Blanton’s Single Barrel, which is considered the first American single cask bottling that was marketed on a grand scale, is one of the best known Straight Bourbon Whiskeys. In today’s article the taste of Blanton’s Single Barrel is in the focus and shall give you a glimpse of this “single barrel”.
Each distillery, whether it is vodka, cognac, rum or whisky, has its own characteristics in terms of production. Otherwise all spirits would taste the same. At the Scottish Highlands distillery Glenmorangie, this difference starts already very noticeable on the “base”. What makes Glenmorangie’s Scotch whisky to such a successful brand today and what characteristics distinguish it from other distilleries? That’s what I would like to describe in more detail with the following article.
Just recently I wrote an article for Liquorpress about the tasting of Tanqueray Rangpur and thanks to Spirituosentheke.de, which provided me with Tanqueray’s No. Ten, I now have the chance to publish my tasting notes about another gin from one of London’s most famous gin distilleries. There is one thing that’s quite interesting and distinctive for Tanqueray No. 10: the quadruple distillation. Superlatives likes these are mostly known from the vodka scene, but regarding the Tanqueray No. Ten this procedure seems to work out well with some gins, too.
At times when whisky production did not have such modern facilities as it has today, donkeys and horses were the only vehicles in the Scottish Highlands and the smaller barrel size of Quarter Casks (about 125 liters/33 gallons or about 175 bottles) was often standard. Since, however, new logistical methods exist and rising international sales are reported, larger barrels were possible and necessary. Quarter Casks consequently fell into oblivion very soon.
Those chemical compounds that I want to introduce to you today were found in Blended Scotch Whisky by chromatographic analysis. As with most substances, which I have presented at Liquorpress, the two compounds coniferaldehyd and ellagic acid have a common feature that makes whisky and other spirits on a chemical level so interesting for me.
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