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Rachel MacNeill
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Wild and Magic Islay Whisky Tours & Events
Wild and Magic Islay Whisky Tours & Events

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#SCOTCHSERIES11
#MASHING
In Wolfburn Distillery the manager told me it is the strike temperature that is important ~ this means the temperature when the hot water first goes through the grist, the malted barley. The strike is when the conversion happens. When the hot water hits the malted barley it sets off a reaction. This is when 90% of the conversion of the sugars occurs.
In Ardnamurchan Distillery they told me that the size of their mash tun was governed by the size of the road coming into the area.
A bigger mash tun would mean a bigger lorry and it would not have been able to drive up the roads of the Ardnamurchan peninsula to the distillery.
The mashtun at Ardnamurchan holds 2 tonnes of grist and drains 10,000 litres to washback.
When Alfred Barnard was in Jura in 1886 the stirring gear in the mashtun was turned by a water wheel.
#IslayWhiskyConnection #IslayWhiskyAcademy #ScotchTalk #Wolfburn #Ardnamurchan #Jura
#Mashing #Mashtun
http://www.wildandmagicislay.com/spirit-of-distilleries-tours/
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#SCOTCHSERIES11
#MASHING
In Wolfburn Distillery the manager told me it is the strike temperature that is important ~ this means the temperature when the hot water first goes through the grist, the malted barley. The strike is when the conversion happens. When the hot water hits the malted barley it sets off a reaction. This is when 90% of the conversion of the sugars occurs.
In Ardnamurchan Distillery they told me that the size of their mash tun was governed by the size of the road coming into the area.
A bigger mash tun would mean a bigger lorry and it would not have been able to drive up the roads of the Ardnamurchan peninsula to the distillery.
The mashtun at Ardnamurchan holds 2 tonnes of grist and drains 10,000 litres to washback.
When Alfred Barnard was in Jura in 1886 the stirring gear in the mashtun was turned by a water wheel.
#IslayWhiskyConnection #IslayWhiskyAcademy #ScotchTalk #Wolfburn #Ardnamurchan #Jura
#Mashing #Mashtun
http://www.wildandmagicislay.com/spirit-of-distilleries-tours/
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http://www.wildandmagicislay.com/spirit-of-distilleries-tours/ #SCOTCHSERIES9 #MATURATION
'Put thy ear against the vat, thou hearest a ceaseless murmur, a slow full suspiration. The juice is clothing itself in sound, in song, in psalmody.'
George Mackay Brown ~ A Time to Keep
When you mature a scotch you are trying to balance the spirit character with the maturation character.
Oxygen enters the wood of the staves and interacts with the spirit in the cask. It interacts with the top layer of the spirit, the spirit that touches the sides of the barrels.
Phenolics interact with oxygen and turn their short 'spikey' molecules into long soft ones.
Tannins can cause astringency. From tannins interaction with oxygen they too become linked forming larger molecules which are softer on the palate.
Rapid maturation creates layering rather than subtle integration which comes from longer maturation.
Older barrels may impart a spicey aroma due to 4- ethyl guaiacol
or 'barnyard' aroma due to 4 - ethyl phenol - that minerality found in Lagavulin 8 YO. Sulphur combats vinegariness.
#IslayWhiskyConnection #IslayWhiskyAcademy #ScotchTalk
Whisky Tours on Islay
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#SCOTCHSERIES9
#MATURATION

'Put thy ear against the vat, thou hearest a ceaseless murmur, a slow full suspiration. The juice is clothing itself in sound, in song, in psalmody.'
George Mackay Brown ~ A Time to Keep
When you mature a scotch you are trying to balance the spirit character with the maturation character.
Oxygen enters the wood of the staves and interacts with the spirit in the cask. It interacts with the top layer of the spirit, the spirit that touches the sides of the barrels.
Phenolics interact with oxygen and turn their short 'spikey' molecules into long soft ones.
Tannins can cause astringency. From tannins interaction with oxygen they too become linked forming larger molecules which are softer on the palate.
Rapid maturation creates layering rather than subtle integration which comes from longer maturation.
Older barrels may impart a spicey aroma due to 4- ethyl guaiacol
or 'barnyard' aroma due to 4 - ethyl phenol - that minerality found in Lagavulin 8 YO. Sulphur combats vinegariness.
#IslayWhiskyConnection #IslayWhiskyAcademy #ScotchTalk
http://www.wildandmagicislay.com/spirit-of-distilleries-tours/
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http://www.islayfestival.com/online-bookings/
I am delighted to be hosting this official Whisky Tasting for Feis Ile 2018.
Buy your tickets with link above.
Wednesday 30th May
Layers & Flavours Tasting,
Islay Whisky Connection by Rachel MacNeill
Gaelic College, Bowmore, 7.30 – 9.00 pm
6 Delicious Islay Drams, explore Peated & Cask Strength Drams, Non Peated and Single Casks.
Wake up your Taste Buds, Shake your Senses.
Learn how to activate and practise your own Nosing & Tasting abilities.
Create your own flavour map.
Think about categorising aromas and flavours. Start compiling your own flavour libraries. Learn a common language of flavour descriptors.
We may also have a few Gaelic flavour descriptors in there for you too. Slainte!
Tickets £35
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www.IslayWhiskyConnection.scot ~ our new umbrella Organisation for all things Wild and Magic Islay Whisky Tours, Theatre of Drams Symposium, Islay Whisky Academy and Whisky for Girls (& Guys!) has a live website.... we are creating the pages to bring you all things (Islay) Whisky - Education, Certificated Courses, Islay Whisky Tours, Whisky Tastings, Video Reviews, New, Clothing, Events -
join us for all things Whisky #IslayWhiskyConnection #IslayWhiskyAcademy #ScotchTalk
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#SCOTCHSERIES6
#NOSING
Nosing and Tasting involves All the senses - SEEING, HEARING, TOUCHING, SMELLING, TASTING.
Also motor qualities- MOUTHFEEL - the 'chewiness' of the liquid. And TIME - the length of time we experience the dram.
Taste and language are closely connected. We are often lacking in a Tasting vocabulary - even though we recognise the smell, we don't have the words to describe it. This can be why we share emotions and memory of times and places evoked by the smells in an effort to convey what we sense in the glass.
#IslayWhiskyAcademy
#IslayWhiskyConnection
#ScotchTalk
http://www.wildandmagicislay.com/spirit-of-distilleries-tours/
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#SCOTCHSERIES5
#PEAT Chemical composition of a peat bog depends on its geographical location. It's all location, location, location!
Peat from different bogs can be distinguished by it's chemical fingerprint ~ and the chemical fingerprint of a bog is still distinguishable in the final spirit.
Peat is created from the flora and fauna of an area. If you had a wooded area, the peat will be different from an area where the peat was mostly formed from heather - as in along the "Low road" in Islay. Here, it is also very salty due to the prevailing winds coming off the Atlantic Ocean carrying salt, also the salt laden rain falling on the West coast earth over millennia.
#IslayWhiskyAcademy #IslayWhiskyConnection #ScotchTalk
http://www.wildandmagicislay.com/spirit-of-islay-tour/ Islay Whisky Trips, Scotch Tours in Islay, Vacation in Islay, Islay Distillery Tours
Peat Cutting, Scotch, Islay Malts, Islay Distilleries, Chauffeur Driven Tours of Islay, Scotch Guides, Whisky Guides in Islay, Islay Tour Guide
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https://goo.gl/maps/HSq5CoqSWR82 5 Star Review of Wild and Magic Islay Whisky Tours from Canadian Whisky Connoisseur. Slainte!
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