Anybody ever using LME

[malt_lover]

Hello there, has anybody ever used liquid malt extract to white whisky to add body, colour and bit sweetness to it. In scotch only caramel is allowed for colour and taste, I was wondering LME has similar consistency and is malt, hence means more pure approach. Please share experience.

[Deplorable]

I've never added anything to my white whiskey but wood and time.
I found my single malt had good body color and taste just from wide(ish) cuts and plenty of time in a 20L once used bourbon barrel.
I think if you try to color white whiskey with LME, it's going to be overly sweet, and cloudy, before you get that alluring amber hue you get from time on charred wood.

[PLAYMP]

I probably wouldn't do it as I like to let my fermentation, distillation, and aging do the talking if we're dealing with spirits but that shouldn't stop you from trying.

The idea does intrigue me a little bit from the perspective of a malt liqueur, though. Might try that some time, I don't think it would be too bad.

[Twisted Brick]

Novel concept, but adding an unfermented raw product to a refined and carefully polished spirit sounds kinda counter-productive. There's nothing stopping you from trying it though, and reporting back with your assessments.

[still_stirrin]

Well, I have added a little light dry malt extract to my espresso. It make a rich, subtly sweet coffee.

But adding malt extract, liquid or dry, to a finished white spirit (after cuts) just doesn’t sound inviting to me. Toasted and charred oak chunks is the way to go. Oh, and you need “time” in the formula too.
ss

[shadylane]

. In scotch only caramel is allowed for colour and taste, I was wondering LME has similar consistency and is malt, hence means more pure approach. Please share experience.

Sounds like a good experiment.
Best way to find out, is to give it a try.

[jonnys_spirit]

You could also clear a fermented distiller’s beer and proof down with some of that instead of water. Let it meld and age on oak too.

Cheers,
Jonny

[shadylane]

Nice thing about home distillation.
We don't have to abide by the rules that define different liquors.

Based on my limited experience.
If Ya want to add some LME after distillation for body, colour and bit sweetness. All is good.
Just remember the maltose sugar in LME doesn't taste very sweet compared to sucrose sugar.

[sadie33]

I would try it with a little bit. I have some white rum I am aging on sweetened coconut (for coconut rum). I only did a little. I shake it a ton and leave the cover off for a bit to let it air. I taste it every now and then. Though I can taste a little of the coconut coming through, it's still kinda gross cause it needs to age. Like mentioned above, you can add color and sweetness, but you can't add aging.