Innovations in Whisky... Fermentation

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Extremely important in terms of flavour creation, fermentation appears to be an area of increasing experimentation in the industry.
Our teachers Vic Cameron and Dr Gordon Steele spoke with Scott Sneddon (InchDairnie Distillery) and Andy Colman (Port of Leith Distillery) about three fermentation parameters - temperature, pitching rates and time - and why they are so important when it comes to developing flavour and crafting your spirit identity.

Опубликовано:

1 авг 2023

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Комментарии : 8

@mytriptoscotland 11 месяцев назад

great discussion thanks for doing this

@whiskyloversencyclopediae 11 месяцев назад

Thanks a lot for sharing this chat ❤❤

@benmarnoch4111 Год назад

Yes I'm sure they are carrying out a long fermentation for a reason, and it is refreshing to know its not simply about yeild and turnover. It was also interesting to hear that a number of the new Irish Distilleries aren't sticking with their traditional unmalted/malted barley, triple distilled, pot still model, but are using a double distillation single malt basis for their products. Which led me to think, aren't they just making Scotch Whisky in Ireland?

@edinburghwhiskyacademy Год назад

Yes, it certainly makes you think! We've got some fascinating discussions coming up in a similar format with Irish whiskey experts Fionnán O’Connor & Michael Walsh. They discuss how what we all consider to be the traditional Irish style, for example, is only a product of relatively recent history and all of the context that goes with all that. Such a rich topic to explore!

@benmarnoch4111 Год назад

Very interesting, particularly when Scott says 60 or 160 hours fermentation names no difference to the flavour. Are you listening Glenallachie?

@edinburghwhiskyacademy Год назад

It could make a notable difference at another site though... with different equipment, temperatures, yeast strains etc. Many variables make the magic!

@alyamaut Год назад

Top notch information, thanks a lot for sharing this tecnical point, keep doing please for the whole producction area, from malting floors to maturation, one more time thanks a lot¡¡¡ 🤘

@benmarnoch4111 6 месяцев назад

Glenallachie are moving from a lighter blending style to one which I’m assuming will be heavier and suitable for longer maturation with Sherry cask predominant flavour profiles.