Heard a report in the Today programme (8th October 2012) on BBC Radio 4 about the smell of rotten eggs in Scotch whisky.
Producers have been complaining of this unpleasant odour given off by whisky matured in Sherry barrels sterilised by using sulphur, at, it would seem, fairly strong concentrations.
If ever there was an argument against excessive use of sulphur (in whatever form) in wines or whisky then this is possibly it.
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