Malt whiskey

[Repeatpete]

Any opinions on an all malted barley whiskey, compared to others. I have 25 pound of malted barley I need to use up and would like to try it. Taste as compared to others. Techniques etc? Open to any and all. I have read most posts on this subject but very little as to preference to taste.

[MitchyBourbon]

Sounds like a good idea to me. I like whisky and an all barley recipe makes a good whisky. That said my whisky of choice is bourbon. Bourbon is made from mostly corn with any combination of barley, rye and wheat.

[Repeatpete]

Will the fact that it is all malted make it taste any different than perhaps just a few pounds of malted barley?

Is an all malt whiskey have any distinguishing tastes good or bad? As opposed to a non or little malted whyskey?

I just want opinions not after anything factual. Of course I have drank plenty of crown, jd, wild turkey, etc, but never an all malted whiskey. So any opinions are welcome, good, bad or indifferent!! Thanks in advance.

[rbw65]

Try some single Malt Scotch and see if you like it, go after some Highland or Speyside area Scotch. If you like it, and are successful in your attempt at making a Scotch type whisky, you will have to seriously age it for at least 2 years in a small keg.Scotch is all Malted Whisky and nothing added except water and yeast.
Good Luck

[goblin]

i to have lots of malted barley. i will brew some up when the weather cools down, until then its ujssm. give it a go, cant be bad.

[Halfbaked]

crown, jd, wild turkey Nope not gonna taste like that. It will be better than that. You are gonna have lots of good flavors and its gonna be easier to make. It will be smoother not like a sugarhead. Do it like this http://homedistiller.org/forum/viewtopi ... 14&t=48654. You need to put it on oak for at least 4 months, your best oak. It prob ruin you drinking crow or jd or trukey. Follow this thread exactly.

[stevenun]

I made a single malt using store bought two row malted barley and peated malt. I think I used too much peated barley, I used 50/50 peated to non, and it has a strong smokey taste. It's only about three months old. I wasn't that happy with the quantity, for what I paid for all that barley I got a really nice quart of whiskey, but that's it. For the cost I could have bought some glenfidditch down at the store... But the process was fun to do, and it tastes decent so far, I'll be interested to see how it tastes in a year or two

[cb_j]

I've done a couple of malt whiskys...
unfortunately i'm a young drinker and i don't really have the space to let it age for a great deal of time.
what is the taste supposed to be? young, it tastes like drinking barley - did i cut it too wide? should i distill it again for lighter flavour? (I double distilled.)
to be honest, i don't drink scotch or bourbon or whisk(e)ys in general, but i like to process and it gives me something to learn. the grain is also easier to get ahold of (than fresh pressed apple juice, bulk molasses - which i do like!). i can also piggy back the grain into sugarheads and give them away and not worry about a couple of dollars of sugar because i get to play with the still more...

so with the OP, what should i expect the taste to be like (with regards to the grain flavour)?