Scots Whisky Explorers

Those who thought we had completed our journey through the warehouse were sadly mistaken. (As we’re those who thought we’d never return to complete the task!)

We’ve plumbed the depths of the archives to bring you another discussion (how many can there be???) dealing with the many aspects of maturation.

Feel free to join Stuart and Peter as they explore topics as diverse as virgin oak, cask finishes, cask economics, the chemistry of casks, flavour and aroma compounds in oak, and the mysterious relationship between spirit and wood.

It certainly feels like this discussion about whisky maturation is going on forever, but while we still have a few issues to dissect and digest, we hope you will enjoy the topics featured in this episode.

It’s now time to dive in to the world of finishing whisky and previous cask contents.

When does a cask finish become double maturation? Does anybody know?

What are the previous contents and what do they bring to the maturation process?

As well as the previous contents, does the chemical structure of the wood, or even the location from where it was sourced, have an impact on the final whisky?

And what influences do American White Oak bring that are different from European Oak?

We hope to answer these questions, and more in this next episode of our explorations in to Scotch Whisky.

Well here we are again, still in the warehouse, still discussing the many, many intricacies of Scotch Whisky’s lengthy and involved maturation.

Ever wondered what differences might result from air or kiln drying the staves used for cask construction? Or what differences there might be between the operating practices of US versus Spanish cooperages?

Join us as we explore the different extractable flavour compounds which can be found in US and European oak casks, and discuss what exact differences 1st fill casks bring to the maturation process compared with refill casks.

All these topics and more are discussed as we continue our whisky explorations. We hope you enjoy our conversation.

This episode finds us once more exploring the expansive and exciting topic of Scotch Whisky maturation.

Moving on from the legal requirements previously discussed, we turn our attention to the oak used in the construction of casks. Where does it come from and how do different woods affect the resultant casks?

Ever wondered what medullary rays are? Wonder no more!

Listen to this episode to find out about the chemical components in oak and how they affect the maturing spirit.

And as is commonplace in whisky discussions, we enjoy a slight diversion where we rejoice in the benefits of shopping local and building a mutually beneficial relationship with your local, knowledgeable and friendly whisky purveyors.

Thanks for listening to Scots Whisky Explorers, we hope you enjoy our podcast!

It's with more than little trepidation that we come to the multifarious topic of whisky maturation. With so many components and related subjects that are deserving of attention this discussion was always going to run over many episodes.

In subsequent episodes we will look at the cask and the coopers' art, warehousing, location & their affects, and the seemingly esoteric chemistry of the oak cask.

But for now we shall limit ourselves to discussing the legal and historic aspects of whisky maturation.

Because the use of casks predates the written history of whisky production the origin of their use is lost to history but we can dissect and analyse the legal requirements of whisky maturation and how these have evolved. Government involvement is never far away from alcohol production and so along with the 1906 Royal commission in to 'What Is Whisky?' we also look at the happy accident of Government restrictions ironically helping improve the quality of the drink.

Thanks for listening to Scots Whisky Explorers, we hope you enjoy the podcast!

We never thought that it would take 4 episodes to thoroughly discuss the intricacies of distillation but it has!

In our final examination of the distilling process we investigate -amongst many other topics - the spirit vapour-copper relationship, the weightier/heavier spirits from certain distilleries and how they differ in character, the advent of the spirit safe and what the foreshots are and where they originate.

We hope you've enjoyed our detailed examination of the distillation process.

Thanks for listening to Scots Whisky Explorers. Stay tuned for our foray into the warehouse to study the wonders of maturation!

We're still here and we're still talking about distillation!

Never content to just skim over the subject in broad, general terms, we take the opportunity to chat about different types of copper, lyne arms (again!), reflux, purifiers, tomatoes and swimming trunks!

To find out what on earth is going on, please have a listen to the whole episode and don't worry about the klaxon, that's just us avoiding a costly legal case.

Thanks for listening to Scots Whisky Explorers. We hope you enjoy our conversation.

We finished off the last episode exploring charge levels and questioning what effect the amount of liquid in the still might have on the distillation process.

Now we get in to the nitty gritty of still shapes, lyne arms, condensers and heating systems. What part do these elements play in the great scheme of whisky production?

Distillation might be the most identifiable and obvious part of the whisky-making process but that doesn't mean that it isn't full of complexity, subtlety and nuance.

Pour yourself a dram and join us on our journey through the stills.

This is it. This big one. Where the 'D' word actually happens.

But what exactly is distillation? Where did it come from? How is it managed and controlled?

As well as discussing these topics, we 'sound the charge', talk 'reflux' and have a good old blether about all things 'distilling'.

In this episode you will find umpteen stills, gallons of wash (and low wines!) and miles and miles of copper!

Distillation - we found out - is a huge subject so we have split it across several episodes, watch out for Episodes 5b, 5c & 5d coming soon!

Thanks for listening to ScotsWhiskyExplorers. We hope you enjoy our conversation.

Alcohol doesn't occur by accident. Ok, maybe it once did, a long time ago. But now it's more accurate to say that the alcohol in your whisky has been conjured, created, and cajoled into being by the good folks at the whisky distillery.

How does this happen? How can alcohol be created out of the liquid provided by soaking barley in hot water?

Not only that. What else happens during this magical process? What other flavours are created that ultimately add to your enjoyment when drinking a fine single malt whisky?

And what on earth is yeast anyway?

Grab a dram, find a comfy seat and enjoy our conversation of discovery as we explore the alchemy of fermentation within whisky production.