Glossary entry (derived from question below)
English term or phrase:
at natural strength
French translation:
brut de fût
Added to glossary by
EliseG
Apr 23, 2012 09:35
12 yrs ago
English term
at natural strength
English to French
Other
Wine / Oenology / Viticulture
Palate: enjoyable even at natural strength, when an attractively oily, thick texture leads to cool, dry sandalwood, then to a sweet/bitter contrast.
Description d'un whisky.
Merci !
Description d'un whisky.
Merci !
Proposed translations
(French)
| 4 +1 | brut de fût |
Colin Rowe
|
| 4 | à sa force native |
Bernard Moret
|
| 3 | à la concentration d'origine (avant dilution) |
Alain Boulé
|
References
| Cask strength |
Colin Rowe
|
Proposed translations
+1
25 mins
Colin Rowe
Germany
Germany
Native in English
Specializes in field
Germany
Par Excellence Translations
Native in: English (Variant: British) 
Works in: German to English, French to English, Italian to English, and 3 more.
Related KudoZ points
:
4
Selected
brut de fût
"Cask Strength: Voir Brut de fût"
"Brut de Fût: On appelle "brut de fût" un whisky non dilué à la sortie du tonneau dans lequel il a été porté à maturité. Un whisky brut de fût titre entre 50 et 62% d'alcool."
http://www.whisky-distilleries.info/Lexique.shtml
--------------------------------------------------
Note added at 3 hrs (2012-04-23 13:17:22 GMT)
--------------------------------------------------
As shown in the reference below, the more usual English term "cask strength" appears also to be used in French, but possibly primarily when this is part of the actual name of the whisky in question, i.e. it appears as such on the label.
"Brut de Fût: On appelle "brut de fût" un whisky non dilué à la sortie du tonneau dans lequel il a été porté à maturité. Un whisky brut de fût titre entre 50 et 62% d'alcool."
http://www.whisky-distilleries.info/Lexique.shtml
--------------------------------------------------
Note added at 3 hrs (2012-04-23 13:17:22 GMT)
--------------------------------------------------
As shown in the reference below, the more usual English term "cask strength" appears also to be used in French, but possibly primarily when this is part of the actual name of the whisky in question, i.e. it appears as such on the label.
4 KudoZ points awarded for this answer.
Comment: "merci !"
5 mins
Alain Boulé
Native in French
Technical translation by an engineer
Native in: French
Works in: English to French, German to French
à la concentration d'origine (avant dilution)
What is Cask Strength Whisky?
This is whisky drawn straight from a cask that is non chill filtered or been reduced in strength. Many single malt and blended whiskies are usually bottled at 40% alcohol. But with each Cask Strength Edition bottled at its natural strength varies from batch to batch. For example The Glenlivet 16 year old bottled in 2004 was 56.6% but the latest batch in 2006 is 59.7%. This makes each batch quite unique and is close as you get to experiencing a dram of whisky straight from a cask!
http://www.maltwhiskydistilleries.com/Distilleries/CaskStren...
This is whisky drawn straight from a cask that is non chill filtered or been reduced in strength. Many single malt and blended whiskies are usually bottled at 40% alcohol. But with each Cask Strength Edition bottled at its natural strength varies from batch to batch. For example The Glenlivet 16 year old bottled in 2004 was 56.6% but the latest batch in 2006 is 59.7%. This makes each batch quite unique and is close as you get to experiencing a dram of whisky straight from a cask!
http://www.maltwhiskydistilleries.com/Distilleries/CaskStren...
33 mins
à sa force native
--
Reference comments
13 mins
Colin Rowe
Germany
Germany
Native in English
Specializes in field
Germany
Par Excellence Translations
Native in: English (Variant: British)
Works in: German to English, French to English, Italian to English, and 3 more.
Related KudoZ points
:
4
Reference:
Cask strength
This refers to the "cask strength", i.e. the strength of the whisky in the barrel after aging and before dilution with water, which is usually carried out prior to bottling in order to achieve a strength of approximately 40%.
I offer this as a reference, rather than an answer, as the French article uses the English term and I do not know how widely used this is in French.
See:
"À l'issue du temps de vieillissement prévu par le maître de chais, le whisky est généralement dilué avec l'eau de la source avant la mise en bouteille pour atteindre le niveau habituel de 40° d'alcool. Il existe néanmoins des bouteilles cask strength, directement tirées du fût et sans adjonction d'eau."
http://fr.wikipedia.org/wiki/Whisky#Le_vieillissement
and also:
http://en.wikipedia.org/wiki/Cask_strength
I offer this as a reference, rather than an answer, as the French article uses the English term and I do not know how widely used this is in French.
See:
"À l'issue du temps de vieillissement prévu par le maître de chais, le whisky est généralement dilué avec l'eau de la source avant la mise en bouteille pour atteindre le niveau habituel de 40° d'alcool. Il existe néanmoins des bouteilles cask strength, directement tirées du fût et sans adjonction d'eau."
http://fr.wikipedia.org/wiki/Whisky#Le_vieillissement
and also:
http://en.wikipedia.org/wiki/Cask_strength
Something went wrong...