What is the Caramel colouring in Whisky? Why is there caramel colouring in Whisky? anyways? You always hear about the E150a in Scotch. Is E150a a Caramel colouring? What is the Caramel Colouring in Whisky? The answer to this questions... Continue Reading →
I was reminding the Feis Ile 2016 Masterclass when Octomore Black Art was first presented. If you missed the introduction you can look at it here If you have not seen the introduction. Please take 10 minutes to watch the... Continue Reading →
A while back I blogged about the work of Roullier-Gall et.al and Kew et.al in these two blogs. I have read more of Kew's work and have learned so much from it. https://iladdie.wordpress.com/2018/08/19/sherry-matured-whisky-is-more-complex-than-bourbon/https://iladdie.wordpress.com/2020/01/26/kew-et-al-about-whisky-terroir/ This blog is not about the earlier... Continue Reading →
People seem to find this blog interesting! It gets some hits anyways! 🙂
I was reading the Scottish Law on scotch Whisky and in the back of the legal text is a listing of distilleries that are located in Scotland. What I noticed is that lots of distilleries have a name that begins with “Ben”, “Glen”, “Loch” or end with “More”.
Since I’m Dutch I had no clue what those words mean, so to further my own know how I looked it up and asked people for help!
- Ben Nevis
“Ben” or ‘Beinn’ is a common Gaelic word for ‘mountain’.
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- Glen Elgin
- Glen Garioch
- Glen Grant
- Glen Keith
- Glen Moray (also known as Glen Moray- Glenlivet)
- Glen Ord Glenrothes
- Glen Scotia
- Glen Spey
- The Glenlivet
A “Glen” is a valley, typically one that is long, deep, and often glacially U-shaped, or…
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"Generally, sensory compounds present in the colorless, unaged whiskies are also present in their barrel aged counterparts. Those sensory compounds are a product of mashing and fermentation and have the stability to withstand the distillation process. Compounds appearing in the barrel aged whiskies, which were not present in the unaged counterparts, are the product of barrel aging. Also, the total number of sensory compounds present in barrel aged whiskies generally increases with residence time spent in barrels."