Saturday, May 30, 2015

Improving whiskey with bits of wood

If this blog is about anything, it's about science. When I read about whiskey elements, I had to try them. They say:

"So when we walked into the liquor store and asked ourselves a very simple question “what’s the difference between top shelf and well whiskey?” the answer came simply, “TIME & OAK.” That’s when it hit us; if the goal is for the whiskey to filter in and out of the wood, get infused with flavor, and pull out those rich colors; then the barrel may not be the best design to achieve this process."

OMG Americans can't spell.

I had to try it. For this experiment, we bought the second cheapest whiskey at the local bottle shop, a brand you think of pretty much right away when you think whiskey: "Hankey Bannister" which was established at three minutes to six last night.

Jules and I bought a bottle each. One has the slotted oak stick in it and the other is as it came.

After three days of the oak being in the bottle you can see a colour change. On Friday, at "drinks n drones" we had the tasting and I have to say that the Hankey Bannister was horrible both with and without the whiskey elements.

Perhaps a good whiskey can be made a little better with this process, or perhaps more "complex".

Next week.

All good fun in any case.



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