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DUKAS_188701940_NUR
IFA 2025 Technology Trade Fair In Berlin
BERLIN, GERMANY – SEPTEMBER 6:
The latest Magnifique products are on display at the Magnifique booth during IFA 2025 in Berlin, Germany, on September 6, 2025. (Photo by Artur Widak/NurPhoto) -
DUKAS_188701893_NUR
IFA 2025 Technology Trade Fair In Berlin
BERLIN, GERMANY – SEPTEMBER 6:
The latest Westinghouse products are on display at the Westinghouse booth during IFA 2025 in Berlin, Germany, on September 6, 2025. (Photo by Artur Widak/NurPhoto) -
DUKAS_188701844_NUR
IFA 2025 Technology Trade Fair In Berlin
BERLIN, GERMANY – SEPTEMBER 6:
The Huayu logo is displayed at the Huayu booth during IFA 2025 in Berlin, Germany, on September 6, 2025. (Photo by Artur Widak/NurPhoto) -
DUKAS_188701842_NUR
IFA 2025 Technology Trade Fair In Berlin
BERLIN, GERMANY – SEPTEMBER 6:
The latest Nutricook products are on display at the Nutricook booth during IFA 2025 in Berlin, Germany, on September 6, 2025.
The Spanish home appliance brand is showcasing innovations in smart cooking, kitchen appliances, and connected household technology. (Photo by Artur Widak/NurPhoto) -
DUKAS_188696921_NUR
IFA 2025 Technology Trade Fair In Berlin
BERLIN, GERMANY – SEPTEMBER 6:
The Kuving booth is seen during IFA 2025 in Berlin, Germany, on September 6, 2025.
The South Korean brand is showcasing its latest innovations in juicers, blenders, and home kitchen appliances designed for healthy living and modern culinary solutions. (Photo by Artur Widak/NurPhoto) -
DUKAS_188696819_NUR
IFA 2025 Technology Trade Fair In Berlin
BERLIN, GERMANY – SEPTEMBER 6:
The Cosori logo is displayed during IFA 2025 in Berlin, Germany, on September 6, 2025. (Photo by Artur Widak/NurPhoto) -
DUKAS_188696794_NUR
IFA 2025 Technology Trade Fair In Berlin
BERLIN, GERMANY – SEPTEMBER 6:
The Zelmer logo is displayed during IFA 2025 in Berlin, Germany, on September 6, 2025.
The Polish home appliance brand, known for its household products such as vacuum cleaners, kitchen appliances, and small domestic devices, is showcasing its latest innovations in modern home solutions and durable everyday appliances. (Photo by Artur Widak/NurPhoto) -
DUKAS_187774833_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, the grandmother, and Dionicia Zeferino, the mother of Ernesto Garcia, a farmer and vegetable specialist, prepare a sauce based on chicuarote chile, which is endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774799_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A view of a chicuarote chile-based sauce accompanies sopes, a typical Mexican dish made with corn and beans, native to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City. It can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774798_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, grandmother of Ernesto Garcia, a farmer and vegetable specialist, prepares a sauce based on the chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774797_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, the grandmother, and Dionicia Zeferino, the mother of Ernesto Garcia, a farmer and vegetable specialist, prepare a sauce based on chicuarote chile, which is endemic to the San Gregorio Atlapulco area in the Xochimilco district, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774796_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A view of a chicuarote chile-based sauce accompanies sopes, a typical Mexican dish made with corn and beans, native to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City. It can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774795_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, the grandmother, and Dionicia Zeferino, the mother of Ernesto Garcia, a farmer and vegetable specialist, prepare a sauce based on chicuarote chile, which is endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774793_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile roasts on a comal in the San Gregorio Atlapulco region in the Xochimilco district of Mexico City, to make a salsa that can be prepared raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774791_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
The grinding process of chicuarote chile in a molcajete is endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025, to make salsa. This salsa can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a molcajete or blender. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774780_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A sauce made with chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, can be made raw, boiled, or fried using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774779_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A view of a chicuarote chile-based sauce accompanies sopes, a typical Mexican dish made with corn and beans, native to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City. It can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774778_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, grandmother, and Dionicia Zeferino, mother of Ernesto Garcia, a farmer and vegetable specialist, prepare a sauce based on chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district, in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774754_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A sauce made with chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, can be made raw, boiled, or fried using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender in Mexico City, Mexico, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774752_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, dedicates himself to the production of chicuarote peppers, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, since he is a child. He says he begins sowing seeds on a chinampa between March and April, and within a period of approximately 4 to 5 months, they reach their peak harvest time, allowing them to harvest different sizes and shades of peppers.
Half a kilo of chicuarote peppers costs $35 pesos.
Ernesto asserts that one of the threats to the chicuarote chile begins with its growing location and climatic conditions: excess water can ruin the crop, or excessive heat due to humid conditions impacts the chile's growth and spiciness. The presence of some chile predators, such as gophers and insect larvae like ladybugs, also has a negative impact.
The chicuarote chile remains a family heirloom because the region's oldest inhabitants are the ones who master recipes that include this ingredient and share them with their children and grandchildren.
A characteristic dish of the chicuarote chile is salsa, which can be made raw, boiled, or fried, using onion and a large garlic clove in olive oil, tomatoes, and salt, all ground in a mortar or blender. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774707_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Dionicia Zeferino, mother of Ernesto Garcia, a farmer and vegetable specialist, prepares a sauce based on the chicuarote chile, which is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774705_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774703_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Micaela Ramos, grandmother of Ernesto Garcia, a farmer and vegetable specialist, prepares a sauce based on the chicuarote chile, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774701_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774680_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774678_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774676_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774674_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774671_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774650_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774647_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774644_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774640_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, harvests a chicuarote chile pepper for sale on a chinampa. This pepper is endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774636_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774608_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774606_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
Ernesto Garcia, a farmer and vegetable specialist, dedicates himself to the production of chicuarote chile peppers, endemic to the San Gregorio Atlapulco area in the Xochimilco district of Mexico City, to repel gophers. (Photo by Gerardo Vieyra/NurPhoto) -
DUKAS_187774604_NUR
Chicuarote Pepper, Endemic To San Gregorio Atlapulco, Xochimilco, Mexico
A chicuarote chile pepper is on a chinampa, endemic to the San Gregorio Atlapulco area in the Xochimilco district, Mexico City, on August 13, 2025. (Photo by Gerardo Vieyra/NurPhoto) -
DUK10116299_005
FEATURE - iPhone zu Pulver gemahlen
Ferrari Press Agency
Ref 10211
Blender 1
14/03/2019
See Ferrari text
Pictures must credit: University of Plymouth
Scientists have ground a smartphone into dust using a food blender – to better understand the materials used to make them and the environmental impact.Every year, 1.4 billion mobile phones are produced around the world.The experiment was designed to find out what are they made of, where those materials come from, and what is the best thing to do with them at the end of their life.Researchers s at the University of Plymouth in the UK blended an entire Apple mobile phone to dust, and then conducting a chemical analysis of the dissolved results.They hope to demonstrate why humanity should all take a keener interest in what is contained within everyday electrical items.They also want to show the quantities of rare or so-called ‘conflict’ elements each phone contains, and encourage greater recycling rates once the devices reach the end of their useful lives.The project was conceived by Dr Arjan Dijkstra and Dr Colin Wilkins, geologists from the University’s School of Geography, Earth and Environmental Sciences.
OPS: The iPhone after being ground in the blender and before materials are sifted for sorting
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) *** Local Caption *** Dr Arjan Dijkstra at The University of Plymouth
Sogees
School of Geography, Earth and Environmental Sciences
(c) Dukas -
DUK10116299_004
FEATURE - iPhone zu Pulver gemahlen
Ferrari Press Agency
Ref 10211
Blender 1
14/03/2019
See Ferrari text
Pictures must credit: University of Plymouth
Scientists have ground a smartphone into dust using a food blender – to better understand the materials used to make them and the environmental impact.Every year, 1.4 billion mobile phones are produced around the world.The experiment was designed to find out what are they made of, where those materials come from, and what is the best thing to do with them at the end of their life.Researchers s at the University of Plymouth in the UK blended an entire Apple mobile phone to dust, and then conducting a chemical analysis of the dissolved results.They hope to demonstrate why humanity should all take a keener interest in what is contained within everyday electrical items.They also want to show the quantities of rare or so-called ‘conflict’ elements each phone contains, and encourage greater recycling rates once the devices reach the end of their useful lives.The project was conceived by Dr Arjan Dijkstra and Dr Colin Wilkins, geologists from the University’s School of Geography, Earth and Environmental Sciences.
OPS: All the materials of the ground-up iPhone are sifted into separate piles
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) *** Local Caption *** Dr Arjan Dijkstra at The University of Plymouth
Sogees
School of Geography, Earth and Environmental Sciences
(c) Dukas -
DUK10116299_002
FEATURE - iPhone zu Pulver gemahlen
Ferrari Press Agency
Ref 10211
Blender 1
14/03/2019
See Ferrari text
Pictures must credit: University of Plymouth
Scientists have ground a smartphone into dust using a food blender – to better understand the materials used to make them and the environmental impact.Every year, 1.4 billion mobile phones are produced around the world.The experiment was designed to find out what are they made of, where those materials come from, and what is the best thing to do with them at the end of their life.Researchers s at the University of Plymouth in the UK blended an entire Apple mobile phone to dust, and then conducting a chemical analysis of the dissolved results.They hope to demonstrate why humanity should all take a keener interest in what is contained within everyday electrical items.They also want to show the quantities of rare or so-called ‘conflict’ elements each phone contains, and encourage greater recycling rates once the devices reach the end of their useful lives.The project was conceived by Dr Arjan Dijkstra and Dr Colin Wilkins, geologists from the University’s School of Geography, Earth and Environmental Sciences.
OPS: iPhone in the blender
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) *** Local Caption *** Dr Arjan Dijkstra at The University of Plymouth
Sogees
School of Geography, Earth and Environmental Sciences
(c) Dukas -
DUK10116299_006
FEATURE - iPhone zu Pulver gemahlen
Ferrari Press Agency
Ref 10211
Blender 1
14/03/2019
See Ferrari text
Pictures must credit: University of Plymouth
Scientists have ground a smartphone into dust using a food blender – to better understand the materials used to make them and the environmental impact.Every year, 1.4 billion mobile phones are produced around the world.The experiment was designed to find out what are they made of, where those materials come from, and what is the best thing to do with them at the end of their life.Researchers s at the University of Plymouth in the UK blended an entire Apple mobile phone to dust, and then conducting a chemical analysis of the dissolved results.They hope to demonstrate why humanity should all take a keener interest in what is contained within everyday electrical items.They also want to show the quantities of rare or so-called ‘conflict’ elements each phone contains, and encourage greater recycling rates once the devices reach the end of their useful lives.The project was conceived by Dr Arjan Dijkstra and Dr Colin Wilkins, geologists from the University’s School of Geography, Earth and Environmental Sciences.
OPS: All the minerals contained in the phone in one pile awaiting chemical analysis
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) *** Local Caption *** Dr Arjan Dijkstra at The University of Plymouth
Sogees
School of Geography, Earth and Environmental Sciences
(c) Dukas -
DUK10116299_003
FEATURE - iPhone zu Pulver gemahlen
Ferrari Press Agency
Ref 10211
Blender 1
14/03/2019
See Ferrari text
Pictures must credit: University of Plymouth
Scientists have ground a smartphone into dust using a food blender – to better understand the materials used to make them and the environmental impact.Every year, 1.4 billion mobile phones are produced around the world.The experiment was designed to find out what are they made of, where those materials come from, and what is the best thing to do with them at the end of their life.Researchers s at the University of Plymouth in the UK blended an entire Apple mobile phone to dust, and then conducting a chemical analysis of the dissolved results.They hope to demonstrate why humanity should all take a keener interest in what is contained within everyday electrical items.They also want to show the quantities of rare or so-called ‘conflict’ elements each phone contains, and encourage greater recycling rates once the devices reach the end of their useful lives.The project was conceived by Dr Arjan Dijkstra and Dr Colin Wilkins, geologists from the University’s School of Geography, Earth and Environmental Sciences.
OPS: Dr Arjan Dijkstra who conducted the experiment.
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) *** Local Caption *** Dr Arjan Dijkstra at The University of Plymouth
Sogees
School of Geography, Earth and Environmental Sciences
(c) Dukas -
DUK10116299_001
FEATURE - iPhone zu Pulver gemahlen
Ferrari Press Agency
Ref 10211
Blender 1
14/03/2019
See Ferrari text
Pictures must credit: University of Plymouth
Scientists have ground a smartphone into dust using a food blender – to better understand the materials used to make them and the environmental impact.Every year, 1.4 billion mobile phones are produced around the world.The experiment was designed to find out what are they made of, where those materials come from, and what is the best thing to do with them at the end of their life.Researchers s at the University of Plymouth in the UK blended an entire Apple mobile phone to dust, and then conducting a chemical analysis of the dissolved results.They hope to demonstrate why humanity should all take a keener interest in what is contained within everyday electrical items.They also want to show the quantities of rare or so-called ‘conflict’ elements each phone contains, and encourage greater recycling rates once the devices reach the end of their useful lives.The project was conceived by Dr Arjan Dijkstra and Dr Colin Wilkins, geologists from the University’s School of Geography, Earth and Environmental Sciences.
OPS: The iPhone in the blender
Picture supplied by Ferrari (FOTO: DUKAS/FERRARI PRESS) *** Local Caption *** Dr Arjan Dijkstra at The University of Plymouth
Sogees
School of Geography, Earth and Environmental Sciences
(c) Dukas -
DUKAS_11654766_REX
Whisky in Japan - 2009
Mandatory Credit: Photo by Sutton-Hibbert / Rex Features ( 1016033r )
Seiichi Koshimizu, Suntory whisky Chief Blender 'nosing' a whisky in the Whisky Library of the Suntory Yamazaki distillery, Yamazaki, Japan
Whisky in Japan - 2009
(FOTO:DUKAS/REX)
DUKAS/REX -
DUKAS_11654731_REX
Whisky in Japan - 2009
Mandatory Credit: Photo by Sutton-Hibbert / Rex Features ( 1016033f )
Seiichi Koshimizu, Chief Blender at Suntory whisky, sampling whiskies in the room where he prepares, tests, and blends whiskies, in the Suntory Yamazaki distillery, Yamazaki, Japan Each bottle on the table holds a sample from an individual cask, held in the Suntory warehouses.
Whisky in Japan - 2009
(FOTO:DUKAS/REX)
DUKAS/REX -
DUKAS_11654721_REX
Whisky in Japan - 2009
Mandatory Credit: Photo by Sutton-Hibbert / Rex Features ( 1016033e )
Seiichi Koshimizu, Suntory whisky Chief Blender "nosing" a whisky in the Whisky Library of the Suntory Yamazaki distillery, Yamazaki, Japan
Whisky in Japan - 2009
(FOTO:DUKAS/REX)
DUKAS/REX