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41742Re: Making whisky

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  • duds2u
    Mar 3 2:08 AM
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      Take a dram of Glenmorangie and I defy anyone that has not been
      making their own Whisky for a period of time to say that there is not
      an acetone (read - heads flavour) as a subtle flavour adjunct.

      --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
      wrote:
      >
      > I've noticed this too and it makes me wonder, is heads cut really
      > necessary at all? Now those traditonal distilleries in Scotland
      > recycle their heads over and over again. Eventually they should get
      > so concentrated with lower boiling point components that in
      practise
      > all the stuff from the mash gets to the middle cut. Of course the
      > final product won't have that taste as lot's of heads from the
      > whiskey evaporates as angels share. As we all know low temperature
      > evaporation hits heads components the hardest. Another thing is
      that
      > the oak itself converts many unwanted congeners to more palatable
      > compunds.
      >
      > This made me remember, I have somewhere two quarts of whiskey on
      oak
      > that I madde without the heads cut. I may have to sample that one
      of
      > these days, maybe even apply the low temperature evaporation
      > principle to that and see how it turns out.
      >
      > Cheers, Riku
      >
      > --- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@>
      > wrote:
      > >
      > >
      > > I always mix alot of heads in with the middle run for the right
      > taste.
      > >
      > > >
      >
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