A question for the tasters

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A question for the tasters

Unread postby Bourbon Joe » Wed Jun 27, 2007 4:23 pm

Over the years our tasting group has noticed a strange phenomenon. We noticed that (almost without varying) the cut portions of our tasting turn cloudy after sitting awhile. This is true whether cut by spring water, bottled water or distilled water. The neat versions never turn cloudy. What makes the cut versions turn cloudy? We have noticed this for years.
Any ideas??
Joe
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Re: A question for the tasters

Unread postby bunghole » Wed Jun 27, 2007 4:39 pm

Bourbon Joe wrote:Over the years our tasting group has noticed a strange phenomenon. We noticed that (almost without varying) the cut portions of our tasting turn cloudy after sitting awhile. This is true whether cut by spring water, bottled water or distilled water. The neat versions never turn cloudy. What makes the cut versions turn cloudy? We have noticed this for years.
Any ideas??
Joe


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Unread postby bourbonv » Thu Jun 28, 2007 9:18 am

Joe,
Many of the solids in bourbon are more soluable in alcohol than water. When you add water to the bourbon they begin to percipitate out of the liquid turning the bourbon cloudy. That is one reason they have to filter 80 proof bourbon so much and thus remove a lot of the flavor. If they did not do so, then the bourbon would get cloudy, particularly when chilled.

The solution to unsightly cloudiness is simply drink it straight!
Mike Veach
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