Nathan Crimp’s Post

Malt Whisky is often described as only having 3 ingredients: Malted barley, water and yeast. I would add 2 more: Cask extract and time. Since it is not whisky until it has spent considerable time in casks, I think these two ingredients really make whisky the incredible spirit that it is. A good friend of mine in the industry goes further and adds a 6th ingredient: People. I love this, but definitely need to give credit where credit's due for the idea. Never forget that without the people behind the whisky, there is no whisky. When we talk about a whisky, the 3 things we most commonly reference: 1. Where it is from and who made it 2. The type of oak it was matured in and the cask's previous contents 3. How long it was matured for These are the 4th, 5th and 6th ingredients, not the commonly referenced initial 3!

Sourcing Bulk Wine for Non-Alcoholic Question: Is it better to formulate before or after alcohol removal. What are the differences in integration and how much is lost in the distillation process. Answer: Trials are under way in conjunction with Brian Spillane at Oakwise, his products and other natural flavorings, manno’s, tannins and so on. Chardonnay and Cabernet Sauvignon samples, along with the distillate via vacuum distillation will be evaluated for intensity of aromas, flavors and volume. 🍷

Whisky Malt: The Cornerstone of Exceptional Spirits The malting process is crucial in creating the distinct flavors of whisky. It begins by soaking the barley in water, which causes the grain to start sprouting. This activates enzymes that convert the barley's starch into sugars. The next step is drying the sprouted barley in a kiln. The intensity and duration of the drying can give the malt different characteristics. Lighter kilning produces a delicate, biscuit-like aroma, while heavier kilning can create deeper notes like caramel, chocolate, or even a smoky peat flavor. After malting and kilning, the barley is milled and mashed, starting the transformation into the liquid that will eventually become whisky. The quality of the malted barley at this stage greatly influences the final flavor of the spirit. Quaneqo Group has deep expertise in the malting process and how it impacts whisky. We can use this knowledge to help you choose whiskies that perfectly match your personal taste preferences.  #InvestmentStrategy #InvestmentSuccess #investing #SustainableInvesting #SustainableLiving #invest #Sustainability #InvestmentStrategies #investments #investmentopportunity #lifestyle #investmentsolutions #InvestmentOpportunity #investment #investor #investinyourself #whiskyinvestment #caskinvestments #CaskInvestments #WhiskyInvestment #whisky #caskinvestment #whiskyinvestor #whiskyinvesting #casket #cask #whiskyinvestments 

"Understanding the Science of Barrel Entry Proof in Whiskey" Among the many decisions a whiskey maker must make—such as selecting grain, yeast strain, fermentation conditions, and distillation techniques—one that’s often overlooked is barrel entry proof. In American whiskey production, the standard practice is to maximize barrel proof (with 125 proof being the legal limit for bourbon and rye) to reduce the number of barrels needed, cutting costs. However, many whiskey makers believe that using a lower barrel entry proof—and thus adding less water during dilution—results in richer, more complex flavors and a longer finish. It’s a small adjustment that can have a big impact on the most important factor: flavor. Thank you, SevenFiftyDaily, for highlighting this often-overlooked yet critical aspect of whiskey making. https://lnkd.in/eKfwwAxQ #whiskey #whisky #production #distilling #science #proof #LetsMakeBetterWhiskey #FlavorFirst https://lnkd.in/eKfwwAxQ

#Whisky is a distilled spirit made from fermented grains and varies greatly depending on its origin and production methods. The production process involves mashing, fermenting, distilling, aging in barrels, and bottling, resulting in a wide array of flavor profiles from smoky and robust to sweet and delicate. For example, Scotch whisky from Scotland is known for its rich and often smoky flavors, and must be aged for at least three years, while Irish whiskey is typically smooth and light, thanks to its triple distillation process. American Whiskey includes Bourbon, which is sweet with notes of caramel, and Rye, which offers a spicier taste. Canadian Whisky is usually lighter and blended, while Japanese Whisky features a range of refined flavors inspired by Scotch. Discover the economic data on: https://lnkd.in/dY68c4NA #crif #skyminder #fintech

Today about pre-infusion in coffee...☕ okay ...What is the meaning of pre infusion in coffee?🤔 Pre-infusion in coffee refers to the initial stage of the brewing process where water is gently introduced to the coffee grounds before full pressure is applied. This step allows the coffee grounds to bloom, releasing trapped gases and oils, which leads to more even extraction and a better-tasting cup of coffee. It helps to ensure that the water penetrates the grounds evenly, promoting consistency in flavor and extraction...,☕🫘❤️

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Happy National Scotch Day! Did you know that Scotch whisky is unique in its production process and flavor profile? Here are some key points that set Scotch apart: 🌏 Origin: Scotch whisky must be produced in Scotland, adhering to strict regulations set by the Scotch Whisky Association. 🥃 Ingredients: Scotch is made primarily from malted barley, water, and yeast. Some Scotch whiskies also include other grains, such as wheat or corn. 🧪 Production Process: The production of Scotch involves malting, mashing, fermentation, distillation, and maturation in oak barrels for at least three years. The use of peat during malting gives some Scotch whiskies their distinctive smoky flavor.

📏 The Role of Cask Size in Flavour Development 📏 Did you know that cask size significantly impacts whisky flavour? At Imperial Whisky, we use a variety of cask sizes to achieve desired flavour profiles. Smaller casks offer a more intense aging process, while larger casks provide subtle, nuanced changes over time. Explore how our diverse cask sizes contribute to the unique character of our whiskies. Taste the difference with Imperial Whisky. 🔍 #CaskSize #FlavourDevelopment #WhiskyInnovation 🔍

The recommended water temperature for brewing coffee is between 90°C-95°C.This range ensures optimal extraction of flavors. Water that's too Hot can lead into bitterness while cooler one leads to weak brew