During Scotch malt whisky production, fermentation has been traditionally carried out in large wooden vessels known as washbacks. Although wooden washbacks are still widely used today, many distilleries are now opting for stainless steel vessels. 

However, when comparing new make and mature spirit produced in both types of vessels, differences in levels of flavour-active methyl ketones and their corresponding ‘green’ and ‘sour’ sensory attributes have been observed.

In today’s episode, recorded in Edinburgh during the Distillers Lecture series, PhD student Hannah Proctor will talk about her research investigating the origin of these flavours in whisky. 

If you’re involved in whisky or whiskey, this episode is a must-listen.