StillSmart

Re: The Science of Whisky

2016-04-26T23:14:09+00:00

I have not seen that one before,so thanks for linking.
My all grain malts save all feints also, and they go around and around, nothing is discarded becauase I believe that as with the big malt distillers,the way that they do it and I try to copy the highest volatiles are simply "lost".
This is not "the Angels share", that is another part of the process.

This is not the way that the huge continous stills of companies like Diageo work.
They do Tanker out Acetone and and other high volatiles, to other markets.
And then buy in (actually more complex than that), Real malt whiskies to mix with what they have just produced to produce blended scotch whiskies.

Scotch Whisky?
I love it

Robert.

Statistics: Posted by Easydrinker — Tue Apr 26, 2016 11:14 pm

Re: The Science of Whisky

2016-04-26T22:20:29+00:00

Interesting to read that the foreshots are redistilled commercially and not discarded

Statistics: Posted by Seagull — Tue Apr 26, 2016 10:20 pm

The Science of Whisky

2016-04-26T22:11:00+00:00

With the recent questions about copper bits & coins in people's stills it lead me to a little research into the chemical reactions at play. I didn't get what I was looking for just yet but I did find this neat little piece on the various compounds & their flavours. I hope you find it interesting too

http://whiskyscience.blogspot.co.uk/201 ... n.html?m=1

Statistics: Posted by Benoit — Tue Apr 26, 2016 10:11 pm