Just finished listening to a fascinating conversation between Mark and Ian Palmer from Inchdairnie Distillery. Ian mentioned the non foaming malted rye and how luck played a part in avoiding the problem of foaming with rye. Does anyone know the mechanism a distillery would use to remove foam from the process? https://community.whiskycast.com/posts/1014?sh=XbkkmCkx

Posted by russ charity at 2023-06-16 19:44:50 UTC