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nydistiller
01-19-2008, 08:04
Hello to everyone here. I have followed this site for a while and just decied to join. I am a trained master distiller, and I also consult with upstarting microdistilleries. I am currently building a microdistillery in Hector, NY. We will produce vodka,brandy, and gin from local catawba grapes. I am also working with a new distillery in Oregon to produce a pure organic rye whiskey. I also enjoy bourbon, especially stuff produced before 1990, when whiskey was made a lot different than today.

OscarV
01-19-2008, 08:15
I also enjoy bourbon, especially stuff produced before 1990, when whiskey was made a lot different than today.

I assume you are referring to the lower distilling and barrelling proofs?
Please elaborate on this or any other methods that are different.

And welcome to SB.com. A good group of people here, very knowledgeable.

nydistiller
01-19-2008, 08:59
I think that has a lot to do with it. I think that when whiskey is put in a barrel at to high a proof, it seems to cook the wood, covering up the flavor of the grain.

OscarV
01-19-2008, 09:28
And of course the higher distilling proofs distills flavor out also.

BourbonJoe
01-20-2008, 08:17
Welcome Nydistiller. It is always a treat to get viewpoints from those in the business.
Joe :usflag: