|Auchentoshan still room|
Scotch malt whisky is usually distilled twice in pot stills. There are some exceptions: Auchentoshan and Hazelburn (produced in Springbank distillery) are distilled three times. Benrinnes and Springbank use their own partial triple distillation methods and Mortlach is actually partially quadruple distilled. There have also been some with malt whiskies distilled in Coffey- Stein- or Lomond-stills and recently even a fully quadruple distilled malt spirit from Bruichladdich.
|Old Irish pot still at Midleton (wordpress.com)|
Triple distillation was and is used extensively in Ireland at least from the late 1800's, probably because of a mixture of malt and grain used in big pot still distillations did not give a sufficiently pure spirit in two simple distillations. In early 1800's a common method in Ireland was to divide the product of the wash distillation into strong and weak low wines and then distill them separatedly into new spirits feints and then re-using the feints from both low wine distillations in the next weak low wines distillation. This is actually modified double distillation, which could have been useful especially if the lower cut point of spirit distillation was to be kept quite high, which in turn would have enabled the production of cleaner and lighter style of spirit. During the 19th century as the Irish pot stills were becoming bigger the simple triple distillation was adopted in several Irish distilleries.
It is a common belief that Scottish Lowland distilleries were also using triple distillation at the time, but actually only four or five of the 31 lowland distilleries toured by Alfred Barnard in 1886 were using some sort of triple distillation. Note that just a few distilleries were producing whisky by only continuous Coffey or Stein stills, the 26 others producing at least some pot still lowland malt whisky. Dundashill produced double, triple and Coffey-still distilled whisky and sold them separatedly for blenders. Clydesdale and Greenock produced only triple distilled whisky as probably did Glentarras, too. Glentarras had one wash still, two spirit stills and one feints still, but there are no spesific descriptions of its distillation method, so it is possible that it was just partially triple distilled. Cameron Bridge produced mainly grain whisky, but also "Pot Still Irish" (grain and malt in pot stills?), "Silent Malt" (malt in Stein still?) and "Flavoured Malt" (malt in pot still?), and it is possible that some of these was/were triple distilled. For example Auchintoshan (now Auchentoshan) was double distilling and Rosebank most probably partially triple distilling in 1886. Hazelburn used triple distillation in Campbeltown, but there are no records of triple distillation in the Highlands or the Speyside at the time.
It is not exactly known, when Auchentoshan turned into triple distilling, nor whether in what extent Rosebank has used double, triple and partial triple distillation regimes during the 1900s. One source (Brian Townsend's Scotch Missed) claims triple distillation was used in Rosebank for decades, but according to Ulf Buxrud and the DCL archives partial triple distillation, much in the lines of Benrinnes, was used in the 20th century. Benrinnes has been using partial triple distillation probably from 1954 and Springbank apparently from the early 1900's. The old Hazelburn distillery was operational from 1837 to 1925. It is not known whether they used triple distillation from the beginning, but the spirit stills were quite unique as they had water jacketed tube condenser systems attached to the neck of the both spirit and feints stills (before the lyne arm) and then after the lyne arm the typical worm condensers of that era. These stills probably had very much reflux and consequently the spirit was probably quite light. The new Hazelburn was distilled first in 1997 at the Springbank distillery with "normal" stills.
Auchentoshan uses a simple triple distillation with a very narrow heart cut in the spirit run (82.5 to 80.0 ABV), which produces very light and aromatic whisky.
The Benrinnes distillation system is described in the picture below. Basically the weak feints from all (wash, feints and spirit still) distillations are redistilled in the low wines still and the first part of that is added to the spirit run. This probably adds to the copper contact for the feints fraction.
In Springbank every fifth wash distillation is double distilled as the other four batches undergo a triple distillation. All the feints are added to the intermediate still. The effect is probably much the same as in the Benrinnes system resulting in more copper contact for the feints.
In Mortlach one wash and spirit still produce simple double distilled malt whisky. The rest of the stills produce about 80% of double distilled spirit and 20% of quadruple distilled whisky. The amount of finished quadruple distilled whisky is probably much less as the latter part of the wash (weak feints) is much weaker in alcohol. The weak feints are distilled three times in a small still called the "Wee Witchie"; the first two distillations are blank runs and only solids are removed in between. The third distillation is fractioned in the normal way and the heart is mixed with the product of the other spirit stills. Because the Wee Witchie is small (7 880 litres compared to 17 000 litre spirit stills 2&3), squat and cooled with worm tubs as the other spirit stills, the copper contact is not substantial, but it is possible that the four distillations might change the properties of the feints fraction in other ways, such as successive heating, which might in turn alter the spirit. It is believed that the meaty aromas often noticed in Mortlach whisky are due to the Wee Witchie and the "Byzantine" distillation system, which has been in use from at least 1971.
|Mortlach still room, the Wee Witchie at the back (from whiskymonitor.nl)|
REFERENCES AND FURTHER READING:
Barnard A. The whisky distilleries of the United Kingdom. Birlin ltd 1887.
Buxrud U. Rare malts. Quiller Press 2006.
Morewood S. A philosophical and statistical history of the inventions and customs of ancient and modern nations in the manufacture and use of inebriating liquors. Longman 1838.
Townsend B. Scotch missed. Angel's share 2000.
Udo M. The Scottish whisky distilleries. Black&White Publishing 2006.
Weir R. The history of the Distillers Company 1877-1939. Clarendon Press 1995.
Weir R. The history of the Distillers Company 1877-1939. Clarendon Press 1995.
just wanted to say that I've been reading ur blog for the last year and always waiting for the next post. thank you and keep up the good work!ReplyDelete
Same here, can't wait for you next article. I would be interested to learn more about mashing. I'm sure there is a lot more to it than we think.ReplyDelete
Very interesting stuff, what exactly are 'dud runs'? Not something I recall seeing before.ReplyDelete
Dud or blank runs mean distilling the same spirit several times without any cuts, just removing the solids at the end. The effect is probably more copper contact and heat induced reactions...Delete
Thank you for the reply! Your blog is amazing and I really appreciate all the research notes in each post.Delete
IMHO, the reason of "dud run" is ABV increase to make next run more effective at feints and isoamyl removing (left in spent lees)Delete
Not sure that "Silent malt" had to been done in Stein's, rather think it's a name for the less flawour-full malt whisky that come out from Stein's and Coffey's. I belive that it actually took a while for them to realise that they could/should use grain. Think that this book stated that - The History of the distillers company 1877-1939 Weir, Ronald (1995) - but dont have it so not 100% sure.
Hope this will help:
1827-05-12 their first continuous still (Stein) was installed under license. They had two Stein stills making "silent malt" in the 1880's. One of them continued to do so until 1929. By 1887 the also had two Coffey stills and two pot stills. Stopped making malt whisky 1929 when the Stein stills and the pot stills were removed.
A continuous still (Stein) was installed under license 1845-06-09 and was probably used for malt production.
You are right, silent spirit meant all column still distillates in the UK (Stein or Coffey), sorry for the misleading sentence. In continental Europe continuously distilled grain spirits were usually named neutral spirits and silent spirit meant rectified grain spirits (almost pure 96% ethanol).Delete
Just wanted to mention that Glen Keith in the 1970s alternated between double and triple distillation but switched entirely to double distillation by the 1980s. However I'm not entirely sure if this was also a partial triple distillation but I'm leaning toward that option because the distillery was alternating between the two systems. In fact this has led to some confusion on some 1970s independent bottlings that have shown up from time to time because no one is quite sure which were triple distilled.ReplyDelete
Also I'm fairly sure Benriach has also done a few triple distilled batches but again I don't know how their system is structured.
Benriach made 25,000 liter triple destilled spirit 2013.ReplyDelete
Alfred B when visiting Glenguin (Glengoyne):
"We may here mention that the Spirits are distilled three times by the various processes of working in this Distillery."
The had two stills at that time, so partial or not?
Glen Keith triple destilled until 1970 when one of their three stills were "turned of" (decommissioned?).ReplyDelete
In September that year the two first stills direct fired by gas. After 1970 experiments with peaty whisky.
The results were Craigduff from 1973 and glenisla from 1977.
Six stills from 1983.
Did Glen Scotia triple distill 1885?ReplyDelete
Alfred B about Scotia (Glen Scotia):
"In the Distilling House there are three Pot Stills containing 1,640 850 and 520 gallons respectively; also three Receivers"
Wow, Amazing blogReplyDelete