Scotch Series 17: Laphroaig Part 1 Some facts as told to me on 17 October 2017; 4 grain steeps, 7 tonne in each. 2 -2.5 days. 3 times water and drain.Casting the malt floor – 2 men approx 30 mins to empty 7 tonnes of barley. Left for 7 days. Barley germinates...
Scotch Series 16: Smell “If you are ambitious to found a new science, measure a smell” Alexander Graham Bell, 1914Different blood types draw people to different tastes ~ salty, sweet, etc.Women experience drams differently at different times of the month....
Scotch Series 15: Nosing and Tasting Nosing and Tasting are skills to be developed like any others – practise playing the fiddle, practise the skills of football, practise nosing and tasting – one needs to wake up one’s taste buds and develop a...
Scotch Series 14: Copper Copper is biostatic, meaning bacteria will not grow on it.During distillation, copper can reduce sulphur compounds such as dimethyl trisulphide levels in the liquid. Copper can do this more effectively in some parts of the pot stills than...
Scotch Series 13: Coopering Cùbaireachd – in Gaelic working as a “cooper”.To train as a cooper takes an apprenticeship of seven years – maybe 5 nowadays.One trains for a similar time to be a medical doctor, an architect or a veterinarian. This...
