Drying in the kiln Single malt whisky



the distinctive pagoda chimney of kiln @ distillery in scotland.


in cases, level of smoke peat-heated fire introduced kiln add phenols, smoky aroma , flavour whisky. of more intensely smoky malts have phenol levels between 25 , 50 parts per million (ppm). islay malts have reputation being peaty. more subtle malts can have phenol levels of around 2–3 ppm. entirely non-smoked (non-peated, unpeated) malts made glengoyne distillery, uses hot air drying.







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