Water remains operationally important; the correction is limited to the origin of peat-smoke character. Fresh audit: Corrected locator: peaty-water contrast is explicit on PDF147/printed137 and151/printed141; malt-smoke phenols on PDF118/printed107. Water can still influence fermentation and resulting flavor. Do not equate all medicinal descriptors with peat; bromophenol origins remain uncertain in Miller.
Discussion of water chemistry and process myths surrounding place-derived flavor.
The familiar smoky or medicinal phenols of peated whisky arise primarily when damp malt absorbs peat-combustion products during kilning; contact between water and peat is not the causal source of that character.
PDF sheet 151 / printed p. 141
PDF sheet 118 / printed p. 107; PDF sheet 147 / printed p. 137
3.3 Kilning; 4.6 Other Chemical Extractions and Reactions; 4.7 Summary
September 28 fresh audit: passage and locator checked against the supplied 533-sheet PDF. Corrected locator: peaty-water contrast is explicit on PDF147/printed137 and151/printed141; malt-smoke phenols on PDF118/printed107. Water can still influence fermentation and resulting flavor. Do not equate all medicinal descriptors with peat; bromophenol origins remain uncertain in Miller.
Verified evidence record from the complete review of Whisky Science: A Condensed Distillation.
Evidence
The familiar smoky or medicinal phenols of peated whisky arise primarily when damp malt absorbs peat-combustion products during kilning; contact between water and peat is not the causal source of that character.
Locator
- Section: 3.3 Kilning; 4.6 Other Chemical Extractions and Reactions; 4.7 Summary
- Start: PDF sheet 118 / printed p. 107; PDF sheet 147 / printed p. 137
- End: PDF sheet 151 / printed p. 141
Context
Discussion of water chemistry and process myths surrounding place-derived flavor.
Annotation
Water remains operationally important; the correction is limited to the origin of peat-smoke character.
Supports
September 28 audit
Corrected locator: peaty-water contrast is explicit on PDF147/printed137 and151/printed141; malt-smoke phenols on PDF118/printed107. Water can still influence fermentation and resulting flavor. Do not equate all medicinal descriptors with peat; bromophenol origins remain uncertain in Miller.