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Don't Panic
Picture of joel9507
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I had an awakening when my friend who distills his own whiskey told me that it is clear, coming out of the distillation process.

In other words, the nice brown color comes from its removing material from the wood it's stored in. And that just feels odd. Like I'm drinking fancy wood refinishing fluid, or something.

Don't get me wrong, I like good Scotch and bourbon, now and again. But now each time I drink it, I look at the color and think "nice wood, they had this in".

My buddy gets wood chips to put in his clear whiskey, and eventually, sure enough, it turns a nice brown. Decent drinking stuff too, when he's done.

But now I am thinking that, along with politics and sausage-making, perhaps whiskey-making is something to not delve too deeply into.
 
Posts: 12073 | Location: North Carolina | Registered: October 15, 2007Reply With QuoteReport This Post
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Picture of Sailor1911
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Always nice to have good wood!


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Posts: 2558 | Location: Wichita, Kansas | Registered: March 27, 2011Reply With QuoteReport This Post
Three on, one off
Picture of G-Man
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My wife told me I have to drink less bourbon. I can’t find that brand anywhere.
 
Posts: 3988 | Location: Michigan | Registered: November 03, 2002Reply With QuoteReport This Post
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I paid $50 for the two liter with a medium char.

1st glass tonight. It has darkened the bourbon and smoothed out. The bourbon has a stronger oak smell but the taste is very much smoother.
 
Posts: 5753 | Registered: April 02, 2011Reply With QuoteReport This Post
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quote:
Originally posted by joel9507:
I had an awakening when my friend who distills his own whiskey told me that it is clear, coming out of the distillation process.

In other words, the nice brown color comes from its removing material from the wood it's stored in. And that just feels odd. Like I'm drinking fancy wood refinishing fluid, or something.

Don't get me wrong, I like good Scotch and bourbon, now and again. But now each time I drink it, I look at the color and think "nice wood, they had this in".

My buddy gets wood chips to put in his clear whiskey, and eventually, sure enough, it turns a nice brown. Decent drinking stuff too, when he's done.

But now I am thinking that, along with politics and sausage-making, perhaps whiskey-making is something to not delve too deeply into.


Bourbon gets is color and flavor from the whiskey passing in and out of the char (wood).
 
Posts: 5753 | Registered: April 02, 2011Reply With QuoteReport This Post
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Originally posted by Strambo:

As jigray3 said, not only does surface area play a big role but the temp. differential pulling the whiskey into and out of the barrel. Craft makers in Oregon are aging as little as 6 months, 2-3 years is long for them. The temp. swings in their warehouses are a lot different than a cellar in Scotland!




From what I've been told, it's not so much the temperature, but more the variation of temperature.

Hot, cold, hot, Cold, HOT, cold, hot, COLD... the wood expands and contracts, expands, contracts with the temperature changes, and "squeezes" (ever so slightly) the flavor from the wood.


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Posts: 5144 | Location: Just moved: Downtown Chi-Town | Registered: February 14, 2008Reply With QuoteReport This Post
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