Educational information about distillation methods

[flahute]

Came across this interview today in the K&L Spirits blog. Some of you have likely already seen it. Technically, it's about a Canadian whiskey (rye of course), but I post it here because the guy from Hiram Walker talks in great detail about how different methods of distillation and the type of still used can greatly influence the character of the whiskey before it even goes into the barrel. This is probably old hat to guys like squire, but I found it to be fascinating and I think others will too. Apologies if the mods think this should go in another sub forum.

http://spiritsjournal.klwines.com/klwinescom-spirits-blog/2015/3/12/more-on-canadian-whisky-hiram-walker.html

[GaryT]

I agree - I think it is fascinating! He gets into details beyond what I've seen on any tours, and beyond what I "thought" I knew. I would love to see them follow Crown's lead and offer single barrel expressions - especially of the rye spirit that isn't double-distilled (or even some that is only single distilled from the various grains).

[squire]

That's a good interview. While the light style of Canadian blends is not at top of my favorites list I must admire their skill.

[jonhalter]

That's a good interview. While the light style of Canadian blends is not at top of my favorites list I must admire their skill.

I agree. He seems to be a master of his craft. You have to respect it immensely even if the final product is not your preferred spirit.

[TheNovaMan]

That was a great read. I only have issue with one bit:

...when oxygen hits ethanol it turns it into something called ethyl acetate. Ethyl acetate smells and tastes like a green apple.

It's not quite that simple. If you oxidize ethanol, you get ethanal, which is also called acetaldehyde. If you oxidize that, you get acetic acid, which we all know as vinegar. The way you get ethyl acetate is by reacting ethanol with acetic acid in a process called Fischer esterification. I don't think it smells at all like green apple, but maybe that's because I'm smelling it at 99.5% strength.

https://en.wikipedia.org/wiki/Fischer_esterification#Examples_in_alcoholic_beverages

[Rarnold]

Dr. Livermore has a Ph.D in Brewing and Distilling from Heriot Watt. I'm sure his explanation for how ethanol turns into ethyl acetate is purposefully abbreviated for the sake of the article and it's readers.

His Ph.D thesis is pretty awesome stuff if you really want to dive into whiskey biochemistry. It is published on-line here http://www.ros.hw.ac.uk/handle/10399/2591

[dcbt]

That was a great read. I only have issue with one bit:

It's not quite that simple. If you oxidize ethanol, you get ethanal, which is also called acetaldehyde. If you oxidize that, you get acetic acid, which we all know as vinegar. The way you get ethyl acetate is by reacting ethanol with acetic acid in a process called Fischer esterification. I don't think it smells at all like green apple, but maybe that's because I'm smelling it at 99.5% strength.

https://en.wikipedia.org/wiki/Fischer_esterification#Examples_in_alcoholic_beverages

I am happily ignorant on all this science. I got to the word "acetaldehyde" and immediately felt my life force deplete.

Edited March 19, 2015 by dcbt

[squire]

Fascinating read though, thanks Rarnold.

[TheNovaMan]

Dr. Livermore has a Ph.D in Brewing and Distilling from Heriot Watt. I'm sure his explanation for how ethanol turns into ethyl acetate is purposefully abbreviated for the sake of the article and it's readers.

His Ph.D thesis is pretty awesome stuff if you really want to dive into whiskey biochemistry. It is published on-line here http://www.ros.hw.ac.uk/handle/10399/2591

Thanks! I saved it so I can read it at my leisure.

Edit: I also figured he was [over]simplifying, but SB.com members deserve a little more detail.

Edited March 19, 2015 by TheNovaMan

[Flyfish]

What I love is a brewing and distilling expert with a name like Liver more. And doctor Liver more at that!