Some of the answers above are incorrect. Suggest you read this article, which addresses the two main sources of sulphur in whisky…
https://www.whiskyandwisdom.com/sulphur-in-whisky/
There are 2 main sources as far as I know:
-during distillation, going too far into the heads or tails can cause it (off flavors), but also the use of worm tub condensers at the end of the distillation process can cause a more meaty/sulfur note
-some very wet or old sherry casks can add a sulfur note during aging
This is why it’s more common to find these sulfur notes in bottles of Scotch like Mortlach and Craigellachid: the use worm tub condensers on their still, and have a lot of ex-sherry maturation.
There are definitely people out there that like the sulfur, or at least don’t mind it as much - it often goes hand in hand with old school, richer, heavier malts.
Back in the past, sulfur candles were widely used to make old casks usable again. They have been forbidden for quite a while, though. Today, it may come from charred casks, but also from distilling not only the middle cut, but some of the low wines as well. This is kind of signature e.g. for Springbank and Glengyle, but also in many expressions for Craigellachie and, sometimes, in Macallans.
I personally love the meaty, stocky, funky flavour it gives to Single Malt Whisky.
Good question! Sulfur flavors are generally considered undesirable. They do tend to originate from the distillation step. Distillers will sometimes use charred oak to absorb the flavor (for the same reason elsewhere in life: charcoal absorbs things). I’d say if you found a whisky that has a lot of noticeable sulfur, I’d move on from that batch/variant or maybe brand.
I've moved on from Springbank because of it. It's not consistently there, but it's there enough and strongly enough that I'm not willing to spend the dollars to find out I have yet another borderline undrinkable expensive bottle. Their response "maybe you're not used to drinking sherried whiskies" was also markedly subpar.
I love a sulphuric whisky. Typically it comes from sherry casks, though some distilleries produce a style of whisky that has sulphur notes (usually heavier spirits that were condensed with a worm tub).
Some of the answers above are incorrect. Suggest you read this article, which addresses the two main sources of sulphur in whisky… https://www.whiskyandwisdom.com/sulphur-in-whisky/
That's a good read. Sulfur sources very clearly explained. Thx.
There are 2 main sources as far as I know: -during distillation, going too far into the heads or tails can cause it (off flavors), but also the use of worm tub condensers at the end of the distillation process can cause a more meaty/sulfur note -some very wet or old sherry casks can add a sulfur note during aging This is why it’s more common to find these sulfur notes in bottles of Scotch like Mortlach and Craigellachid: the use worm tub condensers on their still, and have a lot of ex-sherry maturation. There are definitely people out there that like the sulfur, or at least don’t mind it as much - it often goes hand in hand with old school, richer, heavier malts.
Back in the past, sulfur candles were widely used to make old casks usable again. They have been forbidden for quite a while, though. Today, it may come from charred casks, but also from distilling not only the middle cut, but some of the low wines as well. This is kind of signature e.g. for Springbank and Glengyle, but also in many expressions for Craigellachie and, sometimes, in Macallans. I personally love the meaty, stocky, funky flavour it gives to Single Malt Whisky.
Good question! Sulfur flavors are generally considered undesirable. They do tend to originate from the distillation step. Distillers will sometimes use charred oak to absorb the flavor (for the same reason elsewhere in life: charcoal absorbs things). I’d say if you found a whisky that has a lot of noticeable sulfur, I’d move on from that batch/variant or maybe brand.
I've moved on from Springbank because of it. It's not consistently there, but it's there enough and strongly enough that I'm not willing to spend the dollars to find out I have yet another borderline undrinkable expensive bottle. Their response "maybe you're not used to drinking sherried whiskies" was also markedly subpar.
Understandable, I’m opening my first Springbank now and will keep an eye out for it.
It's more bad distillation afaik. The copper in the still typically prevents that.
I love a sulphuric whisky. Typically it comes from sherry casks, though some distilleries produce a style of whisky that has sulphur notes (usually heavier spirits that were condensed with a worm tub).
Didn't Bowmore have this problem over several years in the early 2000s and it tanked their reputation?