Scotch Series 20: Distillation One of the reasons behind the ruling that the level of ethanol in new make spirit for Scotch cannot legally exceed 94.8% is so features from the fermentation & raw materials are retained. In gin production, the ethanol is purified by...
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...
