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Trash Talk'n

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PostPosted: Fri Jul 10, 2009 2:07 pm    Post subject: Trash Talk'n Reply with quote
 
TIME TO TAUNT THE COMPETITION!! Twisted Evil


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PostPosted: Fri Jul 10, 2009 11:20 pm    Post subject: Reply with quote
 
OOH you're all so going down ! Mine is going to be the best whisk(e)y EVER ! muwhahaha. (lets hope what i'm doing works)

On a side note, if you tried any of that new-make straight, ugh! Rather horrendous, not at all like the new-make Laphroaig that Simon Brooking brought to the tasting a while back. (at least that's my opinion after trying it) But we're all starting with the same stuff... and it's not what we start with that matters, it's where we end up !


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PostPosted: Sat Jul 11, 2009 11:20 pm    Post subject: Reply with quote
 
Looks like a ton of fun. To bad y'all are not starting with a corn whiskey or a prebourbon white dog... I would be all over this...


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PostPosted: Sun Jul 12, 2009 9:05 am    Post subject: Reply with quote
 
Actually we are starting with Cleric New Make, made from 100% Malted Barley...


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PostPosted: Sun Jul 12, 2009 2:49 pm    Post subject: Reply with quote
 
I can't help but remember what the boys at Buffalo Trace told us last year during our bourbon field trip about their attempt to experiment with malted barley. It was a disaster.

It got me thinking about what temperature we should age the whisky at. If we were dealing with a corn based one, outside in the heat would be the slam dunk answer, but it never gets that hot in Scotland or Ireland, so I'm not sure how well malted barley will do in the heat. On the flip side, we need to do rapid aging which will best be brought on by many changes in barrel temp, so the summer heat is probably for the best.

As an aside, Ryan also has some new make rye spirit from the same company that makes the barrels and malted barley spirit. You could always do that as a second batch after you do the barley one since you can reuse the barrel as much as you want. The rye is not "legal" for the contest, but it does offer some nice options for future batches.

That said, you are all simply wasting your time. I'm going to be doing a few interesting tricks with mine that should insure a win on my part this time around!

bwaa ha ha ha

-Jim


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PostPosted: Sun Jul 12, 2009 3:02 pm    Post subject: Reply with quote
 
It has actaully been an average of 80 degrees in Scotland this summer. It has only been an average of 75 degrees here. As for the guys in Kentucky making spirit with Malted barley; they use Patent or Column Stills which strips more flavor away then a Pot Still wich is what the New Make Spirit we are playing with was Distilled in. We are also using lightly toasted casks compared to the deep char of a Bourbon cask so we won't over power the finished whisky with huge "woody" notes.

Guys lets not overthink this.. Let's just try to have a little fun.


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