The Most Expensive Whiskey in The World

Grain, water, wooden barrel and a little time. Whisky - a strong flavored alcoholic beverage obtained from various types of grain, using the processes of malting, distilling and long-term storage in oak barrels. In the manufacture of whiskey can be used barley, rye, wheat or corn.

Alcohol content - typically 40-50% by volume., But some whiskeys have a greater strength (up to 60% by vol.). Color of the drink - from light yellow to brown sugar - zero or negligible. Traditional regions, producing whiskey, are Scotland and Ireland.

 Scotch whiskey is produced and maintained, as the title, in Shotlandii.Soglasno law, scotch whiskey must be made from malt grain, should mature in oak barrels for at least three years and have strength no less than 94.8% alcohol by volume.

The malt whiskey is produced from pure barley malt, without mixing with the grain (the cheapest) of whiskey. Single Malt Whisky - whiskey, produced one distillery, one type of malt whiskey.

At 10 places at once 3 of whiskey with the price to $ 10000:

Ladybank Single Malt: 4700 $

Ladybank distillery in Edinburgh, Scotland. Only 300 bottles of this rare single malt Scotch Whisky bottled every year, and to get one - you must become a member. The price of a membership card - about $ 4,700 a year.

Macallan 1947: $ 6,800

These malt scotch whiskey aged in barrels of sherry and was originally bottled for Italy in 1962, when he was re-dispensed to fine and rare collection of whiskey Macallan. Distillery using peat to dry barley in kilns due to the scarcity and high prices of coal during World War II. Drying of barley in the peat smoke gives the whiskey "smoked" taste, which is not in the production of modern Macallans.

Chivas Regal Royal Salute, 50 years of age: $ 10,000

Chivas Regal Royal Salute - in 1953, this 21-year-old, specially blended scotch whiskey with a smoky aroma of anise and raisin was bottled especially for the coronation of Queen Elizabeth II. Half a century later, in honor of this event from the malts, embodied in the coronation year of the Queen of England, was made the latest version of the drink. Produced only 255 bottles, 10 of which were intended for collectors from America, where for each bottle was paid $ 10 000. This 50-year-old whiskey was bottled in a beautiful blue bottle with a 24-carat gold and silver label than, perhaps, partly due to its price.

Macallan 1939, Abstract 40 years: $ 10,125 

"Peat and strong," with the sweet aroma of toffee and dried fruits, 1939 Macallan's - 40-year-old, was first bottled in 1979. In 2002, he was added to the admirable line distillery and re-bottled. Currently you can find it for about 10,125 $.

1955 Glenfarclas 50 years: $ 10,878

Glenfarclas 1955 / 50 Years Old, 70cl / 44.4%, single malt scotch whiskey.
Spicy and silky with a sweet taste, it's - the oldest party, ever bottled distilleries Glenfarclas. Bottled in 2005 exactly fifty years after it was distilled, was founded by George S. Grant, to celebrate the bicentennial of his birth "great Praděd, John Grant, a farmer and breeder Aberdeen-Angus breed of cattle, who bought the Glenfarclas distillery in 1865.

Dalmore 50 Years Old: 11 000 $

Was released only 60 bottles of single malt whiskey. Spilled in 1978, this dark, aged in casks of sherry Dalmore has a reputation of whiskey with the intense and very original flavor and is considered by many fans as one of the best 50-year-old temples in the world.

Macallan Lalique Crystal Decanter, 55 years: $ 12,500

Attractive crystal bottle - pitcher 55-year Lalique Macallan's been copied in a bottle of spirits in 1910, developed by Rene Lalique and made specifically for the Macallan in the number of just 420 pieces. Each bottle is individually pronumerovna and since 2008 is available for the elite in the U.S., UK, Asia and Russia. Tube made of an amber-color crystal in one of the most difficult colors for manufacturers of crystal. 55-year-old single malt Macallan, (40.1%), more than half a century to mature in oak casks of sherry. Exotic, with a smoky aroma, the taste of this whiskey is soft and spicy with a subtle citrus flavor.

Glenfiddich Rare Collection 1937: $ 20,000 

Was released just one bottle of whiskey, maybe it is the oldest bottle of whiskey in the world. It was purchased in 2006 at auction for $ 20,000.

Dalmore 62: $ 58,000

This single malt Scotch Whisky from the Dalmore Distillery in Inverness, Scotland, was produced in 1943 from four malts, dating from 1868, 1876, 1926 and 1939. Each was labeled with its own unique name.
Only a dozen bottles of whiskey were clogged with traffic jams in 1942. One night at the city of Surrey in 2005, a man bought a bottle for $ 58,000, and crucified it with five friends. It was the only open bottle of whiskey. Another is in the collection of White and Mackay and the remaining 10 in private collections.

Macallan 1926: $ 75,000

This whiskey was bottled in 1986 and re-bottled in 2002. "Dry and concentrated" - what else would you expect from one of the most expensive and oldest temples in the world? In 2005, a South Korean businessman paid $ 75,000 for a bottle of 60-year 1926 Macallan's, the finest and rarest whiskeys. This unique Scotch Whisky is still possible to try to Borgata Hotel Casino & Spa in Atlantic City in 3300 for $ sip.

Dalmore 64 Trinitas - $ 160,100

Another product Distillery Dalmore, Trinitas has received this name because they were made only three bottles of expensive whiskey. This whiskey - a mixture of rare stocks, including some that are ripened on the distillery more than 140 years. Two bottles were sold in Glasgow in 2010, an American collector and one located in the UK investor. This - the first Scottish whiskey, Sold for a six-figure sum.

The Macallan in Lalique, 1964 - 460 000 $

A bottle of 64-year old Macallan, the oldest whiskey ever bottled distilleries Macallan, became the most expensive whiskey in the world when it was sold at a charity auction in November 2010. The auction also included one of a kind crystal decanter, made by Lalique. This auction was marked the 150th anniversary of the birth of Rene Lalique, the founder of one of the leading crystal manufactures worldwide.

Most Bizarre Foods that Involve Eating Live Animals

Humans are known for their bizarre eating habits, as they are able to eat anything that is there in the food chain. Every day we explore new food sources and love to try anything. But the question is: how could someone dine on a table with an animal struggling for its life?

1) Casu Marzu (Italy)

One form of sheep's milk cheese is full of crawling white worms. It is over-fermented – in a stage of decomposition – and is known as Casu Marzu. It is a traditional dish from Sardinia, Italy that is believed to increase sexual desire.

Casu Marzu is made when the cheese fly lays eggs (about 500 eggs at one time). When the eggs hatch, the maggots (larva of the fly) begin to eat through the cheese. The soft texture of the cheese is a result of the acid from these thousands of maggots’ digestive systems breaking down the cheese’s fats. But see for yourself.

The most important aspect of eating Casu Marzu is that it should be eaten when these wriggling maggots are alive, or else it is full of dead maggots and is considered to be unsafe. It is also advised to wear eye protection while eating as these maggots can jump as high as half a foot, straight into the eye. Also, not only could this food cause allergic reactions and intestinal larval infection, but it may also lead to vomiting, nausea and deadly diarrhea. Still, people risk their lives to eat it. 

2) Drunken Shrimp (China)

Listed as one of the top ten cruelest dishes in mainland China, "drunken shrimp" is still very popular. Known as a bachelor’s dream recipe, drunken shrimp is different type of fast food that can be prepared in just 30 seconds. Here's how to do it: 

Most often, the shrimps are eaten alive but sometimes they are first made to get drunk and then cooked in boiling water. Another recipe idea suggests that the shrimps should be marinated in Chinese white wine, known as Baijiu, after being boiled. Either way, eating such uncooked or semi-cooked shellfish could cause the serious food-borne parasitic infection Paragonimiasis. Still, it is considered as an incredibly tasty dish.

3) Ikizukuri (Japan)

In Japan, order any living sea animal of your choice from the menu or just point in front of a tank full of fish, shrimp, squid, lobster, octopus or oyster. It will be served on your table within minutes, carved but still alive and with vital organs left intact. Ikizukuri means ‘prepared alive’ in Japanese and therefore freshness is the key for this Japanese food art - Shashimi - where live food is served in traditional decorative fashion.

Certainly, it’s a cruel practice and it needs a high level of skill to hit the fish on the head to stun and then fillet it. Fish Ikizukuri is often served garnished with lemon wedges, whereas small octopuses and squid are usually eaten whole, wrapped around a chopstick.Odori ebi is a type of delicacy similar to shashimi in which baby shrimps, intoxicated by rice wine, are eaten alive while still jumping around and moving their legs. People who eat Ikizukuri claim it to be very tasty, but do you think this controversial method of food preparation should be continued?

4) Raw Oysters (worldwide)

Listed as ‘best choice’ on the seafood watch list, oysters are significantly closer to plants than animals. Like Casu Marzu, oysters are also believed to increase sexual desire and must be alive just before consumption. An excellent source of minerals and vitamins, oysters are a very popular food, especially in coastal areas.

Oysters are often eaten raw on half the shell and are in high demand. But what if I tell you that they could cause a blood infection known as Vibrio vulnificus septicemia? In the U.S. alone, at least $120 million is invested every year on Vibrio vulnificus-caused illnesses or death. So for those who love to eat raw oysters, the best solution is to eat only post-harvest processed oysters.Those who aren’t convinced can read more here. The source clearly says that 51% of people who get the Vibrio vulnificus infection will not survive. Also, 95% of deaths from seafood are caused by this bacterium. Best is to follow the slogan “boil it, cook it, peel it or forget it”.

5) Sannakji (Korea)

Sannakji is a raw dish that consists of live and freshly chopped small octopuses, seasoned with sesame and sesame oil. It is famous in the Korean cuisine. But what if I advise you to chew your food properly and thoroughly, otherwise squiggly tentacles of freshly chopped octopus may get stuck in your throat and choke you to death?Yes, it is true, because even after being served, the animal tries desperately to crawl away in an absolute revolting manner. But see for yourself: 

Considered a delicacy, Sannakji is a sensational tourist attraction eaten mostly in Korea and other parts of Asia. Fresh octopus, killed by one swift blow to the head, is quite a tricky dish to eat. Each time you try to pick a piece, it will attempt to ‘go its own way’ and often refuse to let go of the chopsticks, as the octopi try to cling to each other. Still, Sannakji fans like to feel the wriggling, squirming, gloopy tentacles as they swallow it. How must it feel, tentacles attacking you from the inside of your stomach? Ewwww!!

6) Ying Yang Fish (China)

Another shocking and disturbing food item comes from China, famously known as ‘dead-and-alive-fish’ or simply Ying Yang fish. This dish is made up of a fish that is fresh and moves its head while its body is deep fried and covered with sweet and sour sauce. When you try to pick up the fresh meat dish, you’ll find the fish’s mouth stirring and head still twitching.

Originally from Taiwan this dish is now widely criticized and forbidden worldwide there, but in China people love to eat it. I really do not understand how someone could eat a fish in pain, with its eyes staring at you, while you are about to swallow its meat. Isn’t that sick and monstrous?

7) Snakes, Bats, Goat's Head Soup, Whale-meat and... What Else?

A dog meat platter found in a street market a few miles east of Hanoi.

As I mentioned earlier, humans can eat anything that is there in the food chain. Beef, pork, chicken, fish and seafood have become old fashioned food items. In Indonesia, people eat boiled bats seasoned with coconut cream. Now people are looking forward to trying something new and interesting. Eating dog, cat, tiger, horse and other pet animals is no longer challenging. So why not try whale, shark, turtle and even snake too? Watch this video, from a Chinese reality TV show.

So, how about eating a semi-cooked snake trying to slither out of your plate? If this is not sufficient, I would like to mention two other very smelly food items. Hákarl is a traditional food from Iceland, which is actually ‘fermented shark’, often eaten with a shot of the local wine.Stinkhead is another traditional food from southwest Alaska that is prepared by leaving fish heads and guts buried in the ground for about a week, in a wooden barrel.
Though in prehistoric times, humans would have eaten animals alive, what we have seen so far makes us believe that perhaps we are traveling back in time. The practice of eating food that is alive is quiet unnerving and unexpected. My personal belief is that eating an animal while it is still alive is appalling, inhuman, barbaric and totally unnecessary. It’s no fun eating with a sinking heart, pale-face, with eyes wide and a churning stomach.

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