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I have read many post where ones dont like their product straight from the still. So who does? I do for one. I love the smell of the foreshots and heads. To me it smells like bananas and has a sweet aroma. I know you shouldnt drink the foreshots , and i dont, but I have an urge each time to take a sip. I do sip the heads on occassion. I just love the higher proof flavorful stuff. I have yet to have heads I didnt like. I dont use them all in my final product, beacuse of others may not like the taste. I do save for the next run. So why is this? Why do I like the part I shouldnt? Am I the only one who likes their product white? Straight form the still?

I love to pull the jar (figuratively speaking at this point ) from dead center and have a nip.

Either on the white or complete neutral works for me... Not enough room to do much aging at the moment...

Like it white center heart with a drop or 2 of flavor extract.

I keep me a jar in the freezer all the time.. I love it Ice cold.. pull it out and have a pull.... Yeee haww
Love it

One of my preferred drinks, is white corn flavored sugar-head (aka UJSM). If you have good clean ferments, and make good cuts, it is a wonderful sweet drink, will little or no bite (at 50%), that brings a nice WARM feeling to your inner self.

I too like mine str8 from the freezer usually, but room temp is also good (if the cuts are clean enough).

H.

Just had me a snort of Sweetfeed hearts right off the still, 120 proof. Tastes great. Good for the soul. I drink almost all my likker white dog. Way I was raised. Nothin better. Cheers

I like a good feints run white with brutal cuts at 110 proof. Aged whiskey is good but a good white dog is what it is, nothing to hide behind.

I like it white! Good brew, slow stillin and hard cuts makes my whites whiter and flavour comes through on a single run. The foreshots and heads smell wonderful but it's a good idea to do the years of agein if youre drinkin any heads or tails. A big part of the cutting for me is the sting in the mouth when tastein which goes deeper into the hearts from both ends. The smell is tellin but contemplating the sting after at least 3 days airing is how I cut the purest hearts and the longer the airin the easier the cuttin. Re-stillin the heads and tails will produce another hearts cut.

I do too.

I like it white too and at room temperature... that was the way my daddy drank it and how he taught me to like it... as he use to say in his thick slavic accent " gives you a bit of courage"... what he really meant was " it gives you a bit of encouragement" besides english as a second langauge her was also deaf as a post so he often miss-heard words. I preferred the courage .

That's all I have been drinking since I started. My goal is to get my whitedog nailed down to something really good, then I'll play with adding some subtle flavors and oaking.

I like it white. I like to do fruit based washes and hardly ever flavour or colour it. White plum brandy has got to be an all time favourite of mine.

I like some white liquors.
but straight out of the still so far for me has been brutal.
the place i used to work at, i would taste a little straight out of the still, i always dilute it down. that distillate out of (i think) 16 chamber christian carl reflux still. it tasted a lot different out of that still then my still spirits reflux. maybe it was my wash, maybe i need to run it through more than once? but i can say it was harsh.

one of the guys i got a lot of advice from really liked white brandy's, he had some kirschwasser, or white cherry brandy. once diluted you could smell cherries, just a hint, you could not smell the cherry ester until it was diluted.

I like fruits and grains white and rum dark.