With only a few months left until the release of our first Cotswolds Single Malt Whisky, we thought it might be time you got to know a bit more about the merry gang that make the stuff. And this week it’s El Jefe himself, Head Distiller and Distillery Manager, Mr Nick Franchino. Known for his fearsome work ethic, we’ve somehow persuaded Nick to pause for two minutes to answer some questions. He must have enjoyed it though, as he actually submitted a number of alternative answers to these questions, so hopefully I’ve managed to pick out the more suitable ones…
We were recently contacted by the whisky blog The Whiskyphiles, who were putting together an article on the rise of English whisky. They wanted to know our thoughts on how we see ourselves and what makes us different to that lot over the border, other than geography. Well this tied in with discussions we've had here recently, dram-in-hand philosophical debates on identity and our Grand Purpose in life, so I got a bit carried away and emailed the poor Whiskyphiles an essay rather than a snappy couple of lines! I've copied it below for anyone interested in how we see ourselves fitting into the great Whiskyverse - and the full article, with contributions from other English whisky distillers, can be found at https://thewhiskyphiles.com/2017/03/08/what-is-english-whisky/
With only a few months left until the release of our first Cotswolds Single Malt Whisky, we thought it might be time you got to know a bit more about the merry gang that make the stuff. Notoriously difficult to pin down, we finally managed to bribe Sarah, the newest member of the distilling team, into giving us a bit of insight into what brought her to the Cotswolds Distillery.
The colour of a whisky is a major part of its visual appeal – the sight of a deep golden hue in a glass is enough to get the old olfactory glands twitching in anticipation. Whiskies come in a variety of colours, all brown-ish to be fair, but there’s a huge range within that – hay-coloured light spirits, deep mahogany ones. And that colour comes from the wood that it has matured in (caveat coming up…).
The ‘new make spirit’ is what goes into the cask, and that is completely colourless. Regardless of the colour of the liquid going into the still, the distillate that comes out of it will always be colourless, as colour compounds (unlike flavour ones) don’t distil. So what is it that’s happening inside the cask that results in the colour change of the maturing spirit?
The ABV of a spirit or liqueur is something that doesn’t always get much attention, other than having a quick look to see if it’s a particularly strong one you’re sipping.
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