THE KNOWLEDGE • 9
WHO
WANTS A BUFF BODY ANYWAY?
As nice as it would look, a highly polished still
radiates heat less effectively than one with a dull finish.
This would slow condensation and reduce reflux.
DETOX FOR INNER WELL-BEING
Distilleries favouring a heavy spirit often blend away carefully their first distillation each week. The inner surfaces of their stills oxidise slightly over the weekend, making them more reactive and producing an unusually light spirit.
only the middle ‘spirit’ portion. The most ‘volatile’ compounds
escape the still first and largely come out in the foreshots. These include acetaldehyde, methanol and other generally undesirable compounds. In the ‘spirit’ cut, we see the all-
important fusel oils, such as iso- amyl alcohol, and esters. These are the source of many fruity and floral flavours – particularly peardrops, apple and bananas. Finally come the heavy compounds,
most notably the phenols and fatty acid esters. This is where the iodine-like tang in some Islay whiskies comes from, as well as other typically ‘feinty’ characteristics including leather, plastic and tea. The point at which the cut is made
between the spirits and feints is particularly important, and varies considerably from distillery to distillery.
WEIRD AND WONDERFUL While the basic principles are the same,
there are a wonderful variety of still designs in Scotland’s distilleries. Some are boxy, others elegant and flowing. Some incorporate purifiers, rectifiers and other pieces of distilling magic. At Fettercairn, they even pour cold water down the outside surface of the still as part of the process. But remember every bulge and odd angle corresponds to the dram in your hand.
PHOTOGRAPHY: MIKE WILKINSON
THE SCOTCH MALT WHISKY SOCIETY
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