Course/Fine Grain BTEC

[birdman1099]

I ran across a couple BTEC. the Fine grain/ course grain bottles. I was just wondering if anyone had picked these up and actually "tasted" them. I'm courious of your impressions.

What say ye?????

[DeanSheen]

I haven't tasted them but I recall reading on Malt Advocate WDJK that the fine grain was pretty darn good. The coarse didnt rate as high.

[Gillman]

Although written from a wine perspective, this may help in understanding why one type of wood may give different qualities than another:

http://www.winebusiness.com/wbm/?go=getArticle&dataId=66033

At first I thought tight grain wood is simply older, but I don't think that is the case, it is more a question of the rate of growth.

It would be interesting (I'll have to take a look) to consider John's taste notes in relation to what is said about the release of wood tannins and lactones from the different woods and the effects on the drink.

(Robert, nice chatting with you recently at KBF).

Gary

[DeanSheen]

Good to talk to you too Gary and thanks for the link.

I'm only sad that I forgot to try your Rum blend. I told a friend about it and they were quite intrigued being avid Rum drinkers.

[Bourbon Geek]

I would generally agree with the article on wine barrels ... and would extend it into bourbon aging. There do appear to be two main issues surrounding grain tightness and bourbon aging: 1) The extraction of tannins and the woodier notes does appear to be slower the tighter the grain is. 2) The loss to the evaporation does appear to be less the tighter the grain is.

Some bourbon guys care more about grain than others. I'm not aware of anyone barreling bourbon with extra fine grain ... most are coarse ... some are medium ... maybe even an occasional fine.

That would go part of the way in explaining the relative low tanin level in Maker's Mark, and it's higher than average recovery rate (ratio of emptied whiskey/filled whiskey).

[Gillman]

Thanks for these notes which are most interesting.

In your view, is grain size in any way related to age? Does an oak tree which is 30 years older than another one in the same harvesting area have a tighter (or looser) grain? Or is age completely irrelevant to this question?

Is age relevant at all to bourbon quality? If you use wood from a tree which is 60 years older than from another tree also used to store bourbon, is there a difference in the qualities imparted to the products?

Gary

[Bourbon Geek]

Thanks for these notes which are most interesting.

In your view, is grain size in any way related to age? Does an oak tree which is 30 years older than another one in the same harvesting area have a tighter (or looser) grain? Or is age completely irrelevant to this question?

Is age relevant at all to bourbon quality? If you use wood from a tree which is 60 years older than from another tree also used to store bourbon, is there a difference in the qualities imparted to the products?

Gary

[Gillman]

Thanks, Dave, most interesting.

Gary