Wow, I’m watching this in March 2020. How much the style & popularity of this channel have changed. I only discovered the channel a year ago so I’m going back to see the early years.
To my knowledge, and this could be wrong, single grain doesn't necessarily mean a mixture of grains other than barley, I.E a ''single grain whisky'' could be made entirely out of barley like the Loch Lomond single grain, in which case what would make it a single grain is a production technique that goes against the traditional accepted way of making single malts (in Loch Lomonds case I think is distilling in coffey stills)
You are correct! It's extremely rare, but it does happen. Loch Lomond is great. I really dig the random stuff they try. This situation is similar to how most people generically assume a bourbon is at least two, when according to law it only has to be in contact with oak for it to be called bourbon
You'd really have to drop me on my head from sixth floor and toss me into a parallel twilight zone for me to accept Bourbon as whiskey...................BUT I'm definitely open to the idea of good American whiskey, just that for me it's more about idea and sentiment than taste so it'd have to be made in certain states that I perceive as magical enough and maybe by the coast for me to drink them without cheating on true celtic uische ;) By the way how do you think coffey stills affect the product? From a whiskey docu I've seen about whiskey the Irish rejected it referring to it as ''neutral spirit'' or something making it sound like that production technique castrates the whiskey, it'd also make sense thence that the Scots never adopted it (outside blended whiskeys) despite its efficiency and profitability PS I apologize for the archeological digging of your brain just there
So the basic theory of the column still is that it allows multiple levels of distillation in one unit. So instead of having three pot stills in a row to do triple distillation, you can do effectively triple distillation in one unit by changing where the outputs go, and how many plates are engage, etc. It also allows continuous production which is what make sit so much cheaper. The down side (according to traditional whisky makers) is that it also strips out too many of the compounds responsible for the rich flavors in whisky. It essentially gets it "too" pure. This is fine when you're using it as a flavoring component in a blend, but it definitely changes things dramatically. This is why a lot of bourbon distillers will use a sort of partial combination of pot and column still. It's interesting, and IMO I think the rule at the end is what does it taste like. Preference is king.
Wow, I’m watching this in March 2020. How much the style & popularity of this channel have changed. I only discovered the channel a year ago so I’m going back to see the early years.
I live in invergordon and my father works here just so you know
Want to hear a joke about a piece of paper? Never mind... it's tearable.
Apparently if malted barley is distilled through a continuous column still it is also required to be called Grain Whisky.
Go Daniel go! Please start up Compass Box Texas and be sure to let me buy some!
To my knowledge, and this could be wrong, single grain doesn't necessarily mean a mixture of grains other than barley, I.E a ''single grain whisky'' could be made entirely out of barley like the Loch Lomond single grain, in which case what would make it a single grain is a production technique that goes against the traditional accepted way of making single malts (in Loch Lomonds case I think is distilling in coffey stills)
You are correct! It's extremely rare, but it does happen. Loch Lomond is great. I really dig the random stuff they try.
This situation is similar to how most people generically assume a bourbon is at least two, when according to law it only has to be in contact with oak for it to be called bourbon
You'd really have to drop me on my head from sixth floor and toss me into a parallel twilight zone for me to accept Bourbon as whiskey...................BUT I'm definitely open to the idea of good American whiskey, just that for me it's more about idea and sentiment than taste so it'd have to be made in certain states that I perceive as magical enough and maybe by the coast for me to drink them without cheating on true celtic uische ;)
By the way how do you think coffey stills affect the product? From a whiskey docu I've seen about whiskey the Irish rejected it referring to it as ''neutral spirit'' or something making it sound like that production technique castrates the whiskey, it'd also make sense thence that the Scots never adopted it (outside blended whiskeys) despite its efficiency and profitability
PS I apologize for the archeological digging of your brain just there
So the basic theory of the column still is that it allows multiple levels of distillation in one unit. So instead of having three pot stills in a row to do triple distillation, you can do effectively triple distillation in one unit by changing where the outputs go, and how many plates are engage, etc. It also allows continuous production which is what make sit so much cheaper.
The down side (according to traditional whisky makers) is that it also strips out too many of the compounds responsible for the rich flavors in whisky. It essentially gets it "too" pure.
This is fine when you're using it as a flavoring component in a blend, but it definitely changes things dramatically. This is why a lot of bourbon distillers will use a sort of partial combination of pot and column still.
It's interesting, and IMO I think the rule at the end is what does it taste like. Preference is king.
Definitely king. Super informative, if only I understood half of what those things mean (d'oh)
Keep rocking
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