someone wanna buy me a bottle of this stuff?

[squigglefunk]

https://www.mensjournal.com/food-drink/ ... lt-scotch/

[Setsumi]

https://www.mensjournal.com/food-drink/ ... lt-scotch/

And I betcha you will gracefully accept and drink it neat on ice! Times that with 17 to get my currency... it equals my property value!

[squigglefunk]

https://www.mensjournal.com/food-drink/ ... lt-scotch/

And I betcha you will gracefully accept and drink it neat on ice! Times that with 17 to get my currency... it equals my property value!

lol how about it that is an expensive shot at the bar

[OtisT]

I’d be happy with just the bottle. Damn!

[LWTCS]

I was lucky enough to be hanging out in the corner with a few folks at the ADI event a few weeks ago.
One of whom was Nancy Fraley. She is the Master Blender for Jos A. Magnus, Wyoming Whiskey, Still Austin, St. Augustine, Virginia Distilling Company, J. Henry, and I am sure some more.

Sampled some whiskey she reckons will sell for $1000.00 a bottle. A blend of about 6 different whiskeys of which the youngest was 18 yo. She has been proofing this particular blend down for years. Her proofing water ages in barrels for a similar amount of time.
The whiskey was pretty gosh darn sublime.

[squigglefunk]

hmm aged water eh?

[Bushman]

Personally I am so cheap I would not enjoy sipping if I paid for it.

[LWTCS]

hmm aged water eh?

Yeah there are several articles out there about proofing water that explain the thought process behind it.
Mostly to do with avoiding the saponification affect that can occur with proofing.

[squigglefunk]

hmm aged water eh?

Yeah there are several articles out there about proofing water that explain the thought process behind it.
Mostly to do with avoiding the saponification affect that can occur with proofing.

uh huh I see, thats pretty cool

[shadylane]

hmm aged water eh?

Yeah there are several articles out there about proofing water that explain the thought process behind it.
Mostly to do with avoiding the saponification affect that can occur with proofing.

I had to look that word up. Most of what I found had to do with making soap.
I did find some folks talking about "saponification affect" at ADI.

https://adiforums.com/topic/11944-proofing-whiskey/

[Steve Broady]

So, should I be storing some good water with a little oak in it? And if so, how do you prevent mold and other nasties?

I suppose I could pressure can some quart jars of oak chunks..

[LWTCS]

I haven't read enough on the process.
I really wanted to talk to Nancy about it first hand, but she soon got swamped with admiring fans that cut our conversation short.

[SaltyStaves]

I haven't read enough on the process.
I really wanted to talk to Nancy about it first hand, but she soon got swamped with admiring fans that cut our conversation short.

I first I heard about it from this video from the Germain-Robin distillery.


I've heard Nancy mention that Hubert Germain-Robin was her mentor. She has done a few informal live streams on youtube and I need to go back over some them as she is very forthcoming with the knowledge.

[LWTCS]

I haven't read enough on the process.
I really wanted to talk to Nancy about it first hand, but she soon got swamped with admiring fans that cut our conversation short.

I first I heard about it from this video from the Germain-Robin distillery.


I've heard Nancy mention that Hubert Germain-Robin was her mentor. She has done a few informal live streams on youtube and I need to go back over some them as she is very forthcoming with the knowledge.

She's great.
Yeah we were starting a fun discussion about Baller whiskey when her fans spoiled all my fun.

[Stonecutter]

Mostly to do with avoiding the saponification affect that can occur with proofing.

Saponification (or what I presume to be saponification due to the “soapy” taste I sense) seems to be pretty prevalent in the VSOP’s. Remy, Courvoisier, and the extremely overrated Hennessey.
That profile, whether it’s saponification or not, lends itself naturally into my barrel aged Brandy as well. I enjoy the subtle taste, probably because I equate it to the Cognac (Remy) I so much enjoy.
I can also pick it up in most commercial Scotch.
When I first started the hobby I sought out saponification in order to mimic what I’d tasted in commercial stuff.
Haven’t found it in my peated whiskeys but I’ve also given up trying to obtain that specific taste and instead focus my attention on creating a smooth drop with plenty of flavor.

[Stonecutter]

Now, I don’t know but I’d wager a beer that saponification has more to do with the heads instead of the tails

Edit: Thank you for the video Salty Staves
Seeming to do more with water than anything else. But something had to be the catalyst. I still reckon it’s the heads.

Edit on an edit I add water the same whether it’s whiskey or brandy

[juana_b]

Now, I don’t know but I’d wager a beer that saponification has more to do with the heads instead of the tails

Edit: Thank you for the video Salty Staves
Seeming to do more with water than anything else. But something had to be the catalyst. I still reckon it’s the heads.

Edit on an edit I add water the same whether it’s whiskey or brandy

Question: is it in heads or tails? Tails often have visible oils floating, or is it like you're hypothesis (in the heads) due to the higher alcohol content of the heads keeping oils in solution? Idk. Or is it throughout the run, contrary to the old methanol train of thought? Idk. Has anyone proofed individual cuts down to the same percentage gradually, and then kept going lower gradually to see louche? Or done the same with individual cuts regarding esters? Idk.
Just going through thoughts as they arise.

[Stonecutter]

Question: is it in heads or tails? Tails often have visible oils floating, or is it like you're hypothesis (in the heads) due to the higher alcohol content of the heads keeping oils in solution? Idk. Or is it throughout the run, contrary to the old methanol train of thought? Idk. Has anyone proofed individual cuts down to the same percentage gradually, and then kept going lower gradually to see louche? Or done the same with individual cuts regarding esters? Idk.
Just going through thoughts as they arise.

It does make sense that the lipids and long chain fatty acids would come over in the tails.
Either way I figured I’d already owe either Still Stirrin or NZCHRIS a beer by now

Edit: Maybe a MOD can delete the post above this one? Done.
Thanks