香港麦芽及谷物(wù)威士忌社团将会推广威士忌文(wén)化，社团创始人如是说。Malt & Grain Whisky Society Hong Kong will promote whisky culture, says founder.

香港首家威士忌鉴赏会日前创立。该社团于今年八月正式创立，其创始人Eddie Nara向我们透露，香港麦芽及谷物(wù)威士忌社团（MAGWSHK）的目的就是推广威士忌文(wén)化，并在威士忌鉴赏方面教育其会员。

“我们想要讨论威士忌的每个方面，而不仅仅是原料或者起源。我希望向人们证明，调和威士忌不一定次于单一麦芽威士忌，并且，高年份威士忌也并不总是意味着更好的品质。”

Nara告诉我们，未来几个月内将会组织一些活动。“我们计划组织一些品酒会，大师班以及食物(wù)搭配鉴赏，”他(tā)说道。社团还想要进口一个独特酒桶或者装瓶酒，然后卖给我们的会员。Bowmore酒厂的品牌大使Gordon Dundas将于下个月来港為(wèi)我们主持一场大师班。

The first ever whisky appreciation has been established in Hong Kong. Officially launched in August, founder Eddie Nara tells us the aim of the Malt & Grain Whisky Society Hong Kong (MAGWSHK) is to promote whisky culture and educate its members in whisky appreciation.

“We want to discuss every kind of whisky regardless of ingredients and origin. I hope to show people that blended whisky is not necessarily inferior to single malt; likewise, that higher age statements don’t necessarily mean better quality whisky.”

Nara says a number of events are planned in the coming months. “We plan to organise tastings, masterclasses and food pairings,” he says. The group will attempt to import exclusive casks or bottlings and sell them directly to members. Gordon Dundas, global brand ambassador of Bowmore, will host a masterclass in November.