Rigmorole started a discussion
11 years ago
Discussions
Naturally Occurring TCP in Whisky?
0 2
2 replies
Discussion search
Use the filters above to search this discussion.
WhiskyBee replied
@rigmorole - From the website h2g2.com:
"During maturation, the barrel will 'breathe'; this will impart a specific flavour to the whisky, depending on the atmospheric conditions outside. A barrel which is stored in salty, sea air will produce a whisky with a hint of iodine (TCP antiseptic)."
Sounds like the Laphroaig environment to me. I suspect this would apply to other seaside distilleries as well.
11 years ago 0
bigmoose replied
TCP doesn't contain iodine, it contains phenol and chlorinated phenols. So any peaty whisky might be described as having some of TCP's active ingredients (as the "ppm" of islay whiskies refers to the concentration of phenol).
11 years ago 2Who liked this?
I seem to recall Ralfy saying that some Laphroaigs actually have naturally occurring TCP in them, meaning that TCP is not added, of course, but that it is created within the whisky at some point in the distilling or aging process.
Is that true? If so, is this naturally occurring substance in any other whiskies, as well?