Grain distillation and blending Flashcards
What is grain distillation?
It is a continuous process and can utilise cereals other than malted barley for mashing, such as wheat or maize.
Unlike malt distillation, which is a batch process made entirely from barley.
How much barley is required in the mashing process for grain distillation?
10-15% of malted barley; to provide the enzymes required to break down the starch from the wheat or maize.
How is the fermentation process in grain distillation different from malt distilling?
The two processes are similar, however, in grain distilling, the mash is not filtered prior to entering the washback - it’s ‘all grains in’.
This does not alter the wash at all. it just means that there are solids in the fermenters.
As the mashing process in grain distillation is a continuous process, it is easier to remove the wash with grains in, rather than filtering as is done in malt distilling.
What is the traditional design of the still used in grain distillation?
Coffey (Patent) Still
What is the name of the end product in grain distillation?
Grain neutral spirit (GNS) or sometimes grain new make spirit.
As with the malt distilling process, this spirit cannot be called Scotch whisky until it has matured for at least 3 years as per the Scotch Whisky Regulations.
Where does grain whisky get its flavour from?
Although the bulk of flavour tends to come from the blending, the casks used for maturing grain new make spirit still plays a vital role in imparting colour, flavour and aroma.
To what extent does the scale of production between grain distilling and malt distilling differ?
Grain distilling produces much greater volume of whisky compared to malt distilling.
In 2014, Diageo operated 28 malt distilleries and one grain distillery. The one grain distiller produced more spirit that year than the 28 malt distilleries combined.
Diagram the process of grain distillation.
Name the 7 current grain distilleries operating in Scotland.
- Cameronbridge: The largest grain distillery in Europe is located in the Lowlands. Founded in 1826. Owned by Diageo. Capacity is 110,000,000 LPA.
- Girvan: Built in 1963, under the direction of Charles Gordon, the great-grandson of William Grant. It was the most advanced distillery in the world at the time. Located in the Lowlands. Owned by William Grand & Sons. Capacity is 110,000,000 LPA.
- North British: One of Scotland’s oldest and largest Scotch grain whisky producers. Significant quantities of this whisky are included in many well-known blended brands. Located in Lowlands. Founded in 1885. Owned by Lothian Distillers. Capacity is 72,000,000 LPA.
- Invergordon: Located near to The Dalmore Distillery, beside the Comarty Firth in the Highlands. Founded in 1961. Owned by Whyte & MacKay. Capacity is 36,000,000 LPA.
- Strathclyde: Glasgow’s only grain distiller, initially built to create neutral grain spirit for gin. Located in Lowlands. Founded in 1927. Owned by Chivas Brothers. Capacity is 39,000,000 LPA.
- Starlaw: Scotland’s most modern and environmentally considerat grain distillery. Located in Lowlands. Founded in 2010. Owned by La Mariniquaise. Capacity is 25,000,000 LPA.
- Loch Lomond: At the time of opening, was the only distillery in Scotland producing both grain and malt whisky. It operates a unique set-up of 3 sets of stills. Located in Highlands. Founded in 1993. Owned by Loch Lomond Group. Capacity is 18,000,000 LPA.
What is blending?
The process of taking various Scotch whiskies, both malt and grain, and combining them to produce a consistent expression with a desired flavour profile.
What is the definition of a blended Scotch whisky?
A blend of one or more malt whiskies with one or more grain whiskies.
What are the 3 categories of whisky that are specific to blends?
- Blended Malt Scotch Whisky: product of more than one malt distillery, a blend of more than one single malt whisky.
- Blended Grain Scotch Whisky: product of more than one grain distillery, a blend of more than one single grain whisky.
- Blended Scotch Whisky: product of numberous distilleries, a blend of one or more malt whiskies and one or more grain whiskies.
When did blending grow in popularity?
During the mid to late 19th century, when some of the brands that we are familiar with today were born.
Traditionally, what was the purpose of the Master Blender?
Their aim was simply to produce a blend that was consistent in colour, flavour and aroma each time the whisky was produced. They would rely entirely on their nose and palate to achieve a desired character and flavour.
What is consistency extremely important?
Customers purchase a blended whisky from a trusted name that could be relied upon to deliver a consistent, quality blend with a distinctive, recognisable character. The blending companies tended to put their name to their blends: Grant’s, Dewar’s, Walker’s, Haig, Bell’s, Mackinlay’s and so on.