Comments on: Slainte! To The Science Of Scotch! http://cenblog.org/2008/05/07/slainte-to-the-science-of-scotch/ Sat, 11 Oct 2008 13:07:44 +0000 http://wordpress.org/?v=2.3.3 By: J http://cenblog.org/2008/05/07/slainte-to-the-science-of-scotch/#comment-658 J Mon, 12 May 2008 15:43:13 +0000 http://cenblog.org/2008/05/07/slainte-to-the-science-of-scotch/#comment-658 no wonder scotch gives me terrible heartburn no wonder scotch gives me terrible heartburn

]]> By: selenized http://cenblog.org/2008/05/07/slainte-to-the-science-of-scotch/#comment-623 selenized Wed, 07 May 2008 20:41:33 +0000 http://cenblog.org/2008/05/07/slainte-to-the-science-of-scotch/#comment-623 mmm, suddenly I have the urge to perform some in depth chemical analysis upon a nice scotch.. Maybe the shape of the still top has some effect on the volatile compounds that come over into the distillate. I'm wildly speculating, but perhaps the different flavor compounds have a boiling point near the temperature of the still head, different geometries of still heads may lead to some vapors condensing and dripping back into the still instead of moving into the condenser and down into the distillate. mmm, suddenly I have the urge to perform some in depth chemical analysis upon a nice scotch..

Maybe the shape of the still top has some effect on the volatile compounds that come over into the distillate. I’m wildly speculating, but perhaps the different flavor compounds have a boiling point near the temperature of the still head, different geometries of still heads may lead to some vapors condensing and dripping back into the still instead of moving into the condenser and down into the distillate.

]]> By: Aaron Rowe http://cenblog.org/2008/05/07/slainte-to-the-science-of-scotch/#comment-621 Aaron Rowe Wed, 07 May 2008 19:41:33 +0000 http://cenblog.org/2008/05/07/slainte-to-the-science-of-scotch/#comment-621 From where I stand, what Brooking says about the shape of the still sounds more like superstition than science. However, the shape of the still might affect the rate at which flavor chemicals are transported. So the shape might determine which chemicals are left behind. From where I stand, what Brooking says about the shape of the still sounds more like superstition than science. However, the shape of the still might affect the rate at which flavor chemicals are transported. So the shape might determine which chemicals are left behind.

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