Take this with a grain of salt, as I have only done a single malt one time. I used 75% 6 row and 25% peated barley. I also added some of my tails from a previous UJSSM run, so a little different from the recipe in this thread. However, I thought I would share what some of my flavor points were.PeatyKeats wrote: ↑Sun Dec 05, 2021 2:10 pm
For anyone who has done a single malt Scotch style spirit run, what does yours taste like unaged after you’ve made the cuts?
The heads of this run had the soapy flavor I have found in other runs, but also, some jars in the late heads tasted heavily like dirt, and not in a good way.
The hearts tasted a little earthy and Smokey, but pretty light most of the way through.
Early tails tasted like leather to me. Like I was chewing on my belt. Then, heavy peat showed up to play and I loved those jars. I expected late tails to have the wet dog/cardboard taste that I typically have found in the tails of other runs. This run was no exception. Late tails were funky dog, but if that dog were eating a slug that had just smoked a Marlboro red.
That being said, I wanted the peat flavor bad, and the leather flavor had me intrigued. I blended the leather jars in with the rest of the hearts and tails I decided on. I aged them six months on once used charred oak dominos and it turned out pretty dang good!
Before oaking, the final flavor tasted pretty earthy, but some of the peat was definitely present.
