"When producing peated and unpeated whisky, what do you do between runs to make sure peat doesn't make it into unwanted places? What do you do to the stills to clean them or do you use separate stills altogether?"
Anyone with knowledge or answers?
I don't know, it's an interesting question. I can say that Cooley makes peated and unpeated whiskeys and doesn't have separate pot stills for these. I don't know what they do in between runs.
For a moment there I thought you were serious and almost gagged on my coffee. It would add an interesting flavour to the finished product, though, wouldn't it?DavidH wrote:Barry Scott recommends Cillit Bang!
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