Flavoring question - Butter?

[TXnational]

Preparing to make Whiskey -
I want to impart a butter taste to this whiskey. Any suggestions? What might do that? A certain sugar, or a way of aging...?

[Dnderhead]

diacetyl taste buttery but most flavors come from aging in a barrel.also some introduce bacteria into ferment.
(malolactic fermentation )

Diacetyl can be the result of the normal fermentation process or the result of a bacterial infection. Diacetyl is produced early in the fermentation cycle by the yeast and is gradually reassimilated towards the end of the fermentation. A brew that experiences a long lag time due to weak yeast or insufficient aeration will produce a lot of diacetyl before the main fermentation begins.

[tom sawyer]

You could run your wash before its completely done, that'd be when the diacetyl level was elevated.

[Dnderhead]

diacetyl (flavor) and acetoin (smell) are what gives margarine its flavor
both can be produced by bacteria? you could try a malolactic bacteria (wyeast 4007?)
you whould not use at beginning of ferment but wate untill it like 3/4 done?.
as bacteria can compete with yeast.

[tom sawyer]

Those malolactic bacteria mostly convert malic acid to lactic acid, I'm not sure thats what you're looking for. You could try pediococcus 5733, it makes diacetyl.

Its funny, I spend my time trying to minimize diacetyl in my beer and wine, and here we are wanting to maximize it.

You could always cheat and buy some diacetyl. Or what about pitching a stick of oleo into the pot? Talk about your rum oils.

[TXnational]

To be clear, it's about timing the fermentation property and preventing a prolonged fermentation, if I read correctly.

[tom sawyer]

Yes thats one way to do it.

I seem to be getting a fair amount of this in my product, without really trying. I'm probably rushing the wash to the still.

[Dnderhead]

I thank the scotch has a limit of 3 days ferment time,done or not it goes into the still.

[Beerswimmer]

I put my rum washes into the still after one week, while it's still bubbling. I think it helps. I also re-use my lees, so it's only the strong that survive!!! I think a lot of flavor dissappears or changes when the ferment is fully complete.