StillSmart

I second Aidan's thumbs down on essences and recommendation of JD chips. Carbon filter first so you get rid of the sweet sugar taste and you will like the results. I can't agree with the Maple syrup. Canadian or not, I can't abide by the stuff.


Chuck

See, I disagree about the essences point. Yes the one you're trying might not be exactly as you hope but in fairness, if you haven't got access to a massive great distillery in Kentucky or Tennessee etc, you're expecting too much for a tiny bottle or plastic sachet to taste the same. If it gets somewhere within the ball park its achieved the point.

After all, if the base isn't as neutral as you can make it, then its likely to taste different, plus all our perception of taste will be different, so maybe using an essence but then tweaking the taste some is the better way to proceed, as none of us are likely to have the facility to replicate the method/techique/materials of the genuine article.....

First, let me say I absolutely respect your preference P. I know you find certain essences satisfactory and I agree we all have different tastes. No offence intended.

My expressed opinion on essences is based on having tried all the available 'Bourbon' essences when I was starting out. As a veteran Bourbon and Sour Mash drinker I found them all to be seriously lacking for my tastes but it would be wrong for me to say my opinion is right and other's wrong so I apologise if I gave that impression.

When I'm making my 'faux' Sour Mash or Bourbon type whiskies I'm not trying to replicate a particular brand but rather a genre of whisky. I'm sure many seasoned Sour Mash or Bourbon drinkers would not find my spirits to their liking because what I make is noticeably different to commercial products.

In fact, since getting my own whisky to the level it's at now I wouldn't pay money for the run-of-the-mill Sour Mash or Bourbon that is sold over the counter today.

I don't have access to a Kentucky distillery either but I've found a way to make a very good quality product of that genre, with a purer and cleaner base than I believe the big distilleries use, and at relatively low cost.

Using good quality neutral on the JD chips is very close indeed to the original product but without the burn associated with the commercial product plus, the spirit I make today is suitable for sipping with nothing added.

All grain liquor on toasted American White Oak has proved to be a really worthwhile whisky to make - just not all the time. My first attempt is just over 1 year old and it tastes wonderful but there's the drawback, it's taken just over a year to get to that quality and for some, that's just too long to wait.

So, having headed towards total All Grain spirits I have now pulled back and make my day-to-day spirits from sugar and LME and long aging spirits are a project that I intend to return to and will make two 60lt washes per quarter in 2013 and put the finished spirits on Oak for proper aging.

AM