PhillJones
Second Unit
- Joined
- Jan 20, 2004
- Messages
- 472
I'm not a chemist but I always thought what evaporates isn't related to what's disolved in what, it's because the temperatures at which the different components evaporate are quite close together. So if you evaporate the alcahol off slowly at a lower temperature, less of the less volatile components will go with it. I bet if you try it with any drink, you'll get similar results.
I once attended a talk by John McDougal, formerly of the springbank distillery where he described the distillation process in terms of moving down progressive 'layers' of volatility until you hit the sweet spot with the right fraction of the various alcohols. Whatever else happens to be evaporating at the time has an impact on how the Whisky will taste.