This is my 3rd or 4th time watching this tour... not including my own personal tour there in 2018... Just reliving the wonders. lol Also, when Peter mentioned in this episode that the malt doesn’t have sugar till it is mixed with water... You were right that the malted barley does have sugars already before mashing or washing. He’s right in a way since the sugars needed for proper fermentation are created in the mash and wash tubs... But barley itself has a good portion of maltose before anything is done... I cant believe this tour was 9 years back. These episodes were fairly new the first time I watched. What a fun journey to have joined you on. Cheers Ralfy!
Wonderful video! Thank you Ralfy! An very nice meet again after visiting Springbank last year (2013), guided by Jim. And as a Society-member i must say: they make wonderful whiskies!
I dig this tour Ralfy, so many of the best things on Earth are that way because they never changed...think of a favorite restaurant that's been open for 3 generations and still going strong, most likely it's because they keep everything the same, kudos to Springbank from staying old school.
Good stuff! Can't wait to see the other vids. It reminds me to pick up a bottle because the way they operate deserves supporting. Another good excuse to buy excellent whisky ;) Thanks Ralfy.
I liked Springbank whiskys now I can say I love them. It's fascinating that they don't use complicated automation system. They do everything by hand. It's nice why computer when you have high unemployment rate. Just lovely.
thx for uploading this mate, it's nice to see how one of my favorite alcoholic beverages is made. Amazing how it goes from that mash to a delicious golden liquid in my glass
Wait, why does Springbank leave the yeast sitting outside? I recall a documentary showing Jack Daniel's keeps their yeast in an extensive climate controlled environment (i.e. a laboratory). I guess it's a bit nicer to the yeast to leave them outside in a more natural environment.
Hey Robert. It’s hard to say exactly what the benefits to flavor are based on the same ingredients prepared with more mechanical procedures, off site malting and a controversial topic, but in my opinion a big impact being “steam heated” or “direct fired” stills. Imagine a steak on pan directly over a fire (direct fire is generally a less-even heat and there are hot spots). The heavy carbohydrates, proteins and sugars tend to char to the bottom of the still (even with rummaging), creating more robust / carbolic flavors compared to more even steam heated stills. Also, the smaller needs for sourcing casks and other ingredients makes it simpler for a company to maintain quality stock and consistency... I believe big distilleries / multinational companies make quality whiskies... but smaller guys with old traditions seem to be more transparent. Maybe it’s a mind game... but it’s a good game! Cheers!
This is my 3rd or 4th time watching this tour... not including my own personal tour there in 2018... Just reliving the wonders. lol
Also, when Peter mentioned in this episode that the malt doesn’t have sugar till it is mixed with water...
You were right that the malted barley does have sugars already before mashing or washing.
He’s right in a way since the sugars needed for proper fermentation are created in the mash and wash tubs...
But barley itself has a good portion of maltose before anything is done...
I cant believe this tour was 9 years back. These episodes were fairly new the first time I watched. What a fun journey to have joined you on.
Cheers Ralfy!
What a wonderful video including you and Peter. Peter has a good sense of humour.
Wonderful video! Thank you Ralfy! An very nice meet again after visiting Springbank last year (2013), guided by Jim. And as a Society-member i must say: they make wonderful whiskies!
I dig this tour Ralfy, so many of the best things on Earth are that way because they never changed...think of a favorite restaurant that's been open for 3 generations and still going strong, most likely it's because they keep everything the same, kudos to Springbank from staying old school.
If there is a blackout, Springbank is still working😀 I love this old machines, you can repair nearly every thing by yourself.
Good stuff! Can't wait to see the other vids. It reminds me to pick up a bottle because the way they operate deserves supporting. Another good excuse to buy excellent whisky ;)
Thanks Ralfy.
I liked Springbank whiskys now I can say I love them. It's fascinating that they don't use complicated automation system. They do everything by hand. It's nice why computer when you have high unemployment rate. Just lovely.
thx for uploading this mate, it's nice to see how one of my favorite alcoholic beverages is made. Amazing how it goes from that mash to a delicious golden liquid in my glass
Yeah typo I'm soooo sorry for that thanks for pointing it out. Gosh!
Wonder why it says Dec. 30 when it only showed up yesterday.
So if the computer unsticks and falls off, does that mean the system crashed?
Wait, why does Springbank leave the yeast sitting outside? I recall a documentary showing Jack Daniel's keeps their yeast in an extensive climate controlled environment (i.e. a laboratory). I guess it's a bit nicer to the yeast to leave them outside in a more natural environment.
very neat!
Some of the seemingly minor differences to modern distillery... Is there much flavour benefit?
Hey Robert.
It’s hard to say exactly what the benefits to flavor are based on the same ingredients prepared with more mechanical procedures, off site malting and a controversial topic, but in my opinion a big impact being “steam heated” or “direct fired” stills.
Imagine a steak on pan directly over a fire (direct fire is generally a less-even heat and there are hot spots). The heavy carbohydrates, proteins and sugars tend to char to the bottom of the still (even with rummaging), creating more robust / carbolic flavors compared to more even steam heated stills.
Also, the smaller needs for sourcing casks and other ingredients makes it simpler for a company to maintain quality stock and consistency...
I believe big distilleries / multinational companies make quality whiskies... but smaller guys with old traditions seem to be more transparent.
Maybe it’s a mind game... but it’s a good game!
Cheers!
@ralfystuff Ah, strategic planning.
malty mega shovels lol