bredman wrote:Most distilleries use defoaming agents. Some may not - i'm not sure - but many have defoaming arms that rotate above the washbacks. At Springbank they suspend a bucket that tilts when the foam rises and lifts it, which applies the defoamer. I'm not certain of what agents are used and by whom, but many use non-perfumed soap flakes. Occasionally these distilleries produce soapy notes in the whisky (Edradour for example), and many feel the soap flakes are responsible. However, soap flakes are widely used by distilleries with no such issues, suggesting that the defoamers have no influence beyond distillation. As i recall defoamers are used in bourbon production also (i may be corrected).
I do have some info somewhere ...
Thanks Bredman. While I am sure the distilleries or the companies that own them would claim the soap flakes have no impact on the flavor profile, it would suggest their claims of using the purest of water near peat bogs, etc, wouldnt impact flavor so much either.
Bottom line: If the whisky tastes good enjoy it, and disregard all packaging that speaks of pure water, fine barley, etc, because who knows what else is added in addition to anti-foaming agents and caramel.