by bt1 » Mon Aug 20, 2012 7:07 pm
Hello Frank/all,
I'll keep using adjectives until the sun comes down cos I reckon it's the best method we have to communicate a flavour idea...so excuse if your not into descriptive comparisions...
What I kinda meant by "flat however" is a good thing. It lacks that nasal burn, bite of more robust sugar head grain bills I've done before sitting at 65 abv. It's really very rounded, lacking that high alcho nose. Even now it tastes better than most I've done before(5+years last round)...I think I'll become a convert to this earthy, un malted fresh grain, triple distilled process very quickly.
I am surprised but welcome, how quick it "turns"/mellows. It's a fraction of the time of corn/rye whiskey sugar head or typical UJSM.
For oaking it is extremely light toasted oak, 45 mins at 185c only 1 pin prick hole in foil roasting try cover, sat in dry sherry for 4 weeks, sherry changed over to get rid of the heavier initial colour and oaky~ness, another 3- 4 weeks on fresh dry sherry. The new fresh lot really belts it along.
In 5Lt mason jars no seals, open lids, 2 pieces 6cm x2.5cm x 5mm for two weeks or until colour is golden light brown then I plan to reduce to close lids, 1 piece for as long as it takes to mellow.
I've started at 65 abv but will drop below 60 abv to pick up some more flavour i think.
it's really enjoyable to make something new, away from the mainstream of what you normally do....when you get a result you really like it's the best part of having more time in this hobby...custom made spirits...don't under estimate it!
a rather chatty/dribbling
bt1