Whisky nose

[welska]

Anyone found good adjuncts for enhancing the nose of whisky...i.e. Fermaid, etc?

We're doing a 100% corn that could use some help...nose wise...

[Tater]

Dont really know what your asking.Corn gonna smell like corn if ya dont like corn likker smell/taste why ya making it?Once its made and aired a bit its more mellow other then that a few years on charred white oak will make a differance in taste.Suggest ya read sights in my signature and use search on this one to get a better understanding of what your asking . good luck

[Fourway]

Anyone found good adjuncts for enhancing the nose of whisky...i.e. Fermaid, etc?

We're doing a 100% corn that could use some help...nose wise...

A lot of the distinctive flavor of real down home 100% corn whiskey comes from the malted portion of the corn.

for a number of reasons, the best go people can generally make of malting corn on a small scale tends to be inefficent and causes some of the corn to spoil in a variety of interesting ways... either molding, rotting, souring or putrefying in some unique combination that imparts a individual nose to the finished spirit.

if you are using commercial enzyme products to convert your corn, your product will be bland.

Other common enough pitfalls are distilling through a column, and taking deep conservative cuts. A lot of the nose of corn whiskey can be lost either way... do both (or all three including using enzyme) and you start winding up with something more akin to a rough corn vodka than actual whiskey.