Latest news with #distillation


Forbes
08-07-2025
- General
- Forbes
Are The Dutch Responsible For The Creation Of Modern Scotch Whisky?
The thumbnail for the video upending the foundations of the history of Scotch whisky. The Liquid Antiquarian Over two weeks ago YouTube channel The Liquid Antiquarian released a new video. At the time of writing, its total views count sat at just under 900. Yet the video contains a groundbreaking revelation based on hard historical research - that Dutch distillers are directly responsible for the creation of modern Scotch whisky as we know it, shattering traditional narratives about the water of life. Co-hosted by whisky researcher and former managing director of Royal Mile Whiskies Arthur Motley and whisky writer and author Dave Broom, the channel is devoted to detailed historical research on Scotch whisky and other spirits. Broom and Motley don't approach whisky history as professional historians—Motley prefers the term 'antiquarian'—but instead as curious researchers with a deep love for the subject. In their latest video, they make the bold claim that many of the methods used to make modern Scotch whisky were introduced by Dutch distillers, some of them who were working in Scotland in the early 18th century. Drawing from obscure archival material, the episode outlines how a group of Dutch experts, most of them doctors and chemists, helped improve and formalise distillation techniques in Scotland. These practices were then taken on by local distillers which then spread out across the country, directly influencing how whisky is made today. A sketch/study by Sir Edwin Henry Landseer of an illegal whisky still. Hathi Trust and the University of Michigan Most accounts of Scotch whisky's early development focus on local, often rural production. They tend to feature a romantic image of Scottish farmers using leftover grain after the harvest to distil small quantities of whisky in pot stills. These stories suggest a simple, pastoral beginning—whisky as an agricultural byproduct rather than a refined commercial product. While this is certainly the case to a degree, what's missing in many of these accounts is any mention of the Dutch. The common misunderstanding is that Scotch whisky grew up isolated, slowly refined over generations by rural Scottish farmers. This was probably the case until the beginning of the 18th century, and very little is known about what these early 'whiskies' were like. 'There is no industry,' Motley explained to me. 'There's barely anything written about it [before the early 18th century]. We don't really know what it was like before, but it wasn't popular and it wasn't particularly commercialized as a product.' In fact, the few references that exist suggest these spirits were likely inconsistent and rough, especially compared to imported rum and Cognac which emerged in the 16th and 17th centuries and were more widely consumed and appreciated at the time. The Dutch Influence on Scotch Whisky The father of medical research and chemistry Herman Boerhaave. Amsterdam Museum By the early 18th century, the Dutch were well established as distillation experts. According to Motley, this included distillates that could become whisky, 'They had all the expertise of distilling malt, and it was a thorough, rational process. They had worked out how to do it better than anyone else. And they had taken almost a scientific approach, there was a process to it, and they certainly weren't making it up as they went along.' In their research, Motley and Broom uncovered one of the clearest examples of Dutch knowledge being shared with Scottish distillers. In a 1743 publication titled The Select Transactions of the Honourable Society of Improvers in the Knowledge of Agriculture in Scotland , a Scotland-based Dutch distilling expert named Henricus Van Wyngaerden answers technical questions from a struggling distiller called Groat. Here, Van Wyngaerden gives detailed instructions for how to produce a clean and refined spirit which includes ensuring a full fermentation, double distilling the wash, reusing 'faints' from previous runs, avoiding hops, and keeping bungholes sealed during maturation. These practices closely resemble how Scotch whisky is still made today. Van Wyngaerden is a truly important figure for Scotch whisky. Arriving in the country in the 1720s, he appears to have acted as a consultant for landowners looking to establish distilleries. Also illustrating how widely Dutch distillation knowledge was spread, a 1736 article in the Caledonian Mercury also offered instructions for best practice distilling methods—again influenced by Dutch distillers—and noted that copies of these guidelines would be distributed to the Justices of the Peace in each Scottish county to be shared with rural distillers. Another important Dutch figure mentioned by Motley is Herman Boerhaave, one of modern science's most important figures. A medical doctor and chemist who pioneered the concept of medical research as well as modern chemistry, his seminal Elements of Chemistry included detailed guidance on distillation. Though he never travelled to Scotland, Boerhaave had strong intellectual ties to the Scottish Enlightenment, and the University of Leiden where he was based had many links with Scottish thinkers. 'So one of the most famous men of science wrote down detailed instructions for effective distillation… which is miraculous stuff,' explains Motley. Another English-based Dutch doctor, alchemist and distiller, William Y-Worth (probably pronounced 'Yarworth'), published 'The Compleat Distiller' in 1705. He was motivated by the poor quality of distillates he encountered in England. To counter the problem, Y-Worth provides detailed instructions not just on effective distillation but even how to build distillation facilities. A large portion of the book also consists of detailed recipes of different pharmacological and alchemical substances produced through distillation. Together, these Dutch figures introduced consistency, quality control, and practical science to Scottish distillation. Prior to this, very few records exist about how distillation was done. 'Before that, there's not really any written records of is a really careful, written down process,' says Motley . Also, although many of the distilleries established with Van Wyngaerden's help disappeared from the historical record, their influence may have lived on in how distillation spread. The Dutch Legacy on Scotch Whisky Production Sir Edwin Henry Landseer's iconic 1829 painting The Illicit Whisky Still. Wikipedia (sourced under a Creative Commons License) The Dutch contribution to Scotch whisky included the standardization of core practices that are still central to production today. These include full fermentations without hops, controlled double distillation, the use of 'cuts' to isolate the cleanest portion of spirit, and careful maturation in sealed casks. Motley describes a few other techniques elaborated by Dutch distillers: 'Keeping the wash cool, distilling slowly, being careful of burning… taking a cut and understanding that the taste of it at the beginning and the taste of it at the end is very different to the taste of it in the middle. Being careful with fermentations'. But these innovations were not consistently adopted across Scotland. According to Broom and Motley, the second half of the 18th century brought extensive social and political turbulence—including the Jacobite uprising—and heavy taxation on distillation stifled development. Government also heavily taxed the industry and introduced unwieldy regulations this drove a new wedge in the production of whisky. So by the late 18th century, there was a clear division between Lowland distilleries, which were producing poor-quality spirit due these tricky conditions, and high quality Highland distillers, whose illegal whisky was highly sought after and whose running battles with excisemen have formed many a popular and romantic narrative within Scotch whisky's history. Motley finds it ironic that this high quality illegal whisky was likely the result of Dutch knowledge spread by the ruling classes in the first place. With the 1823 Excise Act, illegal distillation was largely eliminated and clear guidelines on how whisky was to be produced and distilleries built were established. The stringent standards on production set by the Act weren't new, though it heralded a new era for Scotch whisky - the Dutch had provided this valuable information 100 years before then. Understanding the history of Scotch whisky means recognising the role of these Dutch distillers (and doctors, alchemists and chemists). Their expertise helped move whiskymaking from inconsistent cottage production to a more methodical and replicable process—laying the groundwork for what would become Scotland's most iconic industry and a product enjoyed around the world today.


Forbes
08-07-2025
- Entertainment
- Forbes
This Washington-Distilled Rye Has Flavor Well Beyond Its Age
Woodinville Rye Aged 8 Years Among American whiskey fans, Woodinville Whiskey Co. has gradually made a name for itself with reliable bourbon and rye. Perhaps even more standout are the brand's forays into cask finishing. While other producers often use secondary maturation to differentiate sourced whiskey, Woodinville has shown a penchant for experimenting with its own distillate, utilizing port, tequila, and a variety of other casks to push flavors. But Woodinville's most noteworthy whiskey this year—at least so far—doesn't lean into cask finishing at all. Instead, it's the brand's oldest-ver rye whiskey, and eight year-old that, depending on personal flavor preferences, might just border on stunner. On June 7th, the Moët Hennessy-owned distillery officially released Woodinville 100% Rye Aged 8 Years. The grain for this 100% rye recipe—meaning it contains no other grains, a relatively uncommon practice for American rye whiskey—comes from a family farm in Quincy, Washington. The train is transported to Woodinville for mashing, fermentation, and distillation. It's then trucked back to Quincy for maturation. That aging environment has done a number on this rye, and even proofed to a relatively normal 50% ABV, the color is incredibly dark, like a deep, unfiltered molasses. The nose is big on fruitcake, brandy-soaked raisins, dark molasses, sweet mint gum, cured tobacco, and birch bark. That's all underpinned by a hint of rosemary, which builds in intensity with time in the glass. A first sip once again brings lots of dark fruit like black raisins and plums, along with a pleasant interplay between hefty oak and (surprisingly) agave syrup. Clove, rye spice, cedar, spiced cherry, leather, and funky brown sugar BBQ sauce round out the palate. The finish leans further into sweet, funky molasses before sticking the landing with a bit of sherry and (though I wouldn't have minded a touch more viscosity here). If you're into oak, enjoy, because there's lots of it at the end. It's a somewhat dry final act, which could be a positive or slight negative, depending on the drinker's personal preference. Ultimately, Woodinville has produced one of the most fascinating American rye whiskeys thus far in 2025, with bold flavors that don't pull punches. It's not the most classically 'elegant' pour, instead unabashedly showcasing aged rye grain for all its sweet, herbal, and fruity notes. To some, it may sound like sacrilege to experiment with dilution for a 100 proof rye, but there's lots more a little water can unlock here. Woodinville 100% Rye Aged 8 Years retails for a suggested $129.99.


The Guardian
06-06-2025
- General
- The Guardian
Rum was born in Barbados, not Cuba
As a former high commissioner for Barbados to the United Kingdom, I need to address the assertion in your article that 'rum as we know it was invented in Cuba in 1862' (Over a barrel: lack of sugar throws Cuba's rum industry into crisis, 30 May). There are many things I commend Cuba for: its public health system and medical technologies, a strong sports culture, cigars and an overall resilience and innovativeness, as exemplified in the vintage American cars that cruise the streets of Havana. However, while Cuba, along with Barbados, Guatemala, Guyana and Haiti are the few countries where I imbibe 'Nelson's blood' due to a discerning palate, Barbados singularly deserves credit as the birthplace of rum. This tiny, most-easterly island in the Caribbean is the home of rum, made from molasses, the sweet, tar-like byproduct of sugar cane production, which was initially considered waste. A document from 1651 identifies 'rumbullion' as a pre-eminently Bajan product. Mount Gay rum, established in 1703 by Sir John Gay Alleyne, is the world's oldest continuously operating rum distillery. It is noteworthy that the smooth, velvety texture for which good rum is renowned is part of an evolutionary process. Before double distillation became standard, it had a harsh taste and carried the name 'Kill-devil' as its high alcohol content was considered devilish, able to easily overwhelm the drinker. That remains a possibility for the unwise or unsuspecting. As well as being the home of the oldest rum, Barbados also produces some of the best. The International Wine and Spirit Competition honoured the Barbados-brand RL Seale Distilling's Foursquare 14-year-old Equipoise rum with the 2024 rum trophy, recognising it as the world's finest rum. Guy HewittBrixton, London Have an opinion on anything you've read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.


Telegraph
07-05-2025
- Telegraph
Gins with a sense of place
Danny Cameron is out picking gorse on the day we speak. 'It has a very long flowering season but now, in its first flush, is when gorse is at its best for us. You get a lot of flavour from it.' The yellow blooms that blaze across the slopes of the Dyfi Valley in Wales are one of around 20 locally foraged botanicals Cameron uses in his small-batch distilled Pollination Dovey Native Botanical Gin, which has just become Britain's very first gin to be awarded UK Geographical Indication (GI) status. The next one he picks will most likely be hawthorn flowers – 'our use of hawthorn is quite small but it can give a lovely delicacy in a broad blend,' he says – or, possibly, nettle tips. Through July and August, he will gather around 52,000 stems of bog myrtle, Myrica gale, a beautifully perfumed, damp-loving shrub traditionally used to repel midges. Hand-picking 52,000 stems sounds arduous but apparently 'that's actually the easy bit. After that, we de-stem by hand so we end up with around half a million leaves. We don't want the stalks in the still because it gives a bit too much woodiness. It's not unpleasant, it just doesn't work in that particular blend. With Pollination we're looking for delicacy and subtlety. We preserve the botanicals after picking, then do a blend from across the year, otherwise we'd only have three-quarters of the [artist's] palette.' The tiny Dyfi (pronounced Dovey) Distillery lies in a Unesco-designated biosphere reserve in the southernmost part of Snowdonia. Of its four gins, only Pollination has been granted the UK GI, meaning it has characteristics attributed to a specific geographic origin. The process of attaining this status sounds almost as laborious as the bog myrtle leaf-picking. Cameron, a wine importer in his previous life, says it took five years from start to finish and, as well as the inevitable mountain of paperwork, involved a tasting to ascertain that Pollination has distinctive organoleptic qualities that aren't replicated in gins from elsewhere. Pollination Dovey Native Botanical Gin (45%), Dyfi Distillery, £37.95 for 50cl Thanks to the popularity of London Dry gin, it's a common misconception that gin classifications have long been tied to place. But London Dry describes only a style that can be made anywhere provided the right regulations are adhered to, including sweetness levels and that the botanicals can only be introduced during the distillation process. While Pollination is the only gin in the UK to win GI status, there are others made using foraged or local ingredients with the intention of representing the fragrances and perfumes found in nature around the distillery in which they're made. For instance, Hepple Gin is made in Northumberland using Douglas fir from the surrounding woods, and lovage and blackcurrant leaves from the distillery's gardens. Cambridge Dry Gin was inspired by a Cambridge meadow and its botanicals include basil, rosemary, lemon verbena and rose. Even King Charles has got in on the act, with a (rather good) gin inspired by the lemon verbena, thyme and rosemary that grow at Highgrove. Highgrove Organic Garden Botanical Gin (40%), Highgrove Gardens, £44.95 for 70cl While sales of the novelty gins have fallen, artisan gins are still going strong. 'We haven't really been affected [by the slide in gin sales],' says Cameron. Probably because Pollination Dovey Native Botanical Gin (45%, Dyfi Distillery, £37.95 for 50cl) is for aficionados: made in tiny quantities, it's available only from the distillery door or website (as well as being served in a number of top restaurants, such as the Black Swan at Oldstead). It's a beauty: textured and aromatic like a wild landscape with fat bees buzzing and a gentle breeze blowing. Three more bottles to try