Flavoring
Moderator: Site Moderator
-
Selby
- Novice
- Posts: 70
- Joined: Mon Sep 22, 2008 12:59 am
Flavoring
Hi Folks, I only have a pot stil I've used to make mash Bourbon for years. Use it sometimes to make a pretty good Vodka on Dextrose with Carb soda cleanup on the finish run. Can any Tech head "shiner tell me if I clean my Bourbon with it, will it alter the flavor of the oak aging? Doesn't the oak need fusils to make Esters?
-
rumbaba
- Swill Maker
- Posts: 175
- Joined: Tue Sep 25, 2007 4:11 am
- Location: southern australia
Re: Flavoring
I would imagine the flavor would be altered.
-
Centimeter
- Swill Maker
- Posts: 210
- Joined: Sat Mar 15, 2008 11:38 am
- Location: Virgo Supercluster
Re: Flavoring
I am by no means an expert on the chemical reactions that occur during aging, however I do know a little bit about chemistry and biology.
Esters are structurally R-C=O-OR. In our case, they are formed when a fatty acid (R-COOH) reacts with an alcohol (R-OH), most likely via a nucleophilic attack. Fatty acids would be produced during fermentation and would subsequently react with alcohols that are present. Meaning that some esters will be evolved in the fermentation process. Should you strip these out during distillation, then yes, you might lose some bouquet.
However, your fusels will contain a variety of alcohols which, when aged in oak, could result in ester formation. This would occur in a different manner. The alcohols in your distillate can be oxidized to form first an aldehyde (R-HC=O) and then a fatty acid (R-COOH). This fatty acid can then react with any alcohols that are present to form the associated ester. Considering the high concentration of ethanol, you will most likely end up with more ethyl acetate than anything.
In summary, yes you would most likely lose some flavor by stripping out esters during distillation. However you might also get some back during aging. Will this result in a bad whisky? I do not know, nor can anybody predict. The best way to find out is to give it a try with a liter of white dog. Best of luck.
Esters are structurally R-C=O-OR. In our case, they are formed when a fatty acid (R-COOH) reacts with an alcohol (R-OH), most likely via a nucleophilic attack. Fatty acids would be produced during fermentation and would subsequently react with alcohols that are present. Meaning that some esters will be evolved in the fermentation process. Should you strip these out during distillation, then yes, you might lose some bouquet.
However, your fusels will contain a variety of alcohols which, when aged in oak, could result in ester formation. This would occur in a different manner. The alcohols in your distillate can be oxidized to form first an aldehyde (R-HC=O) and then a fatty acid (R-COOH). This fatty acid can then react with any alcohols that are present to form the associated ester. Considering the high concentration of ethanol, you will most likely end up with more ethyl acetate than anything.
In summary, yes you would most likely lose some flavor by stripping out esters during distillation. However you might also get some back during aging. Will this result in a bad whisky? I do not know, nor can anybody predict. The best way to find out is to give it a try with a liter of white dog. Best of luck.
-
Selby
- Novice
- Posts: 70
- Joined: Mon Sep 22, 2008 12:59 am
Re: Flavoring
Thanks, Centimeter fo your thoughtful consideration. Like Elijah when he charred the first pickle barrel, Ialso only leave it for 3 months. So maybe the effect might hardly be noticeable. But even this short time makes a helluva mellowing difference to the spirit & imparts a nice vanilla aroma.
Selby.
Selby.