Risky? Whisky - Anyone Try This Yet?

[darylld911]

After 10 days, the color hasn't changed much since I'd say about day 4 or 5 (fairly dark), but the nose is as expected - smoked/woody corn whiskey. I'm opening the jar every day to let it get a little air, as well as shaking it after I do that. If the result isn't disgusting, I'll bring some to the KYBF if anyone is interested in sampling what you get.

[SixDegrees]

I would expect a dark product since you are still Barrel Proof. Most of the Barrel proof I buy is darker than the lower proof since the proofing water tends to "lighten" it up. Try a few trips in/out of the fridge to "move" it in/out of the wood.

[tmckenzie]

It is my experience that lower barrel proofs make for a darker whiskey. Try doing some of it at 100.

[p_elliott]

It is my experience that lower barrel proofs make for a darker whiskey. Try doing some of it at 100.

Do you have a hypothosis on this?

[darylld911]

I've only got the one batch, so I'm basically just following the instructions (not adding anything to the "barrel", aka mason jar). The only variables I'm throwing in are opening it daily to exchange the air (when I remember!) and varying the temperature (I left it in our attic for a couple days, with temps reaching 140 F, left it on my back porch in the mid-90s, and moved to our fridge for a few hours sporadically - as well as shaking it up, which has no basis to what whiskey would go through in a barrel - but serves to make me feel more involved in the process ). It went in as 125 proof. I'm going to taste it at the 3 week mark at that proof, and per the instructions - when dumped into the original bottle if I fill it with pure water (to replace the volume absorbed by the wood chips) it should bring it down to 100 or 90 proof. I'll probably pour a small amount straight, and a small amount at varying proofs - although I repeat - I don't expect this to taste anything like bourbon, but hopefully an interesting corn whiskey

[SixDegrees]

I think you are correct Mr. McKenzie. The reason is that water is probably the best solvent going and lower proof = more water. The water molecule is much smaller than the alcohol molecule so the higher the water content, the more it will penetrate into the wood. Now with this small amount of wood, it might not make a difference but that is the chemistry behind it (in my opinion since it has been years since I did any chemistry!)

[tmckenzie]

Yep, water is a better solvent. I was checking some 3 year old wheated bourbon we have in 53 gallon barrels a few days ago and I could not beleive how dark it was. It went in as all our whiskey does at 100 proof. That is one of the reasons that dusty bourbon tastes so much better is it was aged at a lower proof. I also think it gets a whole other range of flavors out of the barrel at that proof. Not so much vanilla, but more butterscotch and maple notes.

[darylld911]

Yep, water is a better solvent. I was checking some 3 year old wheated bourbon we have in 53 gallon barrels a few days ago and I could not beleive how dark it was. It went in as all our whiskey does at 100 proof. That is one of the reasons that dusty bourbon tastes so much better is it was aged at a lower proof. I also think it gets a whole other range of flavors out of the barrel at that proof. Not so much vanilla, but more butterscotch and maple notes.

Wow - I never would have guessed that. If I try this again (although probably would just buy my own charred chips and white dog), I may split the batch to test some at 100 proof and some at 120 to see the differences. Thanks for the info!!