Woodford Reserve Tour Part 4

Female: So this has a very distinct shape to it. Dave Sheurich: Yes. Female: Truly, it’s designed for distillation but is there something very specific about its shape that influences the taster? Dave Sheurich: It is. We did a lot of researching and trying to define the shape. Well, some of our engineers and I went over to Scotland to learn how. First of all, we had to design a still and we visited Glenmorangie who has a still similar to this. The goose neck is a little taller and thinner and we did a lot of measuring and ask the distiller, “How come your stills are shape like this?” and he huff up and said because it gives it a character. So, we wrote that down and we went to Glenfiddich and Glenfiddich stills are sharp and squatty with the goose necks. Again, we did all the measurements and ask the distiller why are your shape like this? And again we heard the same thing because it gives us character. Well after about five distilleries and five of the same responses we all realize that we were sort of on our own and how we wanted to shape this. We wanted a very elongated, elegant shape because it’s makes so nice view but it also has certain functions. This is called a boil barrel and as the mash in the beer still goes up it’s sort of lets the vapors expand a little bit and contract and it kind of pushes them on up to the goose neck and what we wanted was a tall goose neck. It kind of slows the vapors down to a point where there was some heat exchange from the outside temperature to the inside temperature. So some of this vapor comes in contact with the copper jacket and slips back down into the bowl because the better alcohols. They’re better because they come in contact with copper. Copper is sort of cleansing agent so copper is good and the more copper surface and the more exposed you have with the copper the better your whisky is. Female: So, you specifically chose the shape and in fact that it’s made from copper. Dave Sheurich: Yes. Female: To influence the flavor. Dave Sheurich: So then we had to decide where do we make cut points because I told you we want to send the best forward and the heads and tails back so as whisky is coming over, we’re tasting it and smelling it and determining when the raw alcohol takes kind of a turn for the lesser and that’s where we make our cut back to be re-distilled. Female: Okay. Dave Sheurich: So again, we always send the best forward and the tails back over the low wines are gone. Female: So actually it’s been through all in three pots; it’s then ready to be – Dave Sheurich: Ready to put in the barrel. Female; Put in the barrel. Dave Sheurich: Let’s go down there now. Female: Okay. Dave Sheurich: And I even give you a taste. Female: Oh, that sounds like a good plan.