44232Re: Theoretical plates in a whisk(e)y still?
- Jan 7, 2009When gin drinking was suppressed in England the frugal Scots bought
up the pot stills - some have/had a limited reflux in the manner of a
Moor's Head still.
The frugal Scots also use second-hand barrels to store their product!
--- In Distillers@yahoogroups.com, "Harry" <gnikomson2000@...> wrote:
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
> > Most scottish whisky stills are ex-gin stills from England.
> Are you talking pot stills or columns, Wal?
> 50% of all Scottish pot stills are built by Forsyth's of Rothe. Pot
> stills require the boiler to be replaced each 25 years, the upper
> parts each 10-15 years.
> For a good description of the birth in 1955 (and subsequent demise in
> the 1980's) of the experimental Lomond still of Hiram Walker, see
> "There are two main types of Scotch whisky, which in turn can be
> combined to give further types. Malt whisky can contain no grain
> other than malted barley, and is almost always distilled in batches
> in traditional distilleries in pot stills. Grain whisky can be made
> from unmalted barley or other malted or unmalted grains like wheat
> and maize. It is usually distilled in industrial-scale continuous
> column stills called Coffey Stills. There are currently around 100
> active malt whisky distilleries in Scotland, with several more being
> planned or built. This compares with just seven grain distilleries in
> Scotland, though each of these has an output far larger than most
> malt distilleries."
> regards Harry
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