|
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. 塔斯马尼亚Belgrove Distillery酒厂的皮特•比格内尔在参加了悉尼“Rootstock葡萄酒节”后萌生了这个想法。这个葡萄酒节聚集了世界各地的酿酒商，推动酿酒行业可持续实践。比格内尔是品酒人之一。将口中大部分红酒吐到一个桶里是品酒时的传统，这种做法可以让品尝者在尝试多种不同红酒的同时避免醉酒。 Bignell, however, saw it as wasteful. 然而，比格内尔认为这是一种浪费。 | 
