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  • My takeaway from this very interesting article is that, if you want your aged whiskey into the trendy taste line of recent competition juries, do add a drop or two of Port (or any other fortified wine for that matter) to your final blend in order to simulate that twice served, ex-wine cask flavor. For the information of the collective, Limousin or other french oak barrels tend to...
    hectorlandaeta@... Mar 9
  • Hello Robert! I have tried a lot of wood types in my wood extract experiments and I do believe red oak (or something very similar) was involved. If I remember right red oak gave a very harsh, dry and bitter kind of taste. In order to make the spirit palatable you had to use so little that it was hardly noticeable. And that was after 4-6 months extraction in an optimized solution of...
    hectorlandaeta@... Mar 9
  • Seen that many times, as a matter of fact. It's more abundant in some types of oak and other woods than in others. Was told by a friend with access to a gas chromatographer that it's some kind of resin that is extracted by the alcohol but repelled by the water in the solution so with time it tends to float to the top. For purely aesthetic purposes, do not try and shake it before...
    hectorlandaeta@... Mar 9
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  • Do bear in mind that we deal here with a concentrated state of that ferment and high phosphate metabolisms in yeast produces a band-aid like phenolic taste that's just horrible. As always, moderation (and minute uses of this add-on nutrients) is key. Not mentioned in the article are two of the most important ions that are a must for happy yeasts: iron and zinc. First time in my...
    hectorlandaeta@... Mar 9
  • Great article! I'm really interested in having the full list of botanicals plus a general idea of their proportions as I really don't think they participate in the flavor in equal terms. The article you linked listed this: Angelica seeds Bay leaves Black peppercorns Cardamom pods Cinnamon stick Cloves Coriander seeds Gentian root Juniper berries Marjoram Nutmeg Orange peel Orris...
    hectorlandaeta@... Jan 13
  • Apparently, and according to one of their representatives that I contacted via e-mail, they only sell in truckloads/trainloads. Was that a brush-off? Can't believe the small businesses mentioned in that article buy a truckload of the stuff. Perhaps they do. Giving some use to the CC fermenters, perhaps?
    hectorlandaeta@... Aug 4, 2014
  • For sure that's big time fraud and a condemnable practice but I wanted to thank the OP for the great product source! I had an idea going around for some time and this link (that resulted from the Googling of the info provided by the OP) crystallized it: MGP Ingredients MGP Ingredients MGP Ingredients leads the way in the development of specialty proteins and starches derived...
    hectorlandaeta@... Aug 4, 2014
  • Interesting how some of the big guys go WAY out of the straight path to obtain a distinctive product out of old pots. Different? Perhaps. Better? I doubt it.
    hectorlandaeta@... Jun 11, 2014
  • To save your batch try an ethylic extraction of just the peel and the peach's stones (those are the parts that have more essential oil content) with the highest alcohol you have at hand. The extraction shouldn't take less than 4 weeks nor more than 5 months, given you use ethanol above 85% ABV. Then decant and cheese cloth filter the extract (should have a nice deep yellow color...
    hectorlandaeta@... Mar 30, 2014
  • Nevada: I later found this rather superficial video about Arrack making in a paradise spot in Indonesia. The most interesting part is where it shows the palm tree is a COMPLETELY different species from the regular coconut plant! (strike three, I guess). Salud!
    Hector Landaeta Aug 18, 2013