So I made batch whiskey with the grain bill as 50/50 malted sorghum and malted maize.
It's been aging on some medium toasted french oak chips for a few months now and its tasting great!
It has a leathery flavour and was just wondering if anyone knows where this could have come from, like during the distillation, the grain or from the oak?
Also I want to make something similar to a Japanese whiskey with light, fruity, floral flavours. Any one know how I could Achieve this?
Oh I use a pure copper pot still too
