The impact of copper in different parts of malt whisky pot stills on new make spirit composition and Aroma

Abstract

In Scotch malt whisky production, the use of copper for the construction of the pot stills for distillation is regarded as having an important effect on whisky aroma. During distillation in cop- per pot stills, the copper acts to reduce sulphury aromas in the resultant spirit by reducing the levels of sulphur compounds such as dimethyl trisulphide (DMTS). This work has shown that the copper is more effective in this role in some parts of the pot stills than others. This information can be used to help distillers maintain or, indeed, to alter new make spirit aroma. It was also noted that in addition to DMTS, other, as yet unidentified, com- pounds make a significant contribution to sulphury aromas, so future research efforts should focus on identifying such com-pounds. © 2011 The Institute of Brewing & Distilling.