Whiskey Innovation: Unveiling the Insider Files of the Angel-Goalong Joint Laboratory

 

On August 27, 2024, the CEO of Liuyang Goalong Liquor Distillery Co., Ltd. led a team to visit the headquarters of Angel to participate in a progress exchange for the China Whisky Joint Laboratory. They discussed and summarized plans regarding raw material supply, production processes, and quality control for Chinese-flavored whisky, while jointly witnessing the growth of both parties and analyzing industry developments.

 

    

 

ACHIEVEMENTS

 

New Whiskey Yeast Development

 

Angel selects hundreds of yeast strains, traces the genealogy and evolution of current industrial strains with modern biological techniques. They design large-scale hybridization and mutagenesis breeding programs to produce superior mutant strains to expand the variety and flavor of yeast-derived products, improve strain stress tolerance, and increase production efficiency for more efficient fermentation.

 

 

W19 Wins International Gold Awards

 

Through multiple mass production experiments and data optimization, Angel and Goalong successfully developed W19 for whiskey mass production, which is able to produce whisky with floral and fruity aroma, rich and layered body, smooth and sweet taste.

 

The whiskies by using W19 have won multiple gold awards at international spirits competitions.

 

                           

 

Malt’s Quality Improvement

 

After repeated comprehensive adjustments to the barley varieties and production processes, the liquor yield of Angel's malt has been gradually improved. Moving forward, the focus will be on stabilizing product consistency and advancing to higher levels.

 

In the near future, Angel Yeast aims to achieve full coverage of beer malt, traditional whisky malt, and zero-GN whisky-specific malt.