to age

This is how the process is called in which a substance is protected, in special containers, for a certain period of time, so that its quality increases or decreases. This process is part of the production of alcoholic products, such as wine and whiskey; represents an important seal of quality, since it is stated that, over the years and storage in the appropriate spaces, the taste of these drinks improves. Cheese, likewise, is a product aged from a couple of weeks to a few years; in fact, only some types of cheese are made to be consumed immediately.

Bordeaux wines (or Bordeaux wines), are world-renowned by wine lovers. It was from this that prestige was given to the wine industry in Europe and, in addition, the expression “wine improves over the years” was formulated. The great examples of the Bordeaux were tannic, acid and astringent; For this reason, those who had the pleasure of owning a bottle kept them for years so that the taste of the liquid would be “perfect”. Currently, the wines are aged inside the factories, so that when they are distributed, the consumer can be immediately delighted and have even been classified according to their aging, being: young wines (they are consumed without aging), aged wines (protected until for 5 years), “reserva” wines (aged from 5 to 10 years) and “grand reserve” wines (with 10, 15 or more years).

Whiskey, or whiskey, is an alcoholic beverage produced by mixing water with different cereals, such as barley, corn, wheat and rye (called distillation), which is allowed to ferment for at least 2 years. It is originally from the Gaelic peoples, where, according to writings from the year 1405, it was distilled by monks. Traditionally, this is left to age in white oak barrels, with periods of time that vary, depending on the type of whiskey and the country in which it is produced.

Cheese, a dairy by-product, has been produced for hundreds of years. For this reason, the types and methods of production have varied over time; however, these are a product of the ingredients and the action that bacteria have in breaking down and acidifying the constituents of the mixture. The best known aged cheeses are: blue cheese, product of a mixture of milk with mushrooms, which gives it the characteristic blue lines; In addition, there are the fragrant cheeses, Limburger, Vieux-Boulogne and Epoisses de Bourgogne, which have a very mild smell and taste.