Developing a Flavor Profile: Difference between revisions
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==External Links== | |||
*[https://www.eater.com/drinks/2015/8/13/9113965/whiskey-guide Flavor Development] | |||
Revision as of 17:13, 13 October 2017
When contemplating your flavor profile it is important understand how each part of the process can affect the flavor.
| Process | Whiskey | Rum | Vodka/neutral spirit | Brandy/Eude de vie | Gin/Genever/Absinthe |
|---|---|---|---|---|---|
| Raw Material Selection | Grains, Phenols of grains, Malting | Sugars, Molasses | Grains, Sugar, potatoes | Fruit, Grape | Grains, Sugar, Maceration, |
| Fermention | Yeast, Esters, Open/Closed fermenting, Muck pit | Yeast, Esters, Open/Closed fermenting, Muck pit | Yeast | Yeast | Yeast |
| 1st Distillation aka Stripping or Wash Run | Cuts, Esters, Thumper | Cuts, Esters, Thumper | Cuts, Esters | Cuts, Esters | Cuts, Esters, Vapor Infusion |
| Low Wines | |||||
| 2nd Distillation Spirit Run | |||||
| Aging, Maturation, Flavoring |