Miller, Gregory H. Whisky Science: A Condensed Distillation. Cham, Switzerland: Springer Nature Switzerland AG, 2019. https://doi.org/10.1007/978-3-030-13732-8.
Peat-smoke phenols come from malt kilning rather than peaty source water.
Gregory H. Miller, Whisky Science: A Condensed Distillation (Cham, Switzerland: Springer Nature Switzerland AG, 2019), 107, 137, 141, https://doi.org/10.1007/978-3-030-13732-8.
Gregory H. Miller, Whisky Science: A Condensed Distillation (Cham, Switzerland: Springer Nature Switzerland AG, 2019), 107, 137, 141, https://doi.org/10.1007/978-3-030-13732-8.
PDF sheet 151 / printed p. 141
PDF sheet 118 / printed p. 107; PDF sheet 147 / printed p. 137
Miller, Whisky Science, 107, 137, 141.
3.3 Kilning; 4.6 Other Chemical Extractions and Reactions; 4.7 Summary
September 28 fresh audit corrected the earlier locator. 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.
Source and locator
- Section: 3.3 Kilning; 4.6 Other Chemical Extractions and Reactions; 4.7 Summary
- Printed locator: 107, 137, 141
- PDF locators: PDF sheet 118 / printed p. 107; PDF sheet 147 / printed p. 137; PDF sheet 151 / printed p. 141
- Verification: September 28 fresh audit corrected the earlier locator. 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.
Supported use
Peat-smoke phenols come from malt kilning rather than peaty source water.