Bill, I think I’ve found the answer to your question regarding Whiskey emulsification. Check out the Single Cask section on this page. It appears that the “Reduction” process adds traces of oil to the whiskey, which makes it cloudy if/when water is added to the whiskey. However, the Scottish manufacturers filter out the oil. But as a result some of the flavor is lost. So, if you want the real thing, you’ll have to go to Scotland and get it before it’s bottled for export. It’s not because they add Glycogen, as you were suggesting, although apparently this has been done by unscrupulous manufacturers. Here is a short PDF file distributed by a company called “Leco” which makes Gas Chromatograph Mass Spectrometers. The PDF details how the mass spectrometer can be used to determine if whiskey has been “adulterated” by the addition of Glycogen and Propylene Glycol (see Figure 3). Propylene Glycol?!?!? Isn’t that antifreeze? Phooey!!!!!
– Telly