Science of the Still
From the choice of yeast to the cut of the run, every second in the distillery matters.
Fermentation
Length of wash defines the fruitiness.
Copper
Still shape determines the body/weight.
The Cut
Defining the heart of the spirit.
The Library Dictionary
"The length of fermentation and yeast choice build the chemical foundation of the flavor profile."
Long Fermentation
Over 60 hours allows complex esters to develop, creating a tropical and fruity profile.
Short Fermentation
Focuses on the raw material, highlighting malty, bready, and nutty characteristics.
"The shape of the stills and the 'cut' determine the weight and texture of the spirit."
High Copper Contact
Tall stills or purifiers remove heavy sulfur compounds, leading to a light, elegant spirit.
Low Copper Contact
Small, onion-shaped stills produce a heavy, oily, and sometimes 'meaty' spirit.
Heavy & Oily
Weinig kopercontact zorgt voor een zware, olieachtige textuur.
Light & Floral
Veel kopercontact zuivert de spirit en maakt hem elegant.
"Drying malted barley over peat smoke infuses the grain with phenolic compounds."
Islay Style Peat
Maritime peat often resulting in medicinal and salty characteristics.
Highland/Inland Peat
More wood-based peat, leading to bonfire smoke and earthy notes.
"The 'cut' is the moment the distiller separates the heart of the run from the heads and tails. This defines the final weight and character of the spirit."
High Cut (Heads)
An early cut captures volatile esters, resulting in a vibrant, light, and highly aromatic spirit.
Low Cut (Tails)
A late cut allows heavier compounds to enter, bringing depth, oiliness, and funky characteristics.