Zak Griffin wrote:Why 75%? Most of us age at 65% ish.
Whiskey Baron wrote:Well 12 mths have finally passed for 1 of my "tweaked" CFW brews on oak - the one where I've added rye bread (let it go stale, whack it into a blender & go for a 70% - 30% cornflakes to rye bread ratio).
OMG!! I thought this stuff was mothers milk when it hit 6mths :o It DOES get smoother with age.
Whiskey Baron wrote:Hey WB, Was your CFW/Rye done with generations or just a single ferment?
The 12 mth aged CFW/Rye was a 4th gen batch. I wish I could have gone to a 5th - but I needed the fermenters.
Next time I make a batch I will have to start from scratch
Whiskey Baron wrote:Well 12 mths have finally passed for 1 of my "tweaked" CFW brews on oak - the one where I've added rye bread (let it go stale, whack it into a blender & go for a 70% - 30% cornflakes to rye bread ratio).
OMG!! I thought this stuff was mothers milk when it hit 6mths :o It DOES get smoother with age.
To all those who have done this recipe (or a slight variant) please put a jar or 2 away for 12 mths - the wait WILL be worth it!!
The 4L I managed to keep for 12mths has dramatically been whittled down to 1.5L the past cpl of weeks - it literally is like honey from the gods! Straight with an ice cube or 2 is my preferred way to drink it, occasionally with a dash of dry ginger. :handgestures-thumbupleft:
Without being to biased - I've yet to taste any commercial spirit/ bourbon/ whiskey that is as smooth as this @ 40%.
I've said it several times before - Zak this is a hell of a recipe & thank you so much for posting it up :handgestures-thumbupleft:
Zak Griffin wrote:Medium toast dominoes, 10g/L works for me.
Your really gotta try a few things and see what you like, though.
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