Whisky Fundamentals
Baudoinia Compniacensis
Published 14/08/2020
What is Baudoinia Compniacensis? Baudoinia Compniacensis is a sac fungus (Ascomycota) that has been observed on a variety of natural substrates near distilleries including soil, rock and vegetation, as well as bonded warehouses, and nearby street signs. The fungus is a habitat colonist with a preference for airborne alcohol. Controvertial Neighbours In recent years the Baudoinia fungus has made newpaper headlines, as the fungus don’t limit their growth to the distilleries and warehouses.
Baudoinia Compniacensis
Grain Varietals and Whisky Production
Published 09/08/2020
All over the world the same 3 raw materials are used for the production of whiskies, whether for whisky, whisky or bourbon the base is the same, grain, water, and yeast. With these 3 ingredients a mash is created, brewed, distilled and matured creating every variation of whisky on the planet. Every whisky consists of one, or more different types of grain. The distilleries that use several varieties have their secret mixing ratio (the Mash Bill).
Grain Varietals and Whisky Production
No Age Statement (NAS) whisky
Published 09/08/2020
A relatively new trend has been causing controversy within the traditionally age focussed whiskey world for the last few years. No Age Statements, whiskies with no age information on the label. Most NAS whiskeys are single malts, these came about as a consequence of the law requiring that only the age of the youngest whiskey in the bottle may be stated. What is NAS Whisky? NAS stands for No Age Statement and means that no information will be given about the age of the liquid inside the bottle.
No Age Statement (NAS) whisky
Whisky & Oxidation
Published 06/08/2020
Unlike wine, whisky doesn’t continue to mature after it’s been bottled but that doesn’t mean it doesn’t change. Oxidation is great transformation tool, and one to oft overlooked by new whisky enthusiasts. Spoiling Great Whisky There are two great truths of the human condition; We never want a good thing to end Alles hat ein Ende, nur die Wurst hat zwei (German for ‘everything has an end, only the sausage has two’) When an inexperienced whisky fan finds a spectacular new whisky they generally go through a three stages.
Whisky & Oxidation
Sulpher in Whisky
Published 06/08/2020
Sulphur is a controvertial topic within the whisky industry, and a number of high profile characters, including the man with the hat have waded in. Unfortunaly this has often served the purpose of confusing the matter rather than clearing it up. It should be understood that whiskey always has, and always will contain sulfur compounds. Sometimes its concentration is so low that it does not reach the odor thresholdand thus cannot be perceived.
Sulpher in Whisky