Wellsy wrote:Had the same thing happen to me Red. My wine was left overs they used to top up the barrels each year. Distilled it and made cuts, went on mouth feel as much as taste when doing the cuts.
Straight off the still it is grappa, tasted like absolute crap that burnt your throat at40%. Gave a bottle to a Greek friend who told me best he has ever had.
Put some on oak and some in bottles. 12 months on grappa isdrinkable but not enjoyable and aged 65% diluted back to 40% blows your head off. It gets better after a few weeks of dilution.
Iwill be leaving it another 12 months.
Many on here say that brandy needs 2 years.
Everyone’s taste is different and you may find the wine drinkers who don’t like bourbon scotch love the stuff.
Go for it you have nothing to loose
Haha, I too have a Greek friend who likes stronger drinks :)
And in general I can't imagine a 65% strength drink - I can fly into "space" after 100g :-D