The whiskey may be the least flavor, because his flavor is greatly given to the day after tomorrow. 70%come from oak barrels. The rest comes from distillation technology and brewing process. Fire to dry malt. Xiaobian brings you the influence of Whiskey Still Parts on whiskey.
The distillation is the termination process of the flavor of the brewing process, and the amount of wine distilled is as high as 70 degrees. It is considered a large flavor cleaning. If it is burnt during the distillation process, this taste will also enter whiskey, so the distillation of the taste has a great impact.
1. Whiskey Still Parts Classification
Whiskey Still PARTS is mainly divided into two categories, one is a tower - type distiller and the other is a pot distillery. The biggest difference between the two is that the tower - type distillation can be distilled continuously, while the pot distillery can only distille in batches.
Although the tower - type distiller can improve production efficiency to a certain extent, the flavor of whiskey obviously has no foot of pot distillers. Therefore, when brewing malt whiskey, wineries are generally used in pot distillers, while tower distillers are used for brewing grain whiskey.
A pot distillery can be simply divided into four parts: copper pot, swan neck, head condenser, and Lane arm. The winery usually controls the distilled whiskey through the selection of thermal source, the size of the pot shape, the height of the swan neck, and the connection angle of the Ryan arm.
2. Whiskey Still Parts Thermal Source choice
The whiskey needs to be distilled, and the source of thermal energy must be considered. There are three main types of thermal energy used in the winery, which are straight fire distillation, steam distillation, and water bath distillation. In contrast, the way of direct fire distillation is relatively old, but it is still favored by many wineries.
The so -called straight -fire distillation is to use coal and peat and other bright fires to directly heated the distiller. The difficulty of direct fire distillation is that if the fire is not controlled, the bottom of the pot will be burnt, which will bring unpleasant taste to whiskey. If it is slightly burnt, it can make the flavor of whiskey better, so this is a test of the technology of burning the furnace.
Steam distillation is a relatively advanced way of distillation. Its methods are mainly divided into two types, one is the internal pipe cycle of the pot, and the other is the outer pipeline cycle. However, when the steam is passed through the internal pipeline of the pot, there is still a possibility of burning, and the risk of cycling in the outer pipeline of the pot will be lower.
Water bath distillation is mainly surrounded by hot water from the outside of the pot, and heated the distiller. Because the environmental limitations of this distillation method are relatively large, it will be relatively small in wineries.
3. Whiskey Still Parts The height and shape of the swan neck
The part of connecting the bottom of the pot and the Ryan arm is called the swan neck. The swan neck that observes different Whiskey Still PARTS winery distillers will find that their height and shape are different.
For backflow, height is the most obvious factor. The higher the swan's neck, the greater the difference in the temperature, the more return, and the lighter the body. On the contrary, the lower the swan's neck, the more the distilled whiskey original wine will be rude, and the personality will be more sufficient.
Among the Scottish whiskey distillation plants, the highest distillers are Grandie Winery, reaching 5.14 meters, which is equivalent to such a high two -story floor. The distillery of the high swan neck also creates a mellow and elegant style of the Granger whiskey.
4. Whiskey Still Parts Ryan's Angle Connection angle
The backflow of whiskey original wine will appear in two places, one on a high - swan - neck distillery, and the other is the connection of the Ryan arm.
According to the connection angle between the Ryan arm and the distilled body, you can know the degree of return when whiskey distillation is distilled. If the connection angle of the main body of the Ryan arm and the distillers becomes sharp angle, then except for the return of the swan neck, it is basically not flowing at the Ryan arm; if the Ryan arm and the distillers are connected to the right angle, then there is a return on the Ryan arm, but it is not obvious that it is not obviously not obviously; If the main body of the Ryan arm and the distillery becomes blunt angle, the return will become more obvious.
Because the pot distillery can only be distilled in a single batch, this gives the winery a greater choice space. Usually, the winery will combine distillation according to the characteristics of the distillation, so that the distilled original wine can achieve the expected effect of the winery.
5. The difference between the primary distillation and second distillation of Whiskey Still Parts
In addition to the low - ground Whiskey Still Parts winery using three distillations, most of Scotland's wineries use secondary distillations, and some alternative wineries may use 2.5 distillations and 2.8 distillations.
Generally speaking, the first distillation of the winery is mainly to improve the alcoholicness of the original wine. By the way, the original wine is separated from the inferior impurities.
After the first distillation, the amount of alcoholic of whiskey's original wine can reach about 30% VOL. The second distillation will further increase the alcohol concentration of the original wine, and when the use of different pots of distillation is matched, secondary distillation can greatly improve the flavor and taste of the original wine. Therefore, secondary distillation is the main source of whiskey's original wine flavor.
