Welcome to the Straightbourbon.com Forums.
Page 4 of 8 FirstFirst ... 23456 ... LastLast
Results 31 to 40 of 72
  1. #31
    Connoisseur
    Join Date
    Feb 2012
    Location
    Mesquite, TX
    Posts
    619

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    Sorry but I don't buy the concept that it's supposed to burn. The PVW 15yr didn't burn and it's 107 proof. My William Larue Weller 2010 didn't burn either; however it did create some warm heat. A heat that no other bourbon has matched since.

    Most of the low end bourbons are all burn. That and Woodford Double Oaked. It's like a flash of flavor and then prepare for pain. My guess is, if you drink enough of it on a daily basis, your tongue and taste buds are so numb you couldn't tell if it was burning you or not.

    I bet if you stop drinking for a month and started back, you'd feel the burn again.
    |-o-| [-o-] |-o-| "I'm on the leader"

  2. #32
    Connoisseur
    Join Date
    Jan 2010
    Posts
    927

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    I will rethink my position some, at least on still proof of rye. We had some issues getting our new still to run. Got it fixed yesterday, They way I am running rye is at a higher proof to get the profile I want, but it is just off the beer still, so it has a syrupy, look coming off the still and it coats the mouth some when you drink it. So sometimes it is not the still proof, but how it is brought off the still.

  3. #33
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    12,468

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    If someone want's to take the position higher quality whiskys have less burn I certainly won't argue with them.

  4. #34
    Virtuoso
    Join Date
    Aug 2008
    Location
    Tallahassee
    Posts
    1,394

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    I totally agree. When tasting at Leopold Bros, we tried the heads, hearts and tails right off the second distillation run. Heads were nasty, nail polish remover or $8 per handle vodka smell (and taste). Those went bye-bye. The hearts didn't burn, even at 70% alcohol, just left a warming sensation. The tails were funky and burned somewhat, but not unpleasant like the heads. Very informative session.
    Sounds a lot like the talk David Perkins of High West gave here in Tallahassee. He passed around samples of heads, hearts and tails and some mixes of them. It convinced me that what we call burn is often the nasty tastes from the less desirable parts of the run. OTOH it showed me that some of those tastes in small doses when mixed with the sweeter product and barrel flavors produced by aging create the complexity and fulsomeness we enjoy. There might be a little burn associated with the complexity. That balance is the art.

    Most of the low end bourbons are all burn.
    It's cheaper to make juice that has more of the nasties in it. Cheaper to make so it retails for less usually.

    If someone want's to take the position higher quality whiskys have less burn I certainly won't argue with them.
    Yep, less, but certainly not no burn.
    Last edited by sailor22; 06-07-2013 at 08:41.

  5. #35
    Virtuoso
    Join Date
    Oct 2011
    Location
    Atlanta
    Posts
    1,241

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    [QUOTE=Bmac;348269]Sorry but I don't buy the concept that it's supposed to burn. The PVW 15yr didn't burn and it's 107 proof. My William Larue Weller 2010 didn't burn either; however it did create some warm heat. A heat that no other bourbon has matched since.

    I think the wheaters feel softer because the spicyness of the rye can intensify the feeling of "burn" just my opinion
    "On a long enough timeline, the survival rate for everyone drops to zero"
    T. Durden

  6. #36
    Guru
    Join Date
    Apr 2012
    Location
    Atlanta, GA
    Posts
    2,789

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    Quote Originally Posted by mbroo5880i View Post
    The burn and color help remind me that I am not drinking water.
    In some parts of the world I have found the color not to be all that helpful in making the distinction. I didn't drink that water but I expect it would have had it's own particular burn as well!
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  7. #37
    Trippah and Admin
    Join Date
    Feb 2008
    Location
    Northeast Ahia
    Posts
    4,767

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    I would accept the heads/hearts/tails reasoning for bourbon if the macros were not made in a column still.
    My name is Joel Goodson. I deal in human fulfillment.
    I grossed over eight thousand dollars in one night. Time of your life, huh kid?

  8. #38
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    12,468

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    Scott I was just about to post that very thought.

  9. #39
    Enthusiast
    Join Date
    Jan 2013
    Location
    Dallas, TX
    Posts
    387

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    Quote Originally Posted by callmeox View Post
    I would accept the heads/hearts/tails reasoning for bourbon if the macros were not made in a column still.
    Because?

    When I spoke to Chip about this, he was very specific that column stills are more likely to produce harsher alcohols, especially if you run your distillation fast.

  10. #40
    Trippah and Admin
    Join Date
    Feb 2008
    Location
    Northeast Ahia
    Posts
    4,767

    Re: What accounts for bourbons of same proof having such big differences in heat/burn

    Quote Originally Posted by Balcones Winston View Post
    Because?

    When I spoke to Chip about this, he was very specific that column stills are more likely to produce harsher alcohols, especially if you run your distillation fast.
    How do you equate Chips answer with heads/hearts/tails? Does running a column fast make it all heads or all tails and no hearts?

    Like asking three railroad engineers the time, asking distillers the same question can lead to different answers.

    According to earlier threads, heads/tails are not column still concepts except for still startup and shutdown.

    Taking that to a logical conclusion, if there's a short run on a column it could have an effect, but how many short runs do you think they make on the column at Beam or HH?
    My name is Joel Goodson. I deal in human fulfillment.
    I grossed over eight thousand dollars in one night. Time of your life, huh kid?

 

 

Similar Threads

  1. What accounts for mouthfeel?
    By Flyfish in forum General Bourbon Discussion
    Replies: 35
    Last Post: 05-31-2013, 09:03
  2. Bourbons over 125 Proof
    By gatsby in forum General Bourbon Discussion
    Replies: 23
    Last Post: 04-19-2013, 14:18
  3. Burn's Night
    By bonneamie in forum Foreign Whiskey
    Replies: 12
    Last Post: 02-01-2013, 14:53
  4. Proof and heat: A little dab'll do ya
    By **DONOTDELETE** in forum History
    Replies: 7
    Last Post: 03-30-2001, 12:35

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Back to top