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  1. #31
    Connoisseur
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    Re: Monterey Rye - Age Your Own Rye

    very cool, good luck. It looks like you went with the 2/3 corn and 1/3 rye. looking foward to your first results.

    You're getting me fired up to try another barrel refill myself.

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

  2. #32
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    Re: Monterey Rye - Age Your Own Rye

    Yeah, I forgot to mention that part. I decided on a more Bourbon ratio 2:1, corn to rye.

    It's exciting to start from the beginning with white spirit, rather than from a true whiskey product--already aged somewhat (as with my last experiment). I hope the results are positive. Thanks for the well wishes!

    Greg, perhaps when this is all over you could come up here to Roger's group when I reveal the final spirit.

    Salut!
    "It hasn't cured my broken heart, but it sure helps a lot."
    -Ernest Tubb

  3. #33
    Connoisseur
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    Re: Monterey Rye - Age Your Own Rye

    Quote Originally Posted by jinenjo View Post
    Yeah, I forgot to mention that part. I decided on a more Bourbon ratio 2:1, corn to rye.

    It's exciting to start from the beginning with white spirit, rather than from a true whiskey product--already aged somewhat (as with my last experiment). I hope the results are positive. Thanks for the well wishes!

    Greg, perhaps when this is all over you could come up here to Roger's group when I reveal the final spirit.

    Salut!
    Agreed. Starting from "white dog" makes it a very exciting experiment to see exactly how the barrel will influence the spirit.

    I'd love to taste it, I've been unable to attend the BA get togethers for a while due to some pressing issues but hopefully I can make it up there soon.

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

  4. #34
    Apprentice
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    Feb 2007
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    Benicia, Ca.
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    43

    Re: Monterey Rye - Age Your Own Rye

    Lear,

    I look foward to the end result. I think your last experiment turned out pretty well. I don't remember what it was up against when we tasted it but I recall it was the standout in my opinion.

    Did you guys taste the Willet's 4yo at Roger's the last study group? Curious as to how that is turning out.

    Ken

  5. #35
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    Re: Monterey Rye - Age Your Own Rye

    Roger finally dumped it. The end result you'll have to try.

    [Roger rebarreled the Willette's 4 y.o. for close to 12 months.]

    It's well aged. On its own, a little much. But I did a recent vatting with the true 4 y.o., and it's good.
    "It hasn't cured my broken heart, but it sure helps a lot."
    -Ernest Tubb

  6. #36
    Bourbonian of the Year 2002 and Guru
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    Sep 1999
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    Chicago
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    12,616

    Re: Monterey Rye - Age Your Own Rye

    This is fascinating--the Monterey aging, that is. By all means, keep us posted.

    Be sure to keep a photographic record of the color change. Always put the same, small amount in the glass, place it on a white card and photograph it from above.

    If I may presume to offer that little bit of advice.

  7. #37
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    Re: Monterey Rye - Age Your Own Rye

    I'm planning to sample it once a month--perhaps more frequently after the two month mark.

    Any and all suggestions, comments, and questions are welcome.
    "It hasn't cured my broken heart, but it sure helps a lot."
    -Ernest Tubb

  8. #38
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    Re: Monterey Rye - Age Your Own Rye

    There's been a few warm days (by bay area standards, of course) as of late. Since my 5 liter barrel is less than half full, I've been turning it weekly. The other day, a warm one, I noticed leakage from the spigot. The warmth was causing expansion, and so the added pressure was causing excess to come out of the knob of the spigot. I've since been keeping the barrel on its side so the spirit does not reach the level of the bung or spigot.

    My previous barrel did not behave this way even in the most extreme heat (in my car on a hot day). I've since contacted Bryan at 1,000 Oaks Barrels and he responded by telling me he'll send a new spigot my way. I've had nothing but good customer service from this company.

    I also emptied it into bottles, temporarily, to see how much i'd lost--already over 400ml at this point--and to check to color of the whiskey. It's got plenty more time to go, yet the nose has shifted significantly toward a more bourbon-like smell, which is promising at less that one month old.

    I'm keeping the barrel on top of stacks of storage bins so it is nearly touching the top of the shed--at the highest, hottest part.
    "It hasn't cured my broken heart, but it sure helps a lot."
    -Ernest Tubb

  9. #39
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    Re: Monterey Rye - Age Your Own Rye

    Well, the results are in.

    On Wednesday of last week, nearing three months in the barrel, I decided to take out a sample quaff--also in anticipation of bringing some to Roger's East Bay Study Group.

    What I thought were simply odd (unique) profiles in the white dog became more pronounced while aging in the oak. In other words, the dominant characteristic is VINEGAR. It smells like it. Tastes less so, but it is an odd amalgam of whiskey and vinegar acidity. When I first brought the white dog to the group, my girlfriend was present and she was the one to mention how it bore resemblance to vinegar. I agreed then and even more so now.

    I'll post a picture when I get a chance. The color is nice and there are sweet and oaky tones to the whiskey, yet the overall result is pretty unfavorable. Needless to say I was bummed.

    Last Saturday, Neal and Roger tasted it. This was the first time Neal had ever encountered spirit from C & C Shine in Monterey, and upon nosing it he immediately said it smelled like acetic acid. We all agreed that someone at the micro-distillery must've fallen asleep at the fermenting tank. This baby went to far into vinegar territory.

    Since then I've been trying to do my best to minimize any off flavors left in the barrel, so I could reuse it. I've also been thinking about sending my results and thoughts along to the folks down in Monterey to see what they might say.

    As with all experiments, some are successful and others less so. That's the way the cookie crumbles, or in this case, the "whiskey don't keep". At least I could use it in cooking!
    "It hasn't cured my broken heart, but it sure helps a lot."
    -Ernest Tubb

  10. #40
    Virtuoso
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    Apr 2007
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    Los Angeles, CA
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    1,176

    Re: Monterey Rye - Age Your Own Rye

    Ouch. Sorry to hear that. Maybe there is a really nice salad dressing in your future.

    Anyway, thanks for keeping us posted...you've taken one for the team.

 

 

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