Thread: ITT Whiskey

Originally Posted by Redback

The reason for that ash/burnt flavour is in the filtering (it's filtered through the peat smock)and to lovers of Scotch that is the flavour they enjoy along with other flavours, whereas Irish is filtered by not passing through the smoke and triple distilling making it smoother.

It's just what people prefer, both styles are good and the Scots and the Irish are the best at making whiskey.

Bourbon is not whiskey

I think you'll find the addition of caramel adds to the perception of smoothness and sweetness.

The Irish might triple distill but I'd bet the "sweet spot" is a mile wide.

Do they actually filter Scotch? I thought that the peat smoke was used to stop germination in the barley (Malting)....before it's mashed up The spirit that comes out of the still is technically clear......isn't it?

Originally Posted by rockyroad

"the Irish invented it, the Scots perfected it.... and the Americans, well we won't go there."


As much as I like the Irish/Scottish whiskeys I find that If I try to drink them I end up with horrendous heart burn. The only whiskey I can drink now (and have grown very partial too) is Jack Daniels.

Knock JD if you must, but most if not all the Scottish and Irish distilleries buy JD barrels after they are finished with them.

I think you'll find that might be true with cheap blended scotch, regarding the barrels but a high quality single should come from Spanish Sherry barrels....or so I read somewhere. I think it's Glenmorangie that even owns it's own oak plantations. Some distillers use Spanish Sherry and then new wood, as part of the aging process.

Originally Posted by rockyroad

"the Irish invented it, the Scots perfected it.... and the Americans, well we won't go there."


As much as I like the Irish/Scottish whiskeys I find that If I try to drink them I end up with horrendous heart burn. The only whiskey I can drink now (and have grown very partial too) is Jack Daniels.

Knock JD if you must, but most if not all the Scottish and Irish distilleries buy JD barrels after they are finished with them.

My apologies Rockyroad...this topic has stimulated me to the point of consulting an old book on Scotch Whisky....the Sherry Cask was an original idea but prohibitive costs and changing laws apparently drove the distillers down the Bourbon Cask road. So there is now French, Spanish and American timber involved.

The Scot once triple distilled, but I think when they went away from pot stilling and started blending Whiskeys, and also started the way it's done now (forget the term) that was when they went away from triple distilling.

American oak is used now because of the the way whiskey is now made (blending) for a wider range of buyers, blending made the process quicker which was a Scottish invention and it also made Scotch whiskey more available and popular.

But malt whiskeys and pot stilled Irish whiskeys are still stored/aged in French oak and made in the old traditional method.

Baz.

Originally Posted by Celtoid

My apologies Rockyroad...this topic has stimulated me to the point of consulting an old book on Scotch Whisky....the Sherry Cask was an original idea but prohibitive costs and changing laws apparently drove the distillers down the Bourbon Cask road. So there is now French, Spanish and American timber involved.

Wot he said.....

Dad has some at home from 3 different casks.... sherry, port and another. Plus some "normal" ones.

Me... i love my peaty ones.... yeah, it is the peat they use to fire the driers before the mash...... and yeah, the whisky is clear when it comes out of the stills.

Off to the nosing glass now.

Chris

...I can now say, with some conviction....that bakery hill stuff is not bad!....although experimentation will have to continue when more supply is sourced.....might have to make next round solo so it lasts longer

Ive had "tastings" at Lime Burners Distillery in Albany WA.
They have won some EXCELLENT international awards.
Great Southern Distilling Company - Whisky

EXPENSIVE!!!
Should have seen the look on the barmans face when I bought a shot of their award winner,had a sip,then asked for some Coke to go with it
It was the smothest Ive ever tasted.Try to get in there for a shot or 2 when in Albany and its raining.
Andrew

Yes Australian whiskey is very expensive, the tax on the local product is a killer, almost half the cost you pay for a bottle

Anyone remember Corio

Baz.