| Author |
Message |
    
Brumbear
| | Posted on Sunday, January 06, 2013 - 04:05 pm: | 
|
Ducxl what is the 1765 collection? Looks like it has potentail. |
Brumbear
| | Posted on Sunday, January 06, 2013 - 04:11 pm: |
|
Thats it I just googled that stuff I want it!!!! We Are having a distillery tour for the Catskill Ramble this year that is gonna be outa site!!!!!!!!!!!!!!!!!!!!!! |
Bads1
| | Posted on Sunday, January 06, 2013 - 04:11 pm: |
|
If you want true good bourbon small batch Whiskey/Bourbons are best. I still have a bottle bought for me by a old friend and long time Badweb member and rode all the way from Buffalo on his S3 here in Wisconsin for Homecoming. I don't stock in my bar because its just expensive bottle that many just don't like to pay the price to drink... that would be Bookers.
http://www.smallbatch.com/bookers |
Ducxl
| | Posted on Sunday, January 06, 2013 - 04:33 pm: |
|
Dave,that would be "Sons of Liberty" distillers in N. Kingstown,RI.I've been in contact with them and they do tours on Saturdays.I'll let you know how that goes.
We've been also trying Corn whiskey from "Berkshire Mountain distillers" over in Great Barrington Massachusetts over near the NY line.
Now,to reveal my true ignorance....and i know i can google it,what are the differences between "blended","single barrel", "single malt" whiskies?
I've always stuck to Bourbons. JD Single barrel is another i like. |
Mr_grumpy
| | Posted on Sunday, January 06, 2013 - 04:39 pm: |
|
Hootowl, I should point out that Scotch is matured in all sorts of barrels including Port, Sherry & even wine casks, which is why there are so many different tastes.
Ducxl, Try some different ones, Speyside's are generally lighter & fruitier, whereas the west coast stuff such as Lagavulin is much heavier with a very smoky taste. |
Tootal
| | Posted on Sunday, January 06, 2013 - 05:24 pm: |
|
The story of Maker's Mark is rather interesting. Now I can't remember every detail but basically a new owner/distiller/son took over the reigns and didn't like their product. There was something in it he didn't care for so he started experimenting with baking bread with different combinations of the grains used. What he figured out was that he didn't like the bread with rye in it so he removed the rye from the recipe and now you have a bourbon that is truly different than the rest! I'm a big fan of Maker's Mark but I also love some scotches. I just finished a 21 year old blend from Campbeltown Loch that I thought was the best scotch I've had. Then I stopped by a friends house and he offered be an 18 year old blend from Johnnie Walker. It was their gold label. I had never heard of it but wow! That is the best sippin whiskey I've ever drank! If you see it out there I highly recommend it! |
Ratbuell
| | Posted on Sunday, January 06, 2013 - 08:31 pm: |
|
My understanding is this: single malt comes from a single selection of grains, and is "malted" one time. Put into a single barrel, matured, and bottled.
Blends are a blend (go figure) of different malts, either blended before, or during, maturation. Blends can also be moved from one barrel to another, to change flavoring.
Much of the flavor of a whiskey comes from the barrel used. Many whiskeys use sherry or wine barrels because the oak retains some of the flavoring of the initial use, and imparts it to the whiskey.
Smokier whiskeys come from those barrels being "smoked" before being filled - similar to searing a piece of meat or fish, they open the ends and place the barrels over open flame for a period of time. Typically peat is used as a smoking agent, as it produces a smoldering, smoky burn that will sear the interior of the barrel without burning it down. My particular favorite, Laphroaig, has a heavy peat smoke flavor combined with a rich, tidal flavor because the distillery is located on the shore, with the maturation chamber open to the sea. All of those details contribute to the final flavor of the whiskey. |
Tootal
| | Posted on Sunday, January 06, 2013 - 08:57 pm: |
|
The making of scotch is the same as beer only you don't use any hops to balance the sweetness. You take malt, which is barley that has been steeped in water till it starts to grow. When it's root gets a certain length the maltsters know it has converted the endosperm into starch. At this point they dry the barley with hot air. In the case of Laphroaig, they smoke this dried malt with peat moss. The malt retains this "peatiness". You then crush the malt and "mash" it as you do wort for beer. This "mashing" converts the starches into fermentable sugars that yeast can eat and fart CO2 and piss alcohol. Yeast are great little creatures!! This "beer" is then heated and the alcohol is "distilled" from it creating scotch whiskey. Even corn whiskey, rice wine and anything else contains some malt since the enzymes in malt can convert starches into fermentable sugars. So the smokyness comes from the malt being smoked, not the barrel. A single malt is just scotch that came out of a single barrel. A blend is just that, as mentioned. The reason many of the older aged whiskey's are blends is a single barrel will lose content over the years so a 53 gallon barrel might only give you 20 gallons after sitting for 20 years. My numbers are just an example, I don't know how much is actually lost.
Now Rum is just made from sugar fed to yeast and then distilled. |
Hootowl
| | Posted on Sunday, January 06, 2013 - 09:41 pm: |
|
"so a 53 gallon barrel might only give you 20 gallons after sitting for 20 years"
The part that is lost is the angel's share. Hence, "spirits". |
Brumbear
| | Posted on Sunday, January 06, 2013 - 09:58 pm: |
|
Well it sounds so easy but....
You have to figure your alcohol content in your mash, then when you start the distilling process if you have 50 gallons at 20% you will get her to a boil an alcohol boil and only boil off the 20% of the mash the rest is garbage. The first off the drip is heads or wood alcohol and must be thrown away it will come off first because wood alcohol or methanol boils at a slightly lower temp than alcohol proper. The alcohol boils next and you never should get it to the temp of water boiling which is 212 degrees and then you won't boil off the shyt or tails the proper or hearts of the process is the finished product!!! If you can do that without blowing yourself up ya will have some fine booze for yerself!!!! |
Ducxl
| | Posted on Monday, January 07, 2013 - 08:56 am: |
|
To the OP XL1200r thanks a bunch for a fun and informative thread!
Tonight i will toast you/w a shot of Baby Bourbon |
Hootowl
| | Posted on Monday, January 07, 2013 - 09:41 am: |
|
"If you can do that without blowing yourself up ya will have some fine booze for yerself!!!!"
Assuming you can avoid the revenuers. |
Hootowl
| | Posted on Monday, January 07, 2013 - 11:11 am: |
|
"since the enzymes in malt can convert starches into fermentable sugars"
Also, they can convert starch to unfermentable sugar, or dextrin. Dextrin is what give beer a malty sweet flavor. If it all converted to maltose, and subsequently alcohol, beer wouldn’t taste very good. This process can be accomplished via mashing, or by dry heating the grain, converting the starch, and then heating the grain further, crystalizing the sugar in the grain. Thus, crystal malt, in various levels of darkness. Crystal malts do not need to be mashed, but often are added in the mash in order to be a part of the grain bed for the vorlaufing process. Yes, I'm a beer geek. |
Cityxslicker
| | Posted on Monday, January 07, 2013 - 12:41 pm: |
|
F the revenuers ; they are by in large - fat dumb lazy leeches best left in a swamp.
Don't buy a bunch of sugar, grain, copper tubing - don't 'mass' distribute and you can fly under their radar for a very long time.
Great Gradpappy did it for a full 30 years. He also never registered for a Social Security number - damn I wish I had that option
ps - googling the milk jug still that I saw over the holidays got me this link
http://tinyurl.com/bx78nmc
wtf
durka durka jihmiad durka durka |
Hootowl
| | Posted on Monday, January 07, 2013 - 03:48 pm: |
|
As far as 'single malt' goes, it means the whiskey was produced from a single malt. I.E. one type of grain, not a blend of grains such as corn, wheat, and rice in addition to barley. |
Cowboy
| | Posted on Monday, January 07, 2013 - 05:28 pm: |
|
If interested in destilling go here
www.expats.org.uk. blue flame |
Tootal
| | Posted on Monday, January 07, 2013 - 05:30 pm: |
|
Ok, I just did some more research since most of my knowledge is from the brewing side and some friends that did operate a distillery for a while. A legal one! I found this site and it will really confuse the issue! They say a single malt is just a whiskey made in a single location! And a blend is made from several distilleries and can include non malt whiskey's! Anyway, it actually gets more complicated than that but if you want to read it here it is:
http://whiskyblog.wordpress.com/2007/02/06/blends- vs-single-malts/ |
Tootal
| | Posted on Monday, January 07, 2013 - 05:45 pm: |
|
Crystal malts do not need to be mashed, but often are added in the mash in order to be a part of the grain bed for the vorlaufing process. Yes, I'm a beer geek.
Crystal malts add varying amounts of sweetness to bitterness depending on how dark they are malted. The most common is 60L crystal which is the sweetest and used a lot in English ales. It also adds color to the beer so it's wonderful stuff! As far as dextrins, you can even make your mash really thick which will promote a high dextrin wort. For making whiskey though, I doubt you want a dextrin type mash as you're only interested in getting the most alcohol from it so a thin mash at 148 degrees should give you the most fermentable sugar hence the most alcohol. I'll drink to that!  |
86129squids
| | Posted on Monday, January 07, 2013 - 06:23 pm: |
|
Beer me.
Well, crap, nevermind, I've got some Robert Hall merlot to enjoy.
My BF and his cousin used to do the homebrew, once got a double carbonated pumpkin beer... it bubbled like Champagne, and got us hammered like moonshine.
Fun times! |
Tootal
| | Posted on Monday, January 07, 2013 - 06:35 pm: |
|
It's always good when a mistake is drinkable!! |
Reepicheep
| | Posted on Monday, January 07, 2013 - 08:30 pm: |
|
Do the Kentucky Bourbon Trail next spring, I did most of it, and the roads, people, and distilleries are *great*. Some lovely beautifully paved goat trails around there. |
Hootowl
| | Posted on Monday, January 07, 2013 - 09:51 pm: |
|
In the UK, single malt has to come from a single distillery, but it still has to come from one grain, specifically barley. That isn't true in other parts of the world. Single malt means single malt. Even in the UK. It's just that there, it means more. |
Xl1200r
| | Posted on Monday, January 07, 2013 - 10:58 pm: |
|
To the OP XL1200r thanks a bunch for a fun and informative thread!
Anytime! Man, this thread has got some legs!
You all can talk till the cows come home on how to make the stuff, all I know is it tastes good.
Tell ya what, this bottle is sitting on my coffee table just staring at me. Just went through a completely ridiculous band breakup, may just crack the red wax open here and have a go... |
|
