🎙️ INTERVIEW 101: Whisky in the 1970s and Beyond with Richard Paterson (Part 2)
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- Опубликовано: 14 окт 2024
- ℹ️ ABOUT TODAY'S EPISODE
Time for part two of my conversation with Richard Paterson. Today, we'll find out what made Richard smile during a photo op with Billy Walker. We'll learn the origins of chill-filtering and the philosophy behind it. We'll dive into Richard's history at The Dalmore and learn about how blenders developed their craft. Enjoy part 2!
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#whiskeytube #scotch #richardpaterson #dalmore #whiskywednesday
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Thanks for covering the chilled filtration topic. You left me wondering though, about coloring and why he presents his whiskies at 40% in the majority of his creations.
Sure, I was curious. That's a good question (40%). It used to be an international standard. Perhaps he's remaining old school. I'd definitely like to see the minimum at least 43% and better 46%.
Wow - such a great series, and in-depth interview with the master. Both parts were really interesting!
@@GoldenClays1 I'm glad you got a lot out of it. I've been wanting to talk with him in depth for a long time 🥃
Well done on challenging Richard on Chill Filtration and getting his opinion, I've seen many an interview, tasting and podcaster bypass this with him.
The answers given by Richard and recently by Rachael Barrie, I'm afraid are not going to halt the debate however.
The school of thought and debate that Chill Filtration removes mouth feel and flavour will continue to rage, surely the Scotch Whisky Industry itself, perhaps through their own Research Institute needs to conduct some definitive research into this.
A separate designation for natural products (unchillfiltered no caramel colour added), could be added to the current G.I. for Scotch, which would end the argument as some whisky's would qualify and others wouldn't.
Another thoroughly enjoyable hour with Richard, thanks for this!
I'm so glad you enjoyed it. Yes, chill filtering will continue to be a hotbed issue. GlenDronach dropping it from their labels caused quite a stir. I'm still drinking the old stuff, so it'll be interesting to see if I can spot a difference. Of course, other things, like the change in distillers and lack of availability of mature stocks could also change the whisky. GlenDronach had quite an advantage coming out of the gate, with a lot of old stock that they used in their earlier ages. Cheers.