Agreed on the experiments. I have some lactic, butyric and formic acids on the way right now, they should be in sometime this week. I just have to run off some azeo in my CCVM from failed runs that I've raised the ph using Ca(OH)2.der wo wrote: I drank Wild Turkey only once, in a bar. But in a bar I often like something and at home I don't. Or otherwise. This is really strange. For example I tried two times Highland Park 12 in a bar and I didn't like it. But now I have a bottle at home and it tastes good!
Back to the Wild Turkey: I think it was the cheaper 81 proof one. I liked it, because of the deepness, I thought perhaps deep toasted wood gave it cinnamon. And dried fruits, not floral things. And for that low price it's a good quality. Before I buy a Maker's Mark I would buy the Wild Turkey 81 next time. You see, I tasted different things than you. But I don't trust my taste in a bar...
You should make experiment No.1 with lactic acid soon. Then your view on commercial spirits will change probably. You will get a solid opinion, which spirit has lactic esters and which one not.
On the Wild Turkey, I haven't had the 81 in a while, so I went out and bought a bottle. I diluted a sample of each to 30% for comparison purposes. I think that the notes that I'm looking for are more pronounced in the 101. It wasn't a blind test, so there could be belief bias in the results. I tried to exclude that, but being human it is hard to.