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 →
"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."
I have been wondering for a long time what the effects would be of putting the same spirit in different kinds of wooden Casks. That is why I have been keeping track of "The Funnies" which have been maturing over... Continue Reading →
I have always been interested in the actual Science behind the "Angels’ Share" phenomenon ever since I first heard the term. This phenomenon is currently mostly explained in simpleton terminologies. I am always glad somebody has actually done some science.... Continue Reading →