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.

Oak Barrels Flavor Development

Leveraging its international advantages, Angel has partnered with Goalong to source domestic and international oak resources, achieving the localization of oak barrel production.

By experimenting with different processing techniques, they test and verify flavor changes during the whisky aging process, breaking the monopoly of imported oak barrels., This collaboration provides one-stop product and technical services for Goalong and the whole Chinese whiskey industry.

At present, 6 oak barrels are already in the aging process.

Flavor Compound Analysis

Angel's laboratory assisted Goalong in completing the flavor compound analysis and testing of 14 batches of whiskey, providing data support for future product flavor selection.

FUTURE

Next, we will focus on deepening cooperation in areas such as new yeast testing, sample analysis, specialized malt, and oak barrel aging.

Combining the sensory experience of whiskey taster with instrument analysis results allows for a more comprehensive understanding of whiskey's flavor characteristics. Currently, whiskey testing methods can detect 103 different compounds.

Production testing, promotion and application of whisky-specific malt laureate developed by Angel, aim to achieve higher alcohol production efficiency of 40% or more.

In the emerging whisky market, we will continue to focus on yeast as its core product, leveraging resources from domestic and international associations, experts, universities, and enterprises. The company will innovate to address critical industry needs, such as flavor yeast, barley, and oak barrels. Aiming to building a comprehensive, high-quality supply chain system for the Chinese whisky industry.