Home Distiller

Curious what is responsible for giving a spirit a thick or oily mouthfeel. Love how thick the Laddie 10 feels. Grain? Distilling? Mashing or fermenting? The google did not answer the question.

Thanks for answering a mewbies question.

I've noticed when I add honey to my spirit it makes it "thick". Now, its me own honey, raw, and moreoften than not has some wax in it.

its distilled off at 70% witch gives it more body ,then aged for 10years ,alcohol when aged does take on a "oily" feel.

Thanks for the info. In your experience, would you say its distilling to a higher % or the extended aging? If its the aging, would you say that would be hard to replicate with smaller barrels?

Thanks again.

Don't tell anyone, but I have been known to add small amounts of Glycerin to my spirits to enhance "mouthfeel."

All bran made in a packed boka has plenty of "mouth feel" and some of the good all bran flavor too. Not as much flavor as from a pot still, though.