Spicy whisky

Rocky_Creek · Post by **Rocky_Creek** » Thu Oct 20, 2005 7:18 am

I always do a thin sour mash type run in recent times. I can't get over the spicy taste of my latest run when I used wheat, rye and corn in equal parts. I'm thinking but don't know that whis is what separates whisky from alcohol. I think the barrel will do great things to it. Wish I had tasted factory distillded "white dog". When I used predominately corn it was always milder and I doubted that a barrel would be a great improvement over just a little wood. Can anyone describe professional "white dog"?

Guest · Post by **Guest** » Thu Oct 20, 2005 9:08 am

From the runs that I have made, I find that the rye imparts a bit of a zing, I almost want to say like a ginger or wasabi type of bite( but not the burn your nose punch). I made a whiskey that had oatmeal/barley/corn and there is a definite difference.
Crap, I read this over and I am starting to sound like one of those wine tasting wienies......

Furball

jbrew9999 · Post by **jbrew9999** » Thu Oct 20, 2005 10:33 am

White dog is the wiskey right as it comes out of the still. (At least according to the Jim Beam Distillery)