How whisky is made

@maltmileage an excellent read.Thanks for posting it.

Nice read, @maltmileage. I also like this visual representation of which chemical compounds from the distillation process contribute which flavours: compoundchem.com/wp-content/uploads/…

Thanks @maltmileage. And thanks @Jules. That's a great chart. Happily the chart is magnified when you click onto it. Do you know any good articles which give a fuller yet still clear discussion of the subject of the flavours of the various chemical compounds in whisky, and their origins? For example, the chart doesn't discuss the origins of the esters.

I'd like to do extensive tasting and nosing of controlled safe dilututions of each of these chemicals and more, in order to compare them to the whiskies I've been tasting. That would make an excellent study, of the sort I can imagine @vanPelt or @systemdown also engaging in. It would be great to start including descriptions like " hexanal is strong on the nose, and lots of isoamyl acetate greets you on the delivery but fades by the finish."

Yeah, people like the poetic approach. But a more exacting chemical description would encourage people to up their games.

That's the spirit @Victor ! (pun intended:-)

Most people fall asleep when the chemical background of Whisky starts getting discussed... but I trust that you will love the following link: whiskyscience.blogspot.co.uk/2011/11/…

Basically - during fermentation the added yeast metabolises sugars in the wort (the sugary liquid produced by mashing). A small amount of these sugars are broken down by the yeast into acids. Meanwhile, most of the sugars are broken down by the yeast into different types of alcohol, mainly ethanol. These alcohols and acids then combine to give us esters - which contribute to the fruity flavours in our Scotch!

For instanced: ethanol and butyric acid combine to give us Ethyl Butyrate, which smells like pineapple or sometimes banana.

@Jules I'm actually drinking a single cask Ben Nevis 18 year old and 53.5%abv which is absolutely loaded with Ethyl Butyrate ( pineapple ) . I never thought I'd be writing that.!

@maltmate302

can we really say "loaded" when we're talking parts per million?

@Nozinan it's maybe not 'loaded' in a mathematical sense but it's definitely the most pineapple tasting whisky I've ever had. I wish I could give you a sample of it, I'm pretty sure you would agree!

@maltmate302

Connosr is a site that allows us to take pleasure in the enjoyment of others. I am very happy you enjoy this Scotch. In February I hope to write some reviews of some whiskies I really like and return the favour.

I think I enjoy the taste of citrus peel oil (grapefruit or pomelo) in the finish the same way you seem to enjoy pineapple. I consider pineapple in the category "tropical fruits" and would recommend Amrut bourbon-matured whiskies for you if you like that.

Thanks again for the description and for treating my comment as intended, not seriously.

@Nozinan I'm very pleased to hear about the Amrut Bourbon cask finishes as I have 3 different ones waiting to be opened. From memory I think the cask numbers are 3445, 3446 and 3447 . They've already had some excellent reviews especially 3446! After your input I might be opening one very soon .

@maltmate302

That is very interesting. I have bottles from cask 3442, 3443,3444 and 3447. If they were all laid down around the same time it bodes well for consistency in flavour profile.

But I wonder how you might have come across the 3447 when it was supposed to be a LCBO exclusive bottling. curious...

@Nozinan you are quite right,I haven't got 3447 I just checked. In fact I have two 3445. I did say ' from memory' on my original post , my memory wasn't as good as I thought!

@maltmate302

I'm sure you will have great enjoyment from those bottles. I'm hoping special Amruts will visit us again soon in Ontario, but also that they are priced more reasonably....I didn't buy my single casks until they were discounted heavily.

Thank you @maltmate302 and @Jules. Glad you like the post.