Unit 5 - Lesson 4 - Whisky

Question 1

Largest selling whiskys in the world?

Answer 1

Blended

Question 2

What is the distillers role?

Answer 2

Make sure distillate is consistent quality and character

Question 3

What is malt whisky?

Answer 3

100% malted barley - sometimes added with non-endogenous enzymes

Question 4

How is malt whisky generally distilled?

Answer 4

two-staged batch pot sill process

using either peat or non-peated malt

Question 5

What are malt whisky’s raw materials?

Answer 5

either peated or non-peated malt for flavor

Question 6

Describe an Irish Pot Still Whisky

Answer 6

Similar to two-stage batch pot distillation

Difference - BOTH malted and unmalted barley are used

Question 7

What is the range of Grain Whisky Mash Bill

Answer 7

Wheat, maize, rye, malted barley sometime with non-endoenous enzymes

Question 8

How is grain whisky distilled?

Answer 8

Usually in two-column continuous distillation process with greater rectification
Produces lighter, cleaner product

Question 9

Why does a grain whisky producer want a lighter, cleaner product?

Answer 9

Gives flexibility in adding character & quality from malt distilates

Question 10

What grain whisky’s are produced in three- stage process

Answer 10

Irish and Canadian Whisky

Question 11

What is the 3-stage process columns

Answer 11

Stripping Column (Analyzer or Beer Column)
Extractive Column
Rectifying Column

Question 12

What is standard for a malt whisky distillation

Answer 12

Two-stage batch pot distillation

Question 13

Describe the two-stage Batch Pot Distillation Process

Answer 13

1. 1st wash distillation
2. Spirit distillation
3. Final product 63-70% ABV from inital 7-11% ABV wash
   Has significant flavor compounds
   Optimal strength 63.5% ABV

Question 14

What does the 2nd distillation recover in a two-stage Batch Pot Distillation Process

Answer 14

Foreshot - early high vols
Spirit cut - (Hearts)
Lower Vol Feints

Question 15

What is a problem with direct or indirect heat to copper?

Answer 15

Could cause char on inside of copper surface
Impacts heat transfer, efficiency
Most importantly flavor and quality

Question 16

Why is fouling not an issue for spirits distillation?

Answer 16

There are little or no solids involved

Question 17

What can cause frothing and foaming?

Answer 17

High wash levels and low surface area

Can foul the lyne and condensers eg altering flavors

Question 18

What type of bottoms do pots stills have for steam?

Answer 18

Flat

Question 19

If flues or side sheets are vertical what would they be suited for?

Answer 19

Steam pans and coils

Question 20

What is the overall capacity design in a whisky pot still?

Answer 20

Make sure distillation does not fall below the heaters

Question 21

What is entrainment and it issues?

Answer 21

Carry over of solids or liquids in vapor that impacts vapor passing from still to condenser

Question 22

What does reflux do?

Answer 22

Returns some of the least volatile components back to the still producing slightly lighter spirit and more rectification

Question 23

What is the major difference between distilleries?

Answer 23

Different reflux rates

Question 24

What has the greatest influence on whisky

Answer 24

Shape and size of the head

Affects reflux due to amount of surface copper & temp between copper and vapor.

Question 25

Why is the lyne important?

Answer 25

Controls the velocity of the vapor

Question 26

What would a condenser impact when fitted on a lyne?

Answer 26

Condensate is produced from this intermediate vapor condenser and return as reflux. Increase rectifying ability and final congener content for final distillate

Question 27

Despite design differences in a batch pot what is common theme?

Answer 27

All required to have adequate copper contact with boiling vapors to provide reflux.

Question 28

What are design considerations for pot stills?

Answer 28

1. Capacity 2. Design of still sholders 3. Style of Swan neck 4. Lyne arm 5. Using a purifier of not

Question 29

What causes corrosion in copper?

Answer 29

1. pH of wash 2. Organic acids 3. Chemical reactions within the copper

Question 30

What wears out the fastest from quickest to slowest?

Answer 30

1. Lyne Arm 2. Swan Neck 3. Head 4. Pot

Question 31

Why must all raw material be accounted?

Answer 31

Primarily compliance with local law and regs

Question 32

What are the 2 main condensate recovery systems?

Answer 32

Worm/Worm Tube or | Shell and Tube condenser

Question 33

What are the most common condersers?

Answer 33

Shell and Tube

Question 34

When and where were Coffey stills introduced?

Answer 34

1820s in Scotland

Question 35

Design reasons for Coffey Still

Answer 35

To produce a higher output To use steam instead of solid fuel To produce a lighter spirit Reduced production costs per L of alcohol

Question 36

Traditional still for grain whisky?

Answer 36

Coffey Still - 2 column still with analyzer and rectifier with sieve plates

Question 37

Traditional Coffey style

Answer 37

All copper | Made in rectangular cross sections

Question 38

Why were Coffey rectifying columns replaced and with what?

Answer 38

Copper prone to erosion replaced with stainless

Question 39

What did early settlers from Old World use to make their whisky?

Answer 39

Indigenous cereals - Corn and rye

Question 40

When were pot stills phased out in North America?

Answer 40

early 1900s | Majority of Bourbon and Tennesse whiskeys were then using column stills

Question 41

Difference between Scottish grain whisky and American?

Answer 41

Scots have 1. Higher strength <94.8% 2. Cleaner 3. Lighter 4. Primarily for blending with more flavor tha Pot Batch Malt Whisky US - requires more flavor and cannot exceed 80% ABV

Question 42

How is Bourbon whiskey made?

Answer 42

1. Smaller single column still 2. Distillate 56-60% 3. Strength increase by double boiler 4. Boiler uses steam coil inside the cylinder 5. Final distillate higher ABV but <80% ABV by law

Question 43

Where do hot feints come and how are they recycled in a Coffey?

Answer 43

Base of rectifying column and recycled back to stripping column with cold feints

Question 44

Why use a hot feints tank?

Answer 44

Hot feints need to be controlled recycling at a steady rate for balance

Question 45

ABV of Hot and Cold Feints

Answer 45

Hot 10% ABV | Cold > 95% ABV