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  1. #1
    Connoisseur
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    Apr 2011
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    Toledo, OH
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    764

    What accounts for mouthfeel?

    This afternoon I enjoyed a couple nice pours of EWSB '03 neat, with a drop, and on ice. Got some rich chocolate and coffee, like choco-covered espresso beans, and citrus, as well as the other usual suspects. In addition, I really enjoyed the rich, silky mouthfeel. Perhaps you SBers with better chemistry knowledge can tell if mouthfeel is a result of corn (but all bourbon has that) or wood (but they get that as well) or age. EWSB is 10 years old, give or take. Is age a factor? Mouthfeel is really important to me and it would be nice to know what factors contribute to it.
    If God made anything better than bourbon he must have kept it for Hisself.

  2. #2
    Guru
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    Sep 2004
    Location
    Jackson, MS
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    11,556

    Re: What accounts for mouthfeel?

    There is so much commonality among Bourbon mashbills that alone should not account for the differences in mouth feel I have experienced with different brands. I supposed it had more to do with barrel influence and position in the warehouse but really have no clear evidence of why.

  3. #3
    Guru
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    Apr 2012
    Location
    Atlanta, GA
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    2,386

    Re: What accounts for mouthfeel?

    Congeners! When in doubt always say congeners!
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  4. #4
    Virtuoso
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    Nov 2012
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    Charleston, WV
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    1,445

    Re: What accounts for mouthfeel?

    IMO the most important single element (and be sure there are many contributing factors that should all be considered) is chill-filtering, or more specifically, the lack thereof. Chill-filtering strips whiskey of the fats and esters and other congeners that give whiskey a lot of its unique viscosity and mouthfeel. It may also alter flavor, although a lot of pseudo-scientific anecdotal evidence is split on this issue.

  5. #5
    Guru
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    Sep 2004
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    Jackson, MS
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    11,556

    Re: What accounts for mouthfeel?

    When in doubt get a second opinion, pour another drink.

  6. #6
    Guru
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    Dec 2012
    Location
    Houston
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    2,460

    Re: What accounts for mouthfeel?

    I don't know, but great viscosity is one of the attributes that I love about OWA.
    I've never tried GTS with any sort of soda. Maybe I'm missing out; but I'm OK with that.

  7. #7
    Guru
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    Sep 2004
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    Jackson, MS
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    11,556

    Re: What accounts for mouthfeel?

    Proof seems to have a bit to do with it as well.

  8. #8
    Enthusiast
    Join Date
    Jan 2013
    Location
    Dallas, TX
    Posts
    371

    Re: What accounts for mouthfeel?

    Oils, fats, acids, tannins, alcohol, water, to name a few.

    The style of production, type of wood, age, and many other factors will dictate the various concentrations of these components.

  9. #9
    Guru
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    May 2013
    Location
    Louisville, KY
    Posts
    2,073

    Re: What accounts for mouthfeel?

    i like the 'bite' i get from the high/barrel proofers, but thats from the alcohol concentration.anything below 90 seems to not have that at all. the higher the better!

  10. #10
    Enthusiast
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    Jan 2013
    Location
    Dallas, TX
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    371

    Re: What accounts for mouthfeel?

    Quote Originally Posted by 393foureyedfox View Post
    i like the 'bite' i get from the high/barrel proofers, but thats from the alcohol concentration.anything below 90 seems to not have that at all. the higher the better!
    Everything in a barrel proof whiskey is more concentrated except for the water

 

 

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