Blue Label

[Ser Clegane]

Facepalm du jour! Anyway, kindly explain to me how the destilation-proces carries flavour.

I am still not quite sure where the misunderstanding comes from.

From what I gather it is the rather conceptual view you might have on the distillation process. I assume that you believe that if you have a mixture of two (liquid) components like water and ethanol with different boiling temperatures you can completely separate them via distillation by first bringing the mix to the temperature at which ethanol evaporates, thus completely removing the pure ethanol from the mix.

In reality this is not the case. Depending on the temperature you will actually (and I am somewhat simplifying) get mixes of varying compositions in your distillate and you will actually not even be able to completely separate water and ethanol by distillation. By the same logic distillation will actually carry over flavors from the mash together with the ethanol.

To perhaps illustrate that a little bit, here is a brief excerpt from the Wikipedia entry on whisky:

Chemistry

Whiskies and other distilled beverages such as cognac and rum are complex beverages containing a vast range of flavouring compounds, of which some 200 to 300 can be easily detected by chemical analysis. The flavouring chemicals include "carbonyl compounds, alcohols, carboxylic acids and their esters, nitrogen- and sulfur-containing compounds, tannins and other polyphenolic compounds, terpenes, and oxygen-containing heterocyclic compounds" and esters of fatty acids.[44] The nitrogen compounds include pyridines, picolines and pyrazines.[45]

Flavours from distillation

The flavouring of whisky is partially determined by the presence of congeners and fusel oils. Fusel oils are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A variety of methods are employed in the distillation process to remove unwanted fusel oils. Traditionally, American distillers focused on secondary filtration using charcoal, gravel, sand, or linen to remove undesired distillates. Canadian distillers have traditionally employed column stills which can be controlled to produce an almost pure (and less flavourful) ethanol known as neutral grain spirit or grain neutral spirit (GNS).[46] Flavour is restored by blending the neutral grain spirits with flavouring whiskies.[47]

Acetals are rapidly formed in distillates and a great many are found in distilled beverages, the most prominent being acetaldehyde diethyl acetal (1,1-diethoxyethane). Among whiskies the highest levels are associated with malt whisky.[48] This acetal is a principal flavour compound in sherry, and contributes fruitiness to the aroma.[49]

The diketone diacetyl (2,3-Butanedione) has a buttery aroma and is present in almost all distilled beverages. Whiskies and cognacs typically contain more than vodkas, but significantly less than rums or brandies.

Flavours from oak

Whisky lactone (3-methyl-4-octanolide) is found in all types of oak. This lactone has a strong coconut aroma.[51] Whisky lactone is also known as quercus lactone.[52]

Commercially charred oaks are rich in phenolic compounds. One study identified 40 different phenolic compounds. The coumarin scopoletin is present in whisky, with the highest level reported in Bourbon whiskey.[53]

In this context some brief reading on azeotropes might also be useful.

Anyway, drink whatever you prefer since taste is obviously something that you don't have to justify to other people. This evening I enjoyed a sip of Ardbeg Uigeadail and Caol Ila 8y cask strength and feel fine with it.

NB: Today we got a leaflet with the offerings of a local supermarket - Chivas, JW Black Label, Laphroaig 10y all 20-24 EUR per bottle - if you see something like that I personally would strongly recommend to give the Laphroaig 10y a try and then decide for yourself.