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, Sour Mashing, 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
|
Phase Separation, Sour Mashing, Muck Pit
|
Phase Separation, Muck Pit
|
Phase Separation
|
Maceration
|
Maceration
|
| 2nd Distillation Spirit Run
|
Cuts, Esters, Thumper
|
Cuts, Esters, Thumper
|
Cuts, Esters
|
Cuts, Esters
|
Cuts, Esters, Vapor Infusion
|
| Aging, Maturation, Flavoring
|
Barrel (Woods for aging, Toasting, Charring, Phenols, Tannins, Lactones, Aldehyde), Esters
|
Barrel (Woods for aging, Toasting, Charring, Phenols, Tannins, Lactones, Aldehyde), Esters
|
Maceration, Flavoring, Cordials and Liqueurs
|
Barrel (Woods for aging, Toasting, Charring, Phenols, Tannins, Lactones, Aldehyde), Esters
|
Maceration, Flavoring
|
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