![]() ![]() The importation of cheaper American corn was used by the large Lowland distillers who also mashed local grains with mixtures of peas, turnips and other saccharine rich vegetables. The 1770 Malt Tax, not repealed until May 1851, made an all-malted barley mash prohibitive for many distilleries. Grain: With most Scottish distilleries, it was common practice to mash grains with malted barley, usually 25% to 50% of the mash with raw barley or bere, sometimes oats and rye. One of the significant variables Crow needed to accommodate was Kentucky’s hot and humid climate which could detrimentally affect malting, fermentation, distillation and maturation outside the colder winter months. Both countries incurred disruptions due to breakdowns, cleaning, repairs and accidents, along with contaminated washes and fouled distillation runs robbing them of maximum output to the distillery’s annual capacity. While variations in grain, scale and process occurred by region and distillery, it is possible to summarize how the Scotch industry broadly operated to observe some of the ideas and disciplines Crow brought to his American endeavors.ĭistilling season: The colder Scottish climate meant a more extended distilling season of over three hundred days, compared to the US’s shorter season of about two hundred days. Such scrutiny gave Crow prescriptive details on all aspects of the manufacture of whiskey. From grain to cask Government inspectors and distillers thoroughly documented each manufacturing stage to prevent deception and account for mishaps. Unlike America, British Government regulations carefully monitored every aspect of production to ensure full compliance to maximize excise revenue. Scotch industry practices of the time provide valuable insights into Crow’s level of product knowledge and how he applied his expertise to American whiskey manufacture. ![]() The year Crow left Scotland, the Excise Act of May 1823 reduced domestic duty by a third and set-up regulatory frameworks for the genesis of the modern Scotch industry. Local Scotch pot still whisky monopolized over ninety per cent of home spirits consumption, about two and a half million proof gallons the Government estimated with illicit Highland production the volumes more than double. Pure malt and mixed grain spirits were slowly transitioning into cask maturation and beginning to resemble the character of modern Scotch malt whisky. The Dutch exported distillers, such as Henricus Van Wyngaerden who was recruited by the Honourable Society of Improvers of Agriculture in Scotland to advance Scottish grain distilling in the 1740s.īy 1822, Scotland had 111 licensed distilleries and ten rectifiers plus, a thriving illicit trade that saw 20,297 excise prosecutions and 4,867 convictions of illegal stills the same year. Distillers such as Robert Haig of the Scotch whisky dynasty studied in the Netherlands before distilling gin on his Throsk farm in the 1640s. Dutch technology and ideas not only played instrumental roles in the British malt spirits, but their influence also shaped the Scotch whisky industry with personnel and training. ![]() Flemish refugees escaping the Low Countries lay the groundwork for London gin production from the 1590s. ![]()
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