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44379Re: Whiskey making

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  • waljaco
    Jan 29, 2009
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      Where 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
      years ago
      > in Scotland and Ireland could make such good whiskeys without access to
      > 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
      price tag
      > 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?
      > Geoff
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