Debunking 7 Common Whisky Distillation Myths

Whisky distillation blends art and science, yet is rife with marketing hype and misconceptions. This article dismantles seven prevalent myths about the process.

1. **Still height ≠ light body**
Glenmorangie's tall stills yield light fruity notes, but Talisker's similarly tall stills produce heavy spice due to angled lyne arms. The key lies in overall design, not single factors.

2. **Worm tubs ≠ always heavy**
While Mortlach uses worm tubs for meaty sulfur notes, Dalwhinnie proves rapid distillation and precise cuts can create floral styles.

3. **Triple distillation ≠ guaranteed smoothness**
Springbank's Hazelburn retains bold character despite triple distillation. Flavor depends on grain, fermentation, and aging.

4. **Column stills can achieve quality**
Loch Lomond demonstrates continuous stills can produce complexity when skillfully adjusted.

5. **First distillation shapes the base**
Wash still strength affects structure. Weak initial runs cannot be remedied later.

6. **Reflux occurs beyond the neck**
Glen Grant's purifiers and Fettercairn's cooling rings show reflux can be induced throughout the system.

7. **Copper does more than remove sulfur**
Beyond sulfide removal, copper regulates temperature and catalyzes esterification. Overuse thins the spirit, while underuse creates off-notes.

These myths stem from oversimplification. True distillation involves nuanced technical interplay.

2025-07-03

Source - https-//www.masterofmalt.com/blog/post/top-7-most-misunderstood-whisky-distillation-myths.aspx/