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Chill Filtering
Chill filtering is a method in whisky making for removing residue. In chill filtering, whisky is cooled to between and passed through a fine adsorption filter. This is done mostly for cosmetic reasons — to remove cloudiness — however by many whisky drinkers it is thought to impair the taste by removing the details which differentiate between the many distilleries. It is only necessary for whisky that's bottled below 46.3% percent alcohol, as the cloudiness does not occur at or above this concentration. Method Chill filtering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added, as well as precluding sedimentation from occurring in the bottles. It works through reducing the temperature sufficiently that some fatty acids, proteins and esters In chemistry, an ester is a chemical compound, compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whisky
Whisky or whiskey is a type of liquor made from Fermentation in food processing, fermented grain mashing, mash. Various grains (which may be Malting, malted) are used for different varieties, including barley, Maize, corn, rye, and wheat. Whisky is typically Aging (food), aged in wooden casks, commonly of charred white oak. Uncharred white oak casks previously used for the aging of Port wine, port, rum or sherry may be employed during storage to impart a unique flavor and color. Whisky is a strictly regulated Alcoholic spirit, spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in Barrel, wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate Indo-European_vocabulary#Natural_features, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adsorption
Adsorption is the adhesion of atoms, ions or molecules from a gas, liquid or dissolved solid to a surface. This process creates a film of the ''adsorbate'' on the surface of the ''adsorbent''. This process differs from absorption, in which a fluid (the ''absorbate'') is dissolved by or permeates a liquid or solid (the ''absorbent''). While adsorption does often precede absorption, which involves the transfer of the absorbate into the volume of the absorbent material, alternatively, adsorption is distinctly a surface phenomenon, wherein the adsorbate does not penetrate through the material surface and into the bulk of the adsorbent. The term '' sorption'' encompasses both adsorption and absorption, and ''desorption'' is the reverse of sorption. Like surface tension, adsorption is a consequence of surface energy. In a bulk material, all the bonding requirements (be they ionic, covalent or metallic) of the constituent atoms of the material are fulfilled by other atoms in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fatty Acids
In chemistry, in particular in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are a major component of the lipids (up to 70% by weight) in some species such as microalgae but in some other organisms are not found in their standalone form, but instead exist as three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and important structural components for cells. History The concept of fatty acid (''acide gras'') was introduced in 1813 by Michel Eugène Chevreul, though he initially used some variant terms: ''graisse acide'' and ''acide huileux'' ("acid fat" and "oily acid"). Types of fatty acids Fatty acids are classified in many ways: by length, by saturation vs unsat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proteins
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Esters
In chemistry, an ester is a chemical compound, compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a Functional group#Groups containing oxygen , distinctive functional group. Analogues derived from oxygen replaced by other chalcogens belong to the ester category as well. According to some authors, organyl derivatives of acidic hydrogen of other acids are esters as well (e.g. amides), but not according to the IUPAC. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Lactones are cyclic carboxylic esters; naturally occurring lactones are mainly 5- and 6-membered ring lactones. Lactones contribute to the aroma of fruits, butter, cheese, vegetables like celery and other foods. Esters can be formed from oxoa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distillery
Distillation, also classical distillation, is the process of separating the component substances of a liquid mixture of two or more chemically discrete substances; the separation process is realized by way of the selective boiling of the mixture and the condensation of the vapors in a still. Distillation can operate over a wide range of pressures from 0.14 bar (e.g., ethylbenzene/ styrene) to nearly 21 bar (e.g.,propylene/propane) and is capable of separating feeds with high volumetric flowrates and various components that cover a range of relative volatilities from only 1.17 ( o-xylene/ m-xylene) to 81.2 (water/ ethylene glycol). Distillation provides a convenient and time-tested solution to separate a diversity of chemicals in a continuous manner with high purity. However, distillation has an enormous environmental footprint, resulting in the consumption of approximately 25% of all industrial energy use. The key issue is that distillation operates based on phase changes, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A'bunadh
A'bunadh is a cask-strength single malt whisky from the Aberlour Distillery in Scotland. Though it has no age statement, it is released in limited run batches, each batch carrying a unique number on its label. A'bunadh is exclusively aged in Spanish oak Oloroso sherry butts and therefore has a sweeter, softer flavour than most scotch. A'bunadh is not chill filtered. The distillery cite the story during distillery tours that when the second pair of stills were put in during 1975, a time capsule was discovered behind the name plate, containing an 1898 newspaper about the distillery fire wrapped around an 1898 bottle of Aberlour. The workmen who discovered the bottle polished off four fifths of the bottle during their lunch break, but the remains of the bottle went off to the laboratories in Keith, Moray, and were analysed. A'bunadh is an attempt to recreate this single malt. The name ''a'bunadh'' is described as the Scottish Gaelic Scottish Gaelic (, ; Endonym and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laphroaig
Laphroaig distillery ( ) is a single malt Scotch whisky distillery on Islay, Scotland. It is situated on the south coast of the island, near Port Ellen, at the head of a small bay known as Loch Laphroaig. The Lagavulin and Ardbeg distilleries are close by. The distillery and brand are owned and operated by Suntory Global Spirits, a subsidiary of Suntory Holdings of Osaka, Japan. History The Laphroaig distillery was established in 1815 by Donald and Alexander Johnston. The Johnstons who founded Laphroaig were from the Clan Donald and are likely to be from the MacIain of Ardnamurchan branch of the clan. The family anglicised their name to Johnston. The last member of the Johnston family to run the distillery was Ian Hunter, a nephew of Sandy Johnston, who died childless in 1954 and left the distillery to one of his managers, Bessie Williamson. The distillery was sold to Long John International, a Scottish distiller in the 1960s. In 1973, Long John International and the disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kilchoman
Kilchoman ( ; ) is a small settlement and large parish on the Scottish island of Islay, within the unitary council of Argyll and Bute. Settlement The settlement of Kilchoman consists of a small number of houses gathered around the 19th century church, a short way above the beach and dunes of Machir Bay, "locally known as Kilchoman Beach or Machrie Beach." The site is ancient, dating back to the early Christianization of the Argyll seaboard. The current-day church was built in 1827 to serve a large community that has since disappeared. It ceased use as a place of worship in 1977. Prior to 1827, a medieval church stood on the location of the now ruined church and before that, an early chapel stood there. The burial ground enclosing the church contains many medieval and renaissance sculptures, and notable high cross, the Kilchoman Cross, dating from the 14th or 15th century. The sculptor of the cross belonged to the Iona School. Close to the settlement is another cemetery, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Springbank Distillery
Springbank is a family-owned single malt whisky Distillation, distillery on the Kintyre peninsula in western Scotland. It is owned by J & A Mitchell & Company, which also owns the Glengyle distillery, the oldest independent bottler, William Cadenheads, and several blended scotch labels. Licensed in 1828, Springbank is one of the last surviving producers of Campbeltown single malts, single malt whiskies in Campbeltown, an area that once had over thirty active distilleries. The distillery produces three types of peated and unpeated malt whisky that it bottles under three distinct brands. The majority of its distillate is bottled as a single malt, with a small percentage sold to larger blenders or ending up in one of J&A Mitchell's own blended scotch labels, such as Campbeltown Loch. History Springbank was established by the Reid Brothers in 1828. The Reid Brothers sold the distillery in 1837 to John and William Mitchell. Later, the son of John Mitchell joined the business, whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Malt Whisky Society
The Scotch Malt Whisky Society (SMWS), founded in Edinburgh in 1983, is a membership organisation which bottles and sells single cask, single malt whisky. It purchases individual casks from more than 170 malt whisky distilleries in Scotland and throughout the world, bottles them and retails directly to its members. It also runs four private members' rooms in the UK and in several international locations. History The origins of the Society lie in Phillip "Pip" Hills' travels around the Scottish Highlands in the late 1970s, during which he sampled several whiskies drawn straight from the cask. Hills was so affected by what he tasted that, in 1978, he persuaded several acquaintances to share in the cost of a cask from the Glenfarclas distillery. Over time, the group of friends expanded to become a small syndicate and more casks were purchased, bottled and distributed to subscribing members. Coinciding with the decision to open membership to the wider public in 1983, the Socie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
