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Just got the latest White Labs Newsletter & found this article.
Great stuff - fresh yeast! Keen to try them, but have several bricks of dry I need to use first. I note there is not a rum yeast. Wonder why?
Distilling style yeast is here At the National Homebrew conference this year, White Labs rolled out 4 new liquid strains in distinctive blue labels aimed at beer wash recipes that will give authentic Whiskey, Vodka, and Gin flavors to your wash. If you were lucky enough to attend, we served beer made with all 4 yeasts at our booth for flavor comparisons. So without further ado:
WLP045 Scotch Whisky Yeast A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers.
WLP050 Tennessee Whiskey Yeast Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.
WLP065 American Whiskey Yeast Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.
WLP070 Bourbon Yeast From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.
WLP078 Neutral Grain Yeast Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.
**Note: Distilling in the United States is illegal without a federal license. This yeast is intended for use in beer or by licensed distilleries. Find beer recipes for these strains at www.whitelabs.com.
Whiskey vs. Whisky The keen eyed folks out there may have noticed that our strains have 2 different spellings for Whisky/Whiskey. This is intentional and not a label error, so why the difference?
According to the Master of Malt website:
As a rule, American and Irish prefer ‘whiskey’ and the Scots, Canadians and the rest of the world’s single malt makers prefer ‘whisky’. This originated during the 19th century. For in around 1870, Scotch whisky was of very low quality, much of it being distilled poorly in Coffey stills.
For exportation to America, the Irish distillers wanted to differentiate their product from the poorer Scotch whisky, thus they added the ‘e’ to mark the crucial distinction. Today, Scotch whisky has become one of the world’s greatest spirits, but the spelling still differs.
On mass, Americans still spell their spirit with an ‘e’, though legally it is spelled ‘whisky’. A few distillers, Maker’s Mark and George Dickel for example, prefer the Scottish spelling, this is to be attributed to their Scottish ancestry.