Overaged Bourbon

[StraightNoChaser]

Bourbons I've tried that I've found to be "overaged" aka too woody while lacking the sweet tones I want:

Michter's Small Batch American Whiskey

Rowan's Creek

Pure Kentucky XO - worst of the bunch IMO

[mosugoji64]

Bourbons I've tried that I've found to be "overaged" aka too woody while lacking the sweet tones I want:

Michter's Small Batch American Whiskey

Rowan's Creek

Pure Kentucky XO - worst of the bunch IMO

That's interesting. Your experience with Pure Kentucky was completely unlike mine. The bottle I had was lacking in complexity and showed little evidence of wood. It wasn't bad, but just very simple: a lot of corn, a little rye, and even less oak. If not for the overwhelming heat and the fact that it's overpriced, I would recommend it as a starter bourbon. I wonder how much variation exists from bottle to bottle with that one.

[StraightNoChaser]

That's interesting. Your experience with Pure Kentucky was completely unlike mine. The bottle I had was lacking in complexity and showed little evidence of wood. It wasn't bad, but just very simple: a lot of corn, a little rye, and even less oak. If not for the overwhelming heat and the fact that it's overpriced, I would recommend it as a starter bourbon. I wonder how much variation exists from bottle to bottle with that one.

That's the sentiment I've heard from most who have had the XO. I found it to be offensive to my nasal passages.

Strangely, however, my palate has been shifting around all over the place lately. For instance, a friend in California sent me a small sample of his Black Maple Hill small batch (never seen it in TX). My first sampling of it reminded me of Jack Daniel's of all things. It had that overripe banana flavor that characterizes JD (in my experience). However yesterday I poured a little more of the BMH sample and the banana aroma/flavor was completely absent.

There are days as well where all I can sense in some bourbons is a strangely off woody character. I think in the spirit of experimentation I will pour a PKXO tonight and compare it to the memory of my first pour.

[StraightNoChaser]

For the record I also recently quit smoking so I suspect there has to be a little influence there.

[SMOWK]

Strangely, however, my palate has been shifting around all over the place lately. For instance, a friend in California sent me a small sample of his Black Maple Hill small batch (never seen it in TX). My first sampling of it reminded me of Jack Daniel's of all things. It had that overripe banana flavor that characterizes JD (in my experience). However yesterday I poured a little more of the BMH sample and the banana aroma/flavor was completely absent.

I've always found banana in the BMH SB bottles I've purchased. SERIOUS banana.

[StraightNoChaser]

I've always found banana in the BMH SB bottles I've purchased. SERIOUS banana.

I'm starting to think that this whole banana sensation has to be some sort of genetic thing. I have friends who swear up and down they've never smelled bananas in whiskey. Could be similar to the gene that allows one to sense thje notorious "asparagus pee"

http://www.livescience.com/10758-scientists-stalk-mystery-smelly-asparagus-urine.html

[craigthom]

I'm starting to think that this whole banana sensation has to be some sort of genetic thing. I have friends who swear up and down they've never smelled bananas in whiskey. Could be similar to the gene that allows one to sense thje notorious "asparagus pee"

http://www.livescience.com/10758-scientists-stalk-mystery-smelly-asparagus-urine.html

That's an interesting idea. I wonder if the people who don't smell banana in Jack Daniel's also don't smell it in, for example, a Bavarian weissbier.

[PaulO]

That's an interesting idea. I wonder if the people who don't smell banana in Jack Daniel's also don't smell it in, for example, a Bavarian weissbier.

That's exactly what I was thinking. Some people (like me) really like Bavarian weissbier. Others don't like it, but like other beers. There is a genetic component to taste that I have heard of; that effects whether or not a person can or can't taste certain flavors. There are also cultural influences. There are even some people that can taste nothing at all.

[mosugoji64]

Taste is definitely variable. I've never detected the menthol in HH products that others have described, and while I do get a yeast note in Beam products it's more like bread for me than the vegetable or wet cardboard flavor that others get. It's a good thing there's a wide variety available out there or there would be a lot fewer SB members!

[StraightNoChaser]

That's an interesting idea. I wonder if the people who don't smell banana in Jack Daniel's also don't smell it in, for example, a Bavarian weissbier.

[IowaJeff]

I get a lot of banana in stranahan's, kind of a banana bread, but haven't picked it up elsewhere.

[Bourbon Boiler]

I get a lot of banana in stranahan's, kind of a banana bread, but haven't picked it up elsewhere.

Maybe we're talking about the same flavor, but all I taste in Stranahan's is liquorice.

[sku]

I get a lot of banana in stranahan's, kind of a banana bread, but haven't picked it up elsewhere.

I also get a lot of banana in Stranahan's.

[T Comp]

I'll add Bartons BIB to the list of Banana whiskeys and put it a touch above Stranahans and way above JD in how it pleasantly integrates with the whiskey as a whole.

[Flyfish]

That's exactly what I was thinking. Some people (like me) really like Bavarian weissbier. Others don't like it, but like other beers. There is a genetic component to taste that I have heard of; that effects whether or not a person can or can't taste certain flavors. There are also cultural influences. There are even some people that can taste nothing at all.

I met a fellow who had been in a serious accident--a falling tree smacked him in the face, crushing his sinus cavities (not to mention coming this close to killing him). He said he couldn't "taste" any more except for the sweet, sour, salt, and bitter which the tongue can detect. He still liked steak--because he still likes the texture of meat, and bourbon--the enjoyment of which is not solely dependent on taste.

[keith18]

About a month ago I acquired some 2 liter barrels from 1000 Oaks Barrels (http://1000oaksbarrel.com/). The priced seemed reasonable and they arrived quickly.

Then I got the bright idea that since white whiskey has proliferated in my favorite liquor stores, I could create my own bourbon by using white whiskies made with only one element. For example, one of the barrels I filled with 66% XXX Shine White Whiskey (made with 100% corn) and 33% with Koval's wheated whiskey (made with 100% wheat). I mixed in some oat whiskey from Kovals in another barrel just to see what would happen. I also used some rye in another. (I was not able to find any white whiskey made with barley.)

I'm concerned after reading through this post, that the small barrels will negatively impact my juice whenever I decide to bring it out.

So a couple questions:

1.) Given the equipment at hand (2 liter barrels), is this type of experiment bound to fail?

2.) Since the white whiskey didn't come off the same still, will my flavors ever come together nicely?

Thanks for the advice!

[Gillman]

The different still sources doesn't matter except crucially if the whiskeys or some were distilled at over 160 proof (give or take). If under, the whiskey when aged should have good straight whiskey character. If over, it may still be good, but won't likely taste like typical straight bourbon or rye. Depending on how much of these whiskeys was distilled under 160, there might be a good character to it though.

As for the small-cask aging, people here have tried it with varying results. It seems small barrels don't always deliver what big ones do. You might get some good early wood extract but not the typical flavours a long process of oxidation imparts.

Also, it depends on the heat and cooling cycles if any it's getting, you want to try to mimic what they would get in a natural environment to the extent possible, i.e., hot days for part of the year and cool nights, cold days for part and colder nights.

But you never know.. In theory what you have done makes sense and it could turn out great. If not, you can blend the output with commercial bourbon or rye or make cocktails from it or both. Doubtful you won't be able to use it.

Gary

[keith18]

Thanks much for the advice. Nothing even close to 160 proof, so good there. Since I didn't put the juice in until late October, I'm considering leaving it there until late summer 2012 so I get some of the heat cycle that is apparently needed.

I'll make sure and report back what I come up with!

[Bourbon Boiler]

You might check out this thread if you haven't already.

http://straightbourbon.com/forums/showthread.php?t=16346

If your goal is to make your own to save money or keep yourself stocked, you're probably fighting a losing battle. If your goal is to learn about the process and the variables involved in whiskey-making, it is a fun way to do so.

[keith18]

You might check out this thread if you haven't already.

http://straightbourbon.com/forums/showthread.php?t=16346

If your goal is to make your own to save money or keep yourself stocked, you're probably fighting a losing battle. If your goal is to learn about the process and the variables involved in whiskey-making, it is a fun way to do so.

It's the latter with me--Mostly a hobby for me. How is your stuff turning out? How long has it been in the barrel?

[Bourbon Boiler]

It's the latter with me--Mostly a hobby for me. How is your stuff turning out? How long has it been in the barrel?

Some as long as four months, and some as long as short as 2.5 months. The apple brandy that is aging in a barrel with used BT char is coming along very well. The 51/49 corn/wheat is iffy. It went from ok to awful to better, and seems to be improving.