flavoring for Rum/Whiskey

[Bootliquor]

Hello,
Does anyone out there have a recipe for turning a neutral spirit to a drinkable Whiskey? I have been using one for a rum that makes a superior drinking "rum", and I know that someone out there could be doing the same with a Whiskey. My recipe, inprecise as it sounds, does a great job on Rum.... Use a pint of neutral spirits at drinking proof, a handful of raisins (but not enough to cover the bottom of the pint jar), a sliver of pineapple, approx. 1/2 stick of cinnamon, two cloves, a tablespoon of rum extract (for cooking), one tablespoon of vanilla extract and a dollop (one or two ounces) of rum syrup used in the flavored coffee industry, let set for two or three days and enjoy. I now prefer this concoction to any rum I have ever purchased. Anyone out there do anything similar for Whiskey?

[BW Redneck]

IMO, no whiskey can be produced without a pot-stilled grain-based mash. Just ain't the same.

There are several whiskey essences out on the market, but I've never tried them, nor want to. But that's just my opinion...

[wineo]

Its the heads and tails that give whiskey its flavor.Your not going to be able to make neutral taste right no matter what you put in it.Just run some UJSM,and make some of the real thing.

[Bootliquor]

Thanks guys, for the reply. I understand the ethic, and have some product warehoused for long term aging. What I am after is a recipe that will provide a drinkable product on the short term.... I once read that the major whiskey brands do not themselves distill with pot stills in the United States...that they barrel, age blend and flavor their product using neutral spirits as a base. After what I consider a success in flavoring neutral spirits into a drinkable rum (which, any purist would argue, would have to be made in a pot still and aged for a considerable period to produce its distinctive characteristics), I am searching for a viable process for a whiskey....thanks again.

[zymos]

Oak is a significant part of the flavor.

[The Chemist]

I once read that the major whiskey brands do not themselves distill with pot stills in the United States...that they barrel, age blend and flavor their product using neutral spirits as a base.

There ain't no sugary way to say it: this just ain't so...

They don't use pot stills, but Federal Law has a lot to say about what they can call "Bourbon", "whiskey", etc.--and neutral spirits don't come into it...at least, not in the "majors" (or decent products).

[Dnderhead]

I believe they use column stills four efishency ,one run ,instead of 2 or 3 as
pot they have stills made four them also can remove trays to get
prof they want in one run , they do not run 95% they run off at cast
strength 70- 80% like taking some packing out of a column
around 80 % of flavor comes from oak

[Aidas]

Thanks guys, for the reply. I understand the ethic, and have some product warehoused for long term aging. What I am after is a recipe that will provide a drinkable product on the short term....
I am searching for a viable process for a whiskey....thanks again.

UJSM it is then. You'll have a superior product in two weeks, an excellent product in 6.

Aidas

[punkin]

Thanks guys, for the reply. I understand the ethic, and have some product warehoused for long term aging. What I am after is a recipe that will provide a drinkable product on the short term....
I am searching for a viable process for a whiskey....thanks again.

UJSM it is then. You'll have a superior product in two weeks, an excellent product in 6.

Aidas

Exactly.


If you want a scotch type flavour, the DWWG is your choice.


If ya wanna cheat, do it quick and good, use quality home toasted oak, and one of those two recipes.


Aidas has it nailed.

[BW Redneck]

Put it this way: I can taste the sour grain in my finished liquor. Now, how can I replicate that by distilling sugar into flavorless vodka and adding some oak cubes? I just can't.

You almost can't go wrong with UJSM unless ya crank the sugar content way too high. Punkin has it stated well.

[Guz_69]

Since I have a reflux still and only produce neutral alcohol I have been experimenting with oak chips and have come up with a drink that is quite nice and my mates all seem to like it.

3 lt 40% alcohol in a 5 lt demijohn place one bag of Goobler oak chips in spirit. Leave in cool place (different temperatures alter the final flavour) for 4 weeks agitate bottle every other day.
Add 3 teaspoons of gycerine and 3 caps of french oak and one cap of scrub turkey essence. Sit this for one week once again agitating every other day then filter into bottles through a coffee filter paper (this removes any fines from the chips).
The result is a very smooth drink that is good straight or with mixers.

Hope someone else out there likes this one.

[Dan Call]

Not to detract from UJSM, and I've never made it, I'm sure it's nice. But it's not a grain mash, and not the 'real thing', because it relies on added sugars for the fermentation, not sugars converted from corn starch. No doubt that some of the corn gets in the flavor, but the real thing is pure grain whiskey, like pure corn whiskey, which has no added sugar as UJSM does. I don't get why some people don't get that. It is, no doubt, probably the easisest and best tasting recipe for beginners though, as the many here who have successfully made it have attested time and time again.

[punkin]

Good for you Dan.

[Rudi]

Time to run UJSM through my pot still and have a quality product I could sip straight outta the still=2-3 hrs

time to run my reflux still to get somthing I have to add god knows what to make it drinkable= 6-7 hrs

of course I dont drink vodka or it would be a whole different kettle of fish


No competition to me but each to their own

[Dutchmancreek]

I have a friend who makes neutral spirits and flavors them into an imitation whiskey, and wouldn't do it any other way. I make corn whiskey and age it on oak.

The last time we got together, we tried each others booze and he said "your stuff tastes like bourbon whiskey". I said that was the idea. He still prefers his recipe, which I can hardly get down.

Make whatever you like....you only have to please yourself, but if you want whiskey, make whiskey. I think you'll be much more pleased with the results.