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Exploring the Unique Flavors and Aromas of Laphroaig’s Heavy Peated Whiskey: Uncovering the Role of Peat and Yeasts
Do you know the coming Peat ban in UK ? What does it mean ?https://deframedia.blog.gov.uk/2023/03/ … re-sector/Does it effect heavily peated malt sell business ?
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17 Replies
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Any Heavily Peated Malt in Sell Anywhere ?later : I found one :https://www.bairds-malt.co.uk/distillin … ated-malt/
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The article clearly states “in the horticultural sector”. I doubt they’ll screw with the harvest of peat of drying malts for whiskey production without a serious backlash from the marketplace.Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
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The exceptions to the Horticulture industry read to me that anything that can’t be done with alternative products can still use Peat . I’d imagine that the Grain Malting industry is going to be safe as the Peat smoke is intrinsic .My recommended goto .wiki/index.ph … ion_Theory
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I would like to distill peat , If I say this , would I be able to buy peat from UK after 2023 ? Is there any peat source at europe ?
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likely easier to look for a peated malt at a malt supply company in your country. import/export of dirt will likely prove problematic with the border patrol.I finally quit drinking for good.now i drink for evil.
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I found one bairds ,72 hours peat smoke time. I wrote to them , when they reply,I will write here.
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Medicine flavor and smell at heavy peated whiskey? Peat or Which Yeasts are responsible ? I think iso butanol and furans have these flavors but I dontknow whether peat is only responsible or which yeast ?
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Have you tasted the chemicals you listed?viewtopic.php?t=89902viewtopic.php?t=5090
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[quoteHave you tasted the chemicals you listed?[/quote]Actually no but there are lots of flavor-chemical lists at web.
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Iodine in Malt Whisky: A Preliminary AnalysisDecember 2016Thyroid: official journal of the American Thyroid Association 27(3)DOI:10.1089/thy.2016.0596Authors:John H LazarusCardiff UniversityPeter P A SmythNational University of Ireland, Galway; University College Dublin,Peter TaylorCardiff UniversitySandra HunzikerUniversität Bern
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Here is a link to the referenced document:https://www.researchgate.net/publicatio … y_AnalysisI’m wondering …….The conclusions are (not limited to):
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THANK YOU VERY MUCHPAPER SAYSTHE FLAVOR NOT DUE TO IODINE AS LAPHROAIG CONTAINS SIGNIFICANT AMOUNTS OF BROMOPHENOLS SPECIALLY 2,6-DIBROMOPHENOL , 2-4 DIBROMOPHENOL, 2,4,6 TRIBROMOPHENOL MORE THAN ANY OF THE MALT WHISKY.[/size]LOOK ATBENDIG P. KETTER WQUANTIZICATION OF BROMOPHENOLS OF ISLAY WHISKIESJ .AGRIC FOOD CHEMJ Agric Food Chem. 2014 Apr 2;62(13):2767-71. doi: 10.1021/jf405006e. Epub 2014 Mar 19.Quantification of bromophenols in Islay whiskiesPaul Bendig 1, Katja Lehnert, Walter VetterAffiliations expandPMID: 24605764 DOI: 10.1021/jf405006eTwo single malt whiskies from the Scottish island Islay, i.e., Laphroiag and Lagavulin, are characterized by an iodine-like flavor associated with marine environments. In this study we investigated if this flavor impression could be due to bromophenols which are character impact compounds of marine fish and shrimps. In this study we developed a method suited for the determination of dibromo- and tribromophenols in whisky. Aliquots were O-acetylated, and quantification was carried out with gas chromatography with electron-capture negative ion mass spectrometry (GC/ECNI-MS). Both Islay whiskies contained more than 400 ng/L bromophenols with 2,6-dibromophenol being the most relevant homologue (>300 ng/L, respectively). These concentrations are at least 1 order of magnitude higher than the taste threshold of 2,6-dibromophenol in water. A third Islay whisky, Bowmore, contained ∼100 ng/L bromophenols while seventeen other whiskies from other regions in Scotland as well as from the USA, Ireland, and Germany contained at least 1 order of magnitude less than the two whiskies with the marine taste. Accordingly, bromophenols may contribute to the marine flavor and taste of Laphroaig and Lagavulin.Similar articlesSeasonal variations of bromophenols in brown algae (Padina arborescens, Sargassum siliquastrum, and Lobophora variegata) collected in Hong Kong.Chung HY, Ma WC, Ang PO Jr, Kim JS, Chen F.J Agric Food Chem. 2003 Apr 23;51(9):2619-24. doi: 10.1021/jf026082n.PMID: 12696947Distribution of bromophenols in species of marine algae from eastern Australia.Whitfield FB, Helidoniotis F, Shaw KJ, Svoronos D.J Agric Food Chem. 1999 Jun;47(6):2367-73. doi: 10.1021/jf981080h.PMID: 10794638Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depth.Harrison BM, Priest FG.J Agric Food Chem. 2009 Mar 25;57(6):2385-91. doi: 10.1021/jf803556y.PMID: 19243172Simple phenol and phenolic compounds in food flavor.Maga JA.CRC Crit Rev Food Sci Nutr. 1978;10(4):323-72. doi: 10.1080/10408397809527255.PMID: 363364 Review. No abstract available.[The introduction of medical product’s applications by using flavor and fragrance analyzer “FF-2020”].Kita Yakugaku Zasshi. 2014;134(3):339-47. doi: 10.1248/yakushi.13-00234-6.PMID: 24584011 Review. Japanese.See all similar articlesCited byThe Elemental Fingerprints of Different Types of Whisky as Determined by ICP-OES and ICP-MS Techniques in Relation to Their Type, Age, and Origin.Gajek M, Pawlaczyk A, Jóźwik K, Szynkowska-Jóźwik MI.Foods. 2022 May 30;11(11):1616. doi: 10.3390/foods11111616.PMID: 35681370 Free PMC article.Advanced solvent signal suppression for the acquisition of 1D and 2D NMR spectra of Scotch Whisky.Kew W, Bell NGA, Goodall I, UhrÃn D.Magn Reson Chem. 2017 Sep;55(9):785-796. doi: 10.1002/mrc.4621. Epub 2017 Jun 29.PMID: 28558164 Free PMC article.Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass Spectrometry.Kew W, Goodall I, Clarke D, UhrÃn D.J Am Soc Mass Spectrom. 2017 Jan;28(1):200-213. doi: 10.1007/s13361-016-1513-y. Epub 2016 Oct 17.PMID: 27752914 Free PMC article.
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Accordingly, bromophenols may contribute to the marine flavor and taste of Laphroaig and Lagavulin.Concentration of Simple Di- and Tribromophenols in Whisky [ng/L]whisky origin 2,6-dibromophenol… 2,4-dibromophenol… 2,4,6-tribromophenolLagavulin Islay/Scotland 324 44 112Laphroaig Islay/Scotland 398 31 24Bowmore Islay/Scotland 88 9 ndBruichladdich Islay/Scotland 12 nd ndJura Superstition Scotland 40 nd ndGlen Scotia Scotland 22 nd ndJohnnie Walker Red Label Scotland 22 nd ndOld Pulteney Scotland 21 nd ndSpeyside Single Malt Scotland 17 nd ndThe Glenlivet Scotland 17 nd ndGlenfiddich Scotland 11 nd ndBallantines Gold Scotland 10 nd ndChivas Regal Scotland nd nd ndBallentines Finest Scotland nd nd ndGlen Garioch Scotland nd nd ndJameson Ireland nd nd ndHohenheimer Whisky Germany nd nd ndJim Beam USA nd nd ndJack Daniels no. 7 USA nd nd ndSouthern Comfort USA nd nd ndThe direct uptake of bromophenols from marine air on the one hand andthe bromination of existing phenol (40 ppm of phenoliccompounds in Laphroaig18) on the other hand appear to be the most likely sourcesSOURCE :Quantification of Bromophenols in Islay WhiskiesPaul Bendig, Katja Lehnert, and Walter Vetter*Institute of Food Chemistry (170b), University of Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, GermanyABSTRACT: Two single malt whiskies from the Scottish island Islay, i.e., Laphroiag and Lagavulin, are characterized by aniodine-like flavor associated with marine environments. In this study we investigated if this flavor impression could be due tobromophenols which are character impact compounds of marine fish and shrimps. In this study we developed a method suitedfor the determination of dibromo- and tribromophenols in whisky. Aliquots were O-acetylated, and quantification was carried outwith gas chromatography with electron-capture negative ion mass spectrometry (GC/ECNI-MS). Both Islay whiskies containedmore than 400 ng/L bromophenols with 2,6-dibromophenol being the most relevant homologue (>300 ng/L, respectively).These concentrations are at least 1 order of magnitude higher than the taste threshold of 2,6-dibromophenol in water. A thirdIslay whisky, Bowmore, contained ∼100 ng/L bromophenols while seventeen other whiskies from other regions in Scotland aswell as from the USA, Ireland, and Germany contained at least 1 order of magnitude less than the two whiskies with the marinetaste. Accordingly, bromophenols may contribute to the marine flavor and taste of Laphroaig and Lagavulin.KEYWORDS: whisky, Islay, bromophenols, marine flavorOTHER RESOURCEBoyle, J. L.; Lindsay, R. C.; Stuiber, D. A. Occurrence andproperties of flavor-related bromophenols found in the marineenvironment – A Review. J. Aquat. Food Prod. Technol. 1993, 2(Issue 2), 75−112.Top
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What is the point in all this. Get you a still and make something and have fun man. All this seems pointless. But I guess people approach this hobby differently.viewtopic.php?t=89902viewtopic.php?t=5090
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Has anybody tried putting shrimp or other marine animals in their thumper?
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I ordered some of this to give it a try:https://shop.bigthirst.com/products/hou … s=e&_v=1.0————i prefer my mash shaken, not stirred————
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I have a few pounds if peated Barley. Looks like I need to get busy.I don’t drink alcohol, I drink distilled spirits. Therefore I’m not a alcoholic, I’m spiritual.
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