Whisky Fundamentals
Washbacks
Published 02/09/2020
What are Washbacks? Washbacks or Fermentersare vessels made of wood, stainless steel , stoneware or concrete used for fermentation in connection with the production of alcohol. Within the whisky industry fermentation tanks are traditionally made of wood though a number of distilleries have followed the example of wine makers and breweries and begun shifting to stainless steel. Concrete Washbacks Famously, or perhaps infamously the Scottish Ben Nevis distillery was fitted with concrete washbacks under the tenure of former Canadian bootlegger Joseph William Hobbs.
Washbacks
Commercial Enzymes in Whiskies
Published 20/08/2020
Before whisky distillation can take place beer like liquid, commonly called wash, must be created. The creation of wash, brewing by another name, occurs when the sugars from the grain are extracted via hot water. The resultant sugary liquid known as mash is then combined with yeast, and fermentation takles place. The main difference is whether the sugar for fermentation is created from natural, or commercial enzymes. What are Enzymes? Enzymes are proteins that act as biological catalysts, which is to say that they convert molecules into other molecules.
Commercial Enzymes in Whiskies
Types of Whisky Stills
Published 18/08/2020
There are many different types of stills in use around the world. From the vast to the strangely small, long-necked, multi-story, column stills, hybrid stills, and Lomond stills, indirect or direct fired. One of the most important distinctions, however, is the one between batch pot stills and continuous column or coffey stills. Those looking a little deeper into the processes of distillation, quickly realise that the process has changed little over the centuries.
Types of Whisky Stills
Whisky Glassware
Published 17/08/2020
What Are The Best Whisky Glasses? The SMWS glass - the best all rounder The Glencairn - the most widely known glass, poorer for grain whiskies The Copita - fantastic for grain and sherried whiskies The Cognac Glass - widely available and great for most drams, weaker on peat The Blender’s Glass - perfect for blended whisky, good for grain The Túath Glass - solid for bourbons, ryes and Irish pot still The NEAT Glass - the perfect upgrade from a tumbler, excellent for high ABV The Norlan - an expensive tumbler The Tumbler - for those who want their whisky chilled The Highball - for those looking for refreshment Historical Background If you look into the history of whisky drinking, you will quickly come across the “Quaich” or “Quaigh” or “Quoich”.
Whisky Glassware
Inert Gas and Whisky Oxidisation
Published 15/08/2020
Unlike wine whisky doesn’t continue to mature in the bottle once opened, unfortunately the chemical transformations don’t stop entirely. While the change much slower than with wine, Oxidisation will inevitably change the taste of the spirit over the course of months and years. This can be a net benefit, with oxidisation improving younger whiskies, rounding out deficiencies just as it did to the whisky maturing within the cask. Unfortunately it can also be very detrimental.
Inert Gas and Whisky Oxidisation