Question: Regarding Seasonal Bottling

[Buffalo Bill]

I came across a thread regarding seasonal flavor profile attribution, somewhere - and I'm trying to pin down criteria related to flavor profiles and seasonal bottling times. Is there an effect related to time of year and flavor, or is this a moot point?

Granted, it has been discussed that flavor profiles differ from season-to-season; is it symmetrical? Is there symmetry or any predicable patterns outside of the cycling aspect, regarding what a batch, barrel, or bottling will taste like - depending on when it was bottled? Spring, Summer, Fall, or Winter?

I tend to find myself gravitating to late spring and early summer bottlings (it seems) without having enough info to back up whether or not this is viable. It's something I've discovered over the past year... a pattern, whether it's viable or simply chance. BB

[Buffalo Bill]

This thread was a real bomb... :-(

[Josh]

This thread was a real bomb... :-(

Don't take it personally. I think nobody responded because few people had thought about it. I know I haven't. But I think it's an interesting topic. I hope somebody will respond now!

[OscarV]

Hey Buffalo Bill, I don't remember the distillery or when they made the observation, I do however remember a distiller claiming that the best bourbon came when mashed and distilled in cool weather.

[Buffalo Bill]

Hey Buffalo Bill, I don't remember the distillery or when they made the observation, I do however remember a distiller claiming that the best bourbon came when mashed and distilled in cool weather.


I had heard something about that in my travels, and that's what got me onto this post. Perhaps it's an industry secret, I dunno... but I've been watching patterns and taking notes. BB