Rughi wrote:There's a perception by some that white dog is unstable.
This was discussed on another site a few years ago where a stalwart of that site stated that his unnamed industry connection said they couldn't market white dog because of some type of instability. A more indepth explanation was not forthcoming, so I still don't know the rationale.
I reread the thread just now and the claim by the industry person was that yeast survives distllation. Nobody in that discussion understood how that could be, but the assertion stood.
p_elliott wrote:That is simply not possible most all of the yeast dies during the fermentation process. The alcohol kills the yeast it dies from it's own excrement. What little is left alive would be easily killed by the high temperatures of the distilling process.
p_elliott wrote:If the yeast was alive in white dog that would mean that bourbon would still be fermenting in the barrel and the bottle which we know is not true. This argument has no merit.
tmckenzie wrote:yeast does not survive. but, to some extent it is unstable. it will change in the bottle, just like fruit brandy, for about 6 weeks. then it is stable. I cannot explain it. even whiskey right off the still, in a tank is different, the day after it is run.
fricky wrote:Why would I buy white dog instead of the finished product - aged bourbon? I realize that it is interesting to taste white dog when touring a distillery. I also had an interesting experience at Four Roses. I was given an opportunity to taste different white dog produced from their different yeasts. It was interesting and informative; however, I have no desire to purchase their white dog when I can get their excellent bourbon.
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