Re:Artificially Aging Spirits ( was Triple distilled Irish Whiskey.)
- Openning the jars also let's the distillate "breath", which I believe
is a good idea. Oxydation of the tannins in the oak effects the flavors
imparted to the distillate. It also effects how cogeners and esters
react with each other during aging. JMSO.
Tip one, Morgan
Then after it has been out of the refrigerator for a day or two, open
and close the jar to release the pressure. Higher temperatures will
cause the trapped air to expand, cooler to contract -
- --- In Distillers@yahoogroups.com, "rocky_creek1" <rocky_creek@...>
>After many hours of web browsing I have found a little more on the
> Anyone know where they make the cuts?
cuts for triple distillation. It just happens that it is for a scotch
whisky though but the flow chart looks very similar to Irish. I
found it on the Benrinnes site and will paraphrase it with some of my
own inclusions. Unfortunately I don't have the complete story yet as
I haven't been able to discover the cuts they make for the final
The First Distillation - Wash Still
The out put of the wash still is split into heads and tails; the
Strong Low Wines, cut at >30% ABV, and Weak Low Wines cut at <30% ABV.
The Second Distillation - Low Wines Still
The Low Wines Still is charged with the Weak Low Wines, plus the Weak
Feints (<30%) from the last distillation in the Low Wines Still, plus
the <30% Feints (Tails) from the Spirit Still. This is distilled and
again the out put is split in two, Strong Feints (>30% ABV) and Weak
The Third Distillation - Spirit Still
The Spirit Still is then loaded with the Strong Low Wines from the
Wash Still, plus the Strong Feints, plus the Heads from the previous
Spirit Still run.
This is then distilled and split into four. Heads, Heart, >30%
feints and <30% feints.
I hope that it too confusing without a flow chart.
Anyone care to make an educated stab at their final cuts if they were
making heart runs at about 89 to 92%ABV? I pulled those numbers out
of the flow chart in Harry's library.