cowdery wrote:Vulgarity aside, Linn's idea makes some sense, ...
bourbonv wrote:...It is not exactly tasting notes, but the document does say"within the heart of oak, they had mellowed and sweetened, until their very presense was an aroma as of the rarest flowers".
bourbonv wrote:For Gary,
It is not exactly tasting notes, but the document does say"within the heart of oak, they had mellowed and sweetened, until their very presense was an aroma as of the rarest flowers".
bunghole wrote:Incomplete distillation is where the flavors are. Lower yield fermentations would also yield more cogeners, and more cogeners = more flavor. Lower distillation proof means more cogeners are left in the final spirit rather than distilled out at a higher final proof. A lower barrel entry proof allows for more of the water soluable cogeners in the 'red layer' of the charred barrel to be brought out of the oak and into the whiskey.
I agree with Professor Veach, that craft mico-distillers would do well to recreate the wonderful low yield/low barrel entry proofs of the pre-probitition bottled-in-bond bourbons of a byegone era, because no one's doing that now. It would set them apart and make them very special.
gillmang wrote:... Woodford Reserve's pot still production ... has a bready, coppery, grassy, quality that is quite forward in flavor (somewhat like the Anchor Distilling whiskeys).
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