What accounts for mouthfeel?

[Flyfish]

This afternoon I enjoyed a couple nice pours of EWSB '03 neat, with a drop, and on ice. Got some rich chocolate and coffee, like choco-covered espresso beans, and citrus, as well as the other usual suspects. In addition, I really enjoyed the rich, silky mouthfeel. Perhaps you SBers with better chemistry knowledge can tell if mouthfeel is a result of corn (but all bourbon has that) or wood (but they get that as well) or age. EWSB is 10 years old, give or take. Is age a factor? Mouthfeel is really important to me and it would be nice to know what factors contribute to it.

[squire]

There is so much commonality among Bourbon mashbills that alone should not account for the differences in mouth feel I have experienced with different brands. I supposed it had more to do with barrel influence and position in the warehouse but really have no clear evidence of why.

[tanstaafl2]

Congeners! When in doubt always say congeners!

[Yeti]

IMO the most important single element (and be sure there are many contributing factors that should all be considered) is chill-filtering, or more specifically, the lack thereof. Chill-filtering strips whiskey of the fats and esters and other congeners that give whiskey a lot of its unique viscosity and mouthfeel. It may also alter flavor, although a lot of pseudo-scientific anecdotal evidence is split on this issue.

[squire]

When in doubt get a second opinion, pour another drink.

[smknjoe]

I don't know, but great viscosity is one of the attributes that I love about OWA.

[squire]

Proof seems to have a bit to do with it as well.

[Balcones Winston]

Oils, fats, acids, tannins, alcohol, water, to name a few.

The style of production, type of wood, age, and many other factors will dictate the various concentrations of these components.

[393foureyedfox]

i like the 'bite' i get from the high/barrel proofers, but thats from the alcohol concentration.anything below 90 seems to not have that at all. the higher the better!

[Balcones Winston]

i like the 'bite' i get from the high/barrel proofers, but thats from the alcohol concentration.anything below 90 seems to not have that at all. the higher the better!

[Don_Draper]

i like the 'bite' i get from the high/barrel proofers, but thats from the alcohol concentration.anything below 90 seems to not have that at all. the higher the better!

I felt the same way a month ago. But your pallet will change and you will appreciate the lower proof bourbons again.

[393foureyedfox]

I felt the same way a month ago. But your pallet will change and you will appreciate the lower proof bourbons again.

i never did appreciate the lower (80-90) proofers. If thats all there is, i'll just have a soda. i tried lower proof stuff here and there for years, it never did anything for me, so i'd go a year or two before sipping another.....when i got to try 110+ proofers, i decided there was something to bourbon after all, i just had to find my niche.

[Don_Draper]

Maybe so. But I implore you to try Garrison Bros. i drink mostly barrel proof, but this 90 proofer hit me in the mouth.

[tmckenzie]

still proof in my opinion has the most effect. the lower the proof, the more stuff left in the whiskey to give it mouth feel.

[squire]

That makes sense Tom, I had thought that might be the case.

[fricky]

I doubt that anyone knows with any degree of confidence what causes

a more viscous mouthfeel. It is not likely caused by one factor.

If the causes were identified, couldn't one assume that distilleries

would control them?

[squire]

fricky is correct, the distillerys can control such things though I expect cost cutting to stay competitive is the limiting factor.

[393foureyedfox]

Maybe so. But I implore you to try Garrison Bros. i drink mostly barrel proof, but this 90 proofer hit me in the mouth.

Ive not seen it here in KY, but from what ive read about the price, while it is supposedly good, i'll pick up a couple bottles of Booker's instead....

[squire]

393 would you please direct me to the favorable reviews of Garrison.

[scratchline]

I know a link to this article has been posted before but thought I'd repost since it deals with chill-filtration's effect on the taste and mouthfeel of whiskey. The results may surprise you.

http://www.maltmaniacs.net/E-pistles/Malt_Maniacs_2012_01_The%20Taste%20of%20Chill%20Filtration.pdf

This passage from the article jumps out:

"As mentioned above, notes from the session show some level of consistency in regards to nose and palate, but the notes on mouthfeel are quite inconsistent, suggesting that mouthfeel terms are understood and used very differently."

I've had plenty of chill-filtered whiskey that had very heavy mouthfeel. On Memorial day, I toured Bowman distillery and the tour guide was very emphatic and proud about the fact that they chill-filter. He made a special point of it.

[squire]

Very good point Mike, I don't think chill filtering is the bugaboo some people seem to think.

[black mamba]

I would love to ask Jim Rutledge this question, since from the 80 pf YL to the 120 pf SBs all 4R offerings have had that lush mouthfeel to me.

Somehow, though, I doubt he'd divulge all his secrets!

[squire]

Oh ask him anyway, I'd rather hear Jim's musings than others dissemination.

[393foureyedfox]

squire, i cant recall where i read it. Ive been reading everything i can find about bourbons lately, trying to figure out which bourbons lean which ways, to help me figure out what to buy next. sorry i cant point it out....

[squire]

I only asked because I couldn't recall favorable reviews myself.