My name is Tyler, and I'm a student at UW living just outside of Seattle.
Just over a year ago i began working at an upscale bar downtown. I had always been a whiskey fan, but i quickly fell in love with bourbon. I've gone down the rabbit hole, and never want to turn back.
I'm still just a novice and I have a ton of questions about the wonderful ambrosia, bourbon.
Primarily my questions are in regards to the various stills that are used. I've read a lot about the importance of using copper in the distillation process. Why exactly is it so important? Some distillers use all copper pot stills, while others use equipment made of significantly less copper.
I've also read that pot stills, while somewhat less efficient, can give the distiller much more control over the flavor of their product. But i have also read that many distilleries use column stills, or a combination of the two. What are the advantages/disadvantages to the different still configurations? Are there advantages to a still with a gooseneck compared to other styles?
Thanks for the help! I'm looking forward to to this new journey into the world of whiskey.