Good, Bad, & Sulfurous Whisky Congeners

I had the opportunity to speak at the inaugural Canadian Whisky Symposium as a guest speaker. My presentation was on whiskey congeners that develop in fermentation and how they are controlled through the distillation process. I thought I'd share my presentation on this channel as well! #whiskeyesters #missbrewbird #whiskeyscience
I'm Miss Brewbird, a Canadian distiller. I'm tickled pink that you've found your way here. If you are interested in learning more about how drinks are made then this is the channel for you. Hit that subscribe button for more videos about distilling and brewing. Cheers!
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PDF of Whiskey Congeners Presentation: drive.google.com/file/d/1ttrC...
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0:00 Intro
1:55 Overview
3:15 What are Congeners
4:24 Fermentation
6:18 Higher Alcohols
9:38 Esters
11:01 Sulfur Compounds
12:33 Carbonyl Compounds/VDK
14:13 Acids & Phenols
14:55 Controlling Congeners in Fermentation
17:42 Distillation and Congener Volatility
22:05 Controlling Congeners in Distillation
26:04 Maturation
28:40 Outro
Music by Naomi - Saturday Light - thmatc.co/?l=ABA3710D

[@Miata822]

Interesting information about fermentation, yeast, and temperature.

[@Stoutluvr]

Very good video.

[@joshuagoodsell9330]

This is a great presentation! Thank you. The relationship between smell/taste experience and chemistry is endlessly facinating. I'm a chemist and fermentation still feels like magic.

[@MissBrewbird]

yes, fermentation feels like magic to me as well

[@thefattymcgee5801]

OMG thank you so much for this video

[@JasonBelliveau]

much better sound. lol. the other video was still a good watch.

[@shirleysyhui]

Very appreciated of your redo video. Sounds a lot better and clear.

[@davehoare522]

Official brewbird...mind blown! Respect to you. I love the "art" to distillation but the science behind it all i find equally fascinating and beneficial. Thank you for imparting your knowledge, keep up the good work!

[@MissBrewbird]

thanks, glad you liked it!

[@rommelchatman6827]

This gave me a lot to think about. Like what might happen if you run too fast and how it would effect the taste. Also pay more attention to fermentation temp.

[@daverees986]

Interesting video, couldn't imagine Popcorn Sutton & J.B.Rader. Looking in a book of chemical symbols when making their Likker. Explained in detail thank you. I'm about to do my first run soon of malted barley and corn.

[@MissBrewbird]

Thanks, hope your first run went well.

[@daverees986]

@@MissBrewbird Will be doing the first run this summer here in South Wales Total of 13 UK gallons, Don't be too far away MissbrewBird. Thanks so much for your reply.

[@MysticDonBlair]

Thank for the presentation. It was very helpful and I will rewatch it and take notes. So should I ferment at the lowest temperature possible for the yeast to make better flavors?

[@forlornHope]

❤

[@forwork2601]

I have a serious question. When people say they taste pineapples, walnuts, leather, honey, morning dew, etc in whisky, are they lying? I find it impossible for a person to discern all these rather varied notes in just one sip. I understand that the fermentation process creates chemical compounds that may smell like real things but I feel like people are actually memorizing these notes or are my taste and nose buds are dead? It’s like come on, no way is someone tasting “star fruit” notes in whisky when they’ve likely never eaten one in real life. Anyway, wonderful presentation!

[@MissBrewbird]

Glad you liked the presentation. Sometimes it is the power of suggestion, so if someone else says that it smells and tastes of apples, then you are more likely to say that as well. There really are people who have amazing palates though, and can correctly discern different flavour notes in drinks in blind taste tests.

[@thomasbridges6014]

promo sm