Chameleon Bourbon
Posted: Tue Jan 03, 2017 6:23 pm
Question. I have a bourbon that seems to be a chameleon... it changes ever so slightly with time when drinking.
Over the time it takes to consume the bourbon over ice, the bourbon hits 3 phases that I can tell. 1st - vanillas and caramel when initially poured over ice. 2nd - vanillas and caramel notes diminish, the nose seems to be more like well-aged white-dog. 3rd - vanillas, caramels and corn all come back more than before. It's a great way to finish the drink, but why does it phase like this?
Grainbill -
66% Corn
25% Red Wheat
9% Oats
Cuts were pretty tight - mostly stayed in the hearts. Distilled in a pot-still with a tall column.
Put 4 gallons for 9 months in a used Blanton's 5 gallon barrel with some white oak, toasted & charred to a #2 for oak augmentation. Barreled at 128 proof. Bottled at 94 proof. Got a little more than 3 gallons out.
Thanks.
Over the time it takes to consume the bourbon over ice, the bourbon hits 3 phases that I can tell. 1st - vanillas and caramel when initially poured over ice. 2nd - vanillas and caramel notes diminish, the nose seems to be more like well-aged white-dog. 3rd - vanillas, caramels and corn all come back more than before. It's a great way to finish the drink, but why does it phase like this?
Grainbill -
66% Corn
25% Red Wheat
9% Oats
Cuts were pretty tight - mostly stayed in the hearts. Distilled in a pot-still with a tall column.
Put 4 gallons for 9 months in a used Blanton's 5 gallon barrel with some white oak, toasted & charred to a #2 for oak augmentation. Barreled at 128 proof. Bottled at 94 proof. Got a little more than 3 gallons out.
Thanks.