Search
¤  www.lochandkey.com Forum Index
¤  View posts since last visit
¤  View your posts
¤  View unanswered posts
www.lochandkey.com
A Whiskey Society
  SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   CalendarEvents Calendar    
RegisterRegister  ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 
Board Navigation

Username:

Password:

 Remember me



I forgot my password

Don't have an account yet?
You can register for FREE


Thru' the Keyhole Newsletter

Sign Up Today!

Email

Links
Untitled Document

julios


The Whisky Professor
Brad Jarvis


scotch whisky org

Scotch Whisky Org

buffalo trace

Bulleit

Man in Skirt

Highland Park

Gordon

Malts.com

Whiskt Cast

Bushmills

Whisky Drinker

mind of men

Knob Creek

Balvenie

Barr

Van Winkle


Users On-Line

In total there are 17 users online :: 0 Registered, 0 Hidden and 17 Guests

Registered Users: None

[ View complete list ]


Most users ever online was 294 on Fri Oct 26, 2012 10:33 am


Week 8

Post new topic   Reply to topic    www.lochandkey.com Forum Index -> Whisk(e)y Challenge View previous topic :: View next topic  
Week 8
Author Message
DrEntropy
General
General


Offline
Joined: 08 Oct 2008
Posts: 551
Location: Portland - the REAL one
Bonus

PostPosted: Sun Sep 27, 2009 9:25 pm    Post subject: Week 8 Reply with quote
 
Week 8 report - 3 weeks prep and Wasmunds now aged 35 days.

Color starting to come in nicely - you can see the change is running fairly consistently. Never got it upstairs so it's been in the cellar now the entire 35 days.



Still getting better. Nose is still young but all the harsh green new make is gone. Oak coming up strong and working well with the apple and cherry smoked malt whisky. Palate is much cleaner with oak and spicy resin predominant - but not in a bad way. Warm vanilla starting to come in on finish. Astonishing to taste it against the new make and see how far it's come in just 35 days.

Still have some room to work with here and am going to let it ride for another week. I'm moving it into the upstairs bedroom where the temp swings more for the next week. I'll have to watch it closely.

Anyone else sample theirs at 5 weeks in wood?

slainte! DrE


_________________
LIVEREVIL
Back to top View user's profile Send private message Visit poster's website
jim@mindofmen.com
General
General


Offline
Joined: 25 Feb 2008
Posts: 102
Location: Central Mass
Bonus

PostPosted: Sun Oct 04, 2009 9:09 am    Post subject: Reply with quote
 
I've been testing it all along. Mine is now coming up on about seven weeks in wood. It went in in mid-August. I have two barrels; one was prepped with Wild Turkey 101 for a month and the other with a decent Ruby Port for the same amount of time.

I'm still getting hints of new make spirit in the nose, so mine still have a ways to go.

Interestingly, I'm also aging a barrel of Wasmunds Rye (not part of the contest, just a side thing) and that spirit went directly into the cask without any other prep. It's been in the cask since mid-July and it too still has the nose of new make on it.

All of my casks are aging out in my backyard shed which protects them from the weather but subjects them to the seasonal temperature fluctuations.


_________________
The Mind of Men Podcast: For Guys, By Guys, and About Guys
http://www.mindofmen.com
Back to top View user's profile Send private message Visit poster's website
DrEntropy
General
General


Offline
Joined: 08 Oct 2008
Posts: 551
Location: Portland - the REAL one
Bonus

PostPosted: Sun Oct 04, 2009 9:10 pm    Post subject: Reply with quote
 
The Port and Bourbon barrels will be a great comparision, particularly if the rest of the storage conditions are the same. I've only seasoned barrels with bourbon so far but have been thinking about trying a wine barrel sometime in the near future - probably a port as well since I'm generally not a monster sherry fan.

How did the ruby port drink after a month in new oak?

I can't wait to taste these two against each other on Dec 5.

good luck! Tim


_________________
LIVEREVIL
Back to top View user's profile Send private message Visit poster's website
jim@mindofmen.com
General
General


Offline
Joined: 25 Feb 2008
Posts: 102
Location: Central Mass
Bonus

PostPosted: Thu Oct 15, 2009 8:39 pm    Post subject: Reply with quote
 
The port was "interesting" It actually tasted a bit like a tawny port, which is not particularly surprising because tawnys are aged in wood.

I actually had a bit of a brain fart - I was trying to do one barrel of each of the two major pre-filled barrels - sherry and bourbon. For some reason, I went with port.

In the end it should be interesting - I can tell you that the stuff in the port barrel is one really dark spirit already.

The port barrel has a lot more leakage and evaporation than the bourbon one for some reason. I'll be lucky to get one bottle out of it.

The other cool thing was that I dumped the wild turkey back into the bottle and compared it to an original wild turkey. The month in the barrel really darkened it.

In one of our upcoming "From the Havana Hut" Podcasts, we are going to do a tasting comparison of the Wild turkey before and after the barrel time.


_________________
The Mind of Men Podcast: For Guys, By Guys, and About Guys
http://www.mindofmen.com
Back to top View user's profile Send private message Visit poster's website
Display posts from previous:   

Post new topic   Reply to topic    www.lochandkey.com Forum Index -> Whisk(e)y Challenge All times are GMT - 5 Hours
Page 1 of 1

 
Jump to:  
 
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


 
Galaxian Theme 1.0.5 by Cense Group
 
Powered by phpBB © 2006 phpBB Group