Scotch Series 12: Stills Spirit from the stills became stronger than the spirit of repression….. 7 Influences on Flavour1) Spirit Cut – length of foreshots2) Speed of the run3)Height of the Still4)Shape of the Still reflex bulge – copper...
Scotch Series 11: Mashing In Wolfburn Distillery the manager told me it is the strike temperature that is important ~ this means the temperature when the hot water first goes through the grist, the malted barley.The strike is when the conversion happens. When the hot...
Scotch Series 10: Maturation ‘Put thy ear against the vat, thou hearest a ceaseless murmur, a slow full suspiration. The juice is clothing itself in sound, in song, in psalmody.’ George Mackay Brown ~ A Time to Keep.When you mature a scotch you are trying...
Scotch Series 7: Ritual and Ceremony Scotch is drunk at momentous occasions – birth, death, and everything in between.Whisky is taken at the thresholds of time – whisky is present for us as we enter this world, and when we leave it.Scotch is present at the...
Scotch Series 6: Nosing Nosing and Tasting involve All the senses – SEEING, HEARING, TOUCHING, SMELLING, and TASTING.Also motor qualities- MOUTHFEEL – the ‘chewiness’ of the liquid. And TIME – the length of time we experience the...
