#posting now bc it's the 17th in Japan now

[abimakesart]

Happy birthday to my sunshine child, Watanabe You!! ♡

Thank you for all the smiles, I love you ;w;

#love live #love live fanart #watanabe you #you watanabe #hbd watanabe you #posting now bc it's the 17th in Japan now #blasting Koi ni Naritai AQUARIUM all day y'all

[stars-and-the-min]

☆ the wrong way to hard launch (3) | OP81

summary : oscar's girlfriend is a walking pr problem for literally everyone (including herself) social media au

pairing : oscar piastri x zhou!fem!singer!oc

a/n some band dynamics and a mini reunion in toyko

masterlist | last part | part 3 | next part

INSTAGRAM

emptybottlesbar

liked by cameliazzz and 99,284 others

emptybottlesbar Hey! Our awesome lead guitarist turned 23 today AND it's on the first night in Jakarta 🫨 Be sure to give our boy some love! P.S. we couldn't find old birthday photos without Lina (1: Kas' 23rd birthday, 2: Kas' 17th birthday, 3: Kas' 14th birthday) tagged: emptybottles_official, lukaszhang and selinabui

selinabui i'm sorry i was like his only friend growing up?

28kaslina24 kaslina 🩷❤️🩷❤️

emptybottles_official Beach City International Stadium

liked by lukaszhang and 299,726 others

emptybottles_official Snaps from Jakarta, you guys were an amazing crowd, we hope you had as much fun as we did 📸 📸 next stop: Tokyo, Japan

cameliazzz kas and aid both need haircuts why did i not notice this ↳ selinabui @ cameliazzz maybe bc ur behind them all the time

TWITTER

lila💚 @kasdanrights · 2h in honour of the next stop of the 'twelve more days' tour being tokyo, here's the best thing to come out of the 'overtime' tour (before it got cancelled):

↳ lila💚 @kasdanrights · 2h look at kas serving in that polka-dotted scarf

↳ lila💚 @kasdanrights · 2h the greatest discovery was that kas and aid shared rooms the whole tour

↳ 🕯️manifesting EB3 🕯️@ linabelles · 2h did we ever find out about the sushi train thing? ↳ lina bui x2 grammy winner @urdaisea · 2h lina and cami went to an all-you-can-eat sushi train and almost missed night 2 because they were throwing up backstage ↳ li(n)a @meliabelrose · 1h why is this giving "pam and i feed off each others energy..." "she said that?" energy 😭😭 ↳ abby <3 @devilvows · 1h can't believe this was 4 years ago???

INSTAGRAM

oscarpiastri

liked by landonorris and 109,182 others

oscarpiastri Still not over this weekend

selinabui see you soon stranger 💖 ↳ pastry81 HUH LINA WDYM SEE YOU SOON???

zhouguanyu24 the last picture 👀

landonorris great to be home, eh?

emptybottlos papaya stuff, papaya stuff, papaya- lina??? ↳ piastri_lina @emptybottlos gagged us all WHERE'S THAT COMMENT THAT SAID OSC DIDN'T CARE FOR HER

logansargeant "I did great at my home race" "the fans were amazing" "also I got to watch my girlfriend's sold-out tour's opening show" ↳ oliviafufu @ logansargeant OPENING SHOW??? HE WENT ON THURSDAY AS WELL?

selinabui Tokyo, Japan

liked by eb_jonno and 118,972 others

selinabui in the daytime (and early evening)

oscarpiastri Well, that's a completely flattering angle of me, thanks :D ↳ selinabui @ oscarpiastri omg i think so too 🥰

jemma.wren lina as linabell oh she's so cute <3333

2cami4lina serious question here, does he wear anything other than orange? ↳ cameliazzz @2cami4lina from when i've seen him? no

aidan_ebass Who won billiards? ↳ selinabui @aidan_ebass ur kidding right? don't you know how amazing i am? (kas did) ↳ 28kaslina24 @ selinabui kas was there? oooh osc*lina never beating the pr relationship allegations 🤭

oscarpiastri just posted to their story

TWITTER

pookie piastri @op81ln4 · 17h OSCAR PIASTRI WHAT THE HELL??? ↳ pookie piastri @op81ln4 · 17h i need to know what he said pls what did he say for her to react like that ↳ june @linafesting · 17h "mr piastri why are you wilding rn" HAD HER USING PROPER 'YOU'S??? ↳ pookie piastri @op81ln4 · 17h "Wdym 😇" he's sick for that now we all want to know what he meant

kayla @luna_apocolypse · 2d if my math is right... we could get lina supporting oscar in suzuka ↳ kayla @luna_apocolypse · 2d last tokyo show: friday, april 5th suzuka gp: friday, april 5th to sunday, april 7th first sk show: friday, april 12th BONUS: osc's birthday is april 6th 🥸

conNUH @chickenbirch · 39m idk what world im living in anymore ↳ conNUH @chickenbirch · 38m lina pls... he's just another pasty white guy i--

↳ lina !!! @EB_selina · 18m oh shit im realising my 'im totes interested' face is lacking ↳ president linami @ linaminami · 16m AHHH??? ↳ lila💚 @kasdanrights · 1h HELP i didn't realise she was totally blanking out as kas was yapping ↳ june @linafesting · 1h she truly looks like she'd rather be anywhere else ↳ camilina gfs fr @ drummergf · 2h kaslina stans realising the new kaslina content is this 🤡 ↳ lila💚 @kasdanrights · 1h first pic is the exact same way i look at my brother (sheer 'stfu' energy)

BONUS : the unedited insta dm

✧･ﾟ: ✧･ﾟ:✧･ﾟ: ✧･ﾟ:✧･ﾟ: ✧･ﾟ:

taglist @ririyulife @ashy-kit @fionaschicken @namgification

#f1 #oscar piastri #oscar piastri x oc #oscar piastri x reader #oscar piastri fanfic #oscar piastri imagine #oscar piastri smau #formula 1 fanfic #formula 1 smau #f1 fic #f1 smau #f1 imagine #f1 social media au

[brokenolivejar]

★introduction for realsies★

Main op goes by Emerald or Dimitri no pref

Non binary trans masc (they/xe prns okay with he/him)

On the aroace spectrum sapphic

I have ADHD and DID and 70 other diseases

I'm also physically disabled and I use a cane or forearm crutches!

What I do here is just reblog things I find funny or my interests

And I draw!! I'm an artist's and yes my comms are open! Here's the link!

Main fandoms you'll see from me are

★ Ocs or OC stories ect

★ Lego monkie kid

★ one piece

★ dorohedoro

★ madoka magica

★ pokemon

★ digimon

★ monster hunter

★ Danganronpa

★ black butler

★ pirates or anything history/anthropology related things

★ homestuck

★ mlp

★ wings of fire

★ hunter x hunter

★ ddlc

And more and other niche interests

I also have other blogs such such as the animalized ddlc ask blogs @monisayoyuri

My comic series krc @kamisreigningchampions

And a couple other daily merge accounts mostly for homestuck

Other socials are

Instagram - brokenolivejars and gardentoreador and gempirates for specifically my alters art

Tiktok - brokenolivejar

Twitter/X - brokenolivejar

Bluesky - brokenolivejar

Discord - won't give that one out bc yeah maybe I'll give some discord servers that are public if u ask nicely

I'll also be focusing pretty bad on some AU's

Church of Sacrilege (CoS) - merged au with blondeaxolotl/axolotlblondie - fandoms are black butler, Danganronpa (but really it's just my ocs), lmk, ddlc - au is set in 476 AD aka the right before slash during renaissance era or right after the fall of the roman empire based off the religious trauma and church abuse back then

Era of piracy(pirate au) - basically just a 16-17th century pirate au for Danganronpa a project I plan to turn into a zine and I'm pretty much vanishing from the dr fandom at this point. but may turn it later on to lmk and ocs

MLP au - just an au where I MLPify fandoms I enjoy and make it darker

Beastars au - same with the MLP au

Kamis reigning champions (krc au) - basically same with the previous 2 but with my OC series which is based off of futile era japan in a weird way

Animalized au - basically the other previous 3 but I turn them all into anthropomorphic animals or feral/quadrupedal animals (that's not just cats and dogs)

Planet V for all (PVA) - not really an au more of like the universe where I steal dr characters and make them my ocs

⚠️⚠️Fair warnings for my blog⚠️⚠️

- I swear :(

- blood and occasional nudity (NOT porn yucky)

- I touch weird topics such as trauma with like SA or religious trauma

- idk that's it for now

About my system under the cut!

My system is called the gem/geo pirates or the brokenolivejar

I know people have those keep records oh their system websites and what not I unfortunately don't apologies! But most of my alters sigh their posts with - [insert their name] and their associated emoji]

But they also do art now and then! Though I'm the host and I front the most

Here's the list!

Emerald - 🐐

Kiro - 🌺

Elliot - 🦅

Octavia - ☔️

Syo/toko - ✂️

Betty - 🗿

Karma - 🦴

Himiko/Sylvie - ✨

Tenko/eshe - 💣

Beam - 🦈

Angie - 🐚

Gonta/Alois - 🪲

Kiibo - ⚡️

Kirumi/anfisa - 🕸️

Luffy - 🍖

Robin - 🪷

Zoro - ⚔️

Yamato - 🐉

Vivi - 💙

Ryoma/drago - 🎾

Izzy - 🐞

Ken - 🐝

Akihiro - 💵

Grell - 🪚

Mikan - 🩹

Chihiro/guo - 🕹️

Jataro - 🪝

Shizuku - 🦷

Rei - 👾

Taro - 🐊

Cavendish - 🥄

Ebisu - 💀

Lefty - 🐻

Kaito - 🪐

Shiver - 🪭

Frye - 🦑

Pearl - 🫧

Ussop - 🥽

Jimbe - 🐋

Yuuri - 🔪

Pidge/Katie - 🌿

Tony chopper - 🦌

Kobeni - 💦

Zelt - 🍎

Brook - 🎸

Chinder - 🦠

Sayo sayo - 🎀

Nikaido - 🥟

Shin - 💔

Redson - 🔥

Sandy - ☮️

Macaque - 🙈

Will update when needed!!

#intro #about me #just a post #not and art post #art comms open #comms #comms info #danganronpa v3 #danganronpa #danganronpa killing harmony #danganronpa au #system #system stuff #lego monkie kid #i am not well #emerald rambles

[nidera]

the real coronachan is from spain or italy and not china??

i hate depressing irl happenings  but this is probably important since i see people blame china everyday for this shit but my old conspiracy theories that it never came from a bat in wuhan werent wrong?? and wtf would i still have this url for *puts on tinfoil mayura hat*

 i saw a japanese article linked on a 2ch news site published around november 17th (found bc i was researching netrunner) which said the first confirmed cases covid were circulating in italy as early as september, 2019 but uhh while looking for that link i found that most japanese articles were incorrect. it was earlier than that and it’s possible Spain was earlier than Italy. research paper in english that said the first recorded case in Spain was actually reported as having covid positive results from as early as allegedly March 12, 2019 according to Spanish tests done on sewerage in Barselona posted June, 2020. even more recently there has been different research results published in an italian cancer research journal  “Tumori” and results of sewerage tests confirm the first wave of corona was in Barselona, 2019.

so before the “confirmed” case in wuhan, china covid was actively spreading in

Italy

Spain

France

the USA

and judging from really bizarre articles i saw being spread between japanese otaku on twitter in January, it’s possible it was spreading in japan before china or that tourists from a Japanese cruise were the reason it spread to Wuhan

(p not the first article on it but the first i saw)

i guess the month it started changes based on different articles because it has not yet been peer reviewed but i was surprised to find this data was shared in english of july this year

that this research has not yet been peer reviewed

the world health organization made a half fuck up and jumped to the conclusion that it was from wuhan because when the virus spread in china is when they named it covid19? they did say “the possibility that the virus may have silently circulated elsewhere cannot be ruled out.” at the time as well though so ill give them the benefit of the doubt that maybe it was a mistake

maybe this has already been spread around western social media by now but i have no idea bc i deleted instagram and i avoid twitter lol

there was also detected cases in other european countries before china??

　“A similar study was conducted in Spain, according to a statement from the institute, which found the genetic material of the virus in sewage collected in Barcelona in mid-January this year. According to the BBC in France, the virus was confirmed in the blood of a patient who had been hospitalized for pneumonia in late December last year. “ (this article is from june this year so there could have been more positive results than what it said since then, thats why it doesnt say italy had corona in march)

x

source 1 source 2

(x) (x) (x)

the first sites japanese newspapers are picking up on it so these arent in english but if you put them in google translate it doesnt get too badly butchered.

[misterfatcakes]

tagged by the wonderful and ever-beloved @vague-omen tysm!!

Rules: answer 30 questions and tag 20 people you’d like to get to know better!

1. name: Jonathan, or Jon for short.

2. gender: uhhh nb transmasc

3. sign: gemini

4. height: taller than nyx @patheticnyas :-)

5. time: like the time currently? 10:30pm

6. birthday: June 17th!

7. favorite band/s: maiden names, uhhh brown bird, mcr and mother mother (for obvious reasons), left at london

8. favorite solo artist/s: elijah press, penelope scott, owl city bc he's just one guy...

9. song stuck in my head: uhhhh both 3 musketeers by trapbunnybubbles and bby ur a haunted house... simultaneous

10. last movie i watched: my housemates have on movies all the time but the last one I payed attention to was the seasonal rewatch of nightmare before christmas

11. last show i watched: im rewatching bnha with nyx, as you can see from my art blog lol

12. when did i make this blog: this one is a 2015 rebrand- my original was mrfatcakes (or mr-fatcakes? I don't remember) back in 2011 or 2012

13. what do i post: I have no fucking idea should I scroll thru my blog and check? I mostly just reblog if it's something I want one of my followers to see or if I have something to say in the tags

14. last thing i googled: how old is my tumblr, on account of question 12.

15. any sideblogs: uhh yeah my active ones are @misterfatcakes-art for my art, @liminaldirt for like. edgy and autumnal shit. and @refur-ants is where I reblog reference posts to so they don't clog up my likes!

16. do i get asks: no bc apparently my inbox is closed?? and I can't figure out how to open it back up bc I never closed it and it said it was open when I checked?? I tried closing it and opening it back up again but idk if it worked

17. why i chose this url: when I was really little my older sibling would start their diary entries with "dear fatcakes,". they told me they had the patent for the phrase, but I wanted to be just like them, so I started one that I would address "mr. fatcakes", as a means of circumventing their patent. I thought I was a very clever 9 year old at the time. then when I made my first tumblr I thought blogging=journaling so I gave it the same name. I never bothered trying to come up with anything else.

18. following: 34, tho a handful of them are inactive blogs from people who moved on or passed away, who I'm still following for sentimental reasons.

19. followers: 412 but like. most of them are inactives from my hamilton phase I think??

20. average hours of sleep: uhh I think it averages out to like 4 or 5 hours a night but I either sleep for ten hrs or Not at all. depends on the evening

21. lucky number: I don't really get the purpose of them but I usually pick 13 when asked bc I was an edgy kid and now it's reflex

22. do i play any instruments: uhhh I played the clarinet and guitar in middle school for band, and in my second year of high school, back when nyx and I first started dating, he taught me the basics of how to play his saxophone. I'm woefully out of practice with any of those instruments, though, you know how it goes. back in elementary school I taught myself piano, though, and I can still bang out simple tunes. I think the most complex things I still know how to play are the vocaloid songs I memorized when I was 13/14. mostly I just stick to like disney music and nursery rhymes when I'm playing bc they're easy and the ppl around me will recognize it

23. what am i wearing: just my red plaid pajama pants and a grey tank bc I was doing laundry

24. dream job: uhhh god idk. If I didn't have to worry about paying for shit the kind of work I'd actually spend my time doing.... probably making art, being a counselor/tutor for the kids who stay after school, uhhhh and sewing/mending.

25. dream trip: if I can take nyx with me, then to japan, bc they wanna visit a cat island and shop the tourist traps. otherwise?? probably travel to wherever ciara or joker or bonbon is, just to visit.

26. favorite food: meat!! I love every land meat I have tried and I like most fish. specifically when it's savory though- I can't stand like that sweet sauce ppl put on meats sometimes, or how sweet prepackaged lunch meats are. It ruins the taste and always makes me feel nauseous :-/

27. nationality: american 😔

28. favorite song/s: rn? blood of angels (ofc), frontier psychiatrist, the bidding

29. last book i read: I got in a Mood™ and reread the +anima series a few weeks ago

30. favorite fictional universe: in what way? like, I think beastars and star trek and atla and bnha and +anima have super interesting universes and lore, but like in order to narrow down the list I'd need specific criteria.

Uhh I'm tagging @bonbongiveshell @opossums-are-groovy @tsukkitani @topazpearl @shabutiee @the-ziggy-starbucks @angsty-kiefer @a-star-dusted-royal @gummirock @wandamaximahf @willsquanchforfood @9thbutterfly @agent-fangirl @grossdarling @smallscarecrow @riddlercore @taxiwormy @lovesosweet @honeyadder @hermanngottlieb

#tag meme #i paused in the middle of answering this... its 1:30am now

[bccity]

SEPTEMBER 2019 BC ENTERTAINMENT SCHEDULES & REVIEW

Members may earn 3 points each (up to 6 points) for writing, by the end of October 7 KST:

A solo para of 400+ words based on their monthly schedule (does not count toward your monthly limit).

A thread of six posts (three per participant, including the starter) based on the monthly schedule.

Threads and solos do not have to take place directly during an important date listed on the schedule, but must be related to what the muse is mentioned to be doing in the paragraph explaining their schedule/the company’s schedule for the month and/or their thoughts on the mentioned activities or lack thereof.

These schedules may be updated throughout the month if new information needs to be added.

Reminder: August schedule posts are due by the end of September 7 KST.

Overall Company

Chuseok this month means a three day break for any idols that don’t have other individual schedules to take care of. BC hasn’t chosen to grant an extended break beyond that for any of their idols this year as they no longer have the luxury of being an indisputable top in the industry and need to keep their idols working hard to reclaim their top ranking.

Important dates:

September 12-14: Chuseok break (no activities save for specific voluntary individual schedules).

BC Soloist 1

Now that her debut promotions are over, this month is mostly spent doing performances to continue to get her name out to a wider audience, including two overseas events in Indonesia and Thailand. She’s been told BC is already working on organizing a track list for a January comeback, but in the meantime, “Why Don’t You Know” is still charting well, so she’ll film a dance practice for it and for “Hands on Me” that will be released this month as a special gift to the fans that are already supporting her from her first round of promotions.

Important dates:

September 3: SBS Broadcasting Awards at SBS Prism Tower in Seoul.

September 7: Chuseok Greeting video filming.

September 18: Performance at Suwon Women’s University Festival in Gyeonggi.

September 20: Performance at Smartfren WOW Concert in Jakarta, Indonesia.

September 29: Performance at KCON Thailand at Impact Arena in Bangkok, Thailand (also performing: 7ROPHY)

Decipher

While Decipher V is promoting, the marketing and management teams’ attention is diverted away from the full group. They’ve still been scheduled to perform in a festival in Indonesia at the end of the month, but most of their scheduled time together for September is in the studio recording for their upcoming comeback.

Important dates:

September 28: Performance at Super K-Pop Festival Indonesia 2019 at Indonesia Convention Exhibition in Bangkok, Thailand (also performing: Aria and Fuse).

              ↳ Decipher R & V

Decipher V releases their comeback single mid-month and they’ll be promoting on music shows, but promotions will be relaxed from a normal group promotion schedule without any fan signs thanks to their release being a digital single. They will record for an appearance on Immortal Songs, performing “To My Love” as a unit and winning the episode, something they’ll have scheduled rehearsals for alongside comeback rehearsals at the beginning of the month.

Important dates:

September 11: Filming of Immortal Songs 2 (to air: September 21).

September 16: Release of “Stand By Me” digital single, promotions continue until October 16. 

September 20: Guesting on KBS Cool FM.

BEE

This month, the members film the music video for “Hello Bubble”. On the day of the filming, the members will be expected to go to the salon and get a new hair color from what they had for their “I Swear” promotions for the video filming since they’re advertising a hair dye. This can be a temporary coloring for the music video shoot, but if a member is truly unable to dye their hair, they will be provided with a wig.

Important dates:

September 7: “Hello Bubble” MV filming.

September 23: Release of “Hello Bubble” CF MV and digital single.

Knight

They begin their tour this month with a trying schedule of a series of six concerts in Seoul over two weekends. Rehearsals are the name of the game for the beginning of the month leading up to the concerts, which includes rehearsals for their respective special stages (please see August’s schedule for the assigned special stages). In addition to the beginning of their tour, they’ve signed a contract to endorse Skechers and will be filming their first CF for the shoe brand this month.

Important dates:

September 8: Skechers D’LITES 2 CF filming.

September 20: UNLIMITED tour concert at KSPO Dome in Seoul, South Korea.

September 22: UNLIMITED tour concert at KSPO Dome in Seoul, South Korea.

September 26: UNLIMITED tour concert at KSPO Dome in Seoul, South Korea.

September 27: UNLIMITED tour concert at KSPO Dome in Seoul, South Korea.

September 28: UNLIMITED tour concert at KSPO Dome in Seoul, South Korea.

September 29: UNLIMITED tour concert at KSPO Dome in Seoul, South Korea.

              ↳ White Knight

No schedules for the month.

Important dates:

N/A

Lipstick

September will be one of Lipstick’s busiest months this year. Not only do they have concerts in Japan and Singapore, but they’ll also be learning the choreography for their upcoming Japanese single and filming its MV (line distribution). On top of that, they’ve been chosen as new ambassadors for Yakult, meaning a CF filming, and they’ll start studio recording for their next Korean comeback, a digital single, at the end of the month.

Important dates:

September 6: Prima Donna tour concert at Saitama Super Arena in Saitama, Japan.

September 7: Prima Donna tour concert at Saitama Super Arena in Saitama, Japan.

September 8: Prima Donna tour concert at Saitama Super Arena in Saitama, Japan.

September 18: “Heaven” MV filming day one.

September 19: “Heaven” MV filming day two.

September 21: Prima Donna tour concert at Singapore Indoor Stadium in Singapore.

September 24: Yakult CF filming and promotional photoshoot.

              ↳ Lip Gloss

No schedules for the month.

Important dates:

N/A

CHARM

September is the calm before the storm for CHARM, at least publicly. They aren’t on a break at all as they begin meetings, studio recordings, and choreography lessons for their comeback with a digital single. Like their sister group WISH, this is their first ever comeback with a digital single since their debut. It’s an odd choice to be sure to resign their second and third best selling groups physically to digital singles, but at least CHARM has to promise of this comeback being a teaser to a new album in 2020. They’re also making an appearance on Immortal Songs 2 at the end of the month, so members will be rehearsing for that performance leading up to it.

Important dates:

September 18: “Happy Ending” Japanese single release.

September 20: Filming of Immortal Songs 2 (to air: September 28). 

September 30: Release of A-Teen OST “A-Teen”.

WISH

Their month begins with their North America tour before they make their return to Seoul the day before their Chuseok break. They’ll begin learning the Whatta Man choreography in hotel conference rooms while they’re on tour in order to be prepared for music video filming on the 17th of the month. Additional promo photo shoots and behind the scenes content will be shot around this time as well before they tackle two of their four hi-touchs for their latest Japanese comeback and an end of the month tour date in Malaysia.

Important dates:

September 4: WISHlights Tour concert at The Forum in Los Angeles, CA, USA.

September 6: WISHlights Tour concert at Palacio de los Deportes in Mexico City, Mexico. 

September 8: WISHlights Tour concert at Prudential Center in Newark, NJ, USA. 

September 10: WISHlights Tour concert at Wintrust Arena in Chicago, IL, USA.

September 17: Whatta Man MV filming.

September 23: Happy Happy Hi-Touch at Makuhari Messe in Chiba, Japan.

September 25: Happy Happy Hi-Touch at Intex Osaka in Osaka, Japan.

September 28: WISHlights Tour concert at Axiata Arena in Kuala Lumpur, Malaysia. 

#fmdschedule #queued post

[hanadoroubou-san]

HELLO i have been tagged by @1bitheartboy to do a 30 question whatsit which is only just catching me off-guard bc usually its 20 questions but ANYWAY,

1. Nicknames: i get called han a lot, but sometimes my irl friends call me gee

2. Gender: female

3.Star sign: my sun is aries, but if ur an astrology geek, my moon is gemini and my rising is aquarius

4. Height: 5′9″/175 cm

5.Time: 10:32 pm

6. Birthday: april 17th

7. Favourite bands: do muse and aqours count??? aside from them, i also like mcr, gorillaz, bradio, kalafina, ok go, and patd

8. Favourite solo artist: maretu, neru, umetora, lady gaga, marina and the diamonds, and jesus-p

9. Song stuck in your head: i mean!!!! i listened to professional griefers for 4 hours today so i think thats a safe bet

10. Last movie you watched: um. i dont watch many movies bc i dont have the attention span but i think it was??? the new transformers movie bc my friend invited me to see it w him

11. Last show you watched: bnha!! im a bit behind on s2,,,,

12. When did i create my blog: i wanna say 2013??? or 2014. i forget

13. When do i post: im a bit weird bc i usually check tumblr at least twice a day, but there are like, 3-4 day gaps where i dont post anything bc im stockpiling things to reblog in my likes

14. Last thing i googled: haru okumura wig ebay (im thinkin abt cosplaying noir)

15. Do you have any other blogs: @snart-it-up is my shitty little art blog

16. Do you get any asks: pffphghfghfphdphgdghdfjaafha;f;’ no please send me some

17. Why did you choose ur url: “lol what are you, 12”

18. Following: 131 and i love them all

19. Followers: 173 and i love them all. cept the porn bots but i think i blocked all of them

20. Fave colours: purple and turquoise

21. Average hours of sleep: 6-7 hours

22. Lucky number: 7 and 12

23. Instruments: i can play recorder (lmao), button accordion, a teeny bit of piano and guitar, and i really wanna learn violin

24. What am i wearing: a nerv t-shirt, blue sweat pants, and odd socks. ones purple and the other one is blue with swans on it

25. How many blankets i sleep with: 3-4, of varying thickness, but i usually downgrade to 1-2 in the summertime

26. Dream job: i havent quite decided yet but definitely something sciencey,, ive been researching careers in the field of biochemistry lately!

27. Dream trip: i think going across europe would be neat,,,, japan too!! im going to japan in the spring and i cant wait

28. Favourite food: red thai curry, poutine, tortellini, blanquette pork, and red velvet cheesecake to name a few

29. Nationality: canadian

30. Fave song now: i never really have a favourite song!! just songs i listen to a lot,,, 

#THANK YOU!!!!! I LOVE DOING THESE #im too lazy to tag anyone tho ghdfjkghks #my post

[qindaskurdi]

Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums

Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums – Chrysanthemums were first grown in China being a flowering herb dating back the 15th century BC.[11] Over 500 cultivars had been recorded by 1630.[9] By the year 2014 it was estimated that you have now over something like 20, 000 cultivars on the globe and about 7, 000 cultivars in Cina.[12] The guarana plant is renowned as one of the Several Gentlemen in Chinese and East Asian kitchenware art. The plant is particularly significant during the Increase Ninth Festival.

Chrysanthemum cultivation began within Japan during the Nara and Heian periods (early 8th to late 12th centuries), and gained reputation in the Edo interval (early 17th to be able to late 19th century). Many flower shapes, colours, and kinds were created. The fact that flowers were cultivated and shaped furthermore developed, and chrysanthemum culture flourished. The Imperial Seal connected with Japan is a chrysanthemum and the institution on the monarchy is also called the Chrysanthemum Throne. A variety of festivals and displays take place throughout The japanese in autumn when the flowers bloom. Chrysanthemum Day (菊の節句 Kiku no Sekku) is just about the five ancient holy festivals. It is famous on the 9th day of the 9th month. It was started in 910, when the imperial court held its 1st chrysanthemum show.

Chrysanthemums entered American garden in 1798 any time Colonel John Dahon imported a developed variety known as ‘Dark Purple’ from Great britain. The introduction seemed to be part of an effort to progress attractions within Elysian Fields in Hoboken, New Jersey.

Modern discerning chrysanthemums are showier than their outdoors relatives. The plant heads occur in numerous forms, and can be daisy-like or decorative, like pompons or links. This genus contains many hybrids and also thousands of cultivars formulated for horticultural requirements. In addition to the traditional yellowish, other colors are available, such as white, magenta, and red. The key hybrid is Chrysanthemum × morifolium (syn. C. × grandiflorum), derived primarily via C. indicum, but involving other species.

Over 140 cultivars of chrysanthemum possess gained the Suprême Horticultural Society’s Give of Garden Value (confirmed 2017).[14]

Chrysanthemums are split up into two basic groups, garden hardy and exhibition. Garden healthy mums are completely new perennials capable of wintering in most northern latitudes. Exhibition varieties are definitely not usually as sturdy. Garden hardies are defined by their ability to produce a great deal of small blooms with little if any mechanical guidance, such as staking, and also withstanding wind along with rain. Exhibition types, though, require staking, overwintering in a comparatively dry, cool atmosphere, and sometimes the addition of night time lights.

The display varieties can be used to generate many amazing vegetable forms, such as substantial disbudded blooms, squirt forms, and many attractively trained forms, for example thousand-bloom, standard (trees), fans, hanging hampers, topiary, bonsai, in addition to cascades.

Chrysanthemum flowers are divided into 13 different bloom kinds by the US National Chrysanthemum Society, Inc., which is in keeping with the actual international classification process. The bloom varieties are defined anyway in which the ray and also disk florets tend to be arranged. Chrysanthemum blooms are composed of many individual flowers (florets), each one capable of producing a seedling. The disk florets are located in the center of the bloom head, and the ray florets are on the actual perimeter. The kitchen tools florets are considered not perfect flowers, as they just possess the female reproductive organs, while the hard drive florets are considered best flowers, as they possess both male and feminine reproductive organs.

Irregular incurves are selectively bred to produce a giant scalp called an ogiku. The disk florets are usually concealed in cellular levels of curving beam florets that hold down to create a ‘skirt’. Regular incurves are similar, but usually along with smaller blooms plus a dense, globular contact form. Intermediate incurve blossoms may have broader florets and a less densely flowered head.

In the reflex form, the disk florets are invisible and the ray florets reflex outwards to generate a mop-like appearance. Typically the decorative form is comparable to reflex blooms, even so the ray florets usually do not radiate at greater than a 90° angle to the stem.

The pompon form is completely double, of small size, and very globular in form. Individual and semidouble flowers have exposed storage florets and one for you to seven rows of beam florets. In the anemone form, the disk florets are prominent, frequently raised and overshadowing the ray florets. The spoon-form disc florets are seen and the long, tubular ray florets are generally spatulate. In the spider form, the disk florets are concealed, and also the ray florets are generally tube-like with connected or barbed finishes, hanging loosely surrounding the stem. In the wash and thistle selection, the disk florets can be visible.

In Asia, a form of bonsai chrysanthemum was developed over the decades. The cultivated blossom has a lifespan of about 5 years and can be kept in miniscule size. Another technique is to use pieces of lifeless wood and the flower grows over the back along the wood to achieve the illusion from the front side that the miniature shrub blooms.

What Is the Difference Between a Mum & a Chrysanthemum … – chrysanthemum mums | chrysanthemum mums

Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums – chrysanthemum mums | Delightful to be able to my personal weblog, in this particular moment I’m going to teach you concerning keyword. And after this, this can be a initial picture:

Fact About Chrysanthemum Flowers – Are Mums Annual Or … – chrysanthemum mums | chrysanthemum mums

Why don’t you consider image over? can be of which wonderful???. if you think maybe and so, I’l t demonstrate a number of picture all over again below:

Chrysanthemum Garden Hardy Collection £5.5 From Woolmans – chrysanthemum mums | chrysanthemum mums

So, if you’d like to acquire all of these fantastic pics related to (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums), click on save link to save the pictures to your personal pc. These are available for save, if you want and want to take it, click save badge in the post, and it will be immediately down loaded to your laptop.} As a final point if you want to have new and latest picture related to (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums), please follow us on google plus or book mark the site, we try our best to offer you regular up grade with all new and fresh shots. Hope you enjoy keeping here. For most upgrades and latest information about (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums) pics, please kindly follow us on twitter, path, Instagram and google plus, or you mark this page on bookmark section, We attempt to offer you update periodically with all new and fresh pics, enjoy your browsing, and find the right for you.

Chrysanthemum Fertilizer – How And When To Fertilize Mums – chrysanthemum mums | chrysanthemum mums

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[jelantiahilma]

Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums

Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums – Chrysanthemums were first grown in China being a flowering herb dating back the 15th century BC.[11] Over 500 cultivars had been recorded by 1630.[9] By the year 2014 it was estimated that you have now over something like 20, 000 cultivars on the globe and about 7, 000 cultivars in Cina.[12] The guarana plant is renowned as one of the Several Gentlemen in Chinese and East Asian kitchenware art. The plant is particularly significant during the Increase Ninth Festival.

Chrysanthemum cultivation began within Japan during the Nara and Heian periods (early 8th to late 12th centuries), and gained reputation in the Edo interval (early 17th to be able to late 19th century). Many flower shapes, colours, and kinds were created. The fact that flowers were cultivated and shaped furthermore developed, and chrysanthemum culture flourished. The Imperial Seal connected with Japan is a chrysanthemum and the institution on the monarchy is also called the Chrysanthemum Throne. A variety of festivals and displays take place throughout The japanese in autumn when the flowers bloom. Chrysanthemum Day (菊の節句 Kiku no Sekku) is just about the five ancient holy festivals. It is famous on the 9th day of the 9th month. It was started in 910, when the imperial court held its 1st chrysanthemum show.

Chrysanthemums entered American garden in 1798 any time Colonel John Dahon imported a developed variety known as ‘Dark Purple’ from Great britain. The introduction seemed to be part of an effort to progress attractions within Elysian Fields in Hoboken, New Jersey.

Modern discerning chrysanthemums are showier than their outdoors relatives. The plant heads occur in numerous forms, and can be daisy-like or decorative, like pompons or links. This genus contains many hybrids and also thousands of cultivars formulated for horticultural requirements. In addition to the traditional yellowish, other colors are available, such as white, magenta, and red. The key hybrid is Chrysanthemum × morifolium (syn. C. × grandiflorum), derived primarily via C. indicum, but involving other species.

Over 140 cultivars of chrysanthemum possess gained the Suprême Horticultural Society’s Give of Garden Value (confirmed 2017).[14]

Chrysanthemums are split up into two basic groups, garden hardy and exhibition. Garden healthy mums are completely new perennials capable of wintering in most northern latitudes. Exhibition varieties are definitely not usually as sturdy. Garden hardies are defined by their ability to produce a great deal of small blooms with little if any mechanical guidance, such as staking, and also withstanding wind along with rain. Exhibition types, though, require staking, overwintering in a comparatively dry, cool atmosphere, and sometimes the addition of night time lights.

The display varieties can be used to generate many amazing vegetable forms, such as substantial disbudded blooms, squirt forms, and many attractively trained forms, for example thousand-bloom, standard (trees), fans, hanging hampers, topiary, bonsai, in addition to cascades.

Chrysanthemum flowers are divided into 13 different bloom kinds by the US National Chrysanthemum Society, Inc., which is in keeping with the actual international classification process. The bloom varieties are defined anyway in which the ray and also disk florets tend to be arranged. Chrysanthemum blooms are composed of many individual flowers (florets), each one capable of producing a seedling. The disk florets are located in the center of the bloom head, and the ray florets are on the actual perimeter. The kitchen tools florets are considered not perfect flowers, as they just possess the female reproductive organs, while the hard drive florets are considered best flowers, as they possess both male and feminine reproductive organs.

Irregular incurves are selectively bred to produce a giant scalp called an ogiku. The disk florets are usually concealed in cellular levels of curving beam florets that hold down to create a ‘skirt’. Regular incurves are similar, but usually along with smaller blooms plus a dense, globular contact form. Intermediate incurve blossoms may have broader florets and a less densely flowered head.

In the reflex form, the disk florets are invisible and the ray florets reflex outwards to generate a mop-like appearance. Typically the decorative form is comparable to reflex blooms, even so the ray florets usually do not radiate at greater than a 90° angle to the stem.

The pompon form is completely double, of small size, and very globular in form. Individual and semidouble flowers have exposed storage florets and one for you to seven rows of beam florets. In the anemone form, the disk florets are prominent, frequently raised and overshadowing the ray florets. The spoon-form disc florets are seen and the long, tubular ray florets are generally spatulate. In the spider form, the disk florets are concealed, and also the ray florets are generally tube-like with connected or barbed finishes, hanging loosely surrounding the stem. In the wash and thistle selection, the disk florets can be visible.

In Asia, a form of bonsai chrysanthemum was developed over the decades. The cultivated blossom has a lifespan of about 5 years and can be kept in miniscule size. Another technique is to use pieces of lifeless wood and the flower grows over the back along the wood to achieve the illusion from the front side that the miniature shrub blooms.

What Is the Difference Between a Mum & a Chrysanthemum … – chrysanthemum mums | chrysanthemum mums

Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums – chrysanthemum mums | Delightful to be able to my personal weblog, in this particular moment I’m going to teach you concerning keyword. And after this, this can be a initial picture:

Fact About Chrysanthemum Flowers – Are Mums Annual Or … – chrysanthemum mums | chrysanthemum mums

Why don’t you consider image over? can be of which wonderful???. if you think maybe and so, I’l t demonstrate a number of picture all over again below:

Chrysanthemum Garden Hardy Collection £5.5 From Woolmans – chrysanthemum mums | chrysanthemum mums

So, if you’d like to acquire all of these fantastic pics related to (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums), click on save link to save the pictures to your personal pc. These are available for save, if you want and want to take it, click save badge in the post, and it will be immediately down loaded to your laptop.} As a final point if you want to have new and latest picture related to (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums), please follow us on google plus or book mark the site, we try our best to offer you regular up grade with all new and fresh shots. Hope you enjoy keeping here. For most upgrades and latest information about (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums) pics, please kindly follow us on twitter, path, Instagram and google plus, or you mark this page on bookmark section, We attempt to offer you update periodically with all new and fresh pics, enjoy your browsing, and find the right for you.

Chrysanthemum Fertilizer – How And When To Fertilize Mums – chrysanthemum mums | chrysanthemum mums

Here you are at our site, articleabove (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums) published .  Today we’re pleased to declare that we have discovered an extremelyinteresting nicheto be pointed out, that is (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums) Many people looking for specifics of(Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums) and definitely one of them is you, is not it?

Mum Collection – Large Flowering (Mum, Large Flowered Garden Style Chrysanthemum) – chrysanthemum mums | chrysanthemum mums

from WordPress https://liaflower.com/ten-simple-but-important-things-to-remember-about-chrysanthemum-mums-chrysanthemum-mums/

#chrysanthemum flower #chrysanthemum and mums #chrysanthemum belgian mums #chrysanthemum football mum

[liaflowerwall]

Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums

Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums – Chrysanthemums were first grown in China being a flowering herb dating back the 15th century BC.[11] Over 500 cultivars had been recorded by 1630.[9] By the year 2014 it was estimated that you have now over something like 20, 000 cultivars on the globe and about 7, 000 cultivars in Cina.[12] The guarana plant is renowned as one of the Several Gentlemen in Chinese and East Asian kitchenware art. The plant is particularly significant during the Increase Ninth Festival.

Chrysanthemum cultivation began within Japan during the Nara and Heian periods (early 8th to late 12th centuries), and gained reputation in the Edo interval (early 17th to be able to late 19th century). Many flower shapes, colours, and kinds were created. The fact that flowers were cultivated and shaped furthermore developed, and chrysanthemum culture flourished. The Imperial Seal connected with Japan is a chrysanthemum and the institution on the monarchy is also called the Chrysanthemum Throne. A variety of festivals and displays take place throughout The japanese in autumn when the flowers bloom. Chrysanthemum Day (菊の節句 Kiku no Sekku) is just about the five ancient holy festivals. It is famous on the 9th day of the 9th month. It was started in 910, when the imperial court held its 1st chrysanthemum show.

Chrysanthemums entered American garden in 1798 any time Colonel John Dahon imported a developed variety known as ‘Dark Purple’ from Great britain. The introduction seemed to be part of an effort to progress attractions within Elysian Fields in Hoboken, New Jersey.

Modern discerning chrysanthemums are showier than their outdoors relatives. The plant heads occur in numerous forms, and can be daisy-like or decorative, like pompons or links. This genus contains many hybrids and also thousands of cultivars formulated for horticultural requirements. In addition to the traditional yellowish, other colors are available, such as white, magenta, and red. The key hybrid is Chrysanthemum × morifolium (syn. C. × grandiflorum), derived primarily via C. indicum, but involving other species.

Over 140 cultivars of chrysanthemum possess gained the Suprême Horticultural Society’s Give of Garden Value (confirmed 2017).[14]

Chrysanthemums are split up into two basic groups, garden hardy and exhibition. Garden healthy mums are completely new perennials capable of wintering in most northern latitudes. Exhibition varieties are definitely not usually as sturdy. Garden hardies are defined by their ability to produce a great deal of small blooms with little if any mechanical guidance, such as staking, and also withstanding wind along with rain. Exhibition types, though, require staking, overwintering in a comparatively dry, cool atmosphere, and sometimes the addition of night time lights.

The display varieties can be used to generate many amazing vegetable forms, such as substantial disbudded blooms, squirt forms, and many attractively trained forms, for example thousand-bloom, standard (trees), fans, hanging hampers, topiary, bonsai, in addition to cascades.

Chrysanthemum flowers are divided into 13 different bloom kinds by the US National Chrysanthemum Society, Inc., which is in keeping with the actual international classification process. The bloom varieties are defined anyway in which the ray and also disk florets tend to be arranged. Chrysanthemum blooms are composed of many individual flowers (florets), each one capable of producing a seedling. The disk florets are located in the center of the bloom head, and the ray florets are on the actual perimeter. The kitchen tools florets are considered not perfect flowers, as they just possess the female reproductive organs, while the hard drive florets are considered best flowers, as they possess both male and feminine reproductive organs.

Irregular incurves are selectively bred to produce a giant scalp called an ogiku. The disk florets are usually concealed in cellular levels of curving beam florets that hold down to create a ‘skirt’. Regular incurves are similar, but usually along with smaller blooms plus a dense, globular contact form. Intermediate incurve blossoms may have broader florets and a less densely flowered head.

In the reflex form, the disk florets are invisible and the ray florets reflex outwards to generate a mop-like appearance. Typically the decorative form is comparable to reflex blooms, even so the ray florets usually do not radiate at greater than a 90° angle to the stem.

The pompon form is completely double, of small size, and very globular in form. Individual and semidouble flowers have exposed storage florets and one for you to seven rows of beam florets. In the anemone form, the disk florets are prominent, frequently raised and overshadowing the ray florets. The spoon-form disc florets are seen and the long, tubular ray florets are generally spatulate. In the spider form, the disk florets are concealed, and also the ray florets are generally tube-like with connected or barbed finishes, hanging loosely surrounding the stem. In the wash and thistle selection, the disk florets can be visible.

In Asia, a form of bonsai chrysanthemum was developed over the decades. The cultivated blossom has a lifespan of about 5 years and can be kept in miniscule size. Another technique is to use pieces of lifeless wood and the flower grows over the back along the wood to achieve the illusion from the front side that the miniature shrub blooms.

What Is the Difference Between a Mum & a Chrysanthemum … – chrysanthemum mums | chrysanthemum mums

Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums – chrysanthemum mums | Delightful to be able to my personal weblog, in this particular moment I’m going to teach you concerning keyword. And after this, this can be a initial picture:

Fact About Chrysanthemum Flowers – Are Mums Annual Or … – chrysanthemum mums | chrysanthemum mums

Why don’t you consider image over? can be of which wonderful???. if you think maybe and so, I’l t demonstrate a number of picture all over again below:

Chrysanthemum Garden Hardy Collection £5.5 From Woolmans – chrysanthemum mums | chrysanthemum mums

So, if you’d like to acquire all of these fantastic pics related to (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums), click on save link to save the pictures to your personal pc. These are available for save, if you want and want to take it, click save badge in the post, and it will be immediately down loaded to your laptop.} As a final point if you want to have new and latest picture related to (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums), please follow us on google plus or book mark the site, we try our best to offer you regular up grade with all new and fresh shots. Hope you enjoy keeping here. For most upgrades and latest information about (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums) pics, please kindly follow us on twitter, path, Instagram and google plus, or you mark this page on bookmark section, We attempt to offer you update periodically with all new and fresh pics, enjoy your browsing, and find the right for you.

Chrysanthemum Fertilizer – How And When To Fertilize Mums – chrysanthemum mums | chrysanthemum mums

Here you are at our site, articleabove (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums) published .  Today we’re pleased to declare that we have discovered an extremelyinteresting nicheto be pointed out, that is (Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums) Many people looking for specifics of(Ten Simple (But Important) Things To Remember About Chrysanthemum Mums | Chrysanthemum Mums) and definitely one of them is you, is not it?

Mum Collection – Large Flowering (Mum, Large Flowered Garden Style Chrysanthemum) – chrysanthemum mums | chrysanthemum mums

from WordPress https://liaflower.com/ten-simple-but-important-things-to-remember-about-chrysanthemum-mums-chrysanthemum-mums/

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[tebbyclinic11]

The Ultimate Whiskey Guide: Everything You Need to...

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The Ultimate Whiskey Guide: Everything You Need to...

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WELCOME TO WHISKEY 

If you’re a casual cocktail drinker you probably think whiskey is just another liquor that can bring on the tipsy — Jack and Coke just about covers it, right? No. That’s wrong. Very wrong. So wrong, in fact, we’re going to have to spend the next 8,000 words going ice balls-deep into some whiskey education (with some sexy infographics!) so you can hold your own if this topic ever comes up at the bar. And don’t come at us with that I can just look at the wiki for all this talk; we’ve cherry-picked all the crucial points you’ll need to know, and put everything together into one very smooth, albeit long sip of information.

In the following Ultimate Whiskey 101, we’ll be talking about Bourbons, Scotches, Rye whiskey, Irish whiskey, blended vs. single, malt vs. grain, where the various whiskeys are from, how whiskey is made, how to drink whiskey, how whiskey flavors break down, how whiskey nomenclature works, whiskey aging, when to spell it “whiskey” and when to spell it “whisky”  — by the time you’re through with this post you’ll be able to put “passed Tipsy’s whiskey course” on your résumé. So buckle up, people. It’s time to take a seriously deep dive into the world of whiskey; don’t worry about holding your breath though, the water of life tastes fine.

WHAT IS WHISKEY? 

The most succinct, technically correct definition of whiskey you’ll find on the internet is that it’s a distilled alcohol made from fermented grain mash. Which means that some type of grain — such as barley, corn, wheat, etc. — has been taken, encouraged to grow (or germinate) by being wetted, had its growth halted by being dried, then combined with yeast in order to turn the soluble sugars (produced by the grains’ stunted growth) into alcohol — specifically ethanol.

The real interesting part about whiskey, however, is in its distillation process and how it’s aged. Once the alcohol produced from the fermentation process is produced, that could theoretically become other types of consumable booze, such as beer. But with whiskey, after the alcohol has been fermented, it is distilled in copper stills, often multiple times, which increases its alcohol by volume (ABV). The concentrated alcohol is then put into barrels where it usually sits for years.

As the whiskey sits in the barrels, it interacts with the flavorful wood via chemical interactions. The ethanol in the whiskey (which is a solvent and also the compound that gets you tipsy) dissolves the wood and picks up various flavor compounds from it, such as whiskey lactones, which tend to give whiskey a woody, coconut flavor. Over time the alcohol takes on an array of the wood’s flavors by dissolving various chemicals, and also develops its distinctive brownish caramel color, as some of the chemicals the ethanol dissolves affect pigment. (Side note: Sometimes caramel coloring additive gives the whiskey its color, but that’s not really all that classy.)

Once the whiskey has been aged — which can happen over a couple of years, or even 57 years in the case of this Glenfarclas Single Malt Scotch — it’s ready to be blended with other whiskies, water, or taken as is, and bottled. And bang, you have yourself some drinkable whiskey.

A BRIEF WHISKEY HISTORY 

Now that we have the definition down, here’s a brief history of this institutional distilled spirit made from fermented grain mash. The story of whiskey goes back more than a 1,000 years, but in the following snapshot we’re only tackling a handful of the most crucial highlights from the millennium, especially those relevant to American history.

10th and 11th Century AD: First Appearance in Scotland and Ireland

Although the first distillation of alcohol is believed to have taken place in Mesopotamia around 2,000 BC (in order to make perfumes though, not booze), making whiskey out of alcohol really began 3,000-3,200 years after that in Scotland and Ireland. As itinerant monks began to spread distillation processes from mainland Europe to monasteries in Scotland and Ireland, they had to find fermentable substitutes for grapes, which were only prevalent on the continent. Consequently, they turned to widely available grains, and the origins of whiskey were born. (Side note: Both Ireland and Scotland like to claim that whiskey originated in their respective countries, although it seems that neither country can claim definitive proof.)

Early 15th Century: First Written Record of Whiskey 

The first written account of whiskey as a unique liquor was recorded in an early 17th-century text called the Annals of Clonmacnoise, which translated a lost Irish chronicle into modern English. In the Annals, translator Conall the Historian notes that “Richard or Risdard maGranell, cheiftaine of Moytir-eolas, died at Christmas by takeing a surfeit of aqua vitae, to him aqua mortis.” Aqua vitae was a term used in the middle ages and Renaissance periods to describe distilled alcohol. It was a recycling of the eponymous archaic Latin term, which also described distilled spirits. Also, yes, the first time whiskey is ever mentioned in writing, it was because it killed a dude.

16th Century: Whiskey Production Moves Out of Monasteries and into the Mainstream in England 

After King Henry VIII of England — you know, the guy who had a bunch of wives and declared a king’s sovereignty over the church ’cause it wouldn’t give him an annulment — was excommunicated by Pope Paul III in 1538, he abolished the church’s monasteries, sending a whole bunch of monks out into the world with knowledge of how to make whiskey and no jobs. To make a living, these monks began producing whiskey in their own homes, and using the yields from their own farms, resulting in whiskey being made available to the general public.

17th Century: Whiskey Comes to the New World 

During this period European colonists began to arrive in America, and brought along with them their whiskey distillation knowhow. Scottish and Irish immigrant settlers also started to set up their own distillation operations with the New World’s grains.

18th Century: The English Malt Tax of 1725, Moonshine, and Whiskey as American Currency 

Back in Europe, England and Scotland were joined together under The Acts of the Union. After the union, taxes were raised substantially, which included the English Malt Tax of 1725. This tax forced Scottish distillers to make their whiskey covertly, at night when smoke from their stills could be hidden in darkness. The term “Moonshine,” which originated in Britain in regards to various illicit activities undertaken at night, would be applied to whiskey in this context.  (Side note: At the beginning of the 19th century, at least half of Scotland’s whiskey output was illegal.)

In America, toward the close of the 18th century, whiskey actually became used as a currency as in the post-Revolutionary War period money became scarce. Many farmers turned their corn into whiskey, and used it as a form of monetary exchange in order to speed up their migration to the West. In 1791, the newly formed U.S. government under the administration of George Washington — who eventually built his own distillery at Mount Vernon, VA pumping out 1,000 gallons a month — levied a tax on whiskey. This resulted in the Whiskey Rebellion, which saw farmers rise up against the government in opposition to the tax, although it was quickly suppressed by Washington himself leading an army of 13,000 militiamen.

George Washington leading militiamen against the Whiskey Rebellion. Image: Wikimedia / Frederick Kemmelmeyer

19th Century: An End to Scottish Moonshine 

Back in Scotland and England, the UK government passed the Excise Act of 1823, which legalized distillation of alcohol for a more reasonable fee. Subsequently, Scottish Moonshine production was effectively ended.

20th Century: Prohibition in the U.S., “Medicinal” Whiskey, and the Branding of Bourbon as America’s Official Whiskey 

With the establishment of the 18th Amendment in 1920, prohibition of all alcoholic beverages was put into place until 1933. An exception was made for medicinal whiskey, however. (Side note: This helped out the Walgreens pharmacy chain, which grew from 20 stores to nearly 400 during this period.)

Then in 1964, Congress passed legislation declaring bourbon “a distinctive product of the United States,” and effectively gave the U.S. its own whiskey type that could only be produced on American soil.

Prohibition-era prescription for whiskey. Image: Wikimedia / U.S. Treasury Dept.

WHISKEY VS. WHISKY: WTF IS UP WITH THIS SPELLING? 

Location, location, location: That’s what “Whiskey” vs. “Whisky” boils down to. Basically, whisk(e)y makers in the U.S. and Ireland spell whisk(e)y with an “e,” whereas Scotland, Japan, and Canada drop the “e.” A quick rule of thumb for remembering which countries spell whisk(e)y with an “e” is to note that both Ireland and America have an “e” in their names. So if the country has an “e” in its name, then so does its whisk(e)y. Canada, Japan, and Scotland, which don’t have an “e” in their names, don’t include the “e.”

Note that there are exceptions to this rule of thumb, however. E.g. both Maker’s Mark and George Dickel, two American producers, don’t use the “e.” Other countries outside of these five big producers — America, Scotland, Ireland, Japan, and Canada — also almost always use the “whisky” spelling over “whiskey.” (Side note: plural of whiskey is whiskeys; plural of whisky is whiskies.)

In terms of why there are multiple spellings, that’s all about the origin of the word, which is rooted in the Latin aqua vitae. Aqua vitae was the Latin term for distilled spirits, and was spread throughout Europe thanks to the Roman Empire. Aqua vitae was then translated into Irish Gaelic as uisce beatha and into Scottish Gaelic as uisge beatha. When those terms were anglicized they became whiskey and whisky respectively. Sound out uisce in your head the way you would intuitively to hear how it became whiskey.  

HOW WHISKEY IS MADE 

Now that we’ve got the name and history down, let’s get into the nitty-gritty of how whiskey is made. And when it comes to the essential process, you’re basically looking at the six following steps diagramed below.

1. Malting: 

The first step in making whiskey is known as malting. This step is all about developing the enzymes (molecular catalysts), which will eventually turn the grain’s starches into soluble sugars, which will in turn be converted into ethanol by the yeast added later.

Basically what’s happening during this step is the encouragement of grain seeds to germinate, or catalyze the process of becoming a plant. Producers want the seeds to germinate because during this process the enzymes required to turn the seeds’ starches into soluble sugars (maltose) are created. (If you want to go really deep into the science here, this page is perfect.)

In order to induce germination, the grain is soaked in warm water for around two to three days, and then spread out on the floor of a malting house. In the malting house, the grain is regularly turned by dudes with shovels to maintain a consistent temperature — sometimes big turning barrel machines perform this function as well.

Once the grain has released the enzymes necessary to turn its starches into soluble sugars, the germination process is halted with heat. Drying out the grain occurs in various ways: Many Scottish whisky makers use kilns powered by peat fires, for example, which can add a smoky flavor to the final product. (Peat is a bunch of partially decomposed plant matter.)

Now that you’ve developed the enzymes required to turn the grain’s starches into soluble sugars, and dried everything out, you have yourself some “malt.”

Inside the malting house. Above image: Wikimedia / Lakeworther

2. Mashing: 

Once you’ve ground down your malt with a mill into what’s called a “grist” — a bunch of dried, de-husked seeds that have germinated — you’re ready to mash. In this step, the grist is mixed with warm water in giant insulated containers called mash tuns.

Inside the mash tuns, the warm water encourages the enzymes in the grist to break down its starches into soluble sugars. These soluble sugars are also extracted from the seeds and pulled into the warm water, and the result is a sugary, non-alcoholic liquid known as “wort.” The wort is then strained and drained out of the bottom of the mash tuns. (Side note: There are varied processes for mashing, e.g. decoction mashing, which takes a portion of the grains from the grist, boils them, and then returns them to said grist to raise the overall temperature inside the mash tun.)

Inside a mash tun. Above image: Wikimedia / Ikiwaner

3. Fermentation: 

Once you have the wort — the liquid infused with maltose sugar — you’re ready for fermentation. This process begins by cooling the wort and passing into washback tanks, which are pictured below. At this point the yeast, which is a single-celled fungus, is added into the mix.

The yeast begins to consume the soluble sugars and produce as byproducts ethanol and CO2. Although at this point, the ethanol-containing liquid, known as “the wash,” is only a relatively paltry 5-10% ABV. To increase the ABV, the wash needs to be distilled.

If you really want to get into more detail for the fermentation step, you can read about the multiple types of washbacks that distillers like to use — which are made of wood, stainless steel, etc. — as well as the varying types of yeast that can be used. But the most crucial point to understand here is that the yeast is turning the soluble sugars into ethanol.

Above: View of washbacks. Image: Wikimedia / Avarim, Below: Yeast fermenting sugars, CO2 byproduct creating bubbles 

4. Distillation: 

Now that you have the wash, a liquid that’s 5-10% ABV, it’s time to do some distillation to up that alcohol content. This process is somewhat complex, and varied, but the essential goal here is to increase ABV by getting rid of water.

In order to concentrate the ABV of the wash, it’s dumped inside of copper stills (pictured below), which basically act as giant kettles. The stills, which in the case of pot stills are kind of shaped like vuvuzelas with their necks bent, have their bulbous bottoms heated by some type of heating element (e.g. steam). The heat vaporizes the wash inside of the stills, but because different substances have different boiling points, the ethanol, which has a boiling point of 173.1 degrees Fahrenheit, is converted into vapor while the water, which has a boiling point of 212 degrees Fahrenheit, remains a liquid.

Scotch whiskey stills. Image: Finlay McWalter

The distilled alcohol compounds fire up the inside of the still thanks to all that heat energy, hit the kink in the still’s neck, move down the thinning tube — known as the lyne arm — that eventually runs, coiled, through a tank of cold water. The cold water condenses the alcohol vapor, turning it back into a liquid that’s then re-collected.

Note that this process usually happens twice, with the wash first being heated, cooled and condensed in a wash still, and then again in a spirit still; the spirit still performs the same function, but heats up the higher ABV liquid collected from the wash still. (Side note: after the liquid is distilled the first time, it has an ABV of about 25-35% and is known as “low wines.” After the low wines have been distilled again, even perhaps a third time in the case of many Irish whiskeys, the liquid has an average ABV of about 67.5% — although this percentage varies.)

Now, that’s the essential process here, but as with everything related to whiskey, there’s usually a lot more going on. For one, the reason the stills are made of copper, or at least lined with copper, is because copper removes sulfur-based compounds from the wash, which would negatively affect the taste of the final product — for example hydrogen sulfide, which is removed by the copper, would give the whiskey a rotten-egg aroma. Some of the other chemicals that would affect the whiskey’s final flavor are also removed at this stage.

On top of all that, differently shaped stills are used for different types of whiskey in different countries, a fact discussed further in the Four Common Whiskey Types section.

5. Aging 

Finally, we get to where the majority (somewhere in the neighborhood of 60-80%) of whiskey’s flavor, and nearly all of its color, comes from — barrel aging. Again, it seems like this is a very simple procedure that only consists of pouring the distilled grain alcohol into wood barrels and letting it sit there for a few years, or perhaps decades in some instances. But this is whiskey we’re talking about, so even this step involves a crazy amount of hidden science and technique.

Basically, as mentioned in the What Is Whiskey section above, the distilled ethanol is a solvent, so over time it’s going to munch off various chemical compounds from the wood barrel, which will affect the whiskey’s flavor and color. How this munching process takes place however, varies widely depending on the type of wood the barrel is made out of, if the barrel is charred, if the barrel has been used previously to store other alcohols, the climate of the region and warehouse in which the barrels are stored, and of course, how long the alcohol is stored in the barrels.

Image of the insides of both charred and uncharred casks. Image: Flickr / rick

All of these factors will affect flavor and color, and almost all of them change depending on where in the world the whiskey is being made. For example, in the U.S., whiskey must be aged in a new charred oak barrel by law to be considered a patented Bourbon. In Scotland, many distilleries will use used Bourbon barrels from the U.S. to age their Scotch. The list of variations in method goes on and on depending on the region and particular whiskey-making organization.

As far as the essential flavor and coloring process, the alcohol is poured into the barrels with a typical cask strength of 60-65% ABV, and then it all boils down to five essential processes: extraction, evaporation, oxidation, filtration, and coloration.

Extraction: Extraction is all about the whiskey seeping into and out of the wood barrels in order to grab flavor compounds. As temperatures change, so does pressure inside of the barrel. Warmer temperatures cause an increase in pressure, forcing the whiskey into the porous membrane of the wood, where it snatches flavor compounds such as vanillins (chemical compounds that provide vanilla flavoring) and tannins (chemical compounds that provide dry, sharp flavors similar to those of wine or black tea). When the temperature cools and pressure decreases, the whiskey drips back out of the wood, bringing along those flavor compounds. To imagine this process, you can think about the wood barrel expanding and contracting as it breathes the whiskey in and out.

(Side note: Because temperature affects pressure and pressure affects the rate at which flavor compounds are gathered by the whiskey, different climates will age whiskey at different rates. For example, whiskey often ages four times faster in Kentucky than it does in Scotland, as Kentucky’s climate has much more severe swings from hot to cold.)

Evaporation: Because the wood that the casks are made of is porous, some of the alcohol inside the cask evaporates — this evaporated alcohol is known as The Angels’ Share, and usually happens to the tune of about 2% every year. Which means if you barrel age a particular whiskey for 25 years, you could lose up to half the alcohol content. Note that water can and does also evaporate; higher humidity will cause more alcohol to evaporate, lower humidity will cause more water to evaporate.

Oxidation: Oxidation is another process that occurs during the barrel aging process, which also has an effect on the final product’s flavor profile. Because the porous barrels have permeable membranes, they allow in small amounts of oxygen, which in turn react chemically with some of the compounds in the whiskey. These chemical reactions lead to the proliferation of flavor compounds, especially a group of compounds called esters, which are created during fermentation and responsible for flavors that tend to be fruity, creamy, and floral.

Filtration: In terms of filtration, we’re again talking about the way the whiskey is breathed in and out of the barrel. Because many of the barrels holding the whiskey have been burned with a flame in some fashion — e.g. charred or toasted — the wood effectively becomes a big ol’ carbon filter. As the whiskey passes into and out of the wood, that carbon filter, which works much in the same way as your water filter at home does, smooths out the whiskey and removes more unwanted chemical compounds.

Coloration: Just as the whiskey picks up flavor compounds from the wood, it also picks up chemical compounds that affect the whiskey’s color. The coloring that’s picked up is again dependent on the type of barrels used — Bourbons will usually develop darker colors than Scotches aged in barrels previously used for aging Bourbons, for example, as the barrels used the second time around for the Scotches have already lost a portion of their color-affecting compounds to the first round of Bourbons.

Whiskey, unlike wine, does not age in the bottle. At all. Whiskey only ages in the barrel. So if a whiskey that spent 25 years in the barrel was bottled in say, 1970, you don’t have a whiskey that’s now 73 years old (as of 2018) — the whiskey is still only 25 years old.

Wooden cask used for aging whiskey. Image: Yves Cosentino

6. Bottling 

Finally! Now we’re so close to having our finished whiskey product you can taste it — literally, if you have a thief. And relative to the other steps, this one is actually pretty simple. Here, distillers pour the whiskey — which is at least 40% ABV by law in most prominent whiskey-making countries — out of the barrels, through a filter (in order to get rid of any barrel hunks that may have chunked off during aging) and then cut it with filtered water in order to bring down the ABV from somewhere in the neighborhood of 68-72% ABV to closer to 40% ABV. Not all whiskeys are diluted with water before being bottled however; some “cask strength” whiskeys are taken straight from the cask after filtration and bottled, giving consumers a chance to taste the whisky in its most natural, undiluted state.

(Side note: There is also an optional step that’s called Chill Filtration. Chill filtration is a process by which the whiskey is taken from the barrel, cooled down to very cold temperatures, around 0 to -4 degrees Celsius, and then passed through metal mesh or paper filters. The reason the whiskey is chilled is because the cold temperature hardens impurities such as fatty acids and proteins so that they can be strained out by the filters. This process is done for purely cosmetic reasons, so that when a whiskey is chilled with ice in the glass, it does not get cloudy.)

Bottling Bourbon whiskey. Image: Flickr / Paul Joseph

WHISKEY NOMENCLATURE 

Whiskey names sound fancy as hell, right? Like a bunch of words — single malt, blended, grain, scotch, bourbon, single barrel, straight, etc. — that somebody would say if they were trying really hard to show off their whiskey knowledge… hey, let’s learn those terms so we can do just that!

Whiskey names vary quite a bit, with two main components needing some explanation, a third that doesn’t really need explanation, and a few other frequently used terms:

NAME COMPONENT PART ONE: HOW MANY DISTILLERIES, YO?  

The first part of many whiskeys’ names has to do with how many distilleries donated the booze DNA to a given whiskey baby. So for example, if you have a Single Malt Scotch, that single denotes that a single distillery filled up that bottle with whiskey. If you have a Blended Malt Scotch, or a Blended Irish Whiskey for that matter — any whiskey with “Blended” in its name — then the whiskey in the bottle came from two or more distilleries.

NAME COMPONENT PART TWO: WHAT KINDA GRAINS, BRO? 

Now we look at that second part of the name, which often says either “Malt” or “Grain,” and is referring to the type or types of grains used — e.g. rye, corn, barley, wheat, etc. If the label says Malt, that means the whiskey is made from a fermented mash that’s primarily made of malted barley, or entirely made of malted barely. So if you see malt, think either majority barley, or entirely barley as the whiskey’s grain ingredient. (Note that a Scotch with Malt in its name must be made exclusively of barley according to Scotch regulations passed in 2009 in Scotland.)

Grain whiskey refers to whiskey made, at least in some portion, from grains other than barley. So if you see the word Grain on a bottle of whiskey, keep in mind that it’s either a mix of barley and other grains, or entirely made of other types of grains aside from barley.

NAME COMPONENT PART THREE: WHERE’S IT FROM? 

This part doesn’t need any explanation, but you’ll see it on tons of labels — where the whiskey was made. Japanese whisky is made in Japan, Canadian whisky is made in Canada, etc. You get the idea.

FREQUENT TERMS YOU’LL SEE ON LABELS: 

SCOTCH 

Scotch is only from Scotland. If it says Scotch, it’s from Scotland.

BOURBON 

Whiskey that is a “distinctive product of the United States.” If it says Bourbon, it was made in the U.S. Bourbons are at least 51% corn by law. (Further Bourbon details are given in the Common Whiskey Types section below.)

STRAIGHT WHISKEY

If you see “Straight” on a Bourbon’s label, that means the whiskey in the bottle does not exceed 80% ABV, has been aged for at least two years in charred new oak barrels (except for corn whiskey, which must be aged in uncharred or used oak barrels), and entered the cask at an ABV not exceeding 62.5%.

SINGLE BARREL 

A whiskey that’s been taken and bottled from a single barrel — note that this different from taken from a single distillery — and not mixed with any other whiskeys.

Various whiskeys. Image: Flickr / Zach Marzouk 

BOTTLED IN BOND 

Bottled in bond is a term that’s only applied to whiskeys made in the U.S. In order for a bottle of whiskey to be labeled as Bottled in Bond (or bonded), it must have: been distilled in a single season by one distiller at one distillery, aged in a federally bonded warehouse under government supervision for a minimum of four years, and bottled at 50% ABV. A bottled-in-bond whiskey’s label must also display the name of the distillery where the whiskey was distilled, as well as where it was bottled if that happened at a different location.

CASK STRENGTH/BARREL PROOF 

If you see “Cask Strength” or “Barrel Proof” on the bottle, that means that you’re getting a completely undiluted (no water added) whiskey from the cask. So if you see either of these terms on your whiskey, expect a significantly higher ABV than normal.

SMALL BATCH 

Small Batch, a term almost, although not entirely exclusive to American whiskeys, just means that the whiskey was mixed from a relatively small number of barrels. This label is a bit nebulous however, as there is no strict government regulation regarding how many barrels must be used to qualify a whiskey as “Small Batch.”

SOUR MASH 

Sour Mash is a term you’ll see on Bourbon labels, and simply means that the whiskey producer used some amount of “spent mash” (previously fermented mash) in the new mash used for the Bourbon in the bottle you’re holding. (This is done to affect flavor and PH balance.)

NON-CHILL FILTERED 

This just means no chill filter process — which is explained above in the Bottling section — was applied to the whiskey. This is noted because chill filtration can sometimes be seen as negatively affecting the taste of the whiskey.

CARAMEL COLORING 

Exactly what it sounds like — caramel coloring added.

COMMON WHISKEY TYPES 

Now let’s get an overview of some of the most popular whiskey types, briefly breaking down the processes and regulations that are required for each category.

SCOTCH WHISKY (NO “E”!) 

Scotch is malt or grain whisky made in Scotland. By law, Scotch must be aged in oak barrels for at least three years, and must also meet several other requirements regarding the distillation process. Remember that if you see “Malt” on a Scotch label, that means, by law, that it’s made from 100% barley. The age on the bottle denotes the youngest whisky in the bottle.

Single Malt Scotch = 100% barley whisky from a single distillery

Blended Malt Scotch = 100% barley whisky from multiple distilleries

Single Grain Scotch = Mixed grain whisky from a single distillery

Blended Grain Scotch =  Mixed grain whisky from multiple distilleries

Some of the most popular Scotch brands are: Johnnie Walker, Ballantine’s, Chivas Regal, Dewar’s, and Label 5.

BOURBON WHISKEY (WITH AN “E”) 

Bourbon is made, by law, only in the U.S., made from at least 51% malted corn, distilled at no higher than 80% ABV, aged in new charred oak barrels, and barreled at 125 proof (62.5% ABV). Keep in mind that to make a Bourbon, there is no aging requirement. (Below is a brief GIF showing how the barrels used for aging Bourbons are charred.)

Some of the most popular Bourbon brands are: Blanton’s, Woodford Reserve, Jim Beam, Maker’s Mark, and Wild Turkey

RYE WHISKEY (“E” IN U.S., NO “E” IN CANADA) 

According to U.S. law, rye whiskey must be made from a mash that’s at least 51% rye, distilled to no more than 80% ABV, and aged in new charred oak barrels in the U.S. with an initial cask strength no greater than 62.5% ABV. Rye whiskey that’s been aged in this fashion in the U.S. for at least two years and not blended with any other whiskeys can be legally labeled “Straight Rye Whiskey.”

For Canada’s version of rye whisky (no “e” up north), see below.

Some of the most popular rye whiskeys are: WhistlePig, Bulleit Rye, Redemption Rye, and Knob Creek 

CANADIAN WHISKY (NO “E”!) 

Canadian whisky is generally considered to be a rye whisky, although that’s a bit of a misnomer, as Canadian whisky mash bills — the makeup of the grains used to make the whisky— don’t need to be made up of 51% rye, or any rye at all. In fact, they’re often made with a large percentage of corn mash. Why are Canadian whisky and Rye whisky used interchangeably in Canada then? Because when whisky makers first added flavorful rye to their mashes, it became popular amongst consumers, and now many Canadian whiskies are at least flavored with rye.

Also, by law, Canadian whisky must be aged in wood barrels in Canada for at least three years, and the finished product must be at least 40% ABV.

Some of the most popular Canadian whiskies are: Lot 40 Canadian Rye Whisky, Stalk and Barrel, Danfield’s, Pike Creek, Collingwood, and WhistlePig 

TENNESSEE WHISKEY (BOTH SPELLING VARIATIONS OCCUR) 

Tennessee whiskey meets all of the requirements of a Bourbon, but in order to qualify as a Tennessee whiskey, it must meet two additional criteria: It has to be made in Tennessee, and it has to undergo The Lincoln County Process. The Lincoln County Process is simply an additional filtration step for the whiskey before it’s placed in the casks, where it’s steeped over or passed through charcoal chips in order to remove impurities.

Wood being burned in order to make the charcoal that will be used for The Lincoln County process. Image: Flickr / twinfountain

Some of the most popular Tennessee whiskeys are: Jack Daniel’s, George Dickel, and Benjamin Prichard’s (* Prichard being the one Tennessee whiskey maker that doesn’t currently use The Lincoln County Process.)

CORN WHISKEY (A.K.A. WHITE LIGHTNING OR MOONSHINE) 

Corn whiskey is made in America, made from a mash of at least 80% corn, and distilled to a maximum ABV of 80%. If corn whiskey is aged — it has no aging restrictions — it must be in uncharred or previously used oak barrels. It also has to be pumped into the barrel at a max ABV of 62.5%. Corn whiskey is usually only aged for six months or less, although straight corn whiskey is aged in new uncharred oak barrels for two years or more.

Some of the most popular corn whiskeys are: Firefly Moonshine, Midnight Moon, and Balcones 

IRISH WHISKEY (WITH AN “E”) 

Irish whiskey is usually triple distilled — although it doesn’t need to be — and must, by law, be made in Ireland (obviously), have an ABV of at least 40%, be aged in wooden casks for at least three years, and have its coloring adjusted with either water or caramel coloring only.

SINGLE POT STILL WHISKEY 

Single pot still whiskey is a type of Irish whiskey — made in Ireland only! — that’s made from a mash of malted and unmalted barley distilled in a pot still (sometimes small amounts of raw oats and wheat are also added). The unmalted barley tends to give this type of whiskey a spicier flavor and thicker texture than normal single malt whiskeys.

Some of the most popular single pot still whiskeys are: Midleton Barry Crocket Legacy, Green Spot, Yellow Spot, and Red Breast

WHISKEY FLAVORS 

(VERY) GENERAL FLAVOR PROFILES OF DIFFERENT WHISKEY TYPES 

RYE WHISKEY

In general, the higher the rye content of a whiskey, the spicier its flavoring is. Rye whiskeys tend to have less sweetness and more peppery flavoring, and are also bready (i.e. tastes like rye bread) and earthy, with hints of dry herbs. Grass notes and fruity aromas are also often present.

TENNESSEE WHISKEY 

Tennessee whiskey is corn-based like Bourbons, so it shares many similar flavors, including many sweet tones of vanilla, sugar, honey, maple syrup, and caramel. Because Tennessee whiskey is required to undergo charcoal filtration via The Lincoln County Process, however, subtler flavors tend to emerge as well, like licorice. That charcoal filtering also tends to create a softer, drier, profile.

SINGLE POT STILL WHISKEY 

Single pot still whiskeys — which are, again, only made in Ireland — tend to have spicier flavors, and even cereal flavors that have been described as “funky” thanks to their inclusion of unmalted barley. Single pot still whiskeys also tend to have tones of apricot, peaches, tropical fruits, and cocoa, and they often have a leathery finish.

BOURBON WHISKEY 

Thanks to their being aged in new charred oak barrels, Bourbons tend to have flavors such as vanilla, honey, and caramel, as well as woody, nutty tones. You also get lots of floral aromas (especially citrus), as well as hints of vanilla, caramel, and even chocolate.

CORN WHISKEY 

Corn whiskey tends to have a sweeter flavor, which leans toward vanilla and even maple syrup. Because corn whiskey is generally unaged, or aged in used barrels, you can taste much more of the corn-related flavors, as there are much fewer flavors coming from the barrel, or none at all. If a corn whiskey is aged in a barrel for a significant period of time, as with straight corn whiskeys (which are aged for two years), then you obviously get more barrel flavoring.

MALT (BARLEY) WHISKEY 

Although whiskeys made from barley (malt whiskeys) have a very extensive range of flavor profiles, they often have sweeter flavors with hints of brown sugar and caramel. They also tend to have roasted and toffee-like cereal flavors.

WHEAT WHISKEY 

Wheat whiskeys tend to have more cereal, earthy notes, with slightly sweet brown bread tones. They also tend to have gentler aromas with grassy notes, which have been described as smelling of the outdoors.

HOW TO DESCRIBE WHISKEY FLAVORS 

Note that many of these terms are umbrella terms for tons of subtle flavors, which can be explored further in this awesome little graph from whiskygals.ch. Although there is a metric ass-load of terms to describe whiskey flavors, what seems to be useful is going by the eight main categories outlined by the Pentlands Wheel, which was the first systematic attempt to categorize whiskey flavors undertaken by a group of scientists in Edinburgh, Scotland in the ’70s.

WHISKEY BEST PRACTICES: HOW TO SNOB IT UP

OK, now that we have all of our whiskey knowledge down, it’s time to have some fun and taste some damn whiskey already. But wait! You can’t just pound the whiskey or use is it as an ingredient in a crazy-ass whiskey cocktail. Well, you can, of course, but not if you want to truly enjoy the whiskey like a connoisseur (read: snob).

While there are many rules floating around the internet regarding how to drink your whiskey, we like the idea of following the rules laid out by Scotland-based Master Distiller Richard “The Nose” Paterson. Paterson began tasting whiskey when he was just eight years-old, and his nose is even insured for $2.5 million. And while the following guidelines aren’t exact transcriptions of Paterson’s style, he still is, we think reasonably, our biggest influence when it comes to whiskey tasting.

THE GLASS 

First of all, let’s talk about the glass you should use while snobbin’ like a pro. And yes, only glassware is acceptable here — no drinking out of a coffee mug or 7-Eleven Big Gulp cup.

If you really want get the best shot at properly tasting a whiskey, you’ll want to go with a tulip-shaped glass (a.k.a. a copita-style glass or dock glass) that has a base on which to hold — a glass like the Glencairn whisky glass shown below, for example. Drinking whiskey out of a tulip-shaped glass with a base is good for multiple reasons: First of all, that concave closing means that more of the whiskey aromas are trapped in the glass: Because whiskey is constantly evaporating into the air, a glass with a wider opening that doesn’t taper inward at the top will let out more aromas, which won’t have a chance to hit your nose.

Glencairn whisky glass. Image: Wikipedia / Amiko82

Second of all, a glass like the Glencairn whisky glass allows you to keep your damn hand away from the whiskey. If you hold the whiskey glass by the bottom of the glass instead of the base, you’ll warm up the whiskey, thusly changing its flavor profile. You’ll also want to be looking at your whiskey, and you can’t do that if your hand is blocking it. So remember, pick a glass that will let you keep the aromas in, and keep your hand out of the picture.

There are, of course, a bunch of other acceptable glasses you can go with, including: the whiskey tumbler (good for whiskey on the rocks and cocktails, shown in the GIF below), the highball glass (allows for plenty of ice and mixer, is preferred in Japan), the snifter (makes you look fancy, but releases a lot of ethanol evaporation due to that wide mouth), and the NEAT whisky glass (a new type of glass that was made by accident at a glass-blowing factory, which happens to direct ethanol vapors away from the nose).

ON THE ROCKS OR NEAT? 

According to Paterson, you basically want to avoid ice in your glass like it’s the plague. It chills down the whiskey too much and also dilutes it, subsequently muting some of the flavors. But, if you’re willing to defy The Nose, try to keep the ice to a minimum, with just a few blocks. Also aim for blocks that have a relatively small surface area, as that will dilute your whiskey more slowly, but chill it at the same rate as blocks with larger surface areas.

DRINK IT IN WITH YOUR EYES 

OK, now that you have your whiskey in your glass, it’s time to swirl it around and take a good look at its colors and the way it adheres to the glass. In terms of the color, what you’re basically trying to look for are signs regarding the whiskey’s aging process.

In general, you’ll see whiskeys take on darker colors the longer they’ve spent in the barrel. This isn’t necessarily true in all cases, however, because the barrels vary. For example, Bourbons will take on a darker color over a shorter period of time relative to Scotches because they’re being aged in new charred oak barrels that can give away a lot more pigment-affecting compounds. If you’re a real expert, you may even be able to determine if caramel coloring has been added. (Also keep in mind that with a whiskey that hasn’t undergone any aging, such as some corn whiskeys, you may not see any coloration at all.)

The legs (or tears) of the whiskey — the whiskey that runs down the inside of the glass after you’ve swirled it — aren’t too important for judging quality, but they can tell you a little about the whiskey’s texture. If the whiskey has short, slow-moving legs, it’ll probably have a thicker texture in the mouth. If it has thinner legs that move relatively fast, that could imply less texture.

ADDING WATER

When you order your whiskey, you’ll also want to order a glass or pitcher of distilled water — or even a bottle of water. Why? Because diluting your glass of whiskey just a bit with the right kind of water will drop the ABV, and more importantly, help to bring out all of the flavors. If you have two fingers’ worth of whiskey in your glass, try pouring in a couple of thimblefuls of water. Paterson says you want an ABV of about 35% for perfect tasting, although it’s hard to say exactly how’d you know that if you’re just chilling in a bar with your amigos.

NOSING THE WHISKEY

Now it’s time to stick your nose in your glass — and according to Paterson, that means really sticking your nose in there. You want to be very cautious with this step however, as when you stick your nose in a glass of whiskey and take a deep breath, you’re basically taking a big whiff of ethanol vapors along with the aromas, and they could cause you to literally pass out.

So what you’ll want to do is lift the glass up to your nose as close as is comfortable (more experienced drinkers will be able to basically stick their whole nose in the glass, whereas novices will want to hold it a bit further away) and then take at least a few whiffs before you start sipping — quick whiffs so that they’re pleasant rather than sharp. Paterson likens this step to a conversation where you’re getting to know the whiskey. This step is all about identifying aromas, so take your time and try to figure out what you’re smelling. Are you getting hints of chocolate or tangerines or honey or anything else?

TASTING THE WHISKEY

Holy sh*t people, now is the finally the time for the whiskey to hit your tongue! But as much as you want to, don’t just throw it back and feel the burn. Now that you’re sipping, you’ll want to let the whiskey sit on your palate for around seven or so seconds before swallowing so you can savor all of the various flavors.

According to Paterson, the first sip is really just to cleanse your palate, however. It’s the second sip that will really allow you to experience all the flavors the whiskey has to offer. Then there are all the others, and those pretty good too.

WHISKEY STONES

Whiskey stones are cubes — or alternatively shaped objects — made of solid soapstone that can be chilled. Because they’re non-porous, and because they don’t melt, they can chill your whiskey without diluting it or affecting its flavor. Whiskey stones also stay colder for longer relative to ice.

Whiskey stones Image: Flickr / Srslyguys

HOW TO STORE WHISKEY

Here’s the really great news about the logistics of whiskey: Even though you may have to shell out a solid chunk of change for a nice bottle, it’s very low maintenance once you have it at home.

As mentioned earlier, whiskey only ages in the barrel, not in the bottle. It can also be opened, and thanks to its high ABV, not spoil or take a hit to quality. You’ll still want to store your whiskey in a dark place, out of direct sunlight, as the heat could negatively affect the flavor.

THE FUTURE OF WHISKEY

It seems that the future of whiskey most likely lies in the expansion of current whiskey markets, the establishment of producers in nations not previously considered top-tier players in whiskey — such as Germany, Australia, and India — and one form or another of “rapid aging.”

As far as growth throughout the world, things are looking extremely bright for the future of whiskey. The whiskey market in the U.S. grew to $3.4 billion in 2017, with domestic production volume increasing to 23.2 million cases. Worldwide, the whiskey market is expected to be valued at about $7.4 billion by 2023, with a big hand from a burgeoning middle-class market in China. Millennials are also apparently driving growth in the whiskey market, displaying a preference for high-end and super-premium Scotches.

In regards to rapid aging, that seems like it could go either way right now. That is, it could explode in popularity, or die out completely. If it does catch on, we’re basically looking at a few different options for how to fast-age whiskey, including: using much smaller barrels, oak infusion spiral systems, or even “sonic aging” methods — a.k.a. music.

SMALLER BARRELS 

Using smaller barrels is probably the least heretical way out of the three to speed up the aging process, as the proponents of this method point out that using smaller barrels simply increases the rate at which the ethanol chunks off flavor compounds from the barrel thanks to there being less volume that needs to be infused with flavor compounds. Some companies are even going so far as to simply make thermos-like containers out of oak, which could age — or at least add lots of flavor — to whiskey in just a matter of a few days.

THE OAK INFUSION SPIRAL 

The oak infusion spiral is another pretty low-tech product that aims to achieve barrel-aged flavors over the course of a few days. The infusion spiral, which looks like a tall stack of wooden coins all stuck together, works by being placed in your container of whiskey so it can interact with the ethanol and give up some of its flavor compounds. The spiral shape also allows for the whiskey to penetrate the oak much more efficiently than it would in a barrel; the grain direction of barrels is such that the whiskey comes into contact with it at a perpendicular angle, as opposed to the infusion spirals, which allow the whiskey to pass through its membrane top to bottom. (If whiskey barrels didn’t have the grains of their wood sides moving in the direction they do, the oak would absorb too much liquid and they would start leaking.)

PRESSURIZED CONTAINERS AND SONIC AGING 

Finally, there’s the really sci-fi aging techniques that use pressure aging and/or sonic aging. Basically, with pressure aging, you’re talking about sticking the distilled grain alcohol in a giant steel container with a bunch of tiny oak barrel chunks. After you’ve done that, you apply force to the steel container — squeezing and expanding it — thusly forcing the distilled alcohol into and out of the barrel chunks so it can quickly pick up their flavor compounds. Like the oak infusion spiral, this is another case of “putting the barrel in the whiskey” rather than putting the whiskey in the barrel, and Cleveland Whiskey, a pioneer in this field, says it can go from distilled alcohol to bottled whiskey in one week flat.

With sonic aging, it seems that folks are basically just setting up big-ass sound systems in their warehouses, and letting bassy music vibrate the hell out of the casks in the hopes that all that movement will cause the whiskey to pick up flavor compounds from the barrels more quickly. That literally seems to be the long and short of this strategy.

OUR FAVORITE WHISKEY DRINKS

Now that all your whiskey knowledge is in order, take some time to check out a handful of our favorite whiskey drinks. And while yes, some may think it’s a complete dishonor not to drink your whiskey untainted by other ingredients, we think these classic cocktails would earn the approval of even the most staunchly conservative whiskey aficionados — maybe even The Nose himself.

See recipe.

See recipe.

See recipe.

All GIFS: Giphy

Original Tipsy Graphics: Shina Kim-Avalos

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[hotelrosewood]

The Legendary Pearl Ring

The world gem, pearls are revered as before written history. For this reason, their discovery cannot be credited to a single person in particular, but it’s thought that people searching for food along the seashore detected them. We all know that they have been employed as a form of adornment for millennia due to some fragment of pearl jewelry found in the sarcophagus of a Persian princess which dates back to 420 BC, which is on display at the Louvre at Paris.

Pearl Ring Gifts

Pearls were presented as gifts to Oriental royalty as early as 2300 BC, although at ancient Rome, pearl jewellery was regarded as the ultimate status symbol. So precious were the spherical gems that in the 1st century BC, Julius Caesar and a law passed to the ruling classes.

The prosperity of natural oyster beds from the Persian Gulf supposed that pearls also carried great value in Arab cultures, where legend stated that pearls were formed from dewdrops that were swallowed by oysters when they dropped to the sea. Before the advent of cultured pearls, the Persian Gulf was at the middle of the pearl trade and it was a source of wealth in the area before the discovery of oil.

With this kind of a long and ancient tradition, it is no wonder that, as time passes, the pearl became shrouded in myth and legend. In ancient China, while knights wore pearls about the battlefield, believing that the gemstones would keep them 39, pearl jewelry was believed to symbolise the innocence of the wearer. According to legend, a pearl crushed to show to Marc Antony she could provide the most expensive dinner in history.

Pearls are an important trade product since Roman times, and also the discovery of pearls at Central and South America in the 15th and 16th century led to the so called Pearl Age. Where women of royalty and nobility wore brooches, earrings, pearl bracelets and pearl necklacesdemand for pearl jewellery became so high that oyster supplies began to dwindle.

Unlike gemstones that are mined from the ground, a living organism generates a pearl and, in reality, their very existence is a freak of nature. A bead is formed when an irritant, such as a parasite or piece of shell, which becomes accidentally lodged in an oyster’s soft inside, making it to secrete a crystalline substance called nacre, which builds up around the dermis in layers until a pearl is formed. Cultured pearls are formed through precisely the procedure, the difference being that the irritant is implanted rather.

Until the start of the 20th century, the sole way of collecting pearls was by sailors risking their lives at depths of around 100ft to recover the bead. It turned out to be one which carried limited probability of success as only three or four quality pearls could throw up and also a pursuit. Freshwater molluscs residing in rivers and ponds were simpler to gather, but these pearl beds were reserved for harvesting by royalty.  Now things have changed, MyPearls can show a great selecting of Pearl Rings.

Natural Pearl Rings

Today, natural pearls are among the rarest of gems and their nearly completely depleted supply usually means that they are found very infrequently only from the waters away Bahrain and Australia. The lack of natural pearls is reflected in the prices they bring using earrings and pearl bracelets selling for record-breaking amounts.

Intense bidding wars also have erupted over high-quality all-natural pearl necklaces with all the winning bids running to several million dollars. Elizabeth Taylor’s famous La Peregrina 16th century pearl, which sold to US$11.8 million, is an instance in point. Unlike the shatterproof diamond, the creation of pure pearls is dependent upon clean seas. Virtually all pearl jewelry in the marketplace today is made using pearls which were cultivated and farmed.

The introduction of cultured pearls at the early 1900s resulted in the value of pearls that were natural and turned into the entire pearl sector on its mind. From 1935, there were 350 trophy farms in Japan, producing 10 million cultured pearls a calendar year, even though Mikimoto needed to constantly defend herself against accusations that his pearls were not “real”. The opposite was spoken to by the proof; the pearls possess the exact same properties as those formed in sea beds, the only difference was they had at getting the process 40, a helping hand.

Mikimoto’s Akoya pearls are still used today by the jewellery house that bears his name and are renowned for their brilliant lustre and rich colours, which range from white, cream and pink, to crimson pink.

Pearls can be found, or cultivated, in freshwater or saltwater and there are several unique types of pearls depending on what mollusc they originate from. Cultured freshwater pearls have been created in China as well as because of their prosperity, they are cheaper than their saltwater cousins. Saltwater pearls incorporate the Akoya in addition to Tahitian pearls, which originate from Tahiti and other islands. The latter include cream, white or gold colors with dimensions and is the largest of of the pearl kinds. A Tahitian pearl can also be known as a black pearl, although its colour spectrum also includes grey, blue, green and purple.Read about Tahitian pearls here.

Coloured pearls have been popular with both men and women as far back as the 17th century as well as in the past several years, these dark wonders of the sea have witnessed a resurrection, with a new production of fashion-conscious consumers embracing jewellery comprising colored pearls as a edgier alternative to the standard white pearl necklace.

“Baroque” is a phrase applied to pearls which are non-symmetrical, and these irregular shapes are somewhat more common in freshwater pearls. Baroque South Sea or Tahitian pearls are frequently utilised in modern jewellery to excellent effect while round pearls have become the most enviable.

Only speaking, oysters only create pearls, but some gems that are created in different molluscs also qualify for this moniker. These include incredibly infrequent, yellowish-orange Melo Melo pearls and oval-shaped conch pearls. Means of a substance composed of calcite forms all these pearls, and while they lack the iridescence of pearls, their beauty is not as spectacular.

Consequently, conch pearls are beneficial and a gem can draw up to US$120,000. Mikimoto lately launched a selection of conch pearl jewelry, as well as the distinctive pink pearls have also been incorporated into stones by the likes of Boucheron jewelry and Tiffany & Co..

Additionally incredibly beautiful and sought after are abalone pearls, which are one of the most popular in the world since they are not cultured and just discovered by chance in rocky, coastal waters.

In terms of their fashion currency, pearls have experienced something of a rough travel, especially in the latter half of the 20th century. From the 1920s, the style was reflected by pearl necklaces in the shape of strands that were simple for compact, unfussy designs. These extended bracelets would frequently measure over 30 inches and be adorned with a tassel for a pendant. Society ladies were shocked by her by teaming her pearls and blending the real object. Largely because of her endorsement, costume jewellery became lots of and popular girls wore fake pearl jewellery made out of Lucite or glass.

Inspired by Mademoiselle’s enthusiasm for the gem, in 2014 Chanel established a top jewellery collection dedicated to the timeless pearl. The Perles Swing collection, consisting of earrings, necklace and a pearl bracelet, is a mix of pastel-coloured South Sea, Tahitian and freshwater cultured pearls.

Jackie Kennedy is another pearl-wearing celebrity whose signature triple strand pearl necklace actually consisted of imitation stone made out of glass as opposed to the actual thing. Audrey Hepburn’s name is also interchangeable with pearls, make it a necklace or a pair of pearl earrings subtly accentuating her gamine features.

Somewhere around the 1980s pearls obtained a reputation as the preserve of elderly women in twinsets with blue-rinse hairdos. A number of top jewellery houses feature pearls inside their jewellery collections that are own high and designers such as Kova are also incorporating into modern jewellery designs them.

Like diamonds, the quality of a pearl is determined by various criteria for the dimensions, shape, colour and lustre. Since this decides not only the pearl’s lustre but also how much time it will last A significant factor to look out for is the depth of the nacre. Unlike the diamond that is more robust, pearls call for a bit of TLC to make sure they stay looking pristine. Pearl jewellery should be kept separately from diamonds to guarantee the stone doesn’t scratch at their face. We would recommend putting pearl stones to a cloth bag before placing them in the jewelry box. Elements such as perfume and maybe even sweat can dull a pearl lustre, therefore never spray wash the rings before putting them off and odor right onto them. In the instance of pearl necklaces, it is a fantastic idea to take them to a jeweller to assess whether they want re-stringing.

Traditionally, the pearls were celebrated for their uniformity in size and color but now it seems the more avant-garde, the greater. Pearls in vibrant colours and unusual shapes are being incorporated into unique jewels by jewellers famous for their creativity, for example Boghossian and Hemmerle, although YOKO London provides a remarkably broad palette of coloured pearls so vibrant it’s hard to believe they were shaped naturally – far removed from the traditional discreet white pearl studs gracing the ear lobes of women who lunch.

The post The Legendary Pearl Ring appeared first on Hotel Rose Wood.

from Hotel Rose Wood http://www.hotelrosewood.net/2017/07/07/legendary-pearl-ring/

[iiamblondee-blog]

Wed, July 5th 2017

Stefan has been in Japan since April 17th. Grant is on his motor cycle sabbatical and is currently in Ashville and sent me a picture of his new tree and rocket tattoos on his legs (which look pretty good). I just moved back home to my parents house on saturday.  I’ve had a hard time getting in some good sleep the last couple of weeks. Partly bc I wanted to hang out with Grant and Kate as much as possible-Partly because I’ve had so much to do with all the moving-Partly because I’ve just been going at it too hard.

Yesterday I was invited by some regulars at Northside (Adam & Kait) to come to their fourth of july party. It was a lot of fun. I couldn’t stay late (I was so stupid tired, I had moved all weekend, worked that morning and had to work the next day and honestly I am so over getting drunk and high all the time....okay I guess i don’t minding drinking and smoking it’s just that I didn’t feel like I could relax at this party with all people I didn’t know). They have an amazing little cottage they are renting. It’s right off of grand river in brighton and it’s off this little round lake called Briggs Lake (it’s really more like a huge pond). It was so beautiful! They were such kind and gracious hosts and everyone was very welcoming- super laid back. I got to kayak with Kait while Adam was in the boat with everyone else and it was just the most incredible time. I was in heaven. I was bummed I had to leave so early, i was just so fricken tired. I’ve been working a lot lately. And training a bunch. It’s been hard to find good to hire at northside. It’s a very specific kind of person who can work there and work out their. I am a pretty good employee in general. This last year has been very hard and i’ve struggled to keep par with my normal hard working-”ness”. I am going to cut myself some slack though (even though I really just want to lay into myself and talk about how shitty I’ve been)...The truth is I got married last year, I was addicted to adderall and I went through withdrawal and the months of post acute withdrawal. I almost got divorced and now I am moving to Japan. I completely lost myself and I have and still am “re”-finding me. It’s been exhausting. All of it. But I know I am stronger than I’ve ever been. In some places I’m rougher in others I’ve relaxed and i’ve smoothed out. Tonight I’ve decided I don’t wanna get so upset anymore by what other people do or don’t do that offends me or that I think is “wrong” or “rude”.

It’s really not my job to police anyone (this really pertains to my family and close friends)...I already know this but I’ve fallen off the horse quite  bit in this area. I already know the best way to lead and influence others in a postive way around you is by example. It’s by  exuberayting love and peace and kindness and patience and hope. It’s by yielding myself and my will to God’s. I don’t wanna get frustrated and cop a short temper with my mom anymore. I don’t wanna cop an attitude or get offended by Sarah Sheets at work. In general, I would like to learn the ancient art of go-the-the-flow ... Going with the flow does not mean I don’t have any boundaries. It means I submit my agenda to whatever God has for me and I know myself and trust myself to love myself and do what I need to do to continue to submit and be the me He created me to be.  

[jelantiahilma]

Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant

Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant – Chrysanthemums were first discerning in China as a flowering herb dating back the 15th one hundred year BC.[11] Over 500 cultivars had been recorded through 1630.[9] By the year 2014 it was estimated that you have now over 30, 000 cultivars in the world and about 7, 000 cultivars in China.[12] The plant is renowned as one of the 4 Gentlemen in Chinese and East Asian art. The plant is very significant during the Two times Ninth Festival.

Chrysanthemum cultivation began inside Japan during the Nara and Heian times (early 8th to help late 12th centuries), and gained recognition in the Edo time period (early 17th to be able to late 19th century). Many flower styles, colours, and kinds were created. How a flowers were produced and shaped likewise developed, and chrysanthemum culture flourished. Typically the Imperial Seal of Japan is a chrysanthemum and the institution with the monarchy is also called the Chrysanthemum Throne. Numerous festivals and displays take place throughout Asia in autumn as soon as the flowers bloom. Chrysanthemum Day (菊の節句 Kiku no Sekku) is amongst the five ancient religious festivals. It is famous on the 9th moment of the 9th 30 days. It was started in 910, when the imperial court held its initially chrysanthemum show.

Chrysanthemums entered American farming in 1798 when Colonel John Stevens imported a discerning variety known as ‘Dark Purple’ from Great britain. The introduction seemed to be part of an effort to grow attractions within Elysian Fields in Hoboken, New Jersey.

Modern cultivated chrysanthemums are showier than their wild relatives. The floral heads occur in various forms, and can be daisy-like or decorative, similar to pompons or links. This genus is made up of many hybrids as well as thousands of cultivars designed for horticultural uses. In addition to the traditional yellowish, other colors can be obtained, such as white, magenta, and red. The most important hybrid is Chrysanthemum × morifolium (syn. C. × grandiflorum), derived primarily through C. indicum, but involving other variety.

Over 140 cultivars of chrysanthemum have gained the Suprême Horticultural Society’s Merit of Garden Worthiness (confirmed 2017).[14]

Chrysanthemums are broken into two basic organizations, garden hardy along with exhibition. Garden hardy mums are completely new perennials capable of wintering in most northern latitudes. Exhibition varieties are not usually as stable. Garden hardies usually are defined by their very own ability to produce an amazing amount of small blooms with little if any mechanical aid, such as staking, and also withstanding wind and rain. Exhibition kinds, though, require staking, overwintering in a somewhat dry, cool setting, and sometimes the addition of nights lights.

The convention varieties can be used to create many amazing grow forms, such as substantial disbudded blooms, squirt forms, and many nicely trained forms, such as thousand-bloom, standard (trees), fans, hanging hampers, topiary, bonsai, as well as cascades.

Chrysanthemum blossoms are divided into thirteen different bloom varieties by the US National Chrysanthemum Society, Inc., which is in keeping with typically the international classification technique. The bloom sorts are defined furthermore in which the ray and disk florets usually are arranged. Chrysanthemum types are composed of many personal flowers (florets), each capable of producing a seeds. The disk florets are in the center of the full bloom head, and the beam florets are on the perimeter. The ray florets are considered not perfect flowers, as they merely possess the female reproductive organs, while the drive florets are considered best flowers, as they own both male and feminine reproductive organs.

Unusual incurves are selectively bred to produce a giant scalp called an ogiku. The disk florets usually are concealed in coatings of curving ray florets that hang down to create a ‘skirt’. Regular incurves are very similar, but usually using smaller blooms along with a dense, globular type. Intermediate incurve plants may have broader florets and a less densely flowered head.

Inside reflex form, the drives florets are obscured and the ray florets reflex outwards to manufacture a mop-like appearance. The actual decorative form is similar to reflex blooms, however the ray florets you should not radiate at greater 90° angle into the stem.

The pompon form is totally double, of small size, and very globular in form. Solitary and semidouble blossoms have exposed drive florets and one to help seven rows of beam florets. In the anemone form, the disk florets are prominent, often raised and overshadowing the ray florets. The spoon-form disk florets are noticeable and the long, tubular ray florets are generally spatulate. In the crawl form, the disk florets are concealed, as well as the ray florets are generally tube-like with connected or barbed stops, hanging loosely surrounding the stem. In the clean and thistle assortment, the disk florets could be visible.

In Japan, a form of bonsai chrysanthemum was developed over the ages. The cultivated blossom has a lifespan of about 5 years and might be kept in little size. Another method is to use pieces of deceased wood and the flower grows over the back along the wood to give the illusion from the top that the miniature forest blooms.

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[qindaskurdi]

Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant

Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant – Chrysanthemums were first discerning in China as a flowering herb dating back the 15th one hundred year BC.[11] Over 500 cultivars had been recorded through 1630.[9] By the year 2014 it was estimated that you have now over 30, 000 cultivars in the world and about 7, 000 cultivars in China.[12] The plant is renowned as one of the 4 Gentlemen in Chinese and East Asian art. The plant is very significant during the Two times Ninth Festival.

Chrysanthemum cultivation began inside Japan during the Nara and Heian times (early 8th to help late 12th centuries), and gained recognition in the Edo time period (early 17th to be able to late 19th century). Many flower styles, colours, and kinds were created. How a flowers were produced and shaped likewise developed, and chrysanthemum culture flourished. Typically the Imperial Seal of Japan is a chrysanthemum and the institution with the monarchy is also called the Chrysanthemum Throne. Numerous festivals and displays take place throughout Asia in autumn as soon as the flowers bloom. Chrysanthemum Day (菊の節句 Kiku no Sekku) is amongst the five ancient religious festivals. It is famous on the 9th moment of the 9th 30 days. It was started in 910, when the imperial court held its initially chrysanthemum show.

Chrysanthemums entered American farming in 1798 when Colonel John Stevens imported a discerning variety known as ‘Dark Purple’ from Great britain. The introduction seemed to be part of an effort to grow attractions within Elysian Fields in Hoboken, New Jersey.

Modern cultivated chrysanthemums are showier than their wild relatives. The floral heads occur in various forms, and can be daisy-like or decorative, similar to pompons or links. This genus is made up of many hybrids as well as thousands of cultivars designed for horticultural uses. In addition to the traditional yellowish, other colors can be obtained, such as white, magenta, and red. The most important hybrid is Chrysanthemum × morifolium (syn. C. × grandiflorum), derived primarily through C. indicum, but involving other variety.

Over 140 cultivars of chrysanthemum have gained the Suprême Horticultural Society’s Merit of Garden Worthiness (confirmed 2017).[14]

Chrysanthemums are broken into two basic organizations, garden hardy along with exhibition. Garden hardy mums are completely new perennials capable of wintering in most northern latitudes. Exhibition varieties are not usually as stable. Garden hardies usually are defined by their very own ability to produce an amazing amount of small blooms with little if any mechanical aid, such as staking, and also withstanding wind and rain. Exhibition kinds, though, require staking, overwintering in a somewhat dry, cool setting, and sometimes the addition of nights lights.

The convention varieties can be used to create many amazing grow forms, such as substantial disbudded blooms, squirt forms, and many nicely trained forms, such as thousand-bloom, standard (trees), fans, hanging hampers, topiary, bonsai, as well as cascades.

Chrysanthemum blossoms are divided into thirteen different bloom varieties by the US National Chrysanthemum Society, Inc., which is in keeping with typically the international classification technique. The bloom sorts are defined furthermore in which the ray and disk florets usually are arranged. Chrysanthemum types are composed of many personal flowers (florets), each capable of producing a seeds. The disk florets are in the center of the full bloom head, and the beam florets are on the perimeter. The ray florets are considered not perfect flowers, as they merely possess the female reproductive organs, while the drive florets are considered best flowers, as they own both male and feminine reproductive organs.

Unusual incurves are selectively bred to produce a giant scalp called an ogiku. The disk florets usually are concealed in coatings of curving ray florets that hang down to create a ‘skirt’. Regular incurves are very similar, but usually using smaller blooms along with a dense, globular type. Intermediate incurve plants may have broader florets and a less densely flowered head.

Inside reflex form, the drives florets are obscured and the ray florets reflex outwards to manufacture a mop-like appearance. The actual decorative form is similar to reflex blooms, however the ray florets you should not radiate at greater 90° angle into the stem.

The pompon form is totally double, of small size, and very globular in form. Solitary and semidouble blossoms have exposed drive florets and one to help seven rows of beam florets. In the anemone form, the disk florets are prominent, often raised and overshadowing the ray florets. The spoon-form disk florets are noticeable and the long, tubular ray florets are generally spatulate. In the crawl form, the disk florets are concealed, as well as the ray florets are generally tube-like with connected or barbed stops, hanging loosely surrounding the stem. In the clean and thistle assortment, the disk florets could be visible.

In Japan, a form of bonsai chrysanthemum was developed over the ages. The cultivated blossom has a lifespan of about 5 years and might be kept in little size. Another method is to use pieces of deceased wood and the flower grows over the back along the wood to give the illusion from the top that the miniature forest blooms.

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Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant

Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant – Chrysanthemums were first discerning in China as a flowering herb dating back the 15th one hundred year BC.[11] Over 500 cultivars had been recorded through 1630.[9] By the year 2014 it was estimated that you have now over 30, 000 cultivars in the world and about 7, 000 cultivars in China.[12] The plant is renowned as one of the 4 Gentlemen in Chinese and East Asian art. The plant is very significant during the Two times Ninth Festival.

Chrysanthemum cultivation began inside Japan during the Nara and Heian times (early 8th to help late 12th centuries), and gained recognition in the Edo time period (early 17th to be able to late 19th century). Many flower styles, colours, and kinds were created. How a flowers were produced and shaped likewise developed, and chrysanthemum culture flourished. Typically the Imperial Seal of Japan is a chrysanthemum and the institution with the monarchy is also called the Chrysanthemum Throne. Numerous festivals and displays take place throughout Asia in autumn as soon as the flowers bloom. Chrysanthemum Day (菊の節句 Kiku no Sekku) is amongst the five ancient religious festivals. It is famous on the 9th moment of the 9th 30 days. It was started in 910, when the imperial court held its initially chrysanthemum show.

Chrysanthemums entered American farming in 1798 when Colonel John Stevens imported a discerning variety known as ‘Dark Purple’ from Great britain. The introduction seemed to be part of an effort to grow attractions within Elysian Fields in Hoboken, New Jersey.

Modern cultivated chrysanthemums are showier than their wild relatives. The floral heads occur in various forms, and can be daisy-like or decorative, similar to pompons or links. This genus is made up of many hybrids as well as thousands of cultivars designed for horticultural uses. In addition to the traditional yellowish, other colors can be obtained, such as white, magenta, and red. The most important hybrid is Chrysanthemum × morifolium (syn. C. × grandiflorum), derived primarily through C. indicum, but involving other variety.

Over 140 cultivars of chrysanthemum have gained the Suprême Horticultural Society’s Merit of Garden Worthiness (confirmed 2017).[14]

Chrysanthemums are broken into two basic organizations, garden hardy along with exhibition. Garden hardy mums are completely new perennials capable of wintering in most northern latitudes. Exhibition varieties are not usually as stable. Garden hardies usually are defined by their very own ability to produce an amazing amount of small blooms with little if any mechanical aid, such as staking, and also withstanding wind and rain. Exhibition kinds, though, require staking, overwintering in a somewhat dry, cool setting, and sometimes the addition of nights lights.

The convention varieties can be used to create many amazing grow forms, such as substantial disbudded blooms, squirt forms, and many nicely trained forms, such as thousand-bloom, standard (trees), fans, hanging hampers, topiary, bonsai, as well as cascades.

Chrysanthemum blossoms are divided into thirteen different bloom varieties by the US National Chrysanthemum Society, Inc., which is in keeping with typically the international classification technique. The bloom sorts are defined furthermore in which the ray and disk florets usually are arranged. Chrysanthemum types are composed of many personal flowers (florets), each capable of producing a seeds. The disk florets are in the center of the full bloom head, and the beam florets are on the perimeter. The ray florets are considered not perfect flowers, as they merely possess the female reproductive organs, while the drive florets are considered best flowers, as they own both male and feminine reproductive organs.

Unusual incurves are selectively bred to produce a giant scalp called an ogiku. The disk florets usually are concealed in coatings of curving ray florets that hang down to create a ‘skirt’. Regular incurves are very similar, but usually using smaller blooms along with a dense, globular type. Intermediate incurve plants may have broader florets and a less densely flowered head.

Inside reflex form, the drives florets are obscured and the ray florets reflex outwards to manufacture a mop-like appearance. The actual decorative form is similar to reflex blooms, however the ray florets you should not radiate at greater 90° angle into the stem.

The pompon form is totally double, of small size, and very globular in form. Solitary and semidouble blossoms have exposed drive florets and one to help seven rows of beam florets. In the anemone form, the disk florets are prominent, often raised and overshadowing the ray florets. The spoon-form disk florets are noticeable and the long, tubular ray florets are generally spatulate. In the crawl form, the disk florets are concealed, as well as the ray florets are generally tube-like with connected or barbed stops, hanging loosely surrounding the stem. In the clean and thistle assortment, the disk florets could be visible.

In Japan, a form of bonsai chrysanthemum was developed over the ages. The cultivated blossom has a lifespan of about 5 years and might be kept in little size. Another method is to use pieces of deceased wood and the flower grows over the back along the wood to give the illusion from the top that the miniature forest blooms.

Pot Mum (Chrysanthemum morifolium) | My Garden Life – pot mum plant | pot mum plant

Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant – pot mum plant | Encouraged for you to our website, within this moment I’m going to show you in relation to keyword. And from now on, here is the initial impression:

Plants & Flowers » Pot Mum – pot mum plant | pot mum plant

What about photograph above? is that awesome???. if you think therefore, I’l t provide you with several graphic once more below:

Get the Most Out of Potted Mums | My Garden Life – pot mum plant | pot mum plant

So, if you wish to have the awesome images related to (Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant), click on save link to save these photos in your laptop. They are prepared for obtain, if you want and wish to take it, simply click save badge in the post, and it will be immediately saved in your notebook computer.} As a final point if you like to obtain unique and recent image related with (Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant), please follow us on google plus or bookmark the site, we attempt our best to present you daily up-date with fresh and new pictures. We do hope you enjoy keeping here. For many up-dates and latest news about (Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant) shots, please kindly follow us on twitter, path, Instagram and google plus, or you mark this page on bookmark section, We attempt to present you update periodically with fresh and new photos, love your exploring, and find the right for you.

Pot Mum (Chrysanthemum morifolium) – pot mum plant | pot mum plant

Thanks for visiting our website, articleabove (Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant) published .  At this time we’re excited to announce we have discovered an incrediblyinteresting topicto be reviewed, that is (Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant) Some people searching for specifics of(Seven Doubts About Pot Mum Plant You Should Clarify | Pot Mum Plant) and certainly one of them is you, is not it?

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from WordPress https://liaflower.com/seven-doubts-about-pot-mum-plant-you-should-clarify-pot-mum-plant/

#chrysanthemum flower #chrysanthemum pot plant #chrysanthemum pot plant care #pot mum flower #pot mum