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Muestras de traducción: 1
inglés al español: Whisky tasting: the devil is in the detail
Texto de origen - inglés There's just one problem with participating in a whisky tasting, sampling some of Scotland's best whiskies as if they were fine wines – whisky is powerful stuff. It is magical, and it is lethal. If you drink neat vodka you know you are dicing with the drink devil, but to savour a single malt is to be lulled by honeyed, dulcet, earthy flavours that warm the cockles of your heart even as the alcohol does its work. This is one of the most aesthetically pleasing ways you can possibly get drunk, which makes it one of the demon's dirtiest tricks.
If you are going to be tempted by the 40% devil, the Gilbert Scott bar at London's St Pancras hotel is a fine gothic location, its pointy perpendicular windows, rich Venetian gilding and lofty Victorian vaults offering the kind of place where someone might fall prey to his inner dark side in a story by Robert Louis Stevenson. I am here for a master class in whisky connoisseurship, to prepare for Burns Night, on 25 January, when Scots and lovers of Scotland all over the world will be drinking the national drink and eating haggis in celebration of Robert Burns. But my favourite Scottish writer has always been Stevenson and as whisky expert Cory Soutar pours out different shades of translucent wood-coloured liquids, I can't help thinking of the potions of Dr Jekyll. Am I about to become Mr Hyde?
It is no coincidence whisky is the colour of wood because it is coloured, and flavoured, by the stuff. Preferably oak. Soutar has with him a bottle of pure white spirit, a sample of raw distilled whisky before it has been aged in oak. We sip the fruity, 64% proof chemical. It is far nicer that some commercially sold liquors I have tasted. It goes down easier than grappa, for instance.
Scottish whisky, Soutar explains, is made from barley that is roasted (malted), mashed, brewed and distilled to produce this white liquor. The best whiskies are single malts, made from one source of barley at a single distillery. Then the subtle part begins: the result is aged in oak, in the case of the best whiskies for 10, 18 or 30 years.
I sip (I say sip but, after the raw distillate, things are warming up at this table of drink science) my favourite single malt, a 10-year-old Ardbeg from the island of Islay.
Traducción - español Catas de whisky: una trampa diabólica
Sólo hay un problema con participar en una cata de whisky, y es degustar como si los mejores ejemplares de Escocia fueran en realidad un sutil vino. Esta bebida es peligrosa. El whisky es mágico y, al mismo tiempo, letal. Si tomas vodka puro sabes que estás bailando con el diablo, pero saborear un whisky de malta es dejarse engatusar por sabores melosos, suaves y terrosos que te calientan el corazón mientras el alcohol hace su trabajo. Esta es una de las formas más atractivas de emborracharse, lo que la convierte en una de las peores trampas del demonio.
Si vas a dejar que te tiente ese peligroso 40%, el bar Gilbert Scott del hotel londinense St Pancras es un lugar precioso de estilo gótico. Con sus puntiagudas ventanas perpendiculares, su lujoso dorado veneciano y sus majestuosas bóvedas victorianas, es el lugar perfecto en el que alguien podría sucumbir ante su lado más oscuro en un relato de Robert Louis Stevenson. Vine para asistir a una clase magistral sobre whisky, para prepararme para la Noche de Burns, el 25 de enero, fecha en la que escoceses y amantes de Escocia de todo el mundo beberán la bebida nacional y comerán haggis para celebrar a Robert Burns. Stevenson siempre fue mi escritor escocés favorito. Por eso, mientras el experto en whisky Cory Soutar sirve distintos líquidos translúcidos de diferentes matices color madera, no puedo evitar pensar en las pociones del Dr. Jekyll. ¿Acaso estoy a punto de convertirme en Mr. Hyde?
Que el whisky sea color madera no es ninguna casualidad, porque la madera – y si es roble, mejor – lo tiñe y lo aromatiza. Soutar sostiene una botella de una bebida espirituosa pura de color blancuzco, una muestra de un whisky destilado en bruto antes de añejarse en roble. Nos perdemos en ese afrutado producto químico de 64% de graduación, que sabe muchísimo mejor que algunos de los licores más vendidos que he probado. Hasta incluso mejor que la grappa.
El whisky escocés, comenta Soutar, se elabora con cebada tostada (malteada), que se tritura, elabora y destila para después producir este licor blanco. Los mejores whiskies son de una sola malta, es decir, se elaboran a partir de una fuente de cebada en una sola destilería. Luego empieza la parte más refinada: el resultado del proceso añeja en roble, en el caso de los mejores whiskies, durante 10, 18 o 30 años.
Doy un sorbo (digo sorbo, pero, después de tanto alcohol puro, la cosa se calienta en esta mesa de laboratorio de bebida) a mi single malt favorito, un Ardbeg de 10 años de la isla de Islay.
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Formación en el ámbito de la traducción
Master's degree - Universidad de Buenos Aires
Experiencia
Años de experiencia: 12 Registrado en ProZ.com: Sep 2020
inglés al español (Universidad Nacional de Buenos Aires) español al inglés (Universidad Nacional de Buenos Aires) italiano al español (Società Dante Alighieri) italiano al inglés (Società Dante Alighieri)
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Software
Adobe Acrobat, Lokalise, LSP.expert, Microsoft Excel, Microsoft Word, PhraseApp, Smartcat
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