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Learn the science behind Whisky Distillation

Following a decade spent honing his craft in diverse distilleries, Dr. Rosensparre returned to Denmark to embark back to a scientific career. Yet, his passion for distillation remained undiminished, compelling him to impart his knowledge to the next generation of distillers and whisky aficionados.

With a master's degree in natural science and a PhD in health science from the University of Copenhagen, Denmark, Dr. Claus Rosensparre brings a wealth of academic prowess to his role. His extensive background includes ten years of hands-on experience in the food industry in both Germany and Denmark, establishing him as a highly knowledgeable and skilled educator.

Now, Dr. Rosensparre invites you to tap into the insights amassed over the past two decades, spanning university studies, hands-on experience with distillery columns, and the isolation of yeast strains from nature. These invaluable learnings are now available for exploration several times a year in selected European cities through our Scientific Lectures series.

At the heart of these lectures lies a focus on the science behind distilling aroma substances from wild yeast fermentation, offering a unique and enlightening experience for enthusiasts and professionals alike.

DESTILLATION

While whisky's basic ingredients consist of malt, water, and yeast, the end result can vary dramatically from one distillery to another. Water quality plays a pivotal role; its origin may imbue the whisky with distinct characteristics, such as a pronounced saltiness from nearby seas or alterations in malt due to seasonal variations like summer drought

YEAST

Everywhere in nature, where there are berries, apples, or anything containing sugar or starch, yeast is present. Yeast can live both with and without air. In the presence of air, yeast divides, and in its absence, sugar ferments into CO2, alcohol, and fruity esters such as isoamyl acetate, which gives off the aroma of banana. The standard whisky yeast is Saccharomyces cerevisiae, and when it is added, it initially consumes all dissolved oxygen molecules to multiply before fermentation and alcohol production commence.

NATURE

Over the last decade we have isolated and purified different yeast strains directly from flowers, bees, or berries. Each yeast strain is unique and gives its own taste and aroma, yeast001 gives notes of banana, 002 gives notes of cherry stone and raspberry, 004 apricot and peach, 006 mango and pepper etc. We have over 20 different yeast and isolere new each summer. Our yeast bank contains both pure brettanomyces and saccharomyces yeast.
 
Spontaneous fermentation is another source for yeast and bacteria for fermentation. It is how fermentation originally started over 10.000 years ago, however yeast was first purified by Carlsberg in 1883. Before this a slurry was moved from batch to batch. Spontaneous fermentation is when a wash is not added any yeast but is moved out under a tree or in a coolship to cool down and the natural yeast in the air drops down and starts the fermentation. It is an uncontrollable, not reproducible, wild fermentation and the result is unknown.

STAVES

In our pursuit of replicating the whisky maturation process and conducting essential experiments for our lectures, we conduct small-scale distillation tests. These tests yield approximately 2-3 liters of each variant, each possessing its own unique characteristics. To simulate cask maturation, each distillation is allowed to mature on small wooden staves, enabling us to explore a wide array of experiments involving different types of smoke, yeasts, malt, oak, and more.
Our small wooden staves are crafted by soaking American white oak in a variety of liquids, including our own bourbon, distilled cognac from white wine, honey nectar from mead, mirabelle brandy, or our signature spiced rum. Each stave imparts its distinctive flavor profile, allowing us to experiment with diverse combinations and maturation techniques for each batch

Contact us for more information

Don't miss the chance to elevate your understanding of whisky distillation with Dr. Claus Rosensparre. Contact us and learn how to become part of an exclusive community passionate about the art and science of crafting exceptional whisky.

Open for booking in the beginning of 2025, remember to bring documentation of age to the lectures.

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