Jim Beam, Jack Daniel’s, Wild Turkey, Maker’s Mark and Woodford Reserve are just five of a myriad of Bourbon and Tennessee whiskey distilleries where sour mash is the production method of choice. For the consumer this is a widely recognised but little understood phrase adorning bottles. In truth it’s surprising that the phrase ever made it onto the bottle as the process refers to nothing other than the manipulation of pH to prevent bacterial growth.
Image courtesy of Peter Schill
Drum maltings were once the shining star of maltster replacing floor maltings & Saladin boxes. Now these to are a footnote in the history of whisky. Learn more about the malt made in a rotating drum with Whiskipedia. What is drum malting A drum malting system is used for the steeping and malting of barley and other grains. The steeping system allows the grain to be washed, extracting any dust and other foreign impurities, while at the same time humidifying the grain to begin the malting process.
Malt and grain look very similar, but before grain becomes malt, it goes through a relatively complex process - malting. The grain of barley, by far the most important grain in brewing, consists of over 60% starch and long-chain dextrins, but only about 2% sugar. Even with other brewing grains such as wheat or rye, the approach is not fundamentally different. Yeast cannot process starch, it only ferments sugar. The breakdown of starch into fermentable sugar happens during mashing, but malting creates the conditions for fermenation.
Independent bottlers of single malt whisky are companies that do not necessarily produce their own whisky, but purchase individual barrels from distilleries, which they later bottle under their own branded label. In most cases, where teaspooning does not prevent this, the name of the original distillery may also be mentioned on the label of these bottlings. Excluding blends and supermarket chains the majority of independently bottled whiskies are single cask bottlings, bottled without spirit caramel colouring and chill filtration.
The Gaelic language belongs to the Goidelic branch of the island Celtic languages and is closely related to the Irish and Manx languages. The close relationship with the Irish language can be explained by the immigration of Scots from Ireland to Scotland since the 4th century. In Ireland the language is Irish, while in Scotland the correct term is Gaelic. Although Irish and Gaelic share a common linguistic ancestor, they diverged and switched to two different languages over time.