Erik Owens Posted June 14 Share Posted June 14 from BourbonVeach https://bourbonveach.com/2019/07/29/what-is-rye-spice Link to comment Share on other sites More sharing options...
Silk City Distillers Posted June 16 Share Posted June 16 Doesn't directly answer that question, but: https://core.ac.uk/download/pdf/4825184.pdf My money is on the phenol compounds, while they aren't exclusive to ryes, I feel like their occurrence is fairly regular in rye in comparison to bourbon or other American style whiskies. Link to comment Share on other sites More sharing options...
Foreshot Posted June 17 Share Posted June 17 On 6/16/2024 at 6:15 AM, Silk City Distillers said: My money is on the phenol compounds For rye, I know folks use POF positive yeast to accentuate the rye graininess/spice, so more circumstantial evidence for that. I have also read that the husk is very wood like in its composition - as in having lignin and significant phenols like tannins. Maybe it's the rye husk that has excess phenols compared to barley/wheat/other grains? For scotch, the polymerization of phenolic compounds from the smoke lead to greater levels of vanilla like compounds and other polyphenols that are more valued as flavor contributors. For the study I wish they would have taken samples of the white spirit to see how it changed. I would love to see the same studies done to American whiskeys. Link to comment Share on other sites More sharing options...
Silk City Distillers Posted June 17 Share Posted June 17 I would wholeheartedly agree with your pof+ theory. Link to comment Share on other sites More sharing options...
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