Date: Fri, 22 Apr 2005 19:19:56 -0000
From: "Harry" <
gnikomson2000@yahoo.com>
Subject: Re: Scotch flavours
What you need is "essence of peatreek" (my name for it, so don't try
to find it in a store)
Peat is decayed vegetation. "Reek" is the Gaelic name for smoke.
Traditionally, the malt grain is dried over a slow fire of peat, and
the smoke, a very tarry substance high in phenols, sticks to the
grains.
You can easily trap these phenols to be used in measurable
quantities by making an "essence". Take a handful each of peat and
oak shavings, put them in a tin (or 'can' to the Stateside folk).
Loosely fit a lid, then flame the tin with a torch for a couple of
minutes. This will toast the oak and extract the phenols from the
peat which in turn will stick to the toasted oak. DON'T charcoal
the oak, just toast it.
Leave the lid on, and set the tin aside for a few minutes to cool,
as the next step uses high abv alcohol, and you don't want it to
catch fire.
When cool, remove the lid and cover the contents with about a cupful
of your raw alcohol (95.6%). Put a saucepan of water on the stove
with a couple of inches of water. Place the tin of mixture in the
water, like a double-boiler setup.
S-l-o-w-l-y heat the water. The alcohol mixture will boil long
before the water begins to simmer. Boil away about half the
mixture. This will extract all the tannins & phenols.
Let the mixture cool and filter it with a funnel and coffee filters
into a glass jar with a screwtop lid for storage. You are now the
proud owner of "essence of peatreek". Use it sparingly, a little
goes a long way. I use 1 to 2 teaspoons per litre of 45% alcohol.
Now to clear up a few things.
1) Use only natural garden peat without additives. Some contain
added fertilizer. They're no good, for obvious reasons.
2) Don't worry about organisms in the peat. It has been sterilized
twice, once by fire and once by alcohol. Anything over 20% alc will
be sterile.
3) Electric stoves or hotplates are preferable to gas. You don't
want flames around pure ethanol. The only time you need flame is to
toast the oak & peat mix in the tin.
To learn a lot more about peat & peatreek, check out this article
from the Scotch Malt Whisky Society...
http://www.smws.com/archives/p.html" onclick="window.open(this.href);return false;" rel="nofollow
The peat I use is Australian, but you should be able to get similar
at any gardening store.
http://www.gardenking.com.au/products/s ... atmoss.htm" onclick="window.open(this.href);return false;" rel="nofollow
HTH
Slainte!
regards Harry
