把別人吐掉的酒回收加工后二次出售，這……你敢喝嗎？
Peter Bignell, of Tasmanian Belgrove Distillery, was first struck by the idea at the Rootstock festival in Sydney, a gathering of winemakers from all over the world promoting sustainable practices in the winemaking industry. He was in a group tasting wines, and as per tradition in wine-tasting, the majority of it was spat out in a bucket. This practice enables tasters to experience a lot of different wines while avoiding drunkenness.
塔斯馬尼亞Belgrove Distillery酒廠的皮特?比格內(nèi)爾在參加了悉尼“Rootstock葡萄酒節(jié)”后萌生了這個(gè)想法。這個(gè)葡萄酒節(jié)聚集了世界各地的釀酒商，推動(dòng)釀酒行業(yè)可持續(xù)實(shí)踐。比格內(nèi)爾是品酒人之一。將口中大部分紅酒吐到一個(gè)桶里是品酒時(shí)的傳統(tǒng)，這種做法可以讓品嘗者在嘗試多種不同紅酒的同時(shí)避免醉酒。
Bignell, however, saw it as wasteful.
然而，比格內(nèi)爾認(rèn)為這是一種浪費(fèi)。
“I hate waste, absolutely hate waste,” the distiller said. “That bucket in the middle of the room with all the dregs of the wine and everyone’s spit in it, that’s a waste, that’s going to get tipped down the drain. I said ‘If I took that [spit bucket] home and distilled it and brought it back next year, who would drink it?’ and I think everybody’s hands went up.”
比格內(nèi)爾表示：“我非常討厭浪費(fèi)。房間正中的那個(gè)吐酒桶里混著殘余的葡萄酒和人們吐進(jìn)去的口水，它們將被倒進(jìn)下水道里，這是一種浪費(fèi)。我說(shuō)，‘如果我將吐酒桶帶回去，將里面的酒重新提取，明年再帶回來(lái)，誰(shuí)會(huì)愿意喝這些酒呢？’我想所有人都會(huì)舉手。”
Bignell then arranged with the organizers of Rootstock to collect the wine dregs after the conference, with the aim to distill it. “We got 500 liters of wine,” Bignell told ABC Radio Hobart. “There were bits of bickies and cheese and the odd bit of beer in there.”
隨后，比格內(nèi)爾和葡萄酒節(jié)的組織者約好會(huì)后將殘余的葡萄酒回收，以便蒸餾提取。比格內(nèi)爾對(duì)ABC電臺(tái)霍巴特頻道表示：“我們總共回收了500升葡萄酒，里面混雜了一些餅干、奶酪和一點(diǎn)點(diǎn)啤酒。”
Rather than ship the 500 liters of spittoons back to his distillery in Tasmania, Bignell found the nearest distillery to the event and used their equipment to process the dregs. Twelve months later, Bignell had transformed the spit bucket wine into an 80-proof clear spirit called Kissing A Stranger, with a taste comparable to unaged brandy. He brought most of the beverage to the 2024 Rootstock festival, last November, but also left some to age.
比格內(nèi)爾并沒(méi)有直接將這500升吐掉的酒運(yùn)回塔斯馬尼亞的釀酒廠，而是找到離會(huì)場(chǎng)最近的酒廠，用他們的設(shè)備進(jìn)行加工。12個(gè)月后，比格內(nèi)爾將吐酒桶里的葡萄酒變成了40度的清澈烈酒，并取名為“陌生人之吻”，味道堪比未陳化的白蘭地。去年11月，他將大部分的烈酒帶到了2024年“Rootstock葡萄酒節(jié)”上，剩余的則貯存起來(lái)。
Bignell told The Guardian. “We are going to collect the buckets again this year and keep making it. It’s all about sustainability.”
比格內(nèi)爾在接受《衛(wèi)報(bào)》采訪時(shí)表示：“今年我們將再次回收吐酒桶里的酒，并繼續(xù)將其制成烈酒，這么做都是為了可持續(xù)發(fā)展。”
The concern exists that drinking distilled spit could be unsafe, but the associate professor in food microbiology at the University of Tasmania, Tom Ross, assured Radio Australia that it should be safe for consumers.
有人擔(dān)心含有唾液的酒蒸餾后飲用也可能不安全，但塔斯馬尼亞大學(xué)食品微生物學(xué)專業(yè)副教授湯姆?羅斯表示，這對(duì)消費(fèi)者是安全的。
“Mostly what you’d be worried about is transmission of microorganisms, germs,” he said. “But the heat in the distillation process should get rid of most of those. The rest should be fairly harmless because they were foods before you started; [the] only thing that’s been added is the saliva. I don’t think there’s much of a health risk from it.”
他說(shuō)：“人們擔(dān)心的主要是微生物、細(xì)菌的傳播，但蒸餾時(shí)的高溫應(yīng)該能殺死大部分的微生物和細(xì)菌，其余的基本是無(wú)害的，因?yàn)樗鼈儽緛?lái)就可食用。唯一添加的就是唾液。我認(rèn)為這些不會(huì)有很大的健康風(fēng)險(xiǎn)。”
話雖如此，可這樣回收利用的紅酒，你真的會(huì)喝嗎？
Peter Bignell, of Tasmanian Belgrove Distillery, was first struck by the idea at the Rootstock festival in Sydney, a gathering of winemakers from all over the world promoting sustainable practices in the winemaking industry. He was in a group tasting wines, and as per tradition in wine-tasting, the majority of it was spat out in a bucket. This practice enables tasters to experience a lot of different wines while avoiding drunkenness.
塔斯馬尼亞Belgrove Distillery酒廠的皮特?比格內(nèi)爾在參加了悉尼“Rootstock葡萄酒節(jié)”后萌生了這個(gè)想法。這個(gè)葡萄酒節(jié)聚集了世界各地的釀酒商，推動(dòng)釀酒行業(yè)可持續(xù)實(shí)踐。比格內(nèi)爾是品酒人之一。將口中大部分紅酒吐到一個(gè)桶里是品酒時(shí)的傳統(tǒng)，這種做法可以讓品嘗者在嘗試多種不同紅酒的同時(shí)避免醉酒。
Bignell, however, saw it as wasteful.
然而，比格內(nèi)爾認(rèn)為這是一種浪費(fèi)。
“I hate waste, absolutely hate waste,” the distiller said. “That bucket in the middle of the room with all the dregs of the wine and everyone’s spit in it, that’s a waste, that’s going to get tipped down the drain. I said ‘If I took that [spit bucket] home and distilled it and brought it back next year, who would drink it?’ and I think everybody’s hands went up.”
比格內(nèi)爾表示：“我非常討厭浪費(fèi)。房間正中的那個(gè)吐酒桶里混著殘余的葡萄酒和人們吐進(jìn)去的口水，它們將被倒進(jìn)下水道里，這是一種浪費(fèi)。我說(shuō)，‘如果我將吐酒桶帶回去，將里面的酒重新提取，明年再帶回來(lái)，誰(shuí)會(huì)愿意喝這些酒呢？’我想所有人都會(huì)舉手。”
Bignell then arranged with the organizers of Rootstock to collect the wine dregs after the conference, with the aim to distill it. “We got 500 liters of wine,” Bignell told ABC Radio Hobart. “There were bits of bickies and cheese and the odd bit of beer in there.”
隨后，比格內(nèi)爾和葡萄酒節(jié)的組織者約好會(huì)后將殘余的葡萄酒回收，以便蒸餾提取。比格內(nèi)爾對(duì)ABC電臺(tái)霍巴特頻道表示：“我們總共回收了500升葡萄酒，里面混雜了一些餅干、奶酪和一點(diǎn)點(diǎn)啤酒。”
Rather than ship the 500 liters of spittoons back to his distillery in Tasmania, Bignell found the nearest distillery to the event and used their equipment to process the dregs. Twelve months later, Bignell had transformed the spit bucket wine into an 80-proof clear spirit called Kissing A Stranger, with a taste comparable to unaged brandy. He brought most of the beverage to the 2024 Rootstock festival, last November, but also left some to age.
比格內(nèi)爾并沒(méi)有直接將這500升吐掉的酒運(yùn)回塔斯馬尼亞的釀酒廠，而是找到離會(huì)場(chǎng)最近的酒廠，用他們的設(shè)備進(jìn)行加工。12個(gè)月后，比格內(nèi)爾將吐酒桶里的葡萄酒變成了40度的清澈烈酒，并取名為“陌生人之吻”，味道堪比未陳化的白蘭地。去年11月，他將大部分的烈酒帶到了2024年“Rootstock葡萄酒節(jié)”上，剩余的則貯存起來(lái)。
Bignell told The Guardian. “We are going to collect the buckets again this year and keep making it. It’s all about sustainability.”
比格內(nèi)爾在接受《衛(wèi)報(bào)》采訪時(shí)表示：“今年我們將再次回收吐酒桶里的酒，并繼續(xù)將其制成烈酒，這么做都是為了可持續(xù)發(fā)展。”
The concern exists that drinking distilled spit could be unsafe, but the associate professor in food microbiology at the University of Tasmania, Tom Ross, assured Radio Australia that it should be safe for consumers.
有人擔(dān)心含有唾液的酒蒸餾后飲用也可能不安全，但塔斯馬尼亞大學(xué)食品微生物學(xué)專業(yè)副教授湯姆?羅斯表示，這對(duì)消費(fèi)者是安全的。
“Mostly what you’d be worried about is transmission of microorganisms, germs,” he said. “But the heat in the distillation process should get rid of most of those. The rest should be fairly harmless because they were foods before you started; [the] only thing that’s been added is the saliva. I don’t think there’s much of a health risk from it.”
他說(shuō)：“人們擔(dān)心的主要是微生物、細(xì)菌的傳播，但蒸餾時(shí)的高溫應(yīng)該能殺死大部分的微生物和細(xì)菌，其余的基本是無(wú)害的，因?yàn)樗鼈儽緛?lái)就可食用。唯一添加的就是唾液。我認(rèn)為這些不會(huì)有很大的健康風(fēng)險(xiǎn)。”
話雖如此，可這樣回收利用的紅酒，你真的會(huì)喝嗎？
