Scotch Series 4: Phenols A wide range of phenolic compounds are found in whisky. Simple phenols such as phenol, isomeric cresols, xylenols, ethyl phenols, and guaiacols arise through the thermal degradation of benzoic acid derivatives from malt and from peat...
Scotch Series 8: Yeast Yeast, the overlooked Superpower:In the greed-ridden Thatcherite ’80s, a primary goal in whisky making became higher alcohol yields.Yeast was created to withstand higher temperatures – producing fewer esters and more alcohols. The...
Scotch Series 3: Yeast Yeasts are eukaryotic single-celled microorganisms classified as members of the fungus family.Yeast is inactive at low temp, at higher temp their enzymes are denatured.The growth rate of yeast doubles every 10*C rise in temperature (roughly)...
Scotch Series 5: Peat The chemical composition of a peat bog depends on its geographical location. It’s all location, location, location!Peat from different bogs can be distinguished by its chemical fingerprint ~ and the chemical fingerprint of a bog is still...
