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Stranger Than Fiction: Lessons From Odd Tax Facts Of Yore
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Whiskey made in single-pot stills isn t common in the U.S., but it s an old and honorable way of making Irish whiskey that dates back to the late 1700s, according to Patrick and Meagan Miller, the owners of Talnua Distillery in Arvada. In fact, the method was the only way they wanted to produce spirits once they decided to open Talnua.
True Irish single-pot still whiskey must meet several criteria: It must contain at least 30 percent each of malted and un-malted barley, it must be made in a traditional copper pot still, and it must be distilled in Ireland. The Millers obviously couldn t fulfill that last requirement in Arvada, but that s okay with them.
Over the years of reading online opinions and statements regarding rum one of the most consistent words that’s been thrown around when it comes to Latin American rum is
culture. They’re mostly either about the light column-distilled style of rum imparted by their former Spanish colonizers. Or the tendency of most to sweeten their rum and not being honest about it.
I understand the statements regarding the light style of rum because of a Spanish royal decree, which only ended in 1796. The gist of this decree was Spanish colonies, at that time, weren’t allowed to produce their own rum. Spain wanted their colonies to consume only Spanish made alcohol such as brandy, sherry and wine. This led to the Spanish colonies ending up being behind the rest of the Caribbean, who were mostly under the English and French, in rum production. Maybe even other types of alcohol were not allowed to be produced. Though this guess could be invalidated by mezcal². Relative to how trends change in
Decanter
And how does it differ from other styles of gin?
Despite the name, this style of gin doesn’t have to be made in London. It is linked with the British capital because of Aeneas Coffey, who patented a design for a column (or continuous) still in 1830.
Column stills were a game-changer in the distilling world, enabling the production of a pure spirit, without foul-tasting impurities such as methyl alcohol and acetone. These types of stills can also sustain continuous distillation, enabling large-scale production.
Although Coffey was an Irish distiller, he moved to London when whisky producers complained that his still was too efficient and produced bland spirits, stripped of all flavour. In London Coffey set up his business as a still manufacturer and local gin producers started using his column stills.
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