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...
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 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...
The best book about Whisky and Scotland. Neil Gunn…never been bettered. Some people think it is Aeneas MacDonald with his book Whisky; but no. It is not. Aeneas writes a more jovial, establishment pleasing style and consciousness. Gunn is elegant, erudite...
