Thats right. To my understanding, all the malt only whiskeys, at the end of second distillation and before adding oak etc are poitin.Lyonsie wrote:
Theres poitin recipies on this site. There just not labled as such.
Smoked grains and malts
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Re: Smoked grains and malts
Other people can talk about how to expand the destiny of mankind. I just want to talk about how to make whiskey. I think that what we have to say has more lasting value.
Anyone who tells you measurement is easy is a liar, a fool, or both.
Anyone who tells you measurement is easy is a liar, a fool, or both.
Re: Smoked grains and malts
Having now made three smoked batches: hickory, coffee and eucalyptus bark, plus some more with high peat grain content I'm totally sold. They are different enough that blending them together works well.
Some are pretty smoky so blending a small qty with older non-smoked whiskeys adds a level of complexity that is great. I still struggle with how bourbons reach the depth they get, maybe its just age, but its easy to contemplate these smoked brews evolving into whiskeys of great complexity.
Some are pretty smoky so blending a small qty with older non-smoked whiskeys adds a level of complexity that is great. I still struggle with how bourbons reach the depth they get, maybe its just age, but its easy to contemplate these smoked brews evolving into whiskeys of great complexity.
Other people can talk about how to expand the destiny of mankind. I just want to talk about how to make whiskey. I think that what we have to say has more lasting value.
Anyone who tells you measurement is easy is a liar, a fool, or both.
Anyone who tells you measurement is easy is a liar, a fool, or both.