Howdy distillers,
I have around 15 litres of a scotch whiskey I've distilled that is aging on medium toasted oak and a few sticks of charred oak but even after two months I'm not really happy with the flavour. The recipe was ale malt and peated with some munich and a little sugar to boost the abv. I had good ferments near 10% abv.
Does any scotch makers here find the same thing that it takes a long time for it to come good?
A mate of mine made some scotch with a similar recipe and he has found the same thing.
Hard to describe the flavour but it's sort of sweet tasting.
At 62% I can smell the vanilla from the oak and it burns the front of the tongue, not the lips though.
When cut to 40% it just burns the back sides of the tongue and throat but the vanilla is gone.
Im not really getting any peat although that could be because I'm currently drinking a bottle of Ardbeg so expecting the same peatiness..lol
I've just started a ferment of 8 kgs peat and 5kg base malt which I'm going to strip and run a spirit run so I can top my 15 litres up to 19 litres (I'm ageing in a corny ) and hopefully I will end up with some peat from this. I know it won't be an Ardbeg but a little peat would be nice.