Fwd: Re: Artifical flavourings
--- In Distillers@yahoogroups.com, Dick<Dick@x> wrote:
In message <476AA03A3204D3119E0B0000F8CD24900151DBAD@NZASEXCH02>,
Ackland, Tony (CALNZAS) <Tony.Ackland@c...> writes
>I tend to temper them with a little oak (chips and/or essence), and
>tried a touch of port/wine/honey etc.
>What I REALLY want is to end up with something like a Laphroig (sp?)
>Lugavulin (sp?) (shit spelling - the ones from Islay) really strong
>peat, smoke etc. Any suggestions how to achieve this ?
Two possible routes as far as I can see:
1) Traditional - Only use water that has run off a peat hag & prepare
the mash using a peat smoked malt. Double distil using a pot still
rather than refluxing it.
2) Add peat flavouring either before or after distillation.
Which ever one you use the one thing you need is PEAT.
Q1 Do you have peat beds in your country ?
Q2 If answer to Q1 is Yes, is your wife as broad as she is tall (the
Highlanders wife selection criteria, 'looks are fine but broad
will keep you warm'), 'cos it's her job to dig, stack & turn the
If you've got a source of burning peat then use it to malt the
barley, crush & use it to make the mash. However I see no reason why
can't cold smoke barley after it's been crushed. I've a home smoker &
all you need to do is modify the baskets so that they will hold
(2-3 cm) layers of crushed malted barley. You can then smoke using
crumbled burning peat, from my experiments with brewing beer from
malt you don't need a lot of smoked malt to get a really smoky flavour
to the beer (500g smoked malt to 3-4kg pale malt). It may be possible
even use the peat available from non-PC garden centres but I suspect
will need to be dried out a bit before you use it. Being Scotland,
getting a hold of peats is not a problem - northern friends normally
don't raise too many objections to you 'borrowing' a couple of lumps
peat from their stack - especially when alcohol is involved. UK home-
brew shops usually either stock or can get a hold of German smoked
but it tends to be a bit pricey.
The other possibility is preparing a peat flavouring (Yes
I know that's what you wanted anyway but let me have my
say ....... !!).
Why can't a tincture be prepared the same way as Tassie Brian prepared
oak chip flavouring - steep a quantity of peat in 95% alcohol for a
months, drain off & filter the resulting liquid ? Be warned though
dried peat absorbs a LOT of liquid, so the garden centre variety might
be a better bet. Careful pot still re-distillation (as per essential
extraction) should concentrate the flavour.
A final possibility if you're just looking for a smoky flavour
is to use a 'liquid smoke' flavouring. I've picked this up over the
years from the BBQ section of US food stores & have only ever used it
cooking, however the CAMRA homebrewing H/B suggests using it if you
can't get a hold of smoked malt @ 1-2 tsp per 5 gal brew. All mine
to be a hickory smoke variety but there may be others available, maybe
some of the US n.g. members could suggest suppliers and/or other
varieties. Now applewood smoked whisk(e)y, that would be a challenge
..... I think ?
Now, to help Tony with his spelling & general edification -
Islay whiskies can be divided into two groups:
The Small (as in lightly peated) Whiskies:
Bunnahabhain (bunna-harv'n) 2ppm phenols
Caol Ila (cole-eela)
Bruichladdich (brew-ick-laddie) - distillery currently closed
Port Ellen - distillery currently closed
The Big (as in heavily peated) Whiskies:
Bowmore 20-25 ppm phenols
Lagavulin (la-ga-voolin) 35 ppm phenols
Ardbeg 50 ppm phenols - liquid magic !
Just thought you'd all like to know.
Dick on the LangWang
Applying 25 years naval engineering to free enterprise whisky
Scotlands birthright - a still in every home.
--- End forwarded message ---