Tasty Delivery

[moosemilk]

On Monday, I received a package from a member here who is much along the same path and time line as myself, and have been talking on the side as well experiences and tips. It's been a joy over the past year, and now to sample some of his product was a real treat.

On the right, is Booners All Corn. I sampled a bit when I received it, and immediately knew what it was from the distinct buttery sweet nose, and a hint of caramel. After a few sniffs there is a subtle aroma of almost a fresh cut hay, with a slight sweetness. It came in at 52% abv, which is in the range of where I enjoy whiskey. Maybe a small drip of water. The sweetness was the first thing I noticed, but not overly so. The corn flavor was very present but did not overpower a hint of butterscotch and vanilla. It left a nice creamy finish and feeling. This is definitely something to sip on and enjoy. No discernable heads, just the right amount of tails for flavor. Didn't burn at all, and left a nice warm feeling in my stomach. It was so nice to sample somebody else's blend of booners. And it seems we have much the same taste for blending it!

On the left is a 25/25/50 barley oats malt barley that came in at 45% abv. I was warned it was still very young (about a week). The nose was dominantly grainy bit seemed to be developing a fruity bit as well. On tasting, the first thing I noticed was a cereal flavor to correspond with the grainy nose. It seems to be starting to pick up a very faint vanilla and caramel. The finish was semi-dry. While still young and lacking in complexity only for that reason, it was still very smooth. No burn at all. And I going to leave this sit a bit longer on the wood it was sent with as I feel it shows great promise and deserves to let develope itself. It's still fantastic as it is (even my wife was very pleased, and she doesn't drink straight whiskey normally). As with the booners, there was no discernable heads and it was very well blended. I am looking forward to giving it some time and another taste.

I may be missing a little as I did just get over a nasty cold, but will come back to post more. Especially after the barley/oat/barley malt developes. And it's my first attempt to really fully describe somebody else's product, and a fun honor to do so!

And I would like to mention the packaging. A special thanks for that and nice surprise! The bottles came packed with great care, waxed caps to seal, and as well as the normal bubble packing, one bottled was nestled safely in a bag containing some barley malt as the sender knows it's difficult for me to obtain (no local source for malts and shipping is insane as they consider us "remote "...stupid for a city of 110,000). thank you again for that!

I look forward to reciprocating and having another sample my products. And to the sender, you deserve recognition but I haven't mentioned your name simply to let you decide if you choose, and pop in the thread. Great job!

[Bigbob]

Nice to have friends......they both look yummy.

[woodshed]

Tasty looking indeed. Aged Booner's?
Curious to know more about that.

[HDNB]

ahh, Moose, i think everyone knows we been swapping lies.

good to hear you enjoyed it. I wasn't too sure about the Booner's at first but after a few weeks, the corn pulled it's claws in. it was really corny off the spout and i wasn't sure it was done right. now, i love it!
nice to be affirmed on something palatable. now just gotta work on aging it.
that 25/25/50 is a recipe worthy of development. i;m trying it again with and without the malt (which would be 75 barley 25 oats) using enzymes and will post under recipe development with some notes

[HDNB]

Tasty looking indeed. Aged Booner's?
Curious to know more about that.

I'd be calling it "oaked" at this point, not aged. its weeks old. and friggin delicious. thanks for the recipe. may have a drop left for the founder, i'll see what i can scratch up. waiting to see if my international shipping experiment pays off before trying it again.

white oak, 380* for 2.5 hours, heavy char. and i actually locked up the smoke while it was still smouldering, which helped i think.

[moosemilk]

The oaked booners is very similar to white. But it seems the oak is adding some complimentary flavor. I think this one is about a month old, correct HDNB? It seemed to have something my white booners didn't, but couldn't put my finger (or tongue) on it. Once this cold fully clears, I'm going to give it another good taste. The oak is definitely not doing it any harm at the least!

[HDNB]

ya, it was born between Christmas and new years. aired about 7 days and went pretty heavy on the char and the quantity of wood. i kept some white, and the wood definitely adds some spice,caramel and vanilla... and very nice color.
it gets better all the time. Too bad it's not gonna last!
i tossed the charred wood in a jar and capped it with the smoke...i think it gives over a bit of that smoke now.
i was really careful (brutal) with the cuts and spent a lot of time on the final blend.

[LWTCS]

Nice...

[Jimbo]

Very cool! Nice write up Moose. Sounds delicious!

[woodshed]

Didn't I see HDNB on the S3 guest list? hint, hint

[WooTeck]

they look good hdnb.

Didn't I see HDNB on the S3 guest list? hint, hint

but yeah nudge, nudge...

[Terryv]

I wish there was someone close to trade bottle with occasionally, I'm all alone here in New Brunswick as far as I know.

[HDNB]

I wish there was someone close to trade bottle with occasionally, I'm all alone here in New Brunswick as far as I know.

you are never alone. a local anonymous meet is safer. tag up in bar for a beer type of thing.
this transaction is about trust. if the CRA or RCMP showed up at my door after sending a bottle out to someone...
this is the internet afterall. it could happen and law enforcment is a patient group.
don't tell is still the best MO.

send a letter to your elected officials. signed, "a concerned citzen" of course...

[moosemilk]

After a little more time, while it's only been a month more, I have gone back to sample the barley oats whiskey. In just one month longer, all I can say is "wow!". It has really come together nicely. The grainy nose has mellowed, while still there enough to be pleasant. Some sweet almost like fresh hay nose as well, and a buttery note. The buttery note is also evident in the taste, and the sweetness from the corn has come through very nice with the mellowing of the cereal/grainy flavor. A slight hint of caramel with vanilla is also showing more. Great job, HDNB!

The dry finish is also gone, and a creamy feel and finish have come through. This won't last long enough to age further.

[HDNB]

only the good die young.

mine never stood a chance. it's been gone as long as your has been waiting. Glad your finally well enough to have a sip and taste what you are drinking!

[HDNB]

What comes around goes around.

yesterday I recieved a package (childproof package) with four bottles. Three most excellent quart milk jugs with cork. these are awesome! when i open a distillery this is the packaging!!!
one was suffering a bit of leakage, the box had an excellent caramel rum smell.
i see a tall bottle of world famous lemonade syrup too...i need a recipe for mixers!

been pulling 12-16 hr days for the last while while the rest of the company is enjoying summer holiday...and never had much of a chance to sample but i'll report back in with some tasting notes this weekend.

[RandyMarshCT]

That lemonade syrup is so damn good!

[moosemilk]

Glad you finally got it. It has been hectic for us both the last bit! 12-16 hour days? And I was complaining of 60+ hour weeks.

Hope the rum didn't break, look intact. Figured I had sealed it with enough wax. That expandable foam Is a bit to get through, but sure works well.

The bottles I found at Canadian Tire of all places! Thought they were pretty cool a well.

Hope it helps your sipping stock for a bit. The booners (white) is very young and interested to see your take on using lacto infected backset for it (boiled first to kill the lacto, and control the amount of flavor it carries).

Enjoy!

Edit...Damn auto-correct!

[jedneck]

To hell with the likker, I want that syrup.

[moosemilk]

To hell with the likker, I want that syrup.

Waiting (but not rushing) for the recipe to be handed down. Gone through a gallon in my house alone this summer! It's been a hot one.

[jedneck]

I'm still trying to get ahead on malting to send some to you as a thank you for the last bottle. Would you prefer corn or white wheat malt.

[moosemilk]

I'm still trying to get ahead on malting to send some to you as a thank you for the last bottle. Would you prefer corn or white wheat malt.

To don't have to do that. Although it would be very welcome. I'm not sure what I would prefer to be honest. I have always wanted to try a pure corn with corn malt (I have only tried booners without malts and love the corn flavor), but on the other hand I have never tried wheat! I believe in leaving the gift as the givers choice.

[HDNB]

I got into the COB/rye.

The Caramel smell was from this bottle, it smells like buttered toffee. I poured a shot and and enjoyed the aroma! When i took a big sip neat, i was surprised a bit, thought you had under cut the heads...my lips went numb and the front and sides of my tongue were hot....then i remembered this was at 125 oops
poured some ice in and let it melt down a bit, but i roasted the taste buds.

sipped it slow to cool things off a bit and poured #2 on crushed ice and let it melt down a bit. now that my taste is functioning again: The initial notes are very corn forward. there is a second longer flavour with the caramel and vanilla coming through, smoothing out the swallow. there is subtle rye finishes with bit of spice.
There is a satisfying complexity, with distinct notes, the spirit needs more time to meld the flavours together. I think it could benefit from more time on the wood, maybe a heavier char.
with the smooth mouthfeel and smooth swallow, warming the belly as it hits bottom...it may not last long enough to find out! (2 shots and 1/4 of that quart is gonzo)

[jedneck]

Sounds like your shots are the same size as mine. And I did the same thing with a smokey double malt Bourbon. Cask strength does kill the tongue.

[moosemilk]

Good call on the char. I hadn't thought of that. I used the same toasted oak I had on other batches and this one came across with too much oak flavor but I wasn't sure, or why. I had some I filtered and let sit off oak and it mellowed the oak a lot. Gotta work on my char.

I think you will find the rum has that sweetness you spoke of in commercial rum. My pot smears like the day after taco Tuesday. So it has a bit of heads. Not so much it burns your mouth bad, a little warm but that sweetness. Looking forward to your take.

I'm happy to finally have somebody else in the hobby taste and rate. Bad or good, it's all good info that I appreciate!

Btw, if you go legal and that style bottle, make sure you have a genuine "moosemilk" in your product line lol. That is what came to mind when I first picked those up

[HDNB]

Today, after shooting myself in the finger with a 18ga. brad nailer , i had the opportunity to sit down and have a taste of your rum .

This is friggin awesome! I get exactly what you describe. a little heat in mouth with a ton of sweetness. a little spicy that gives way to a cooked molasses. smooth mouthfeel makes this an ideal sipper with a few ices cubes. the finish is perfect... a nice viscosity on the tongue and light rum aftertaste that leaves you wanting another sip.

You mentioned you like this in coffee...i'm scared to try it because a) i drink coffee in the morning and b) i don't think i'd stop once i started!

Moosemilk, you hit this one out of the park!

about halfway in now and with the cold press from the ice, the initial tongue tinglies are gone and the flavour is coming over even smoother and more robust.

YUMMY RUM!

[moered]

that 25/25/50 is a recipe worthy of development. i;m trying it again with and without the malt (which would be 75 barley 25 oats) using enzymes and will post under recipe development with some notes

How did that recipe work for you? I'd be interested in this recipe (the 25/25/50). What did it ferment out to?

[HDNB]

that 25/25/50 is a recipe worthy of development. i;m trying it again with and without the malt (which would be 75 barley 25 oats) using enzymes and will post under recipe development with some notes

How did that recipe work for you? I'd be interested in this recipe (the 25/25/50). What did it ferment out to?

it was really nice, but in my typical ADHD methods, i have wandered off with new and exciting adventure. I will absolutely give this another go, it's a top shelf grain bill and the heavy malt at 50% adds a lot of flavour and mouth feel.... the expense is high but the reward is delicious.

[moosemilk]

I'm glad you enjoyed the rum. Makes up for whatever happened to my booners!

HDNB didn't want to embarrass me, but I feel I should post because somebody may have some insight.

I went through over 2 gallons of this batch, with many coming back asking for more (close family and friends...and I don't ever charge...bring my bottles back I'm happy to refill lol). They all got a corn flavor and b I graininess so-to-speak. Even the less-than-quart I have left is crystal clear.

Now, what HDNB got was horrid. I'm scratching my head. An almost rotten vegetation an also has a yellow tinge. It was packed,wrapped in cling wrap, and had expanding foam around that to keep the ups destruction crew from doing their worse. The cork was put in and sealed around that with paraffin.

All I can think is in my haste I mixed an old cork with my new ones and used that. Or somehow the contents leached and mingled with the foam (can't see this due to sealing procedure) . I've analyzed the bit i have left, and get none of even the slight vegetation bad or good. Insight please!

On the upside, you have some cool jars to refill for your shelf, HDNB. I have a few I keep on shelf. Hooch looks nice in those, don't it?

[HDNB]

well the good news is the other two spirits were very good! and the lemonade is over the moon excellent! (actually so is the rum- reminds me of diplomatico exclusiva)
you mentioned haste...are you sure you didn't spoon off a jar of feints accidentally? that is actually my closest guess. it actually tastes like a mix of heads and tails.
(sry.. ..you brought it out here on the www to kick around a bit )

i have some triple distilled rum i will send back with this, so you can have look at it. ( and gloat over the superiority of your own rum) (i'm keeping the bottle tho)