User:LPMY1213/Arômes du whisky

It is accepted that the alcohols must be classified by country, regions and territories. For the whiskey, this classification can be problematic for some reasons ;

In terms, the description of the aromas is subjective but in a chemical point of view, it's objective. Like what Europeans would call "raspberry aroma" might be referred to differently by people from another culture in which the rasberry might not exist. But chemically the molecule is present on another fruit; it is this fruit that would therefore make it possible to name the aroma.

Distillation
Some distilleries carry out a triple distillation : the first distilla (result) is re-distilled to form  another one, which will  distilled itself one last time, at different temperatures. Thus, the master can recover the part he wants. This technique is also used for the cognac.

Trays are placed on different stages on the distillation columns. They allow thecondensing vapor's separation during the temperature drop. Thereby the distiller recovers the alcohols and other substances before transferring them to the first filling's barrels.

The barrel
The treatment performed in the barrel, in which the whisky will more or less age, influence a lot the aromatic palette.

The first step consist of filling the oak barrel. The oak's origin is very important : for example, europeans oaks give off less tannin than the americans ones, mostly because of the wood's granulation. However, these tannins are found in the taste of whisky.