https://en.wikipedia.org/wiki/Autolysis_(wine" onclick="window.open(this.href);return false;" rel="nofollow)
https://en.wikipedia.org/wiki/Sur_lie" onclick="window.open(this.href);return false;" rel="nofollow
I'm a beer brewer and in the beer world autolysis is a scary boogie man to be avoided at all costs. So these techniques surprised me but supposedly contribute:
So creamy mouthfeel, fuller body, added notes of floral, biscuit, bread, nuttiness, hazelnut, acacia, and better integration of Oak. Sounds like it would be good in several spirits to me.the positive effects of a creamy mouthfeel, breadlike and floral aroma, as well as reduced astringency were noticed early on...
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The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body....
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The increased production of amino acids leads to the develop of several flavors associated with premium Champagne including aromas of biscuits[5] or bread dough, nuttiness[6] and acacia. As the wine ages further, more complex notes may develop from the effects of autolysis...
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In the case of great Chardonnay, such as Montrachet, this adds a toasty, nutty "hazelnut" quality and additional depth and complexity. Chemically this can alter the oak flavour molecules increasing the integration, and making the oak seem less obtrusive to the palate. This is desirable because oak tannins are a polyphenolic acid, and can be harsh. This process can also give an added freshness and creaminess to the wine, and improve color and clarity. Muscadet is made in this fashion. The effect of the lees during bottle fermentation for at least 18 months on Champagne is considerable. The "bready" toasty notes associated with some of the greatest sparkling wines made are the result of 'sur lie' aging.
Proposal:
Save lees from a whiskey, brandy, rum or whatever thrills your soul. Rinse lees in water and setlle a few times to remove residual wash. Add cleaned lees to finished spirit either with, without or after oak. See what happens. Wait weeks, months or years based on various wine protocols.
Simplified protocol for testing. Add fresh yeast to a bottle of finished spirit. Wait and see what happens. This where I am. Dumped some dry bread yeast into some rum.
I'm considering adding some yeast to a small jar of white corn during nuking. Wut? Dat sounds whacky.
I've never heard of anything similar, so it is either brilliant or ridiculous. Anybody else want to find out?