Re: first batch o' scotch
- --- In Distillers@yahoogroups.com, Maxime Belair
> Hi again,all the whisky was distilled at the same distillery, and is not
> I forgot to talk about these "neutral
> grain alcohol" they use for the blend. If this
> "neutral grain alcohol" is made from barley, it means
> that there is some spent flavour? This because they
> don't take the tails, they only take the clean middle
> Maxime Belair
> I'm very surprised that blended scotch is
> diluted with neutral spirit. Making scotch at home
> might be twice less expensive than I though if a ratio
> of 70neutral/30whisky gives enough flavour.
> But when you buy a bottle of single malt, is it
> diluted with some neutral alcohol?
>>>>>>>>>>>>> No. A Single Malt Scotch is an unblended Malt Whisky;
combined with grain whisky.
>>>>>>>>>>>>>Max, you need a crash course in Scotch. :-)
> Is it the same for bourbon, irish whisky, rhum,
> cognac, brandy...?
>>>>>>>>>>> No, níl, no mon, non.
> Thank you,
> Maxime Belair
- It seems like it would be expensive to break apart a barrel and then
reassemble it. Something that would not appeal to scotish
sensibilities. I agree that the oak can have a tremendous inpact on
the flavor, but American/European oak is not the only variabile when
it comes to oak. The age of the tree, the location of the tree, and
the part of the tree that is used to make the barrel all have an
impact on the final taste. The time of year that tree was cut down may
even change the flavor.
> There's no doubt that a wee 'splash' of sherry in your home-made
> poteen will give it a lift. However there's some debate about
> whether sherry barrels (specifically Oloroso sherry) from Spain
> actually do anything for the profile.
> Some sources say that the barrels are imported into
> Scotland 'complete' with a half litre of sherry still in the cask.
> Other sources say the barrels are broken down into staves for
> transportation, and re-cut and reassembled by the coopers when they
> take delivery.
> As to the 'sherried' finish that scotch whisky afficionados speak
> of, this post on Riannon's Celtic Malts forum is interesting...
> American oak and European oak have a significantly different impact
> on maturing whiskies.
> Much of what is commonly called a 'sherry' flavour actually derives
> not from a cask's former content, but from the European oak effect.
> I have tasted samples from European oak casks that had previously
> held no sherry or other fortified wines, yet the whisky had very
> obvious 'sherried' characteristics.
> the last post on that page.
> regards Harry