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Secondary maturation within an ancient art Continued innovation is the key to business survival and as recent industry gures con rm, often comes with prosperous results. Distillers have experimented with whisky processes for years, including the levels of peating and charring of the interior of ageing barrels. This has led to the develop- ment of exciting avour compounds such as vanillin, tannins and spices. In the past 20 years or so, master distillers have also begun to experiment with liquor using secondary matu- ration in “ex casks”. This secondary maturation process has grown from an experimental quest to an industry standard as sherry, rum, brandy and IPA take centre stage in many distillers’ portfolios. However, whilst secondary maturation imparts a unique avour into the drink, it can also create some processing challenges. Unique challenges of secondary maturation Dust and contaminants are rife in secondary maturation. Caused either by aking from the barrel or mature yeast residue, distilleries have experienced levels of sediment with this process that traditional ltration systems are not designed to manage. An Irish distiller experienced this when experimenting with sherry casks. Upon disgorgement, high levels of an unknown, very ne, silt like particulate caused premature blocking of their downstream plate and frame system. This ne partic- ulate also affected the visual clarity of the whisky in the form of a cloudy haze. Sherry casks are not the only culprit for haze. A Scottish distiller decided to collaborate with a local brewer to impart a unique avour into their whisky range. It was decided that the spirit be nished in one of the breweries IPA casks, as a bespoke, hoppy avour would be cre- ated. However, upon disgorgement, the distillery found considerable haze in the spirit and large lumps of residual yeast causing early blockages in the lters, rending this a nancial concern as much as an aesthetic problem. Unnecessary downtime Premature downtime due to cask-based sediments and contaminants is a familiar issue in secondary maturation. Inef cient ltration and the cost of replacing lters that have not reached their potential output can negate the value of pursuing secondary maturation techniques. In
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Unlocking the creative spirit Advanced ltration for experimental infusions
ByOliver Rudman, Application Engineering Specialist, 3M
A spirited portfolio is a boost in a turbulent market – but not if those experimental infusions leave clouding and sediment. Thankfully, as avours have evolved, so too have key innovations in processing techniques. Oliver Rudman, Application Engineering Specialist for the Separation and Puri cation Sciences Division at 3M, the science-based technology company, brings us up to date.
O ver the past decade, consum- er-driven change has prompted a reinvigoration of the distilling landscape. Between 2013 and 2018, the number of British distilleries has more than doubled 1 , contributing £5.5 billion to the UK economy in 2018 alone 2 . Analysis shows that the spirits industry is driven by “increasing consumer demand for high-quality spirits.” 2 However, the playing eld is not a level one. Some spirits, such as gin, are much
easier to experiment with than more complex constructions such as whisky. This is partly due to legislative restraints on distillation methods 3 . However, the lively chemical temperament of whisky, and the complexities of processes such as secondary maturation, create unique challenges for experimental infusions. The process is so complex that in fact exploring new whisky avours, whilst remaining legally compliant, is not just a science but an art.
58 ● BREWER AND DISTILLER INTERNATIONAL I november 2019
i bd.org.uk
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