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  1. #51
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    Re: Has char levels in the barrels increased along with barrel proof?

    Here's a couple of short videos with Brad Boswell and his father John Boswell from the Independent Stave Company that give a little insight into the increase in complexity of barrel preparation today versus back then.

    Making Barrels

    Lessons in Flavor
    SCOTT: I found this on Ganymede.
    TOMAR: What is it?
    SCOTT: Well, it's um... It's
    green.

  2. #52
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    Memphis, Tennessee
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    Re: Has char levels in the barrels increased along with barrel proof?

    Quote Originally Posted by Leopold View Post
    Recall the Lincoln County process. You're turning sugar maple wood into char, and then soaking alcohol in it after the fire has been doused. In my experience, you may be absorbing some congeners with that char, but you are most certainly also adding phenols and other flavors to the unaged spirit. One of those flavors is charred wood... a different kind of wood, and at a much, much higher concentration than you see on the surface of a 53 gallon barrel. Have a look at those leeching vats at Jack Daniels and think about how much charred surface there is in those vats versus what that whiskey sees in a single barrel. Add in the movement of that whiskey as opposed to the Dickel steeping method, and there's your likely answer as to where that flavor you're perceiving comes from....
    My intuition certainly agrees with your assessment, but VAGentleman's firsthand experience (see posts #20 & #25) comparing the before LCP and after LCP by tasting white dog samples of both challenges this notion.
    Last edited by ToEOrNotToE; 03-29-2015 at 04:39.
    SCOTT: I found this on Ganymede.
    TOMAR: What is it?
    SCOTT: Well, it's um... It's
    green.

  3. #53
    Enthusiast
    Join Date
    Mar 2015
    Location
    Memphis, Tennessee
    Posts
    253

    Re: Has char levels in the barrels increased along with barrel proof?

    Quote Originally Posted by tmckenzie View Post
    Water is a better solvent than alcohol.
    That all depends on what the solute is. Luckily, we have both of those solvents in a whisk(e)y barrel when the spirit is ageing.
    Last edited by ToEOrNotToE; 03-29-2015 at 04:52.
    SCOTT: I found this on Ganymede.
    TOMAR: What is it?
    SCOTT: Well, it's um... It's
    green.

 

 

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