44379Re: Whiskey making
- Jan 29, 2009Where can you find a 150 year old bottle of whisky to see if you are
--- In Distillers@yahoogroups.com, "burrows206" <jeffrey.burrows@...>
> Hi Harry,
> Can you explain why the master distillers from 150 to 250
> in Scotland and Ireland could make such good whiskeys without access toprice tag
> the highly refined sugar like we have today?
> Seems to me to get any appreciable amount of usable sugars for a
> wash from grain they must have used a hell've' lot of malted
> grain and water and when fermented out, it couldn't have been much
> stronger in % Abv than a good pint of Heavy. Would this be correct?
> Oh yeah for those that don't know what a pint of Heavy is, this
> a full bodied or heavy malt flavoured stout served in Scotland's
> working class pubs and an easily acquired taste it was a good substitute
> to Guinness also an easily acquired taste when I lived in Scotand for a
> while, these stouts can be a tad strong for nearly all non Gaelic races
> who weren't reared on them.
> Anyway to get a reasonable amount of good whiskey doing double and
> triple distilling through those huge pot stills they must have been
> dealing with huge low alcohol washes and the work and materials, turf
> and wood in the early years and coal or or gas in the later years time
> spent in the barrel and whatever was involved to do this must have been
> very expensive
> I suppose this outlay needed clawing back hence the hefty
> on some of the better whiskeys of old?
> Where these huge volumes of low alcohol washes', when
> distilled, the reason why they tasted so good?
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