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(Slate)   How do you get 10-year whiskey in ten hours? Difficulty: no decanting allowed   (slate.com) divider line 10
    More: Interesting, whiskey, Cliff Waldman  
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10967 clicks; posted to Main » on 12 Dec 2012 at 2:18 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-12-12 03:14:46 AM  
3 votes:
I recall reading about the furor over winemakers "cheating" by aging with wood chips instead of wooden BARRELS. Due to the vastly increased surface area, it achieves a similar product in weeks instead of years. The EU strictly outlawed this practice, up until 2006. The French have been denouncing it ever since.

The process of aging is not magic, a materially identical effect can generally be had from science. But it's not always simple- oxygenation affects the flavor through oxidation, for example, but carefully pumping oxygen can achieve the same results much faster. Any particular component is just a chemical, and you could probably produce it in gallons in a short time if you understood its nature. Neither one radiates out magic time radiation.

If I were doing it, honestly, for full process control you'd want the different flavor components identified, made independently by whatever technology maximizes them with a measurable process control, and blend them to produce an ideal product with absolute consistency. Far more cost-effective, you get exactly what you're looking for without endless trial-and-error, and you can reproduce what you did over and over.
2012-12-12 02:56:42 AM  
2 votes:
d24w6bsrhbeh9d.cloudfront.net
2012-12-12 08:14:00 AM  
1 votes:
I'm surprised the article didn't mention that many new distilleries bottle and sell some of their unaged whiskey as "white lightning", in order to gain revenue and build up the brand while the rest of it ages.
2012-12-12 07:13:46 AM  
1 votes:

Blueintheballs: The 3 wise single malts that will be rocking up at my stable this Christmas:

[www.miss-thrifty.co.uk image 850x987]

[www.thegreenwellystop.co.uk image 785x1000]

[img.thewhiskyexchange.com image 270x360]

Happy Xmas!!


I have no experience with Welsh whisky. How does it hold up compared to Scotch?

Talisker 10 is a household staple, really. Get a nice glass bottle, stuff some peppercorns in it, add Talisker and let it sit. Quite decorative if you're into using food items for decoration. And one hell of a no-fat pepper sauce for your steak. Get a food grade spray/mister bottle. Spray Talisker on your thinly sliced fresh salmon. Add other condiments as you deem fit.
2012-12-12 06:40:02 AM  
1 votes:

Oznog: I recall reading about the furor over winemakers "cheating" by aging with wood chips instead of wooden BARRELS. Due to the vastly increased surface area, it achieves a similar product in weeks instead of years. The EU strictly outlawed this practice, up until 2006. The French have been denouncing it ever since.

The process of aging is not magic, a materially identical effect can generally be had from science. But it's not always simple- oxygenation affects the flavor through oxidation, for example, but carefully pumping oxygen can achieve the same results much faster. Any particular component is just a chemical, and you could probably produce it in gallons in a short time if you understood its nature. Neither one radiates out magic time radiation.

If I were doing it, honestly, for full process control you'd want the different flavor components identified, made independently by whatever technology maximizes them with a measurable process control, and blend them to produce an ideal product with absolute consistency. Far more cost-effective, you get exactly what you're looking for without endless trial-and-error, and you can reproduce what you did over and over.


And in the process, you turn this:

www.popularmechanics.com

Into this:

i.telegraph.co.uk
2012-12-12 05:51:34 AM  
1 votes:
newsgrift.com

You want a 10 year old whiskey in 10 hours?
I can get you a 10 year old whiskey in 10 hours, believe me.
There are ways, Dude.
You don't wanna know about it, believe me.

Hell, I can get you a 10 year old whiskey by 3 o'clock this afternoon... WITH a matching gift set! These farking amateurs...
2012-12-12 05:18:54 AM  
1 votes:
"This article originally characterized the world's second-oldest whiskey as the world's oldest. It also mistakenly referred to that spirit as a blend, rather than a single malt scotch. While blends consist of whiskeys from more than one distillery, single malts come from just one distillery.

The article also originally included the whiskey company Adelphi in a list of brands that blend spirits and apply filters and flavorings. Although Adelphi does market one blend, it is primarily a bottler of single casks and does not use flavorings or filters.

Additionally, this article originally stated that it is illegal to modify bourbon in any way after it is aged but before it is bottled. While U.S. law prohibits makers from adding flavorings or spices to bourbon at that stage, makers can legally add purified water in order to reduce the whiskey's strength.

Lastly, the article originally stated that experts agreed that bourbon doesn't necessarily get better with age, but the question is under considerable debate."


That`s fine reporting there, Lou.
2012-12-12 04:34:12 AM  
1 votes:

Cthulhu_is_my_homeboy: alienated: I can get where you are coming from, and I am not a luddite by any means, but whisky is best made from an artistic / alchemist standpoint, imho. Heart and soul, not a sliderule. Can you dig it ?

Agreed. Making McWhiskey would be...wrong somehow.

There's a psychological aspect to knowing that the product you're enjoying took effort and passion, and was made the hard way, that improves the enjoyment.

Of course, you could probably bottle the neurotransmitters that produce that emotion too. Okay, maybe I am turning into a Luddite.


I'm pretty sure this is standard for liquors these days. It doesn't necessarily exclude "passion" or "craftsmanship". Ultimately this science and these methods ARE about having control over the final product and absolute consistency, a quality product.

And all you can respond with is "whatever, it is 10 years old?" I'm sure that makes a technician pull his hair out- "I can use wood chips, controlled oxidation, and filtering to get you the EXACT SAME product as 10, 15, 20 year whiskey. I spent my life working on this technology and you're insisting it's a fake, even though no taste-tester in the world would disapprove??"
2012-12-12 02:37:41 AM  
1 votes:
Ski mask and a pistol.
2012-12-12 02:34:12 AM  
1 votes:
Step 1. Slowly Drive to the liquor store.
Step 2. Buy a bottle of 10-year-old whisky.
Step 3. Drive home even slower.
Step 4. Wait the rest of the 10 hours staring against a wall.
Step 5. Drink.
 
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