Apple, Pear and Apricot – How Fruity Esters Shape Our New Make
Anyone who has ever smelled St. Kilian's fresh New Make will immediately recognize the fine notes of apple, pear, and apricot. These fruity aromas are no coincidence – they are the work of yeast an...
Charring – when the barrel catches fire!
At St. Kilian, many former bourbon barrels are used. These containers, made from American white oak, previously served to mature bourbon whiskey. Before such a white oak barrel becomes home to bour...
Virgin Oak vs. Ex-Bourbon – what does each cask bring?
Anyone who has ever had a St. Kilian whisky from fresh American white oak ("Virgin Oak") in their glass knows the feeling: an aromatic explosion of vanilla, coconut, and toasted wood. But what exac...
Salt in whiskey: Myth or reality?
Many whiskies, especially those from coastal regions, are described as "salty." But what's behind this? Is there really salt in the glass – or is our brain playing tricks on us? The Idea of Salty ...
Chill Filtration in Whisky: Clarity at Any Cost?
Some whisky enthusiasts already wrinkle their noses at the mere mention of the word: chill filtration. The idea that something is filtered out of the finished whisky causes traditionalists to frown...
The Paradox of Boiling Points: Why High-Boiling Aromas End up in Whisky
There's a fascinating phenomenon in whisky production: the distillate contains aroma compounds (congeners) that actually have a higher boiling point than ethanol – some even higher than water. So, ...
Whisky Storage in Stoneware: Refining the Taste
The choice of storage vessel has a decisive influence on a whisky's flavor. In addition to classic aging in oak barrels, there are alternative methods that allow for special refinement. One of thes...
Peat Smoke vs. Beechwood Smoke: What Makes the Difference?
The choice of smoke has a decisive influence on the taste of a whisky. Those made from peat smoke malt differ significantly in smoke aroma from those made from beech smoke malt. But why are these d...
Fusel Alcohols in Whisky: Formation and Significance
During alcoholic fermentation, many organic compounds are formed as by-products alongside ethanol, known as congeners. A special group of these are fusel alcohols. These are alcohols that contain m...
Earth Cask Maturation: An innovative approach to exceptional whisky
Did you know that the maturation of whisky underground has very special characteristics? This method differs significantly from traditional cask storage and influences both the taste and properties...
How does vanilla get into whisky?
Whisky is known for its complex aromas – from smoky and spicy to fruity and sweet. But one note is almost always present: vanilla. How does it get into the glass? The answer lies hidden deep within...
Shell and Tube Condenser or Worm Tub: Influence on Whisky Flavor?
Did you know that the way vapors are cooled after distillation significantly influences the character and aroma of the new make, and thus also of the matured whisky? At St. Kilian, we use tube-and-...
Sherry-Seasoned Casks: Finishing or Full Maturation – What's the Difference?
Sherry-seasoned casks can be used not only for finishing but also for the full maturation of a whisky. But how do these two methods differ, and how do they influence the taste? Finishing – The She...
54 ppm or 80 ppm – What do the numbers really tell us?
Have you ever wondered what's behind the ppm figures on the labels of your favorite whiskies? Why does one bottle state 54 ppm while another advertises 80 ppm, even though we use the same peated ma...
Barley, Sugarcane, and Grapes: What Unites and Divides Them
At first glance, barley, sugarcane, and grapes don't have much in common. But at their core, they share a crucial element: sugar. This is the basis of alcoholic fermentation – a key step in the pro...