Scotch whiskey

Single Whiskey. Single whiskey is the whiskey, either grain or malt, produced by one particular distillery. Blended Scotch whiskey is not a single whiskey. 

Irish whiskey is matured in used barrels at about 63% alcohol. It is usuaUy considered more flavorful and heavier bodied than blended Scotch whiskeys. 

Consider the information given about tritium in Problem 33. Estimate the age of a sample of Scotch whiskey that has a tritium content three-fifths that of the water in the area where the whiskey was produced. 

The chronic effects of alcohol consumption are also highly varied. Flemingl3 cites the case of a man who died at the age of 93, having drunk a quart of Scotch whiskey every day for the last sixty years of his life, all the while managing a successful business. This individual was evidently highly resistant to the toxic effect of alcohol. At the other extreme are alcoholics who sometimes drink themselves to death in their thirties. The compulsion to drink as well as the tolerance for alcohol varies greatly with individuals, and all kinds of psychoses may develop as a direct result of alcohol consumption in individuals whose make-up predisposes them. 14,15... 

You may eat cresols in your food. Some foods that contain cresols are tomatoes, tomato ketchup, asparagus, cheeses, butter, bacon, and smoked foods. Drinks can also contain cresols. Coffee, black tea, wine, Scotch whiskey, whiskey, brandy, and rum can contain small amounts of cresols. People who live near garbage dumps or places where chemicals are stored or were buried, including hazardous waste sites, may have large amounts of cresols in their well water. They may drink some cresols in the tap water. At work places where cresols are produced or used, people may be exposed to large amounts of cresols. You can find more information on how much cresol is in the environment and how you can be exposed to it in Chapter 5. 

All three cresol isomers were identified as volatile emissions of fried bacon (Ho et al. 1983). Various brands of Scotch whiskey, whiskeys made outside of Scotland, cognac, armagnac, brandy other... 

The first continuous distillation tower built, was the patent still used in Britain to produce Scotch whiskey, in 1835. The patent still is, to this day, employed to make apple brandy, in southern England. The original still, and the one I saw in England in 1992, had ordinary bubble-cap trays (except downpipes instead of downcomers, were used). The major advantage of a bubble-cap tray is that the tray deck is leakproof. As shown in Fig. 2.5, the riser inside the cap is above the top of the out-... 

The very first continuous distillation column was the patent still used to produce Scotch whiskey in the 1830s. It had 12 bubble-cap trays with weirs, downcomers, tray decks, and bubble caps with internal risers. Current trayed towers are quite similar. As most distillation towers have always been trayed rather than packed, one would have to conclude that trayed towers must have some sort of inherent advantage over packed towers. And this is indeed true, in a practical sense even though, in theory, a packed tower has greater capacity and superior separation efficiency than a trayed column. 

Volatile phenols can be produced by microorganisms from the decarboxylation of phenolic acids such as ferulic and coumaric, and tyrosine(27). Phenols may contribute to the dryness characteristics in scotch whiskey(25). Cresols and guiacols have been reported to have an effect on the aroma of whiskeys(28). 

These results compared favorably with levels found during a market survey carried out prior to establishment of the action level, when 81% of domestic beers contained greater than or equal to 1 ppb and 17% contained greater than 5 ppb (Hotchkiss et al. 1981). Compliance survey data indicate that levels of NDMA in scotch whiskey (44 samples) ranged from not detectable to 2 ppb, with an average of less than 1 ppb (Havery et al. 

In Ireland the pot stUls are larger, some having a capacity of 20,000 gaUons three distiUations are made, and the fractions are more numerous than in the manufacture of Scotch whiskey the strength of the whiskey fraction being 25 to 30 over proof. 

Scotch whiskeys may be divided into the following five principal classes (i) Highland malts (2) Lowland malts ... 

We also demonstrated in this study that FAEE synthase activity could be induced nearly twofold in the WBC fraction of humans ingesting 2 oz of scotch whiskey for 6 d (Gorski. 1996). This supports the conclusion that FAEE synthase is regulated to some extent by the presence of ethanol. Ihe enzyme activity returned to baseline levels despite ingestion of 2 oz of scotch whiskey for an additional 3 d. In this report, it was also shown that alcoholic individuals have approximately half the WBC FAEE synthase activity detected in normal controls. The lower enzyme activity observed in the WBCs of alcoholics in a detoxification center may be the result of years of ethanol abuse, or it may be that alcoholics congenitally have low levels of FAEE synthase. If the latter is true, this finding may explain, in part, the genetic predisposition of many alcoholic individuals to ethanol abuse. 

Made from barley malt and having a smoky taste, obtained by using peat instead of coal as fuel in the kiln drying of the malt. Changes in the variety of peat used materially affect the flavor. This includes scotch whiskeys commonly classified in the British Isles as follows (1) Highland malts, (2) Lowland malts, (3) Campbell towns, (4) Islays. 

On the other hand, the elimination of secondary products contained in the fermented wash is 95 per cent for the patent still as compared to only 90 per cent for the pot still. Hence many old time Irish and Scotch whiskey makers claim that it is the presence of some of these secondary products in the distillate which determines that their product is whiskey and not merely neutral spirit i.e., flavorless, pure grain alcohol. 

Beechwood creosote is said to have been the material used during prohibition for imparting the smoky taste to bootleg Scotch whiskey. 

Neutral whiskey, Straight whiskey, Straight rye whiskey, Straight bourbon whiskey, Blended whiskey, Blended rye whiskey, Blended bourbon whiskey, a blend of straight rye whiskeys, a blend of straight bourbon whiskeys, Spirit whiskey, Scotch whiskey, Irish whiskey, Blended Scotch whiskey, Blended Irish whiskey, Special types of whiskey. 

The maximum and minimum limits obtained by Schidrowitz on 58 samples of Scotch whiskey regardless of age are shown in Table XI. (Royal Comm, on Whiskey, etc., Minutes of Evidence, Vol. 1, p. 416, 1909.)... 

Table XI.—Maximum and Minimum Results of Analyses on Fifty-eight Samples of Scotch Whiskey. Analyses by Schidrowitz.

If a bottle of distilled alcoholic spirits—for example, scotch whiskey—is labeled as 80 proof, what is the percentage of alcohol in the scotch ... 

Caprio add — Decyltc acid—C.H CO.OH—172—exists in butter, ooooa-oil, etc., associated with caproic and caprylic acids in their glyceric ethers, and in the residues of distillation of Scotch whiskey, as amyl capratk It ts a white, crystalline solid melts at 27 .5 (81 .5 F.) boUa at 273 (523 .4 F.). 

Figure 8.14 Near-infrared spectra of four commercial spirits (a) Scotch whiskey (40% ethanol) (b) gin (47% ethanol) (c) vodka (50% ethanol) (d) Bourbon (55% ethanol) [12], From McClure, W. F. and Stanfield, D. L., Near-Infrared Spectroscopy of Biomaterials , in Handbook of Vibrational Spectroscopy, Vol. 1, Chalmers, J. M. and Griffiths, P. R. (Eds), pp. 212-225. Copyright 2002. John Wiley Sons Limited. Reproduced with permission.

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