American whiskeys are aged in warmer, drier conditions so they lose water and increase alcohol content. Scotch whiskies are aged in cool, wet conditions so they absorb water and become less alcoholic. Whiskey is then aged in wooden barrels, typically made from charred white oak. White oak is the preferred wood because it can hold a liquid without leaking and it also allows the water to move back and forth within the pores of the wood, adding flavor to the whiskey.
Maturation for whiskey takes at least two to four years but many whiskeys are aged for 10 or 15 years. During each year of maturation, about 2 percent of the spirit is lost as a result of natural evaporation.
Glass bottles are always used for whiskey because the liquid does not react to the glass or change its flavor. Although aging whiskey is complex, there are at least three factors that change the flavor. Enter: water. Before whiskey is bottled, water is added to dilute it to about 40 percent alcohol by volume. The mixture of water, alcohol and congeners react with each other over time. These ingredients then react with oxygen in the outside air through oxidation. The final factor is that water absorbs substances from the wood as it moves within it.
And even though whiskeys are already diluted below 45 percent ethanol alcohol , adding a few drops of water to your glass to dilute it even more can help the overall flavor by encouraging the other chemicals to evaporate, enhance the aromas and produce a whiff of flavor each time you take a drink. As with everything in life, too much of a good thing can be detrimental.
By nosing samples in tulip-shaped glasses the blender selects from a wide palate - from the numerous Highland and Speyside malts to the strongly flavoured and peaty Island malts, and the softer and lighter Lowland malts.
A blend of a range of malt whiskies, with no grain whisky included, is known as a blended malt. The way we make Scotch whisky has evolved over several centuries, but the history of Scotch whisky embraces a much wider heritage; that of Scotland and its people. What are the main kinds of Scotch Whisky? The Malt Whiskies are divided into four groups according to the geographical location of the distilleries in which they are made, as follows: 1 Lowland Malt Whiskies , made south of an imaginary line drawn from Dundee in the east to Greenock in the west.
Although these whiskies come from within the area designated as Highland Malt Whiskies, the concentration of distilleries and the specific climatic conditions produce a whisky of an identifiable character and require a separate classification. Each group has its own clearly defined characteristics, ranging from the lighter Lowland Malt Whiskies to those distilled on Islay which are generally regarded as the heaviest Malt Whiskies. Malt Whiskies, which differ considerably in flavour according to the distillery from which they come, have a more pronounced bouquet and flavour than the Grain Whiskies.
The production of Grain Whisky is not so influenced by geographical factors and it may be distilled anywhere in Scotland.
What gives Scotch Whisky its distinctive flavour and bouquet? This is one of the mysteries of the industry and a secret which many imitators of Scotch Whisky have tried in vain to discover. Many theories and explanations have been put forward, but there is no universally accepted solution. The distilling process itself is one factor. Scotch Whisky, after it has been distilled, contains not only ethyl alcohol and water but certain secondary constituents. The exact nature of these is not fully understood, but it is believed they include some of the essential oils from the malted barley and other cereals and substances that derive from the peat.
The amount of these secondary constituents retained in the spirit depends upon the shape of the still and the way it is operated and also on the strength at which the spirit is drawn off. Grain Whisky, because of the process by which it is made, contains fewer secondary constituents than Malt Whisky and is accordingly milder in flavour and aroma.
The natural elements of water, peat and the Scottish climate all certainly have a profound effect on the flavour of Scotch Whisky. Water is probably the most important single factor and a source of good, soft water is essential to a distillery. So the stillman cannot taste the spirit. Then how is he supposed to know when the foreshots have run through and the desired middle cut has started?
The first thing experience teaches a stillman is the time needed to heat the still until the middle cut appears. Then the foreshots run for about 20 minutes. In order to determine the right moment to switch the spirit flow so the middle cut can be collected, the spirit safe contains several glass boxes in which the spirit can be collected and instruments start to swim.
If you measure the density of the spirit with a hydrometer you can determine its alcohol content with a chart. Yet this is not the only instrument that must be monitored. The density of the liquid depends heavily on its temperature. So the temperature is also measured in order to rectify the density.
With density and temperature measured, the stillman can then read the alcohol content off a chart hanging next to the spirit safe. What happens to the foreshots? They aren't poured away but led back into the low wines receiver. However, the foreshots aren't enriched by this constant reflux.
This is where the real magic of distillation happens. The aggressive foreshots are transformed into enjoyable aromatic substances through catalytic reactions with the copper of the spirit still. This is a continuous process, and the quantity of foreshots remains constant in the spirit still. After the foreshots have reached the low wines receiver, the stillman changes the flow direction in the spirit safe and leads the middle cut into the spirit receiver.
If he does it too early the spirit tastes too aggressive. If he does it too late it doesn't matter, since the liquid that is led into the low wine receiver is again used in the next spirit distillation. Thus no alcohol is wasted. The distillation of the middle cut must be carried out slowly and carefully.
If the spirit still is heated too much, the reflux of condensing substances with a higher boiling point at the wall of the still is prevented. Therefore fusel oils can pass the lyne arm and get into the spirit receiver.
The fusel oils faints that appear now are led back into the low wines receiver where they are again catalytically transformed by the copper during the next distillation run. You don't often get the chance to view a low wines receiver from the inside. It contains a milky grey-white mix of alcohol and water on which the thin, oily layer of faints swims. The distillation process is now complete.
The distillation balance for the second distillation in the chart below shows the emerging quantity of new make spirit. In our example of gal. Particularly interesting in the balance are the faints and foreshots that are led back for redistillation. They increase the amount of liquid of the low wines as well as their alcohol content.
Since they are a transit item appearing in every new distillation, they are neglected in the balance. This is, like all the figures in the balances, just an educated guess. If you want to know more about the production of pot stills follow this link. Once the distillation is completed, the raw distillate is obtained. This distillate is turned into Whisky or Whiskey by being matured in casks for at least three years USA: two years. Just as the minimum maturation period differs in Great Britain and the USA, so does the name for the raw distillate.
In Scotland and co it is called 'New Make Spirit'. It is not known where the term comes from, but it was probably used by the first American settlers. Where the 'dog' comes from is not known. Some American distilleries even sell their 'White Dog' without cask maturation or an ageing period for only a few days or weeks.
The term 'moonshine' contains something quite illegal per se. Moonshining is the illegal, domestic production and smuggling of spirits. As this used to take place mostly at night under the 'moonlight', the resulting distillate is called Moonshine. In Europe it is not allowed to sell a spirit under the name ' Whisky ' unless it has been stored in casks for at least three years. Here's how they work: Steam passes up through the bottom of the column to meet the wash, which is poured from the top.
Perforated plates lie flat along the length of the column and capture husks, seeds, and other grain remnants if there are any as the starchy liquid falls. The steam at the bottom is very hot and becomes cooler as it rises, vaporizing the alcohols and flavors as it meets the falling wash.
The wash, with its alcohols removed, falls to the bottom of the still and create more steam. Because the alcohol volatilizes at a lower temperature, the cooler temperatures toward the top, where the aromatic spirit condenses, will contain more alcohol than water.
You'll hear this type of distillation referred to as "fractional distillation," which refers to the different fractions compounds that are trapped along different points within the floors of the column still. The easiest way to picture the internal structure of a column still is to imagine many pot stills linked together, one on top of the other.
The more floors within a column still, the purer — or "rectified" — the distillate will be. As for the crazy maze of tubes and shapes that sat behind the bar in Mos Eisley, I've been unable to determine whether or not it's merely a beverage dispenser or actually some sort of distilling apparatus.
Indeed, there are tubes running along the ceiling which would indicate the transport of liquid, however, the perforated holes on the outside the hanging metal containers wouldn't contain anything in a liquid state. All Star Wars fans are encouraged to send their best guesses to heathermgreene — may the drink be with you. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from.
By choosing I Accept , you consent to our use of cookies and other tracking technologies. Filed under: Straight Up. Pocket Flipboard Email. Part of Eater Drinks. What Is Distillation? Five Distillers You Should Know Meet the brains behind some of your favorite whiskies, the folks who tweak the stills, innovate products, and ensure quality behind some of the world's most beloved brands.
Still style: Column Nicole Austin, Master Distiller King's County Distillery Chemical engineer turned master distiller Nicole Austin has made waves in the craft bourbon industry for her undeniably fine-tuned nose, which has helped catapult Kings County Distillery as one of craft whiskey's leading producers over the past decade.
Still style: Pot Dr. Still style: Pot Mike Miyamoto, Master Distiller Suntory Trace the elegance, finesse, and popularity of Japanese whiskies to the mastery of a variety of stills. Show More. Loading comments Sign up for the Sign up for the Eater newsletter The freshest news from the food world every day.
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