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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.
I assume you are referring to the lower distilling and barrelling proofs?Quote:
Originally Posted by nydistiller
Please elaborate on this or any other methods that are different.
And welcome to SB.com. A good group of people here, very knowledgeable.
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.
And of course the higher distilling proofs distills flavor out also.
Welcome Nydistiller. It is always a treat to get viewpoints from those in the business.
Joe :usflag: