StillSmart

claes,
If you are serious, please read this,
viewtopic.php?f=16&t=3027&p=19792&hilit=robert%27s+malt+whisky#p19792
It is not all that you need to know, but it is much of it.

Sorry, as I tapped the above you posted again, give it all a re-read and see what you think, but don't expect it to be easy.


Robert.

So...
One week has passed since I finished destilling. I kept a pretty detailed log, but here are the highlights of where I'm at.

I followed Easydrinker's example: viewtopic.php?f=16&t=3027&p=19792&hilit=robert%27s+malt+whisky#p19792

I took much harder cuts though and ended up with a total 3 litres of 65% whisky.
It tasted pretty terrible. Like burned tires or something, but it WAS whisky.
Nevertheless I started thinking about carbon filtering the whole thing if it wouldn't show signs of improvement.

I put it in three 1litre jars and added three types of oak chips. One with cubes, one with flakes and one with sticks. 10g in each, and left these on my balcony with a little opening in the lid.

Today I reluctantly tasted it...
And it turned out to be much better! I added some cold water and it blossomed. Still pretty rough and 'gritty', but absolutely drinkable. It reminded me of the smell of an old sail ship - salty, oily and tar-like. But sweet and with a hint of green apple.

I'm gonna give it five more weeks before I taste it again, but it seems like this can turn out to be quite the interesting product.

Thanks for all the help along the way!

Excellent!
You seem to have a good result, I am pleased for you.
May your next effort be even better,

Robert.

Thanks Robert!

I'm getting ready for a new project. I'm thinking maybe a rum or some kind of fruit schnaps, calvados etc.

Any suggestions?

Calvados sounds good, I had relegated it, thinking it too much work, but it really can't be more than a malt whisky, can it?
And it would open the door to Eau de vie de pomme and Pommeau.
Last years apples went to waste for the most part, and we have a small press, lets see what this year brings...

Robert.