Adding Dilution after Aging
Posted: Mon Jul 27, 2020 11:35 am
All,
I have made, what I consider, an excellent brandy from yard Mangoes from around the neighborhood. I have made a number of other grain spirits in the past with limited success. They have generally been okay but not the premier spirit that I want to make and share with friends.
So this Mango spirit has been aging in a new 2 liter charred American white oak barrel for only a couple of weeks. It went into the barrel @ 124 proof. The color now is a light honey. In just a few weeks the initial smack of high proof alcohol has mellowed out considerably and has kind of a pleasant caramel undertone from the oak that wasn't there originally. The finish flavor has been quite good straight from the worm with the mango still identifiably present.
I will likely dilute and bottle it in a week or two. But... have ruined other decent runs before by thinking just a little more of something will be better... where I should have stopped.
I have never liked my whiskey better after dilution than the flavors prior. Is there a preferred source for spring water for dilution? Also, I generally just dilute down to a desired proof. Should I instead add water slowly and taste it as it goes? Just stop where it tastes good regardless of proof?
I like it a lot, a really lot, at 124, maybe I should not mess with it at all. Don't want to snatch defeat from the arms of success. This is definitely one I will share with friends.
Any advice is welcome!
I have made, what I consider, an excellent brandy from yard Mangoes from around the neighborhood. I have made a number of other grain spirits in the past with limited success. They have generally been okay but not the premier spirit that I want to make and share with friends.
So this Mango spirit has been aging in a new 2 liter charred American white oak barrel for only a couple of weeks. It went into the barrel @ 124 proof. The color now is a light honey. In just a few weeks the initial smack of high proof alcohol has mellowed out considerably and has kind of a pleasant caramel undertone from the oak that wasn't there originally. The finish flavor has been quite good straight from the worm with the mango still identifiably present.
I will likely dilute and bottle it in a week or two. But... have ruined other decent runs before by thinking just a little more of something will be better... where I should have stopped.
I have never liked my whiskey better after dilution than the flavors prior. Is there a preferred source for spring water for dilution? Also, I generally just dilute down to a desired proof. Should I instead add water slowly and taste it as it goes? Just stop where it tastes good regardless of proof?
I like it a lot, a really lot, at 124, maybe I should not mess with it at all. Don't want to snatch defeat from the arms of success. This is definitely one I will share with friends.
Any advice is welcome!
