Solomon2 Posted February 1, 2008 Share Posted February 1, 2008 A taste like no other bourbon or rye I've ever had, but quite similar to some fruit brandies I've had before, like aged cherry or even Slivovitz. I wonder what they could possibly have in common? Link to comment Share on other sites More sharing options...
cowdery Posted February 1, 2008 Share Posted February 1, 2008 I definitely see the resemblance to Slivovitz. It's basically the raw taste of any spirit distilled at a fairly low proof and either unaged or only lightly aged. I'd put grappa in there too. You really realize you are drinking something made from a lot of plant material. Link to comment Share on other sites More sharing options...
Solomon2 Posted February 1, 2008 Author Share Posted February 1, 2008 Old Potrero 18th Century is 124.3 proof. That's not low in anyone's book. I also have a bottle of 150 proof Bacardi and it tastes totally different from Sliv or OP. No, I don't think it's the proof at work here. Link to comment Share on other sites More sharing options...
craigthom Posted February 1, 2008 Share Posted February 1, 2008 He means that it's a low distillation proof. Lower proof liquors generally have had a lot of water added by the time they get to the bottle, both before aging, if they are aged, and again before bottling. Link to comment Share on other sites More sharing options...
cowdery Posted February 5, 2008 Share Posted February 5, 2008 Yeah, as evidenced by the fact that I wrote "distilled at a fairly low proof." That's where flavor comes from, low proof distillation. "Low" means 140 proof, give or take. High distillation proof spirits are neutral, i.e., vodka. As for Bacardi, it's all distilled at about 190 proof, so even the 151 has water added, just not as much as the 80 proof. Link to comment Share on other sites More sharing options...
Solomon2 Posted February 6, 2008 Author Share Posted February 6, 2008 I understand now. Thanks for the education! Link to comment Share on other sites More sharing options...
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