chemical engineering in still house design

CHEMICAL ENGINEERING IN STILL HOUSE DESIGN SCOTT ALLEN, ALLEN ASSOCIATES - HENRIC MOLIN, SPIRIT OF HVEN

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TASTE, SCENT,SAFETY, ECONOMY AND CONSISTENCY

HOW DOES CHEMICAL ENGINEERING AFFECT TASTE AND SCENT?

THIS PRESENTATION WILL COVER THE CHEMISTRY OF STILL HOUSE DESIGN

- EFFECT OF REFLUX, CUT-POINTS ETC.

- THAT OF THE CONDENSER DESIGN

- SURFACE AREA, MATERIAL OF CONSTRUCTION, WORM TUBS VS

CONDENSER, ETC.

- HEALTH AND SAFETY CONCERNS FOR WORKERS AS WELL AS CONSUMERS.

- IT WILL ALSO COVER THE STILL HOUSE LAYOUT

- FOR PROCESS DESIGN

- COMPLIANCE AND VISITOR EXPERIENCE AS WELL AS THE PROCESS

ENGINEERING


Process decision key moments

Products to make & Target consumer

Volume calculation sales

Raw recipe

Chemical and process data collection

Process high level design

Raw Budget

Fine tuned design, compliance and civil design

Tender documents

Build

Commissioning

Certification of products


FROM IDEA TO READY BOTTLED PRODUCT


FROM FIELD TO BOTTLE WORKING IN OVER 30 DIFFERENT COUNTRIES

SPIRIT OF HVEN DISTILLERY TASTE AND SCENT WITH SUSTAINABILITY ORGANIC & ETHICAL TRADE

CERTIFIED BY SE-EKO-01

FAMILY OWNED FAMILY VALUES

PRIDE

COMMITMENT

HANDMADE POT STILL – OAK MATURED

UNIQUE

QUALITY TRACEABILITY

TECHNICAL KNOW-HOW

HONESTY

ECONOMY FAIRTRADE

LONG TERM

WIN-WIN

SOCIAL LOCAL/GLOBAL INTERACTIONS

CORPORATE ETHICS

ENVIRONMENTAL SUSTAINABLE

FRONTLINE

ORGANIC


BASE EQUATION


MALT WHISKY (EU) 100 % MALTED BARLEY

GRAIN WHISKY ALL OTHER GRAIN VARIETIES

WHISKY ARE NOT TO BE DISTILLED OVER 94,8 %VOL

MATURATION MINIMUM 3 YEARS IN CASKS SMALLER THAN 700L

SCOTLAND NEED OAK CASKS EUROPE ONLY STATES WOOD CASKS

BOURBON WHISK(E)Y >51% MAIZE

DISTILLED TO MAX 160 PROOF

ONLY NEW CHARRED OAK CASKS

NO COLOR ALLOWED

BLENDED WHISK(E)Y MIX OF GRAIN AND MALT GIN

DISTILLED TO MIN 96 VOL%

FLAVORED WITH JUNIPERS

VODKA DISTILLED TO MIN 96 VOL%

AQUAVIT DISTILLED TO MIN 96 VOL%

FLAVORED WITH CARAWAY

AND/OR DILL

THE FIVE SENSES


spirit cut

estery character feinty character

feints

foreshots


HOW AND WHAT TO ANALYSE

SPIRIT OF HVEN: HPLC WITH AUTOSAMPLER

SPIRIT OF HVEN: GCXGCMS WITH HS/LS AND PHASER


CUT POINT ANALYSIS

Early Fraction Early Fraction

Vodka

Gin

Summer Spirit

Aquavit

Winter Spirit

Single Malt Whisky


LateFraction Late Fraction

Vodka

Gin

Summer Spirit

Aquavit

Winter Spirit

Single Malt Whisky


HMF, FURFURAL AND 5MF ARE BREAKDOWN PRODUCTS OF HEMICELLULOSE OCCURRING IN THE

CHARRING AND TOASTING OF OAK WOOD DURING BARREL MANUFACTURE. WITH THE EXCEPTION OF

FURFURAL, THESE COMPOUNDS HAVE A SWEET ASSOCIATED TOASTY TYPE FLAVOURS AND AROMAS. THEY

ALSO, OF COURSE, GIVE THE COLOR AND BODY TO MATURING SPIRITS.

BREAKDOWN OF OAK LIGNIN (HARDWOOD LIGNIN) PRODUCES CONIFERALDEHYDE, VANILLIN AND

VANILLIC ACID, SINAPALDEHYDE, SYRINGEALDEHYDE AND SYRINGIC ACID. OF THESE COMPOUNDS,

VANILLIN IS THE MOST SIGNIFICANT . ADDITIONALLY, THE LIGNIN COMPLEXES ALSO BREAK DOWN

FURTHER TO PRODUCE SMALL BUT SIGNIFICANT LEVELS OF STEAM DISTILLABLE PHENOLS SIMILAR TO THE

ONES FOUND IN PEATED WHISKY NEW DISTILLATES. SO YOU CAN GET SMOKEY AROMAS FROM MATURED

UNPEATRED WHISKIES DEPENDING ON THE TYPE OF BARREL USED FOR MATURATION.

THE MATURATION PROCESS ALSO RELEASE OAK TANNINS PRINCIPALLY GALLIC AND ELLAGIC ACID. THESE

COMPOUNDS ARE GENERALLY ASTRINGENT IN NATURE AND CAN CONTRIBUTE TO THE ' 'WOODY

NOTES/GREEN IN NEW WOOD MATURED WHISKIES OR OVER MATURED WHISKIES.

OTHER MATURATION COMPONENTS INCLUDE THE OAK LACTONES. THEY ALSO PRODUCE A WOODY NOTE

BUT IN LOWER CONCENTRATIONS ARE OFTEN DESCRIBED AS COCONUT LIKE.

DEPENDING ON THE SOURCE OF THE OAKWOOD I.E. AMERICAN OR EUROPEAN, THE RATIO OF

SYRINGEALDEHYDE TO VANILLIN IS GENERALLY IN THE ORDER OF 3 : 1. IT IS THIS RATIO THAT OFTEN

CATCHES OUT THE COMPANIES THAT TRY TO USE ESSENCES TO PRODUCE A FAKE ' 'MATURE ' ' FLAVOUR.

A TYPICAL SCOTCH BLENDED WHISKY WOULD ANALYSE GALLIC AND ELLAGIC LESS THAN 5 MG PER LITRE.

VANILLIN CAN OFTEN BE A BIT TOO LOW AT LESS THAN 1 MG PER LITRE. BUT REMEMBER, THESE

PRODUCTS HAVE BEEN BLENDED WITH LIGHTER GRAIN WHISKY, SOMETIMES UP TO 90 PER CENT.

OMW fresh spirit


MATURATION

Additive: Adds organoleptically desirable elements from the cask

Subtractive: Removes undesirable elements from new make spirit

Interactive: Adds extractive wood

elements from the cask and converts them to organoleptically desirable elements



CASK MATURATION ANALYSIS

Sample Early fraction Late fraction

Auchentoshan

12 YO 40%

(LA00229)

Makers Mark

~9YO 45%

(LA00230)

Highland Park

Ambas. Choice

10YO 46%

(LA00228)

Sevens Stars

Phecda SMW

6YO 45%

(LA00215)

Laphroaig

Quarter Cask

~9YO 48%

(LA00231)

Maturity

Ethyl ester-fruit

Phenylethylalcohol

floral

Inositol

Heavier

compounds =

Ethylcaprate-hay “Caper”=Lat:goat

1-propanol-Hyacinth

diethylacetal

Ethylacetate-Fruit Ethone-Almond/cherry Vanillin

TriMethylPropane

1-Hexanol-grassy

Isoamylacetate

chamomile

Levoglucosan-

pyrolysis

Ethyloctoate-

apricot

Carbohydrates

Furfural almonds


Sample Early fraction Late fraction

Mackmyra

Special 07

45,8%

(LA00268)

1: Ethyl acetate (1138k) = Grape, Rum

2: Diethyl acetal (362k) = Orange, Coconut

Ratio=0,318

3: Methylformate =plum

4: Active Amyl alc. = Sharp, truffel

1: 2,3 Butandiol = butter, fruit

2: Acytol = acidic, brown nuance

3: Glycerol (from oak) = sweet

4: 1,3,3 Triethoxypropane = green hay

5: 5HMF = tobacco, caramell

6: Coniferaldehyde = perfume, veggie

Spirit of Hven

Tycho’s Star

41,8%

(LA00233)



Ratio=0,194

3: 1-butanol = banana fusel

4: Iso amyl alc. = fruity wax

1: Isoamyl acetate = banana oil

2: Ethyl hexanoate = pineapple, green

3: Phenylethyl alc.= Roses

4: Ethyl octanoate = musty, mushroom

5: Ethyl decanoate = waxy, apple

6: Lauric acid= coconut oil

Talisker

Port Ruighe

45,8%

(LA00272)



Ratio=0,348

3: Methylformate =plum

4: 1-butanol = banana fusel

1: Acytol = acidic, brown nuance

2: Isoamyl lactate = nutty, creamy

3: Dihydroxi acetone = minty


5: Ethyl caprate = fruity, wine

6: Ethyl myristate = Violet

Kilchoman

Machair Bay

46%

(LA00271)



Ratio=0,233

3: Isobutyl formate = Chemical fruit

4: Acetic acid = Wine, vinegar

1: Furfural = bready

2: Isoamyl acetate = banana oil

3: O-Cresol = Vanilla smoke


5: Decanoic acid = Citric

6: Penta decanoate = Orchid

Spirit of Hven

Sankt Claus

53,2%

(LA00267)



Ratio=0,238

3: Isobutanol = sweet, musty

4: Acetic acid = Wine, vinegar

1: 2,3 Butandiol = butter, fruit

2: 3Methyl2Butanol= Coconut cheese



5: Diethyl succinate = Apple, Ylang

6: Lauric acid= coconut oil

1 2 3 4

3 4 1 2

3 4 1 2

3 4 1 2

3 4 1 2

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6

1 2 3 4 5 6


chemical engineering in still house design

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