Jim Murray 威士忌聖經的評分標準（2018）

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英文是威士忌聖經2018原文，中文是我的翻譯理解，用於學習討論，侵刪

Whisky Scoring

The marking for this book is tailored to the consumer and scored run out just a little higher than i use for my own personal references. But such is the way it has been devised that it has not affected my order of preference

Each whisky is given a rating out of 100. Twenty-five marks are given to each of our factors:nose(n),taste(t),finish(f),balance and overall complexity(b). That means that 50% of the marks are given for flavour alone and 25% for the nose,often an overlooked part of the whisky equation. The area of balance and complexity covers all three previous factors and a usually hidden one besides.

每種威士忌都以100分為滿分來評分。對威士忌的四項因素進行評分，每一個因素25分：聞香（N）、口感（T）、餘味（F）、平衡性和總體複雜性（B）。這意味著50%的評分針對威士忌的風味（flavour，T和F），25%的評分針對聞香（氣味），這（N）通常是威士忌方程中被忽略的部分。平衡性和總體複雜性的領域涵蓋了所有三個先前的因素，是一個通常被隱藏的因素。

Nose:this is simply the aroma. Often requires more than one inspection as hidden aromas can sometimes reveal themselves after time in the glass, increased contact with air and changes in temperature. The nose very often tells much about a whisky, but–as we all shall-see-equally can be quite misleading.

聞香：這單單只是酒的香氣。通常需要反覆的品嘗，因為隱藏的芳香不會立即呈現，它隨著時間的推移和溫度的變化慢慢呈現出來。氣味通常會表現出酒的很多信息，但是很多時候我們發現氣味所傳達出來東西會對我們形成誤導。

Taste:this is the immediate arrival on the palate and involves the flavour profile up to, and including, the time it reaches maximum intensity and complexity.

口感：這是威士忌在味覺上的最直接呈現，口感傳達出的信息可以向我們呈現風味的構成，其涵蓋的所有元素，以及孕育酒體強度和複雜性所花費的時間。

Finish:often the least understood part of a tasting. This is the tail and flourish of the whiskys signature, often revealing the effects of ageing. The better whiskies tend to finish well and linger without too much oak excess. It is on the finish,also, that certain notes which are detrimental to the whisky may be observed. For instance, a sulphur-tarnished cask may be fully revealed for what it is by a dry, bitter residue on the palate which is hard to shake off. It is often worth waiting a few minutes to get the full picture of the finish before having a second taste of a whisky.

餘味：通常是品嘗中最不好弄懂的部分。這是威士忌的尾段風味也是威士忌的重要特徵，餘味常常揭示了陳年的作用效果。好的威士忌往往有很好的餘味，而且不會有太多的橡木味道。此外，在餘味中能發現使威士忌裂化（缺點）的需要注意的關鍵點（certain notes）。例如，由於口感上的殘留物干苦的感受，能得知酒桶是硫化變色的，而這些殘留物很難消散。在喝第二杯威士忌之前，需要等待幾分鐘才能得到完整的餘味。

Balance:This is the part it takes a little experience to appreciate but it can be mastered by anyone. For a whisky to work well on the nose and palate, it should not be too one-sided in its character. If you are looking for an older whisky, it should have evidence of oak, but not so much that all other flavours and aromas are drowned out. Likewise, a whisky matured or finished in a sherry butt must offer a lot more than just wine alone and the greatest Islay malts, for instance, revel in depth and complexity beyond the smoky effects of peat.

平衡：這是需要一點經驗才能欣賞的，但它可以被任何人掌握。威士忌在聞香和口感上很好，它就不應該過於單一。如果你想要陳年的威士忌，它應該有橡木的味道，但不要太濃，這樣其他口味和香味都被淹沒了。同樣地，在雪利酒桶中熟成或完成的威士忌不僅僅要提供果香（葡萄酒的香味），還有艾雷島好的威士忌，除了泥炭的煙熏效果外，還要有深度和複雜度。

Each whisky has been analysed by me without adding water or ice. I have taken each whisky as it was poured from the bottle and used no more than warming in an identical glass to extract and discover the character of the whisky. To have added water would have been pointless:it would have been an inconsistent factor as people, when pouring water,add different amounts at varying temperatures.The only constant with the whisky you and i taste will be when it has been poured directly from the bottle.

每種威士忌都由我分析過了不加水不加冰。我把每瓶威士忌從瓶中倒出來時，只用一個相同的玻璃杯捂熱（warming），就能提取和發現威士忌的特性。加水是沒有意義的，因為人們在倒水時，在不同的溫度下加不同量的水是不一致的。你我喝威士忌唯一不變的是直接從瓶子里倒出來的。

Even if you and i taste the same whiskies at the same temperature and from identical glasses-and even share the same walues in whisky-our scores may still be different. Because a factor that is built into my evaluation is drawn from expectation and experience. When i sample a whisky from a certain distillery at such-and-such an age or from this type of barrel or that, i would expect it to offer me certain qualities. It has taken me 30 years to acquire this knowledge (which i try to add to day by day!) and an enthusiast cannot be expected to learn it overninght. But, hopefully, Jim Murray』s Whisky Bible will help…!

即使你我在相同的溫度下喝威士忌，用同樣的酒杯，甚至喝款的威士忌，我們的分數可能還是不一樣。因為在我的評分中建立的一個因素是從期望和經驗中提取出來的。當我在某個特定的釀酒廠品嘗威士忌時，我期望它能夠給我提供某些品質。我花了30年的時間來獲取這些知識（我想一天一天地增加！）一個狂熱的人不能指望學習它。但是，希望，Jim Murray的威士忌聖經能給予幫助…

Score Chart

0-50.5 Nothing short of absolutely diabolical.

51-64.5 Nasty and well worth avoiding.

65-69.5 Very unimpressive indeed.

70-74.5 Usually drinkable but don』t expect the earth to move.

75-79.5 Average and usually pleasant though sometimes flawed.

80-84.5 Good whisky worth trying.

85-89.5 Very good to excellent whiskies definitely worth buying.

90-93.5 Brilliant.

94-97.5 Superstar whiskies that give us all a reason to live.

98-100 Better than anything i』ve ever tasted!

評分表

0－50.5 這是魔鬼

51-64.5厭惡，避免。

65-65.5確實令人印象深刻呢（貶義）。

70-74.5通常是可以飲用的，但不會驚天動地。

75-79.5平均水準，通常是令人愉快的，有時會有不盡人意的地方。

80-84.5好的威士忌值得嘗試。

85-85.5很優秀，絕對值得購買。

90-93.5絕贊令人歡喜。

94-97.5給了我們一個活下去的理由。

98-100比我嘗過的任何東西都好！

Jim Murray喝威士忌時是帶著期望的，他會期望雪莉桶給他果香，期望艾雷島的威士忌給他泥煤煙熏味之外還有麥芽味，這是經驗中得來的，他喝了30年，這是經驗可能也是束縛。

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