![]() Corn: Produces a whiskey that’s sweet, soft, creamy and fruity. ![]() ![]() Wood Charring:Creates volatile phenols that create aroma/flavour like guaiacol (vanilla, smoky, woody), 4-vinylguaiacol (clove), eugenol (sweet, spicy, clove, woody) + vanillin (vanilla). American Oak (quercus alba): Known most for notes of vanilla + coconut (from lipids like cis-oak lactone + trans-oak lactones) and spice (from the lignins + charring of the barrel). Put into the barrel at no higher than 125 proof (62.5% ABV)Īged in new, charred oak containers (not barrels necessarily)īourbon Flavour/Texture Profile Pillars: 1. In order for something to be a Bourbon, it needs to meet 6 main requirements:ĭistilled at no higher than 160 proof (80% ABV) You’ll learn what five requirements need to be satisfied in order for a whiskey to be considered Bourbon as well as three main styles of bourbon including classic, high rye and wheated.īelow are some of the key facts and information from the video! ![]() My intention is to provide you with a modern, fresh, fun take on topics pertaining to whiskey so you can learn more about what you’re drinking. Without further ado, in this week’s episode we explore the wonderful world of Bourbon. I don’t know about you, but while I love reading about whisk(e)y, sometimes, I appreciate watching/listening to a video instead and I found that there was a serious lack of consistent content about whiskey on YouTube (other than men providing their personal tasting notes). ![]()
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