Developing a Flavor Profile: Difference between revisions
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| 1st Distillation aka Stripping or Wash Run | | 1st Distillation aka Stripping or Wash Run | ||
| [[Still]], [[Cuts]], [[Ester]]s, [[Thumper]] | | [[Still]], [[Cuts]], [[Ester]]s, ABV, [[Thumper]] | ||
| [[Still]], [[Cuts]], [[Ester]]s, [[Thumper]] | | [[Still]], [[Cuts]], [[Ester]]s, ABV, [[Thumper]] | ||
| [[Still]], [[Cuts]], [[Ester]]s | | [[Still]], [[Cuts]], [[Ester]]s, ABV, | ||
| [[Still]], [[Cuts]], [[Ester]]s | | [[Still]], [[Cuts]], [[Ester]]s, ABV, | ||
| [[Still]], [[Cuts]], [[Ester]]s, [[Vapor Infusion]] | | [[Still]], [[Cuts]], [[Ester]]s, ABV, [[Vapor Infusion]] | ||
|- | |- | ||
| [[Low wines]] | | [[Low wines]] | ||
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| 2nd Distillation aka Spirit Run | | 2nd Distillation aka Spirit Run | ||
| [[Still]], [[Cuts]], [[Ester]]s, [[Thumper]] | | [[Still]], [[Cuts]], [[Ester]]s, ABV, [[Thumper]] | ||
| [[Still]], [[Cuts]], [[Ester]]s, [[Thumper]] | | [[Still]], [[Cuts]], [[Ester]]s, ABV, [[Thumper]] | ||
| [[Still]], [[Cuts]], [[Ester]]s | | [[Still]], [[Cuts]], [[Ester]]s, ABV, | ||
| [[Still]], [[Cuts]], [[Ester]]s | | [[Still]], [[Cuts]], [[Ester]]s, ABV, | ||
| [[Still]], [[Cuts]], [[Ester]]s, [[Vapor Infusion]] | | [[Still]], [[Cuts]], [[Ester]]s, ABV, [[Vapor Infusion]] | ||
|- | |- | ||
| Aging, Maturation, Flavoring | | Aging, Maturation, Flavoring | ||
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| [[Maceration]], [[Flavoring]] | | [[Maceration]], [[Flavoring]] | ||
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==Naming Standards== | |||
Spirits are named for the base materials or the process used to create them. Spirits named for the the raw materials used to create fermentable [[wort]]: Grains make Whiskey, [[Molasses]] and Molasses derived sugars make Rum, Grapes make Brandy or Cognac, Other fruits make Eau de vie. Vodka and neutral spirits don't have a traditional material used to create it, but anything that is distilled to over 90% ABV can be considered as such. Hybrids do exist in the home distilling world. Hybrids - sugar based [[wash]]es with flavorings added, are referred to as [[Sugarheads]]. Sugarheads should be processed as either Whiskey/Rums or Eau de vie, depending on their flavorings. They are not dealt with separately in this article. | |||
==Newmake or White Dog Spirit flavor== | |||
Ethanol alcohol is naturally sweet tasting. When distilling the [[hearts]] should taste sweet with a noticeable flavor of the raw material. Gin, Genever and Absinthe will likely not taste as sweet due to bittering ingredients. Some darker grains will make whiskeys taste slightly less sweet. For Fruit based distillates any bitter fruit will reduce the sweetness. Vodka and other neutrals should have little flavor of the base material but will still taste sweet. | |||
==Basic Flavor Profile: Whiskey== | ==Basic Flavor Profile: Whiskey== | ||
Newmake spirit will taste lightly sweet to sweet with a grainy flavor. Whiskeys will be distilled 1-3 times, with two being the most common. The more the whiskey is distilled the lighter and cleaner the flavor. | Newmake spirit will taste lightly sweet to sweet with a grainy flavor. Whiskeys will be distilled 1-3 times, with two being the most common. The more the whiskey is distilled the lighter and cleaner the flavor. | ||
:ABV newmake: typically 60-80% ABV (120-160 proof) | |||
:Bottling ABV: 40-60% ABV (60-120 proof), above 55% ABV can be considered [[Cask Strength]]. | |||
==Basic Flavor Profile: Rum== | ==Basic Flavor Profile: Rum== | ||
Newmake spirit will taste sweet with a light [[molasses]] flavor. There are two major categories to Rum, light rum that has light flavor ([[Cuban Style Rum]]), and heavier rums ([[Jamaican Rum]]) that are heavy with esters. Lighter rums will be run on a reflux still or distilled 2-3 times on a pot still. Heavier Rums will be run on a pot still twice. | Newmake spirit will taste sweet with a light [[molasses]] flavor. There are two major categories to Rum, light rum that has light flavor ([[Cuban Style Rum]]), and heavier rums ([[Jamaican Rum]]) that are heavy with esters. Lighter rums will be run on a reflux still or distilled 2-3 times on a pot still. Heavier Rums will be run on a pot still twice. | ||
:Newmake ABV: typically 60-80% ABV (120-160 proof) | |||
:Bottling ABV: 40-60% ABV (60-120 proof), above 55% ABV can be considered [[Cask Strength]]. | |||
==Basic Flavor Profile: Vodka/Neutral spirit== | ==Basic Flavor Profile: Vodka/Neutral spirit== | ||
Newmake spirit will taste sweet with little flavor from the raw materials used to create it. Vodka and other neutrals are run on a reflux still to obtain very high alcohol levels and to minimize flavor. While a vodka can be run on a pot still it is difficult to obtain the high alcohol content and cleanliness of flavor. | Newmake spirit will taste sweet with little flavor from the raw materials used to create it. Vodka and other neutrals are run on a reflux still to obtain very high alcohol levels and to minimize flavor. While a vodka can be run on a pot still it is difficult to obtain the high alcohol content and cleanliness of flavor. | ||
:ABV newmake: typically 90-95% ABV (180-190 proof), most producers seek to hit the [[Azeotrope|azeotropic]] limit. | |||
:Bottling ABV: 40-80% ABV (80-160 proof) | |||
==Basic Flavor Profile: Brandy/Eau de vie== | ==Basic Flavor Profile: Brandy/Eau de vie== | ||
Newmake spirit will taste sweet with a medium to light flavor of the fruit used to make it. As with rum, lighter brandies will be run on a reflux still or distilled 2-3 times on a pot still. | Newmake spirit will taste sweet with a medium to light flavor of the fruit used to make it. As with rum, lighter brandies will be run on a reflux still or distilled 2-3 times on a pot still. | ||
:Newmake ABV: typically 60-80% ABV (120-160 proof) | |||
:Bottling ABV: 20-40% ABV (40-80 proof) | |||
==Basic Flavor Profile: Gin/Genever/Absinthe== | ==Basic Flavor Profile: Gin/Genever/Absinthe== | ||
Newmake spirit will taste lightly sweet to sweet with a light to strong flavor of the constituent materials used to create it. Gin and Absinthe normally starts as a neutral spirit that is macerated and then redistilled or vapor infused with flavor. Genever is a maceration with a source material (grain, sugar) and fermented. It generally yields a heavier flavor. It will be distilled in a reflux still or twice in a pot still. | Newmake spirit will taste lightly sweet to sweet with a light to strong flavor of the constituent materials used to create it. Gin and Absinthe normally starts as a neutral spirit that is macerated and then redistilled or vapor infused with flavor. Genever (aka Whiskey style) is a maceration with a source material (grain, sugar) and fermented. It generally yields a heavier flavor. It will be distilled in a reflux still or twice in a pot still. | ||
:Newmake ABV: typically 60-80% ABV (120-160 proof) for [[maceration]]s. | |||
:Bottling ABV: Gins is 40% ABV (80 proof), Absinthe can be 40% ABV (80 proof) or higher. | |||
==External Links== | ==External Links== | ||
*[https://www.eater.com/drinks/2015/8/13/9113965/whiskey-guide Flavor Development] | *[https://www.eater.com/drinks/2015/8/13/9113965/whiskey-guide Flavor Development] |
Revision as of 04:38, 17 October 2017
When contemplating your flavor profile it is important understand how each part of the process can affect the flavor.
Table of Processes
This is not a complete list of all process at each point, but does cover the major ideas.
Naming Standards
Spirits are named for the base materials or the process used to create them. Spirits named for the the raw materials used to create fermentable wort: Grains make Whiskey, Molasses and Molasses derived sugars make Rum, Grapes make Brandy or Cognac, Other fruits make Eau de vie. Vodka and neutral spirits don't have a traditional material used to create it, but anything that is distilled to over 90% ABV can be considered as such. Hybrids do exist in the home distilling world. Hybrids - sugar based washes with flavorings added, are referred to as Sugarheads. Sugarheads should be processed as either Whiskey/Rums or Eau de vie, depending on their flavorings. They are not dealt with separately in this article.
Newmake or White Dog Spirit flavor
Ethanol alcohol is naturally sweet tasting. When distilling the hearts should taste sweet with a noticeable flavor of the raw material. Gin, Genever and Absinthe will likely not taste as sweet due to bittering ingredients. Some darker grains will make whiskeys taste slightly less sweet. For Fruit based distillates any bitter fruit will reduce the sweetness. Vodka and other neutrals should have little flavor of the base material but will still taste sweet.
Basic Flavor Profile: Whiskey
Newmake spirit will taste lightly sweet to sweet with a grainy flavor. Whiskeys will be distilled 1-3 times, with two being the most common. The more the whiskey is distilled the lighter and cleaner the flavor.
- ABV newmake: typically 60-80% ABV (120-160 proof)
- Bottling ABV: 40-60% ABV (60-120 proof), above 55% ABV can be considered Cask Strength.
Basic Flavor Profile: Rum
Newmake spirit will taste sweet with a light molasses flavor. There are two major categories to Rum, light rum that has light flavor (Cuban Style Rum), and heavier rums (Jamaican Rum) that are heavy with esters. Lighter rums will be run on a reflux still or distilled 2-3 times on a pot still. Heavier Rums will be run on a pot still twice.
- Newmake ABV: typically 60-80% ABV (120-160 proof)
- Bottling ABV: 40-60% ABV (60-120 proof), above 55% ABV can be considered Cask Strength.
Basic Flavor Profile: Vodka/Neutral spirit
Newmake spirit will taste sweet with little flavor from the raw materials used to create it. Vodka and other neutrals are run on a reflux still to obtain very high alcohol levels and to minimize flavor. While a vodka can be run on a pot still it is difficult to obtain the high alcohol content and cleanliness of flavor.
- ABV newmake: typically 90-95% ABV (180-190 proof), most producers seek to hit the azeotropic limit.
- Bottling ABV: 40-80% ABV (80-160 proof)
Basic Flavor Profile: Brandy/Eau de vie
Newmake spirit will taste sweet with a medium to light flavor of the fruit used to make it. As with rum, lighter brandies will be run on a reflux still or distilled 2-3 times on a pot still.
- Newmake ABV: typically 60-80% ABV (120-160 proof)
- Bottling ABV: 20-40% ABV (40-80 proof)
Basic Flavor Profile: Gin/Genever/Absinthe
Newmake spirit will taste lightly sweet to sweet with a light to strong flavor of the constituent materials used to create it. Gin and Absinthe normally starts as a neutral spirit that is macerated and then redistilled or vapor infused with flavor. Genever (aka Whiskey style) is a maceration with a source material (grain, sugar) and fermented. It generally yields a heavier flavor. It will be distilled in a reflux still or twice in a pot still.
- Newmake ABV: typically 60-80% ABV (120-160 proof) for macerations.
- Bottling ABV: Gins is 40% ABV (80 proof), Absinthe can be 40% ABV (80 proof) or higher.