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...
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...
