In malt whisky production, when pot stills are used to carry out the distillation, the process of vapour condensing within the still and then re-boiling is called “reflux”. The amount of reflux is influenced by the shape of the still and by the lye pipe.
The more the lye pipe angles upwards, the more reflux is created. Therefore a still with an upward sloping Lyne arm (or Lye pipe) will have the most reflux resulting in increased copper contact, giving the lightest spirit, whereas a downwards slopping Lyne arm with less copper contact will have the least reflux and a heavier spirit.
The Scotch Whisky Association has defined 5 whisky regions: Lowland, Campbeltown, Islay, Highland and Speyside. On this website we have created our own regions: Lowlands, Islay, Islands, Highlands and Speyside. They offer flavours that are hugely diverse - and are all represented in The Classic Malts Selection.
In pot stills which are directly fired, a rummager is a mechanism that stirs the liquid in the still to prevent solids sticking to the bottom.
See “New make”
American whisky made from a mash containing a minimum of 51% rye.
The more you taste, the more you find, the greater the rewards.