43475RE: [Distillers] cheap bourbon?
- Sep 8 9:48 PMHi Gamer,
I'd like to add a bit, if I may. I'll do it inline.
Zymurgy Bob, a simple potstiller
>To: Distillers@yahoogroups.comCertainly that's important, but if you crank up the heat to get
>Date: Mon, 8 Sep 2008 18:36:43 -0400
>Subject: RE: [Distillers] cheap bourbon?
>What makes the difference is both the
>quality of the brewing ingredients as well as aging
fast output, and cheat a lot on your cuts (in the name of economy)
you'll convert good beer to swill that'll take eons to age to
From my successes and failures, I'll bet good money the big kids
don't waste 30 years' aging on anything but their best batches.
>Ageing in done in large wood kegs that areLearning this was *the* pivotal point in my stillin' life. It's probably
>charred this is what over time gives aged liquor it color and that takes years
>in large kegs however there are two ways to cheat the many years it requires in
>those large kegs
>The first is to increase the surface area
as close as I'll ever come to being born again.
>which can be done to age in smaller kegs so the smaller the keg the less timeYou can also put the keg inside the whiskey for the same effect.
>is required so if you age in one to 3L
Toasted and/or charred splints cut from a whiskey barrel to a size
that fits in the neck of a gallon glass jug (full of whisky, of course)
works beautifully, and you can adjust the amount during the aging
>You move ten year to two to three years andHear, hear!
>this is how artisans do it
>Note you can re-char the inside of a smallI've got 20 or 30 pounds of whiskey barrel to cut up into splints,
>keg with a propane torch however you can only do this so many times before you
>char thru it so not the cheapest way
so I don't mind pitching the used up stuff.
>The other way is simply to add caramel toI guess some of them may. To me, equation of aging and color
>color which is cheep so this is how corporations do it
is simplistic. The olfactory ticklers produced by judicious oaking
(or wooding, as some I've tasted) with wood toasted and/or
charred, combined with concentration changes and oxidation
of all those wood chemicals to vanillins and other nummy
compounds, are just way too lushly complex to be replaced
Ah well, maybe I'm just a romantic.
Tasted the latest apricot eau de vie with a stillin' friend this
morning, while picking plums for another batch. Three months
on oak, and already showing beauty.
>>While perusing my local liquor store's bourbon section---snip---
>>with prices from $9 a 750 ml. to $100+ and got to wondering....since
>>everything from the grain bill to the minimum aging time in specific woods is
>>pretty much dictated by law, how do they make a "cheap" bourbon? Is
>>it really just barrels that didn't turn out so hot so they market them under a
>>lesser brand? cheers! -mike
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