Purification must be perfect. Carbon has the capacity to purify the spirit so that it is entirely free from off-tastes and bad odours. If the spirit is not perfect it must be purified again. Using the connoisseur method one can purify the spirit by the effective use of activated carbon, without the use of more activated carbon.
Badly purified spirit (off tasting from fusel oil) will from the perspective of flavour conflict with certain essences. If one mixes North Sea Oil (liquorice schnapps, very good with beer) with poor spirit it tastes abominable. This applies to most flavours. However certain flavours such as whisky, dark rum, brandy and bitters can accommodate some off flavours and still taste good.
Was this article helpful?