my first whisky - odin's cornflakes

[maltyguy]

hello. this is my first whisky that i made using odin's cornflakes whisky.
i'm still relatively new to distilling but i did practice with sugar shines and so far im in love with this hobby.

i followed the exact same recipe but i only add 250 grams of cornflakes
1 pound of malted barley
200 grams of chocolate unmalted barley for peatness

one of the jars



and the final product


aged in Ukrainian oak for about 2 weeks.
it aint Glenlivet 18 but its good. strong leather flavor mixed with dried fruits and a hint of tobacco.
i can't vouch for ukrainian oak, it was too peppery but its mellowing out i think.
im planning to do a bigger batch soon i will definitely use american white oak.

[SassyFrass]

More time on the Ukrainian oak may give it it's own wonderful unique flavor profile. I use a lot of charred apple, pear, and crab apple wood, either mixed with oak or instead of oak. And I'm surrounded by white and red oaks.
I'm a firm believer in local flavors taking precedence over the commercial generic flavors. But the only one you have to please is yourself.
Have fun.
SF

[maltyguy]

More time on the Ukrainian oak may give it it's own wonderful unique flavor profile. I use a lot of charred apple, pear, and crab apple wood, either mixed with oak or instead of oak. And I'm surrounded by white and red oaks.
I'm a firm believer in local flavors taking precedence over the commercial generic flavors. But the only one you have to please is yourself.
Have fun.
SF

i always wanted to try pear wood. i have some apple brandy waiting to be oaked.
can u tell me more about the flavors in pear wood? thanks

[SassyFrass]

I dont have the palette or command of the language to be able to explain how something tastes, other than good or damn, that's nasty.
I'm probably too simple of a guy for that.
All the fruit woods I've used just seem to be a little smoother than just oak on finished product. If I did add a little too much heads then it seems to help mellow them out, especially for brandies.
But i cant do that tobacco, licorice, blah, blah blah note stuff.
I got a buddy that's a whiskey connoisseur and I'll take him a little taste sometime and he'll sit there and give me a 20 minute dissertation on each sip, when all I really want to know is if he enjoyed the drop. But he likes using big words and I like sipping with him.
PS...I probably should add that crab apple is my favorite with apple and pear coming a close second. And that's mixed with white oak, not by itself. And aged about 5+ years.
SF

[Durhommer]

Nice bottle man

[maltyguy]

All the fruit woods I've used just seem to be a little smoother than just oak on finished product. If I did add a little too much heads then it seems to help mellow them out, especially for brandies.

im a fan of keep the heads they have so much flavors. i'll give fruit woods a shot. thanks

Nice bottle man

glad u like it.