Liquor

How does the size and shape of the still impact the final flavor of the whiskey?

The Controversial Impact of Still Size and Shape on Whiskey Flavor

How does the size and shape of the still impact the final flavor of the whiskey? This might be a little bit of a controversial answer to this question coming from me because I think this is somewhat of a divisive topic in the distilling industry. You know I've interviewed a lot of whiskey distillers over the years and a lot of craft whiskey distillers that have grown from starting off on a five gallon or eight gallon or 15 gallon still to 500, 600, 1000 gallon stills. And I often ask them, when you were scaling up, did you keep in mind the size or the specific shape of your still or the line arm when you were scaling up to try to manage some sort of continuity from one still to the next? And I would say, you know, some of them say, yes, I tried to basically mimic it exactly. And some of them would say, I didn't really care that much. You know, there are other factors that I can do to make sure that the distillate that I'm making is either similar to what I was making before or better than what I was making before. Now you know, for those of you, those that would sort of subscribe to the concept that it does matter, it's all because of the vapor path, right? When you're distilling whiskey, you're starting off with a liquid that you are boiling, the vapor is rising and that's how you're trying to collect the alcohol. Now the path that that vapor has to go through should impact the flavor of your whiskey. You've got a big bulb at the top of your still, if you have to go up really, really high before it comes over, these are going to affect things like reflux, copper contact, you know, and all of its journey before it gets to the condenser and turns back into a distillate. So all of these factors can impact the flavor, how it impacts the flavor, if it impacts the flavor, I think is a little bit up for discussion, but it's a really exciting topic to explore.

The size and shape of the still can impact the flavor of whiskey by affecting the path that the vapor has to take before it is condensed into a distillate. Factors such as reflux, copper contact and the height of the still can all affect the flavor of the whiskey. It is a debated topic, but one worth exploring.

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The size and shape of the still can impact the final flavor of whiskey, although this topic can be divisive in the distilling industry. When distillers scale up their operations, some try to maintain continuity by mimicking the size and shape of their original still, while others prioritize different factors.

For those who believe that size and shape matter, it's primarily due to the vapor path. As whiskey is distilled, the liquid is boiled, and the vapor rises to collect the alcohol. The path that the vapor takes can influence the flavor of the whiskey. Factors such as the presence of a large bulb at the top of the still or a long vertical ascent can affect reflux, copper contact, and other aspects of the journey before reaching the condenser and becoming distillate.

While the extent to which these factors impact flavor is up for discussion, it remains an exciting topic to explore in the world of whiskey distillation.

How do the regulations for each type of whiskey impact the production process and final flavor profile?

Impact of Whiskey Regulations on Production & Flavor

How do regulations for each type of whiskey impact the production process and final flavor? So regulations can be I think both a helpful thing and a little bit of a hindrance but for the most part they're super helpful right? They set up a guideline and those guidelines have some restrictions that will impact flavor but usually within those guidelines there's still plenty of room for distillers to play around and come up with cool and different flavor profiles for their consumers. For example Irish and Scotch whiskey can be distilled as high as a hundred and ninety proof but American whiskeys like bourbon, American rye, and American wheat whiskey they can't be distilled above a hundred and sixty proof. Now part of that reason is because the higher you distill your spirit the more sort of pure ethanol it's becoming and therefore you're you know leaving less room for flavor and aroma compounds. We want more aroma and flavor in our whiskeys so that's why those regulations are set to 160. Most you know whiskey styles outside of the United States don't specify that you have to use a new barrel so that means that you could put your whiskey into a used cupridge something that had wine in it before or cognac or really anything even ex bourbon casks but American whiskies have to go into new charred oak barrels so that means that we're gonna get a richer color from those barrels and it also means that we're gonna get different kinds of flavors from first use barrels versus second third or fourth use barrels. Irish and Scotch whiskeys both have to be aged for at least three years to make sure that they have enough time for maturation when in reality most Irish and Scotch whiskeys are left in the barrel far longer than three years whereas something like bourbon or American rye doesn't have any specific age requirement in terms of time but most of them are aged for at least four years or more so there's a lot of room to grow within the regulations

Regulations for each type of whiskey have an impact on the production process and final flavor. For example, American whiskeys like bourbon and rye must be distilled at a maximum of 160 proof and are required to use new charred oak barrels whereas Irish and Scotch whiskies don't need to use new barrels and must be aged for at least three years. Overall, regulations provide guidelines that allow distillers room to play around with different flavors.

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Regulations for each type of whiskey can impact the production process and final flavor. While regulations can be seen as both helpful and limiting, they provide guidelines that influence flavor profiles. Distillers still have room to experiment and create unique flavors within these guidelines.

For instance, Irish and Scotch whiskey can be distilled up to 190 proof, while American whiskeys like bourbon, American rye, and American wheat whiskey cannot exceed 160 proof. This limitation is because higher distillation levels result in purer ethanol, leaving less room for flavor and aroma compounds. The goal is to preserve more aroma and flavor in the whiskey, hence the 160 proof regulation.

Another impact of regulations is barrel usage. Whiskey styles outside the United States do not require the use of new barrels, allowing for the use of previously used barrels from wine, cognac, or even ex-bourbon casks. In contrast, American whiskies must be aged in new charred oak barrels. This requirement contributes to a richer color and imparts different flavors compared to subsequent uses of barrels.

Furthermore, Irish and Scotch whiskeys have a minimum aging requirement of three years, although they are often aged for longer periods. On the other hand, bourbon and American rye do not have a specific time requirement, but most are aged for at least four years or more.

Overall, regulations provide a framework within which distillers can work, allowing for creativity and innovation while still maintaining the distinct characteristics of each type of whiskey.

How does adding a dropper two of water change the flavor profile of bourbon?

Enhancing Bourbon: The Flavor-Altering Magic of a Few Drops

How does adding a drop or two of water change the flavor profile of bourbon? Now this kind of applies to all different kinds of whiskey, not just bourbon, but in my professional experience, adding water can be a really cool trick to change the tasting experience. And I think it sort of shows up in three different ways. The first way is that it has very little to no impact on the whiskey at all. And in my experience, the lower ABV the alcohol is to start with, the more likely that is to be the case. Right, if you've got a 40% alcohol whiskey, maybe adding a couple drops of water is not going to change its tone that much. The second instance is that maybe you were picking up something on the aroma or the flavor, and now that you've added the water into it, you're getting those flavors or aromas a little bit more strongly. That's because when whiskey is packaged into the bottle, all those flavor and aroma molecules are bound very tightly on top of each other. Water breaks those molecules apart. Okay, so let's say this is cinnamon and this is vanilla. Before you were getting vanilla, but it was kind of being hidden by the cinnamon. Now that they're broken apart, the vanilla is able to punch a little bit stronger. So you're getting a little bit extra vanilla on the nose or on the flavor. Now the third instance is that once these flavors are broken apart, you're still getting vanilla like you were getting before, but now that vanilla is not covering up the cinnamon. So not only are you getting the vanilla, but the cinnamon is able to punch at the same time. So adding a few drops of water can drastically change your whiskey tasting experience. Whiskey doesn't really open up with air the same way that wine does, but adding a few drops of water can really help change that experience. And the other thing that it can do is it can take that proof down. So if you're drinking something that's really high proof, it's a little bit too much for you, add a couple drops of water, chances are it's going to change the flavor, change the aroma, and maybe even make it a little bit easier for you to enjoy it. Hope that helps.

Adding a couple drops of water to whiskey can change the tasting experience by making aromas and flavors more pronounced and allowing multiple flavor notes to be present. It can also take down the proof level, making it easier to drink.

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Adding a drop or two of water can have a significant impact on the flavor profile of bourbon and other whiskeys. There are three main ways in which water can change the tasting experience.

Firstly, adding water may have minimal to no impact on the whiskey, especially if it has a lower alcohol by volume (ABV). A 40% ABV whiskey, for example, may not undergo significant changes with a few drops of water.

Secondly, water can enhance certain aromas and flavors that may have been initially subtle. When whiskey is bottled, flavor and aroma molecules are tightly bound together. Water helps break these molecules apart, allowing specific flavors or aromas to become more pronounced. For example, if vanilla and cinnamon are present, adding water can bring out the vanilla notes that were previously masked by the cinnamon.

Lastly, water can reveal a more complex flavor profile by allowing different flavors to shine individually. With the molecules separated, both vanilla and cinnamon can be experienced simultaneously, creating a more dynamic tasting experience.

Adding water not only alters the flavor but also lowers the proof of the whiskey. This can be beneficial if the whiskey has a high proof that may be too intense for some individuals. A few drops of water can make it more enjoyable and approachable.

While whiskey doesn't open up with air like wine does, adding water can provide a similar effect by changing the experience. It's a fascinating technique that can transform the tasting journey.

Have you ever taken a risk where it really paid off?

Whiskey risk pays off: Unique brand and bold pitches lead to success

Have you ever taken a risk where it really paid off? Well, we're a pretty young company. I think we have a lot more risks to take, but I can think of two risks that are sort of associated with the same thing. When we started American Mash & Grain, my partner Chase and I always imagined that we would release a whiskey of our own, and we knew that that whiskey was gonna be blended from craft whiskey producers, but that's kind of where we left off. Then we started to slowly develop the concept for Borrowed Page. Now, we hadn't really discussed bringing this idea to any distillers or to anybody in the industry. It was really just a brainchild between the two of us, but one day, Greg Lehman from Watershed was taking a tour of Kings County Distillery where I worked. I was the one leading his tour, and I got up the courage to just pitch him on the idea, kind of out of nowhere, and luckily, he was really enthusiastic about it, and Borrowed Page really was able to come together because I took that risk in pitching this kind of crazy, unique idea to a distiller that I had no idea how he was gonna react to it. If I hadn't taken that risk, I'm not saying that Borrowed Page would never have happened, but it certainly wouldn't have happened as early as we were able to make it happen. And then I think the other risk is Borrowed Page in general. Borrowed Page is a really unique, distinctive, and different kind of whiskey. We're trying to do something different than what anybody else is trying to do. We're trying to create flavor profiles and aroma profiles that nobody's ever had before, and we're trying to sell a whiskey that's very different and very specialized in a place where most people still just want their standard Kentucky bourbon. But I think it's an important risk to take because the future of American whiskey, and craft whiskey in particular, is really exciting, and we wanna be a part of it.

I took the risk of pitching my unique idea to a distiller, and it worked out. I also took the risk of creating a unique flavor profile with borrowed page whiskey that was different than anything else on the market, which has been successful so far.

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Have I ever taken a risk that really paid off? Well, as a young company, we still have many risks ahead of us. However, there are two risks that stand out to me.

When my partner Chase and I started American Mash & Grain, we always had the vision of releasing our own whiskey. We knew it would be a blend of craft whiskey producers, but we hadn't fully developed the concept. Then, during a tour I was leading at Kings County Distillery, I mustered up the courage to pitch the idea to Greg Lehman from Watershed, who happened to be on the tour. Surprisingly, he was enthusiastic about it, and that's how Borrowed Page came to be. Taking the risk of pitching this unique idea to a distiller I didn't know how he would react to paid off. It accelerated the creation of Borrowed Page.

The other risk is Borrowed Page itself. We're striving to create a distinctive and different kind of whiskey with unique flavor and aroma profiles. We're venturing into uncharted territory, selling a specialized whiskey in a market where many still prefer traditional Kentucky bourbon. However, we believe it's an important risk to take. The future of American and craft whiskey is exciting, and we want to be part of that journey.

While we have more risks to take, these two instances have shown me the value of taking calculated risks that align with our vision and passion.

How do you believe the pandemic has impacted the beverage industry and how has it affected your business?

Craft distilleries survive and innovate amidst pandemic challenges

So the question is, how do you believe the pandemic has impacted the beverage industry and how has it affected your business? When the pandemic started, I was really concerned, especially for small, local micro distilleries, craft distilleries, because they really rely on their community. They rely on being in restaurants, being in bars, being in liquor stores in their local area. And when people were not able to visit hospitality establishments, I was concerned that these distilleries might have to close their doors. Now, luckily, the government did come in with a lot of assistance that helped to keep these distilleries open. And I can say that far fewer distilleries have closed over the pandemic than I had originally worried that they would. Now, a few things helped this. Production of hand sanitizer was a big thing coming out of craft distilleries to try to help fight against the pandemic. The increase in things like virtual tastings and to-go cocktails and stuff like that really helped to keep the industry afloat. Some of those things are persisting beyond the pandemic or through the end of this pandemic, and I think that's really great. So ultimately, it didn't have as big of an impact as I thought, but a lot of cool things did come out of it. And I am sorry for those that did have to shut their doors. Now, in terms of my personal business, we opened during the pandemic. We don't have a brick-and-mortar structure right now, so we were able to really function relatively well in the pandemic on Zoom, on social media. So luckily, so far, it has not had a major impact to us. But it was a great question. Thanks for asking it.

When the pandemic started, I was worried about small local craft distilleries that rely on their local community for support. Luckily, the government provided assistance and fewer distilleries closed than expected. This helped to keep the industry afloat, with virtual tastings and cocktails providing an additional boost. My own business opened during the pandemic and hasn't been significantly impacted, thanks to using Zoom and social media.

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The pandemic has had a significant impact on the beverage industry, particularly for small, local craft distilleries that heavily rely on their community and hospitality establishments. With restrictions on visiting bars, restaurants, and liquor stores, there was a concern that many distilleries would have to close their doors. However, government assistance helped keep these businesses afloat, resulting in fewer closures than initially anticipated.

Craft distilleries played a crucial role in producing hand sanitizers to combat the pandemic. Additionally, the industry adapted by offering virtual tastings and to-go cocktails, which have continued even as the pandemic persists. These innovations have helped sustain the industry and brought about positive changes.

As for my own business, we opened during the pandemic and operate without a physical location. This allowed us to function relatively well through online platforms like Zoom and social media. So far, our business has not been significantly impacted by the pandemic.

Overall, while there have been challenges and closures, the beverage industry has shown resilience and adaptability during these times.

How do barrel finishes, such as those using sherry or port casks, impact the flavor and aroma of whiskey?

Unlocking Flavor: How Sherry or Port Casks Transform Whiskey

How do barrel finishes such as using sherry or portcast impact the flavor and aroma of whiskey? So if you're gonna age a whiskey, let's say an American whiskey or a bourbon, in a new charred American oak barrel as is sort of the guidelines for bourbon rules and then you want to put it into another cast that had sherry in it, what the sherry cast is gonna do is it's gonna add some of those sherry notes. Some of that sherry flavor profile is stuck in the oak from its first use. So if you put your new distillate into that barrel it's gonna extract some of those flavors out of the oak, gonna give you maybe some more of those dried fruit notes or something like that that you might expect from sherry. It can also be used to sort of round off some rougher edges coming from the original distillate if it's a little bit too hot or a little bit too young when it comes out of its original cask.

Barrel finishes such as using Sherry or port can add Sherry notes, dried fruit notes, and can help to round off rougher edges from the original distillate.

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Barrel finishes, such as using sherry or port casks, have a significant impact on the flavor and aroma of whiskey. When aging whiskey in a new charred American oak barrel, the addition of a sherry or port cask introduces unique flavors and aromas.

The sherry cask, for example, imparts its own flavor profile into the oak during its initial use. When the new distillate is placed into this barrel, it extracts some of those sherry flavors from the oak. This can result in the whiskey having notes of dried fruits or other characteristics commonly associated with sherry.

Additionally, barrel finishes can help smooth out any rough edges in the original distillate. If the whiskey is too harsh or young when it comes out of its original cask, the secondary maturation in a sherry or port cask can help mellow and refine the spirit.

Overall, barrel finishes provide an opportunity to enhance and add complexity to the flavor and aroma of whiskey, incorporating the unique characteristics of the previous contents of the cask.

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Devin is a lifelong whiskey lover who believes that whiskey is a magical spirit, unique in every barrel and to every palate. He admires the craft of distilling and the art that is aging and blending. He has experience in the industry, having worked for several distilleries as a part of their sales, tasting and tour programs. He is an Executive Bourbon Steward through the Stave and Thief Society and recipient of the Level 2 Award in Spirits with Distinction from WSET (Wine & Spirit Education Trust). He is excited to explore the changing landscape of American Whiskey.

Devin Ershow