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. The Scottish climate is extremely important, particularly when the whisky is maturing. If alcohol is being distilled, and the column does not contain any copper packing, first run will start in the range of proof and the proof will drop from there.
If the column is packed the still will start producing higher between proof depending on the amount of packing, the starting ABV of the wash, and how quickly the still is running, and will drop from there.
Using our hybrid column allows you to easily add or remove packing depending on the product you are distilling. To add natural reflux simply add copper packing material to the column. If you want to remove the reflux simply don't add the copper packing to the column. Also- the amount of packing added to the column will affect how much reflux the column creates. These are some basic guidelines for adding packing to our hybrid columns. A commercial distiller would use a hybrid column for everything except fuel alcohol, gin, and vodka.
The bubble plate column is another type of natural reflux column. A distiller with a fuel alcohol permit would use this to make fuel alcohol rather than an open, non-reflux column. This reason for thi is because bubble plate columns are designed to offer higher average proof while simultaneously stripping nearly all of the flavor from the final product.
If the end goal is to create a high proof final product, quickly, then this column will do the trick. To take it a step further, if maximizing proof is the goal, professional distillers will use a dephlegmator in addition to the bubble plate column more on that below.
Vapor comes into contact with the plates and caps inside the column; causing vapor to condense back into a liquid. As vapor rises, it condenses and pools. Some liquid drips back down through the column, some of the vapor moves on. The liquid that falls is eventually forced back up though the caps and plates.
This process of being forced to run though the caps and plates multiple times creates an end product that has essentially been distilled multiple times in a single run, which results in a higher proof when compared to an empty column.
Special thanks to the contributors of the open-source code that was used in this project: the UBY project mentioned above , mongodb and express. Currently, this is based on a version of wiktionary which is a few years old. I plan to update it to a newer version soon and that update should bring in a bunch of new word senses for many words or more accurately, lemma. Related Searches quiet hush lull calm quieten silence yet calm down soothe even tranquil placid unruffled silent solace allay comfort nonetheless tranquilize nevertheless distillation ease inactive hush up relieve motionless though stillness liquid appease.
A pot still is the best for Whiskies. This will impart some flavors from the grain your mashing. If you go on some of the distilleries websites with pictures. Their still are just huge pot stills. Good Luck. Post by possum » Fri Feb 17, am Both will make a clear distilate,the color is from the barrel. If your still pukes boils over into condenser that will cause unwanted color. The pot still will allow the smell and flavor of rye or other grains to come through in the spirit.
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