The Bar

sputnik · Post by **sputnik** » Wed Apr 05, 2006 6:46 am

Good luck with that ED.

BigCock · Post by **BigCock** » Wed Apr 05, 2006 7:08 am

No no, not drinking yet. Just studying.

Aromas arising during production are:
1. Cereal: these aromas come from the malted barley, and are usually modified by the later stages of
production (fermentation and distillation).
2. Fruity (the scientific term is 'estery'): the sweet, fragrant, fruity, solvent- like scents which characterize Speyside malts in particular, arise during fermentation and distillation.
3. Floral (or 'aldehydic'): leafy, grassy or hay-like scents, sometimes like Parma violets or gorse bushes, and often found in Lowland malts.
4. Peaty (also called phenolic) - these scents are abundant in Islay malts and range from wood-smoke to tar, iodine to carbolic. Almost all phenols are imparted to the malt during kilning.
5. Feinty: this group is the most difficult to describe, yet feints give whisky its essential character. They start coming in halfway through the spirit run, beginning as pleasant biscuity, toasted scents, then build through tobacco-like and honeyed to sweaty. The wise still-man stops collecting spirit at the honeyed stage, for the deterioration can be dramatic thereafter. Feints are mellowed and transformed by maturation in good casks.
6. Sulphury (from organosulphur compounds): these arise during both distillation and maturation. Copper plays a crucial role in removing such aromas, which are generally unpleasant. Maturation introduces the last two key aromatic groups:
7. Woody: the vanilla-related aromas in this group derive from American white oak. Some woody aromas are directly related to age: malts can become woody when they have been in cask for too long. Oak increases complexity, enhances fragrance and delicacy, creates astringency, lends colour and develops roundness.
8. Winey (also called extractives): if the cask has previously been filled with wine (mainly sherry, but sometimes port or others), the wood absorbs wine residues, which are extracted by the spirit and become part of its flavour.

"... beginning as pleasant biscuity, toasted scents, then build through tobacco-like and honeyed to sweaty." Gotta love that!

EspressoDude · Post by **EspressoDude** » Wed Apr 05, 2006 7:36 am

Sweaty Biscuits ?

Post by **AntiM** » Wed Apr 05, 2006 8:05 am

Sweaty Biscuits ?

That's why I always wear a cotton bra.

BigCock · Post by **BigCock** » Wed Apr 05, 2006 8:18 am

Here's to biscuits. and muffins. May they be honeyed and sweaty.

Lassen Forge · Post by **Lassen Forge** » Wed Apr 05, 2006 8:29 am

Espresso?? Hit me!!

bb

EspressoDude · Post by **EspressoDude** » Wed Apr 05, 2006 8:36 am

Bay Bridge Sue wrote:Espresso?? Hit me!!

bb

WHAMMMmmm

6 shots coming up,
good enuff 4 Jesse James, good enuff 4 BBSue.....

make that bridge go Buzzzzz

sputnik · Post by **sputnik** » Wed Apr 05, 2006 8:36 am

OK, getting on towards lunch time here. I may go find some liquid lunch soon.

EspressoDude · Post by **EspressoDude** » Wed Apr 05, 2006 8:37 am

BigCock wrote:Here's to biscuits. and muffins. May they be honeyed and sweaty.

BC can U imagine all that sticky honey(mmmm) and playa dust.....

BigCock · Post by **BigCock** » Wed Apr 05, 2006 8:38 am

After the scotch tasting, yes, probably so.

BigCock · Post by **BigCock** » Wed Apr 05, 2006 8:40 am

I tried my hand at the espresso machine. What do you think?

EspressoDude · Post by **EspressoDude** » Wed Apr 05, 2006 8:48 am

you're hired

BigCock · Post by **BigCock** » Wed Apr 05, 2006 9:04 am

... and wired! Can't see how you can do 4 hits of this stuff. Must have built up some high tolerance.

Lassen Forge · Post by **Lassen Forge** » Wed Apr 05, 2006 9:21 am

***~~~!!!THANKS!!!~~~***

Much better...

bb

(Can I have another??)

Rockdad · Post by **Rockdad** » Wed Apr 05, 2006 10:11 am

Coffee time! good morning eplayans....................

mojo · Post by **mojo** » Wed Apr 05, 2006 10:17 am

Good Morning Bar.....

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sputnik · Post by **sputnik** » Wed Apr 05, 2006 10:25 am

Oh, Hi Mojo

Thanks for lunch

mojo · Post by **mojo** » Wed Apr 05, 2006 10:27 am

Mornin' Sput....

Zoom · Post by **Zoom** » Wed Apr 05, 2006 11:12 am

morning sput, mojo, bc, espressodude, rockdad, bb sue , just passing by thought i would drop off some goodies

sputnik · Post by **sputnik** » Wed Apr 05, 2006 11:14 am

Chocolate!

Thanks Zoom

mojo · Post by **mojo** » Wed Apr 05, 2006 11:17 am

(Sitting here at default work - must now run for emergency chocolate supply)

Rockdad · Post by **Rockdad** » Wed Apr 05, 2006 11:21 am

Strawberries ummmmm

Zoom · Post by **Zoom** » Wed Apr 05, 2006 12:18 pm

but i heard chocolate is not good for the pup

Rockdad · Post by **Rockdad** » Wed Apr 05, 2006 12:27 pm

Yes but good for Pup's owner....Emmmm

Zoom · Post by **Zoom** » Wed Apr 05, 2006 12:30 pm

rock on rockdad. just do not let the puppy see you enjoying yourself

Rockdad · Post by **Rockdad** » Wed Apr 05, 2006 12:33 pm

Hey zoom when you coming over to the backroom?

Watchnc · Post by **Watchnc** » Wed Apr 05, 2006 2:43 pm

It's been a long day, would anyone like to join me for a martini?

thisisthatwhichis · Post by **thisisthatwhichis** » Wed Apr 05, 2006 2:48 pm

Yup, Wnc, I'm ready........ Make it a double.

mojo · Post by **mojo** » Wed Apr 05, 2006 2:59 pm

Me too! But today is still going to get longer here...still too much work to do.

Watchnc · Post by **Watchnc** » Wed Apr 05, 2006 3:01 pm

Here ya go Thisisthat and one for you Mojo.