deanston	bruichl17	balblair	drumguish	glenfid	highlandp	lochdhu	vintage	moonshine
acetaldehyde	99.84	144.00	51.44	72.00	72.80	98.16	126.40	61.36	171.25
DMS	-	-	6.32	-	-	-	-	26.80	28.75
ethylformiaat	0.32	0.40	0.32	0.16	0.32	0.16	36.80	0.48	17.50
aceton	2.80	3.52	1.28	0.32	0.72	3.12	2.16	0.72	4.75
ethylacetaat	135.20	215.20	231.20	93.20	236.00	228.00	161.60	163.20	281.25
ethyl propionaat	0.48	0.72	0.72	0.40	1.04	0.80	1.60	1.60	0.13
methanol	65.92	140.00	60.00	37.84	66.08	102.40	50.40	48.00	41.20
n-propanol	178.80	265.60	132.00	166.40	240.64	216.32	176.00	176.40	289.38
iso-amylacetaat	3.20	5.68	10.48	4.56	12.24	8.00	11.12	11.44	5.50
isobutanol	279.52	500.80	286.40	356.80	322.40	340.00	331.20	248.80	477.50
ethylcapronaat	2.24	3.76	2.00	0.72	2.64	4.48	3.20	2.48	1.63
opt act. Amylalc	200.00	298.40	172.48	199.20	204.80	204.80	197.60	156.80	311.25
iso-amylalcohol	558.40	832.00	499.20	624.00	625.60	659.20	624.80	481.60	1210.00
diacetyl									590	7375
pentaandion									76	950

Note:

• The results are ppm calculated for whisky as if all were 40% vol alc
• The analysis were done on a gas chomotograph wich was NOT calibrated for whisky measurement, so the figures can NOT be interpreted as a real value. The results can only be interpreted as an indication.
• It is not in my intention to offend brands, or whiskies. It has to be seen as an other way of approaching the taste and smell of whisky.
• Be aware that the displayed compounds are not ALL the compounds in whisky. The compounds calculated are just those for which the chromatograph was calibrated (measurement in beer) Some elements are very recognisable in whisky though.

Hangover-causing nasties such as methanol are still within the malt distillate range, though the fusel oils are on the high side. [pm]

The only problem I can see there is with the DMS. I'll lay a bet it tasted like chewing on a hot car tyre [opinions varied on this but generally reckoned the sample would taste like industrial effluent and its main value was as weedkiller... - jhb]

I tried some moonshine recently - 1 each of "Scotch", "Bourbon" "brandy" and "rum". Well, that's what the bottles had originally contained; they differed mainly in the amount of added caramel. [pw 5/3.98]

The range of boiling points (acetaldehyde: 21C, up to isoamyl acetate: 142C) suggests that the distillation process was rather unsophisticated and probably used a pot-to-pot still with little attempt to fractionate so that recovery was maximized. Don't touch it!! [oam 7/3.98]

Yeah, strange isn't it? It should be overwhelming with cabbage smell or brussels sprouts. I don't know why, maybe other compounds (not recognised bij the gc) are covering the smell. This is not a strange thing.

The moonshine is not too gross when compared with dinkum malts. The fusel oil (amyl alcohols) content appears to be rather high, but methanol is on the low side. DMS is high, but in the same range as the vintage Islay. I'm surprised you did not comment on a characteristic rubbery/sulfur aroma. I believe the odour threshhold for DMTS is around 5-10 ppb, very much lower than you report. How does it compare with beer values b/t/w? For those of you who are not familiar with DMS aromas, tuck into a decent feed of asparagus, then breathe deeply next time you have a pee. [pw 15/3.98]

That's excactly the smell. I was looking for cabbage but you're so right. It's that strange almost sweety ditinctive smell... Now I dislike the brew even more... There is also a smell (in the moonshine of course) of alcohol with woodspirit. It is faintly tasting like chewing chrysants...I don't know which compound that should be. [jvds 15/3.98]

[The analysis of whisky is an industry in itself and this light-hearted discussion just scratches the surface. A couple of academic papers have been reproduced elsewhere on the site for anyone interested.

As for moonshine, Conclusion: You were warned...!! - jhb]