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Distillation determines the alcohol percentage in the whisky. Higher distillation leads to a lighter, cleaner spirit, while lower distillation contributes to a richer character.
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The shape and size of the still impact which flavour compounds are retained or removed. Tall, slender stills encourage lighter, fruitier notes, while shorter, wider stills allow for heavier, smokier flavours.
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Congeners are compounds that influence aroma and taste. A slower distillation process allows more of these to be carried into the final spirit.
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Copper in the stills helps remove sulphur compounds, preventing off-flavours like rotten eggs or rubber. More copper contact results in a smoother, refined whisky.
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Reflux refers to the process where the vapour condenses and re-evaporates within the still. More reflux produces a lighter, silkier whisky.
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The cut points, where distillers decide to keep or discard spirit fractions, affect whisky quality. The ‘hearts’ contain the purest flavours, while ‘foreshots’ are harsh, and ‘feints’ contain heavier, often undesirable compounds.
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Single distillation retains more raw flavours. Double distillation strikes a balance between richness and refinement. Triple distillation creates an ultra-smooth, delicate spirit.
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The final distillate affects how whisky interacts with the barrel. Lighter spirits extract delicate vanilla and floral notes, while heavier spirits draw deeper caramel, spice, and smoky elements.
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Cheers to the art of whisky-making!