Blas (Blog)

Scotch Series 15: Nosing and Tasting Nosing and Tasting are skills to be developed like any others – practise playing the fiddle, practise the skills

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

Scotch Series 13: Coopering Cùbaireachd – in Gaelic working as a “cooper”. To train as a cooper takes an apprenticeship of seven years – maybe

Scotch Series 12: Stills Spirit from the stills became stronger than the spirit of repression…..  7 Influences on Flavour 1) Spirit Cut – length of

Scotch Series 11: Mashing In Wolfburn Distillery the manager told me it is the strike temperature that is important ~ this means the temperature when

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

Scotch Series 7: Ritual and Ceremony Scotch is drunk at momentous occasions – birth, death, and everything in between. Whisky is taken at the thresholds

Scotch Series 6: Nosing Nosing and Tasting involve All the senses – SEEING, HEARING, TOUCHING, SMELLING, and TASTING. Also motor qualities- MOUTHFEEL – the ‘chewiness’

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