Jonathan started a discussion
5 years ago
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"Salt" or "brine" in whisky?
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RianC replied
@Jonathan - Not that interesting a perspective, or link, I'm afraid; but I'd always assumed that it was mainly due to the maturation, where the casks breathe in the salty air. That and/or some salty flavour coming from coastal peat as well - as in the case of Caol Ila?
As to how that breaks down into the final chemical composition of a dram I'm not certain i.e I doubt you'd find traces of sodium chloride in any whisky but I, again, could be wrong. Perhaps it's just good old Wicca?!
5 years ago 1Who liked this?
RianC replied
@Jonathan - This is quite interesting, if ultimately unsatisfactory re any definite answer.
5 years ago 1Who liked this?
PeterG7 replied
@Jonathan I came across this article that might be of interest to you in regards to your question. I've always detected a brine in Old Pulteney. The article may explain why.
5 years ago 1Who liked this?
I remember reading that salt in whisky is not really possible due to the distillation process. Yet I taste brine and salt in whisky and see it referred to in reviews. Horst, the Youtube reviewer, acknowledged that there can be no salt in whisky, but poetically referred to a "remembrance of salt." I think he was talking about Springbank. Any interesting perspectives or links that deal with this strange phenomenon? I don't doubt the we are tasting "salt" or "brine" in whisky, but why do barley and wood (and smoke, etc.) produce this effect?