Noob Question

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Noob Question

Unread postby Geekboy » Fri Mar 30, 2007 3:45 pm

I have thoroughly enjoyed EC 12 year old. It has become one of my favorites. I've probably had 7 or 8 bottles now.

This last bottle I purchased was almost undrinkable. Smelled and tasted extremely musty!

What could the cause of this be? Does this happen quite a bit, rarely, sometimes, etc.?

Just curious.
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Unread postby Bourbon Joe » Fri Mar 30, 2007 3:49 pm

EC-12 is one of those bourbons which vary greatly from batch to batch. I have had some that tasted like liquid metal and others that were superb. I don't know what it is that causes this but I tread very lightly when I buy this stuff and NEVER buy more than one before tasting it. If you get a good batch, check the bottling date on the bottle bottom. Others with the same bottling date SHOULD be similar.
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Unread postby bourbonv » Fri Mar 30, 2007 3:57 pm

Joe makes some very good points. I would add that you also have to watch out for cork taint with bottles with a cork. Musty, moldy tastes are often the results of bad corks.
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Unread postby ColbyJ » Wed May 02, 2007 4:59 pm

Just as with wine you can run into "corked" spirits. Not as common as with with wine - about 6% - but still happens. A 'corked' wine has been bottled with a cork that is contaminated with TCA. We run across some corked sprits in our store, but they are few and far between. I've found it more in tequila.
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Unread postby angelshare » Wed May 02, 2007 7:14 pm

ColbyJ wrote:Just as with wine you can run into "corked" spirits. A 'corked' wine has been bottled with a cork that is contaminated with TCA. We run across some corked sprits in our store, but they are few and far between. I've found it more in tequila.


Not challenging, just asking for clarification - you've had bourbon that you thought was "corked" fresh off the shelf? Or were these dusty bottles? IE, how long does it take TCA to taint the spirit? Also, why does it happen more with tequila?

Thanks!
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