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I tried Odens rye bread sugar recipe with dismal results. No bad on Oden, I chose the wrong bread. The result is that I have a little less than a gallon of spirit that I don’t care for the taste, not much rye and a lot of bite from the sugar. My question is should I dump it into my tails keg or add a bit to an all corn run? It is 158%.

Keep it for when the in-laws come over.

Run it through reflux and clean it up for a neutral?

Try a small amount of glycerin with it in a tester bottle. Takes that sugar bite off (somewhat).

Or just dump it into the stripping run of your next corrected batch of it.

FYI if you're in U.S. & near Whole Foods, they usually have it in stock. Don't pay amazon prices -- you'll get reamed.

How long have you been aging it for?
What wood is it on?
What proof are you tasting it at?

NZChris, it’s 6 days old. I tasted it as I made my cuts. I have a stainless tube and put some spirit in a jar, then double the amount of water in another jar for my cuts. The rye is at 120 proof, so if my theory is close, I should be tasting it at around 60 proof. This works for me very well for all corn and I expected to taste a little pepper rye. Am I expecting to much this early?

I've never made anything that had a 'bite' to it at 60 proof. Running it with the feints etc. might be a good option.