Hot flavour from sugar wash- ageing

[Bumper]

Been a while :greetings-waveyellow:

Sampled my first CFW with malt extract at 9 months, the flavours are great other than a hotter than expected flavour that dominates the other flavours. It was diluted to 40%. Ran through pot still twice - stripping and spirit run.

Guessing tighter cuts would help - could have a little heads in it as it was first time cutting on the pot still instead of the reflux - and less sugar for future washes (was 4kg sugar for 25l plus 500g LME).

Just wondering if anyone else gets this, and does/could ageing for longer (thinking forgetting about it for 2 years) dull the residual heat flavour, and if so, by much?

It mixes ok but I prefer my bourbons neat or on the rocks.

[scythe]

What are you ageing it in?
Sealed glass jar?

If you were to let it breathe every now and then the lighter alcohols (hot flavours) would evaporate.

[Zak Griffin]

Heads will do that mate... as said, let it breathe a bit, and if it has coloured up nicely now maybe take a bit of oak out and let it sit for another few months :handgestures-thumbupleft:

That said, by the nature of sugarhead whiskey, you are going to have some 'heat'

[Bumper]

What are you ageing it in?
Sealed glass jar?

If you were to let it breathe every now and then the lighter alcohols (hot flavours) would evaporate.

Thanks for the quick responses. Glass jar with slightly loosened lid, swirling and opening regularly.

Ok, sounds like time and tighter cuts may help, but all grain is the best solution. Might have to check out flaked maize recipes using biab, the corn feed mashes seem like a big effort / stuff around.

Cheers,

B.