44197Re: [Distillers] Re: Theoretical plates in a whisk(e)y still?
- Jan 5, 2009Now that was exactly what I wanted to read! Thank you once again kind sir!
---- Harry <gnikomson2000@...> wrote:
> Heh, ya dinna hae ta tell me twice! :)
> First let me say this...the Scotch pot stills of today are a far cry
> technically from their ancestors, even though they appear similar to the
> eye. Modern innovations like gas-fired steam heating (replacing
> 'direct' firing) and electronic monitoring, plus 'shell & tube'
> condensers replacing the old 'worm' condensers, and GC analysis makes
> for a far more precise product than ever before.
> Couple this with the modern taste for 'blended' malts like Ballantyne's
> (requires 42 different single malts) and you have a myriad of variables
> to get your head around.
> But that doesn't answer your question. So I'll give you an extract from
> a recent collaborative paper between Bruichladdich Distillery on Islay
> in Scotland, and University of Tennessee, Knoxville, TN 37996-2200, USA.
> Still Construction and Shape:
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