For pot distillation, name the spirit and number of distillations used.
Shochu - single
Scotch whisky, Cognac - double
Irish whiskey (some) - Triple
In double pot distillation, what is produced in the first distillation?
- Low Wines - collected from still, about 25% ABV
- Liquid waste - less volatile, non-volatile fractions and tiny amount of ethanol
In double pot distillation, what is produced in the second distillation?
- Heads & tails - Group 1 & Group 3. Includes some desirable fractions so will be recycled
- Heart - liquid to be put on sale 70%
- Liquid waste - Group 4
In double pot Scotch distillation, what are the ABV % flowing off condenser (and therefor in collection tank):
First off the still
End of distillation 1
Low Wines
End of distillation 2
First off: 55 - 60%
End: 1%
Average AVB in collected liquid AKA Low wines 25%
Distillation 2:
Low wines + Heads & Tails - 25 - 30% ABV
Off condenser is 1% resulting in hearts of 70% ABV
Describe the following for Scotch Whisky:
Raw material
Enzymes
Yeast
Heat source
Still Design
Alcohol Percentage
Maturation Requirements
Additional legal requirements
-No restrictions, but commonly 1)malted barley 2) wheat 3) corn
-Endogenous enzymes only (those found in barley)
-Cultured yeast
-Pot stills. Type of distillation up to distiller
-No dephlemegator allowed in Single Malt but purified box is
-Must be oak aged 700L or less for 3 yr min
-Must be less than 94.8% ABV
How does still height influence reflux and spirit styles?
Tall stills = cooler temperatures = more reflux. More rectified, smoother spirits
Short stills = warmer temperatures = less reflux resulting in fuller, richer style
How does neck height and angle effect reflux and spirit style?
Downward angled tubes: promotes more reflux due to cooler temperatures and into the condenser
Upward angled tubes: forces condensation back into the still and reflux continues until vapors are able to reac condenser. Smoother, more neutral styles
Describe the following for Irish Whisky:
Raw material
Enzymes
Yeast
Heat source
Still Design
Alcohol Percentage
Maturation Requirements
Additional legal requirements
-Malted barley, unmalted barley, corn/maize
-Endogenous and exogenous
-Pot and column. Pot double and triple distilled
-Triple column stills: rectifying, hydroselection, final rectifying column
- Distillation <94.8%; bottled >40%
-Similar to Scotch 700L or smaller for 3 years (ASB, sherry, wine, spirits)
-Only water and caramel additives allowed
How does a shell and tube condenser work?
- Coolant passes up tubes (copper or stainless steel) inside the shell and flows out of the top
- Warm vapors enter the shell, cooled by tubes as they descend and collect at the bottom
What are the benefits are styles created from shell and tube condensers?
-Energy efficient
-Space efficient
-Tubes have larger surface area than worm tube (faster cooling)
-If copper, remove more sulfur
-Can create cleaner, lighter style
How do worm and tube condensers work?
-Warm vapors pass from still into the worm and condense into a liquid and flows out of the bottom of the condenser
-Cool water in a tub acts as coolant
How does the bowl/rustic condenser work?
-Dephlegmator placed at the top of the still (included as a part of it)
-Cold water in a bowl overflows and is refreshed
-Hot vapors rise and condense at the bottom of the bowl and drops into collection plate/vessel with tube
-Tube takes liquid out to be collected
-Mostly in Mezcal. Some in Korea, China and Japan
Describe the following for Canadian Whisky:
Raw material
Enzymes
Yeast
Heat source
Still Design
Alcohol Percentage
Maturation Requirements
Additional legal requirements
Base whiskeys (usually corn & wheat) & flavoring whiskies (rye)
-Exogenous allowed
-Pot and column. Pot double and triple distilled
- No distillation strength specified as long as not “neutral”
-No still requirements
-Matured 3 yr min in wood less than 700L
-Caramel and flavorings allowed
Describe the following for Japanese Whisky:
Raw material
Enzymes
Yeast
Still Design
Alcohol Percentage
Maturation Requirements
Very similar to Scotch labeling
-Malted grains (corn, wheat, malted barely) only or malted and unmalted grains
-Pot stills for malts
-Column stills for grains & blends
- less than 95%
-Alternative oaks used - mizunara (Q. mongolica)
Describe the following for American Whisky:
Raw material
Enzymes
Yeast
Heat source
Still Design
Alcohol Percentage
Maturation Requirements
Additional legal requirements
-Bourbon: 51% corn; Rye 51% rye; others wheat, malted barley
