,961
在玻璃碰撞声响中,火速完成工作

586
00:40:36,300 --> 00:40:38,301
这里有很多夹点

587
00:40:38,435 --> 00:40:39,502
很多机器到处移动

588
00:40:39,502 --> 00:40:44,841
若你注意力不集中,就很容易受伤

589
00:40:47,511 --> 00:40:48,978
威士忌蒸汽在这里

590
00:40:49,112 --> 00:40:51,514
比任何其他地方都多

591
00:40:51,581 --> 00:40:54,384
这里通常不允许摄影机进入

592
00:40:54,585 --> 00:40:58,722
我们不能让点火源进入这栋建筑

593
00:41:01,057 --> 00:41:06,063
装瓶流程始于1个箱子和12个空瓶子

594
00:41:13,404 --> 00:41:17,273
机器将它们反转

595
00:41:17,407 --> 00:41:20,343
向上移开纸箱放进上面的输送带

596
00:41:21,745 --> 00:41:23,947
并将空瓶向前推进

597
00:41:32,756 --> 00:41:34,625
接着,空瓶进入一个复杂机器

598
00:41:34,758 --> 00:41:37,961
看起来像旋转木马

599
00:41:38,095 --> 00:41:41,498
空瓶从瓶口被提起至注入器中

600
00:41:43,233 --> 00:41:45,702
这时威士忌的酒度有80度

601
00:41:45,836 --> 00:41:49,239
被橡木桶中的软木稀释

602
00:41:50,307 --> 00:41:53,443
注入器可于4秒钟内装满一个空瓶

603
00:41:57,514 --> 00:41:58,715
进入下一阶段还中

604
00:41:58,782 --> 00:42:00,717
由一层有机玻璃保护瓶口

605
00:42:00,850 --> 00:42:06,790
在放上瓶盖前,不让杂质掉入珍酿

606
00:42:10,794 --> 00:42:12,930
现在酒瓶要通过X光检测机

607
00:42:13,063 --> 00:42:14,264
确定每个酒瓶都装满威士忌

608
00:42:14,398 --> 00:42:16,667
瓶盖也正确地封紧瓶口

609
00:42:21,404 --> 00:42:25,142
接着,一个专门贴标签的机器上场

610
00:42:25,275 --> 00:42:28,746
机器一边吸入黏胶

611
00:42:30,747 --> 00:42:32,282
一边拿起标签

612
00:42:32,415 --> 00:42:35,418
并轻柔地将标签贴上瓶子

613
00:42:49,433 --> 00:42:51,969
尽管装瓶过程已高度自动化

614
00:42:52,102 --> 00:42:54,638
人工仍在裘瓶过程中保有重要地位

615
00:42:54,771 --> 00:42:57,173
像以前一样

616
00:43:00,644 --> 00:43:05,849
从头到尾完成装瓶过程需要很多人力

617
00:43:14,324 --> 00:43:17,594
在杰克丹尼尔创立的150年后

618
00:43:17,661 --> 00:43:20,997
酒瓶已不是唯一印有著名商标的东西

619
00:43:22,265 --> 00:43:24,400
在林赤堡闹区的杰克丹尼尔商店中

620
00:43:24,534 --> 00:43:25,803
你可买到各种商品

621
00:43:25,936 --> 00:43:30,873
包括咖啡、衣服、芥末酱及摩托车

622
00:43:31,007 --> 00:43:36,212
但最重要的还是对威士忌品质的坚持

623
00:43:41,151 --> 00:43:43,420
这些箱子离开仓库前

624
00:43:43,553 --> 00:43:46,089
每个批次都需经过最后

625
00:43:46,222 --> 00:43:50,027
可能也是最重要的测试

626
00:43:50,160 --> 00:43:52,962
这是首席品酒师, 杰夫诺曼的工作

627
00:43:53,096 --> 00:43:57,100
年复一年确保威士忌保持相同品质

628
00:44:02,038 --> 00:44:04,241
我们现在在保存室

629
00:44:04,307 --> 00:44:07,043
所有装瓶的杰克丹尼尔威士忌

630
00:44:07,177 --> 00:44:10,446
我们每个批次都留一瓶抽样检查

631
00:44:10,580 --> 00:44:13,783
我们这里有过去两年的抽样瓶

632
00:44:18,388 --> 00:44:20,923
每周五,品酒师会让员工

633
00:44:21,057 --> 00:44:23,860
循序进入一个像投票亭的房间

634
00:44:25,863 --> 00:44:27,998
这些员工是公司正式的品酒师

635
00:44:28,065 --> 00:44:32,268
但他们亦在酒厂内担任其他工作

636
00:44:32,402 --> 00:44:35,939
现在他们参加一个大型品酒测试

637
00:44:36,073 --> 00:44:37,807
每周会有100名测试员

638
00:44:37,941 --> 00:44:40,143
品尝即将运送出厂的威士忌

639
00:44:40,277 --> 00:44:43,747
测试设计为能得到客观、科学的结果

640
00:44:51,087 --> 00:44:54,891
在他们前方有三杯没有标记的威士忌

641
00:44:57,027 --> 00:45:01,231
他们要找出味道不同的那杯

642
00:45:01,364 --> 00:45:04,701
我们的员工会先闻香,再喝威士忌

643
00:45:04,835 --> 00:45:06,703
为了让这些测试员不要心存侥幸

644
00:45:06,837 --> 00:45:08,906
这三杯威士忌的来源常有变化

645
00:45:09,039 --> 00:45:12,242
有时它们是不同批次的样本

646
00:45:12,308 --> 00:45:14,777
但今天它们来自同样批次

647
00:45:16,513 --> 00:45:18,715
我希望他们觉得这三杯都一样

648
00:45:24,922 --> 00:45:29,993
这次的测试测试员写下正确答案

649
00:45:30,127 --> 00:45:32,262
三杯都是一样的

650
00:45:35,332 --> 00:45:38,868
这批威士忌准备好被运往这辽阔世界

651
00:45:39,002 --> 00:45:46,209
每滴纯酿都充满来至田纳西小镇的爱