bourbonv wrote:This low malt mash bill would result in what would be considered a low yield by today's standard, but at the same time probably have a high grain flavor left in the distillate. The bourbon was probably distilled at about 100 to 105 proof and put into the barrel at 100 proof. I would love to see a craft distiller make this whiskey today.
bourbonv wrote:The thing is the low yield may be adding to the flavor of the final product. I would rather have a low yield and great tasting product than more of a poor tasting product. To find which is the case, then you would need to make two batches with the older, low yield methods and a batch with the same mash bill but adding enzymes. Compare the taste of the two products as they age and see which is best. My money is on the lower yield, old fashioned style.
bunghole wrote:bourbonv wrote: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.
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