Joycy wrote:Dan and Doubleuj, What are your opinions of what it should snell/taste like off the still? I've finished a 40l wash yesterday and let it rest for 24 hrs. I'm now going to make my cuts (first time with whiskey) but not sure what to expect since it doesn't really smell like any whiskey I have ever had. Is this just because of its youth? It will develop as I oak it? Is it possible done in it too slow through a bubbler and strip too much flavour out?
Haven't done this recipe for a while now so cant really remember say too much about what to look for. When i go through and do my cuts i start in the middle of my cut jars as this is always hearts for me and i use this as my reference when tasting jars towards both heads and the tails.
When tasting towards heads i look for the jar that starts to have that distinct bite/burn to it. I really dont have any desire to add any heads to my finished products.. some do though.
When tasting towards tails i usually go until it has that funk that really doesnt taste great. Getting the tails cut right for me is usually the one i procrastinate on the most as the tails are where some of the nice flavours come from. I long term age most of what i make so the funkyness disappears with time. Ive been adding a bit more of the tails to my rums to try and get those rummy flavours. Cuts really are a personal taste thing and you will work out what works for you with time.
As for oaking, that is where i feel the flavours and backbone are really built and brought to the table... the simple answer for how long to age, "the longer the better"
Hope this helps and i really stress that this is my experinces, not necessarily how everyone would do it. :handgestures-thumbupleft: