Peated Whisky

[Toper]

As mentioned previously, under *What I did today*, I had 2 x 25kg of Glenesk Heavy Peated Malt (50ppm) which I divided into 8 x 25 litre washes.

These are now fermented out and stripped.

The results are 8 x 7 litres (56 litres) @ 30%abv to which I will be adding 7 litres of whisky feints @ 52%abv.

This will all be blended together and divided into 3 charges of about 22 litres each for the spirit runs.

[gaza the instructor]

Very nice Sir all the best with your spirit runs.

[Anavrin]

Hi Toper

I hope you haven’t mixed all the feints across all the batches yet!!

You’ve got a great opportunity to increase the maturity of you feints by 3 generations if you use them for one spirit run at a time, recovering them after cuts each time for the next.

You could make and age seperately, the three whisky’s and see if there is s noticeable improvement in the later batches.

Depending on the size of your boiler, you might even get 4 runs out of your strip, with a ratio of 60% strip to 40% feints in each run.

Your way ahead of me, I’ve just got my first whisky run and a new feints collection that I hope will improve later runs over time.

[Toper]

Thanks for the comments and advice Anavrin, and good luck with your own.

The accumulated Feints I had came from a number of previous production runs. However, given my age and general condition (without intending undue drama), this current production run could well prove my swan song. Handling sacks of grain and gallons of water becomes increasingly laborious as an eighty year old. Just how much harder it has proved has become more and more evident to me during the course of this last production.

As a daily drinker of whisky, for many many years, I am proud and delighted with what I have managed and haven't bought a bottle of whisky in many a year.

In anticipation of eventually being unable produce, I have built up a good stock of excellent whisky which, added to the current production will keep me going I think.

I have finished the first of the Spirit Runs and will post details later.

[Toper]

I have been preoccupied with things and only just realised I never posted the details of the spirit runs.

I use a copper pot still with bottled gas as a heat source. As each spirit run was a closely identical as I was able to make it, once I had the profile for one, I used it as a template for the rest.

There are now 32 litres @ 71% abv resting on oak dominoes. These dominoes have been used a number of times now, with a slight re-charring with a blow torch before each re-use.


The dark hue is largely due to the cluster of charred dominoes in the whisky. These will remain for about three months before running off for dilution to drinking strength. Here, I generally dilute directly down to 45% abv and then, by stages and tasting, down to a final drinking strength of 40/42% abv depending on how I feel the final product is best suited. The final colour intensity will be finalised at this stage.

Given my present stocks, this run will then be bottled and kept for another year before moving towards general consumption.

[Anavrin]

Hi Toper

Can I ask what jar numbers went into your hearts cut please?

I’ve had a look at your word doc but it doesn’t seem to show it, I would guess jars 6 -29 Heart??

I’m struck by how dark and red the whisky in your aging jars are, I have one of those 8 litre kilner jars with my whisky in it, I have about 7 litres on SD American oak No 1 staves but it’s no where near as dark or as red as yours, mine is a nice golden colour, however I fear mines not dark enough and will look like piss once diluted, I might try taking out some of my staves and re-charring them with my blowtorch.

[Toper]

I'm sorry, I thought the colour coding showed the cuts.

Jars 8 to 32 inclusive were treated as hearts.

The dominoes, classed as heavy flamed, are re-charred each time I use them There is always an initial flood of colour, though if I draw a sample measure it still looks a light amber. Dilution will eventually define it's final hue.

The heavy peated grain produces a whisky akin to a Laphroaig or Bowmore and, though unique in it's own way is, I like to think, comparable to any good commercial product.

I anticipate about sixty 75cl bottles of excellent whisky as a final result. The savings involved are truly spectacular.

[Toper]

Hi Anavrin,

Just an attempt to show it's true undiluted colour away from the dominoes

[Easydrinker]

I am happy that Toper is happy.
Merely posting to say that I do not char my Oak.Ever.
A sample of my 2 year old heavily peated malt recently found it's way to the taste buds of someone,with knowledge, working at one of my favourite distilleries.
I am still unsure if I was damned with faint praise with the comment-
"It is amazing that something so young, tastes so unique".


Whatever, there is little of that one left, and I need to find time to do the next.

Robert.