Triple distilling
Posted: Sat Dec 06, 2008 11:03 pm
When tripple distilling ( I am going to try making an irish whiskey ) do you run the second pass slow like a regular spirit run or somewhere in between a stripping and spirit run? And what do you collect down too on the second run? 30 % ?
Also I notice that most recipes call for both barley malt and plain barley. Why is this? do you get a different flavor from the differently modified barleys or is it just to help hold down the cost?
Also I notice that most recipes call for both barley malt and plain barley. Why is this? do you get a different flavor from the differently modified barleys or is it just to help hold down the cost?