Retained as qualified evidence that process intensity changes sensory outcome. This is not a universal ratio or food-safety instruction.
Arnold reports an iterative practitioner comparison across several spirit-to-egg-white ratios.
In Arnold’s bourbon trial, high egg-white ratios obliterated or unbalanced whiskey character, while his lower-protein 20:1 spirit-to-egg-white trial preserved the whiskey character better.
PDF sheet 349
PDF sheet 349
Washing — Egg Washing
Fresh audit 2026-10-01 after completed 540-page textual and visual reading. PDF 349: 20:1 was Arnold's preferred tested ratio, not a universal optimum or evidence of allergen removal. Egg-white amount is a proxy for variable protein content.
Evidence
In Arnold’s iterative bourbon trial, high egg-white ratios obliterated or unbalanced whiskey character, while the lower-protein 20:1 trial preserved it better.
Research annotation
Qualified evidence that process intensity changes sensory outcome. This is not promoted as a universal ratio or food-safety instruction.
Locator and verification
Paraphrase verified on rendered PDF sheet 349, Washing — Egg Washing.