Toasting My Spirits article

[OtisT]

Howdy. I just read a few short articles in Artisan Spirits magazine I found interesting and thought I would share, to add to the conversation on Toasting. Toasting is something I am attempting to learn more about, and specifically how to re-create specific flavor/scent profiles.

There is a lot of chemistry in this article so Der Wu, our resident chemist will likely get a kick out of it. (or claim it is all BS. Who knows?)

After reading this, I understand more how the temp, time, sugar content, and water content impact flavors, and I will be messing with these aspect of my wood toasting to get what I want. The chemical reaction of toasting, the Maillard Reaction, is said to also take place during distillation (not just toasting the wood) and I have yet to digest and understand how I may use this info during distillation, but give me some time.......

From: Artisan Spirit magazine ( spring and Summer 2017 )

Article: Toasting my Spirits

Part 1 - The Chemistry
https://issuu.com/artisanspiritmag/docs ... 018_web/98" onclick="window.open(this.href);return false;" rel="nofollow

Part 2 - The Maillard reaction and distilled spirits production
https://issuu.com/artisanspiritmag/docs ... 64?ff=true" onclick="window.open(this.href);return false;" rel="nofollow

Enjoy.

[just sayin]

Otis, thanks for the links! Looks like great stuff. I have got some studying to do. Again, thank you for linking to them here.