Posted: 4/17/2014 5:25:39 PM EDT
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I'm unclear about what gives flavor to the various types of distilled spirits, from Vodka, Whiskey, Bourbon, Gin, etc. No matter what carbohydrate you start with (sugar cane, potatoes, grains, etc.), the resulting mash is distilled several times. Doesn't the distillation remove any of the unique flavor compounds that made the mash? It would seem like all the flavor and color is added by the vessel that the alcohol is aged in. Now if some of the flavor compounds of the original mash make it into the distilled alcohol, then my point would be moot. |
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the base adds a little flavor as you cannot get 100% spirit w/o a chemical process. The vodkas and suck get 98-99% but still have a small amount of the parent wash in them. others get to 70-80% only to age, then are cut Most flavor of any spirit comes from aging as you said. vodkas/everclear use a different type of still than whisk(e)ys. most of the whiskeys go through 3 or more stills but still leave wash material behind |
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It depends. Using a pot still and running it through a bunch of times won't leave much behind, nor will a reflux. A pot still ran through once or only a few times will retain some of the character of the base product. The aging process does have a significant effect on taste and flavor. But that still doesn't change the fact that white dog whiskey is not vodka no matter how many times I explain on ar15.com people still want to argue about it. You can't put vodka or everclear in a charred white oak barrel and get bourbon back. |
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Quoted:
It depends. Using a pot still and running it through a bunch of times won't leave much behind, nor will a reflux. A pot still ran through once or only a few times will retain some of the character of the base product. The aging process does have a significant effect on taste and flavor. But that still doesn't change the fact that white dog whiskey is not vodka no matter how many times I explain on ar15.com people still want to argue about it. You can't put vodka or everclear in a charred white oak barrel and get bourbon back. There are other alcohols present in the distillate that contribute to flavor and scent. I imagine these vary between liquors depending on the sugar source used. |
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Quoted: It depends. Using a pot still and running it through a bunch of times won't leave much behind, nor will a reflux. A pot still ran through once or only a few times will retain some of the character of the base product. The aging process does have a significant effect on taste and flavor. But that still doesn't change the fact that white dog whiskey is not vodka no matter how many times I explain on ar15.com people still want to argue about it. You can't put vodka or everclear in a charred white oak barrel and get bourbon back. So a tiny amount of the mash (or whatever it's called) does lend flavor to the distilled alcohol making it unique? |
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The aging process does have a significant effect on taste and flavor. But that still doesn't change the fact that white dog whiskey is not vodka no matter how many times I explain on ar15.com people still want to argue about it. While I do agree with you, I will say that the difference in 18th and 19th century white dog whiskey and vodka was less than the difference in 20th and 21st century white dog whiskey and vodka. Back in the day, Americans didn't have enough time to age whiskey. My forefathers distilled whiskey, put it in barrels, and shipped it down the river, eventually to New Orleans. Today, Kentucky makes 95% of the world's bourbon. Enough said. |
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I think that despite being distilled, some of the flavinoids from the mash make it over to the finished product. Try comparing white tequila and vodka for example.
Alcohol boils at 173 and water 212, so perhaps some of those chemicals in the mash that compose part of the flavor profile head up into the condenser as well as the ethanol. That's my barely scientific wag. |
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Quoted: So a tiny amount of the mash (or whatever it's called) does lend flavor to the distilled alcohol making it unique? Quoted: Quoted: It depends. Using a pot still and running it through a bunch of times won't leave much behind, nor will a reflux. A pot still ran through once or only a few times will retain some of the character of the base product. The aging process does have a significant effect on taste and flavor. But that still doesn't change the fact that white dog whiskey is not vodka no matter how many times I explain on ar15.com people still want to argue about it. You can't put vodka or everclear in a charred white oak barrel and get bourbon back. So a tiny amount of the mash (or whatever it's called) does lend flavor to the distilled alcohol making it unique? Absolutely. Some distilleries even do special bottlings of different mash bills so you can taste the difference for yourself. Buffalo Trace for example, sells unaged right from the still Mash #1, Wheated Mash, and Rye mash. http://www.buffalotracedistillery.com/brands/white-dog People don't buy this stuff to drink so it's not always easy to find, they probably aren't going to have it at the corner liquor store. The only people buying it are hobbyists and collectors. Many distilleries have similar offerings. |
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Quoted:
Absolutely. Some distilleries even do special bottlings of different mash bills so you can taste the difference for yourself. Buffalo Trace for example, sells unaged right from the still Mash #1, Wheated Mash, and Rye mash. http://www.buffalotracedistillery.com/brands/white-dog People don't buy this stuff to drink so it's not always easy to find, they probably aren't going to have it at the corner liquor store. The only people buying it are hobbyists and collectors. Many distilleries have similar offerings. Have you tried the Buffalo Trace White Dog offerings? I like plain old Buffalo Trace, as well as Maker's. Mash #1 and Wheated Mash look interesting. Curious if it's worth ordering a bottle to try. |