“The greatest trick the devil ever pulled was convincing the world he didn’t exist.”
The Usual Suspects, 1995
Substitute “whisky industry” for devil and “sulphur” for he and you’ll get a quick snapshot of what’s being discussed here. Sulphur is one of the more confusing and least understood aspects in today’s whisky community. Let’s cut through the taint and kill a few myths and misunderstandings…
Sulphur (as an element and in compound form) is present in whisky due to two sources. One is natural, desirable, and is present in every malt whisky; the other is an accident, pretty much undesirable, and occurs only in some sherried whiskies. The former is complex and actually difficult to discern; the latter is simple and sticks out like the Macallan distillery’s refurbishment budget.