Scotch Series 19: Old Dramming Stories One was to remove a stone from where the pipe from the still to the spirit storage tank passed through a wall. Drill a hole in the pipe (very small) then insert a wooden plug. So that any time the foreman was not about, the stone...
Scotch Series 18: Barley Barley is composed of carbohydrates, proteins, lipids and minerals.High-protein barley is generally valued for food and feeding, and starchy barley is for malting. Malting barley requires no less than 97% germination. Six row barley can...
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...
