how much distress aging to give a 12 year old taste?

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partonken
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how much distress aging to give a 12 year old taste?

Post by partonken »

Ive distressed aged a rumrunners rum for a week in and out of a freezer and it is so smooth it is very close to a 6 year old rum or older. Ive done the same with whiskey but im lucky if i get a 3 year old tasting whiskey in a week doing the same proces for 1 week. Just wondering if anyone has experimented with distress aging and come up with any conclusions as to how long will give you a certain taste in age. I am starting to keep track myself on all my aging to see what works and what doesnt. I would like to make a good 12 to 15 year scotch. Will keep you posted. thanks
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Re: how much distress aging to give a 12 year old taste?

Post by yakattack »

Time is time. If you're getting what you think is an older drink sooner thats because your making better cuts. But that will only take you so far. The chemical bonds and changes that happen over time can not be rushed, or changed. Now that being said. Giveyou drink a year on oak. You will be amazed as to where it is. But thats it friend. Time. And patience. Lots of patience.
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Re: how much distress aging to give a 12 year old taste?

Post by bitter »

+yak.. too add too tight a cuts and you loose complexity.

That being said. Proper cuts, 10 months on oak can produce a pretty nice UJSSM!

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Re: how much distress aging to give a 12 year old taste?

Post by partonken »

yes, you guys are right , proper cuts makes a huge difference but with my ridgerunners rum i cut out all heads and leave 100% of the tails. I find the heads are harsh and hard to break down the bonds in the alcohol with distress aging but the tails are loaded with flavour and easier to break down. My rum has a 5 to 6 year old flavour and its only been distress aged for 1 week in and out of the freezer and no more than a month old. Im going to keep experiementing and see what it takes to distress an alochol to 12 years taste in no time at all. cheers!
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Re: how much distress aging to give a 12 year old taste?

Post by still_stirrin »

Sorry to say that, "time takes time".

Tell ya' what....take a bottle and stash it away for a year. Then in a year, bring it back and tell us what your "5-6 y.o. rum" tastes like.

You'll see what we mean. Now, you just don't understand.
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Re: how much distress aging to give a 12 year old taste?

Post by ShineonCrazyDiamond »

still_stirrin wrote:Sorry to say that, "time takes time".

Tell ya' what....take a bottle and stash it away for a year. Then in a year, bring it back and tell us what your "5-6 y.o. rum" tastes like.

You'll see what we mean. Now, you just don't understand.
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+1.

What are you using as a gauge? What does a 5 year rum taste like versus a 12 year?
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Re: how much distress aging to give a 12 year old taste?

Post by partonken »

take a tour of a distillery and they give you a taste test at the end. At Hiram Walkers they give you a 3 year which burns a little on the way down, the 6 year old burns alot less on the way down and the 12 year is no burn at all. Glennfiddich scotch is like drinking water and it well over the 12 years.
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Re: how much distress aging to give a 12 year old taste?

Post by ShineonCrazyDiamond »

partonken wrote:take a tour of a distillery and they give you a taste test at the end. At Hiram Walkers they give you a 3 year which burns a little on the way down, the 6 year old burns alot less on the way down and the 12 year is no burn at all. Glennfiddich scotch is like drinking water and it well over the 12 years.
I still taste the tails in a 12 y o glennfiddich.

I can give you a UJSSM 1 year old that will knock your socks off. No burn, lots of caramel, no bitter tails.

It's not age. It's cuts, blending, and flavoring. Aging is irreplaceable.
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Re: how much distress aging to give a 12 year old taste?

Post by rgreen2002 »

ShineonCrazyDiamond wrote:
partonken wrote:take a tour of a distillery and they give you a taste test at the end. At Hiram Walkers they give you a 3 year which burns a little on the way down, the 6 year old burns alot less on the way down and the 12 year is no burn at all. Glennfiddich scotch is like drinking water and it well over the 12 years.
I still taste the tails in a 12 y o glennfiddich.

I can give you a UJSSM 1 year old that will knock your socks off. No burn, lots of caramel, no bitter tails.

It's not age. It's cuts, blending, and flavoring. Aging is irreplaceable.

+1 - spot on!
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Re: how much distress aging to give a 12 year old taste?

Post by Prairiepiss »

12 years will give you a 12 year aged drink.
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Re: how much distress aging to give a 12 year old taste?

Post by GrassHopper »

Prairiepiss wrote:12 years will give you a 12 year aged drink.

And one week will give you distress. :moresarcasm:
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Re: how much distress aging to give a 12 year old taste?

Post by NZChris »

How do you know it has changed? Are you comparing it with a control?

Have you got oak in the test sample and the control?
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Re: how much distress aging to give a 12 year old taste?

Post by partonken »

No oak, by taking in and out of the freezer it breaks down the alcohol and gives you an aged product very fast. I love alot of tails in my rum because there is lots of flavour in them and freezer aging breaks them down down fast!! I had a party this week and one of my buddys drank half the bottle or ridgerunners rum noting it was one of the smoothest rums and tastiest rums hes ever had. hes now buying his own still.
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Re: how much distress aging to give a 12 year old taste?

Post by masonsjax »

"Aged product" and "very fast" are two mutually exclusive ideas. Yes you may be able to make some nice tasting drink by soaking oak and playing with the temperature, but "aged" it is not. Tails don't just vanish in the freezer. The kind of chemical changes we look for in a genuine aged product take time. There are no shortcuts.
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Re: how much distress aging to give a 12 year old taste?

Post by still_stirrin »

partonken wrote:....I had a party this week and one of my buddys drank half the bottle of ridgerunners rum noting it was one of the smoothest rums and tastiest rums he's ever had...
It just goes to show you that "free booze" is always better than store BOUGHT....at least as far as getting drunk. It doesn't really matter what it tastes like if you drink a bottle of it at one sitting. It isn't a testament to the "quality"...rather to the "quantity".
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Re: how much distress aging to give a 12 year old taste?

Post by NZChris »

So, you didn't keep a control to compare it with and are just guessing that it tastes better? Could it be that another sample at room temperature might taste better than your "distress aged' product?

How do you know that doing the opposite, heating the sample, doesn't give you a better result?
Last edited by NZChris on Tue Aug 30, 2016 1:18 am, edited 1 time in total.
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Re: how much distress aging to give a 12 year old taste?

Post by Swedish Pride »

best tip I can give you is make more, lots more.

I used to do the nuking but don't bother now, just got dark quicker, didn't taste better to me.

Now I put a way a gallon of AG with oak and leave it and do CF washes with tight cuts and drink white, do that a few times and you'll have some nice whiskey or indeed rum in 6 months whilst enjoying some nice white dog in the mean time as well
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