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  1. #41
    Guru
    Join Date
    Nov 2007
    Location
    AZ
    Posts
    2,726

    Re: Monterey Rye - Age Your Own Rye

    could add some oil and dip bread into it... sorry for the first "not so good" try. But keep at it.

  2. #42
    Connoisseur
    Join Date
    Apr 2005
    Location
    Northern California
    Posts
    681

    Re: Monterey Rye - Age Your Own Rye

    Lear,

    sorry to hear that as well. But at least you saved me $30 from buying this stuff. I think it's worth giving them feedback. Maybe they will give you some replacement product or something.

    Greg
    "That rug really tied the room together" -- Jeffery Lebowski

  3. #43

    Re: Monterey Rye - Age Your Own Rye

    I'm now on bottle 2 of the Monterey Rye. For my first bottle, I used the (medium toast?) American oak stick that came with the bottle for ~ month, and then switched the oak out to heavy toast American for another week or so.

    On the addition of the heavy toast cubes the color darkened quickly...thus after just a week or so I took them out. The result was interesting, though I think I learned a lesson with the heavy toast ... a little goes a long way. My Rye had a distinctly toasted flavor, borderline burnt. It was actually not bad - just very, erm, different. The color was about as dark as I've ever seen in a whisky. I have photos, perhaps I'll post somewhere shortly.

    For bottle two, I've had the stock American Oak stick in the bottle for almost a month now. My medium toast Hungarian oak cubes just arrived today, so I think I'll switch to the Hungarian oak and see how the flavor develops. I haven't sampled this bottle at all yet. But will take a sip out before adding the Hungarian.

    For my third bottle, I'm thinking of putting the oak in some port for a couple weeks first, and then putting the oak in the whisky. Has anyone tried something like this? Any recommendations on time, etc.?

    - GregR

  4. #44
    Enthusiast
    Join Date
    May 2006
    Location
    Nor Cal
    Posts
    436

    Re: Monterey Rye - Age Your Own Rye

    Quote Originally Posted by Graeck View Post
    For my third bottle, I'm thinking of putting the oak in some port for a couple weeks first, and then putting the oak in the whisky. Has anyone tried something like this? Any recommendations on time, etc.?

    - GregR
    It sounds like a worthy experiment to me, Greg. As far as time goes, I can't help you much. I've only done re-barreling, and I think the chips work a lot faster. Best bet is to sample weekly or so--just do it regularly to gauge the progress. I'd like to see some pictures, and perhaps, one day, we could exchange samples.

    I have to ask though, did a vinegar taste come through in your bottles?
    "It hasn't cured my broken heart, but it sure helps a lot."
    -Ernest Tubb

  5. #45

    Re: Monterey Rye - Age Your Own Rye

    Quote Originally Posted by jinenjo View Post
    I have to ask though, did a vinegar taste come through in your bottles?
    No, I haven't had anything like that. I ran it by two friends who have also been experimenting with MRS, and they didn't have any vinegar flavors either.

 

 

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