Whiskey Cabinet BS

A bit worried how?

 

You could do an acrylic door that you sand with 220 grit. It give it a real nice frosted look and helps with the LED diffusion. You should still be able to make out the shape of the goods in the cabinet without revealing more...

 

Have to let us know how it is.

 

Great idea!

I'm not professional... Is Burny an official term yet? ( @Misplaced Nebraskan )

 

Sounds like we just need to make Tennessee local for a few days... But curious to see what your endeavors bring!

 

I just got off the phone with the owner Pat about their Barrel Club... He said their 15 gallon barrels usually age for 2 years.. the 10s about 1 to 1 1/2 years... Small operation and not using the 55 gallon or larger barrels. The label does say a minimum of 9 months on that Barrel Proof one ... I'm assuming you're thinking that's not long enough?

 

Haha I was pondering a road trip... But I'm hoping this shorter one will be in my favor!

 

It is in my description. I allowed @Misplaced Nebraskan use it.

 

Do I need expressed written permission to use it or is it a free term now?

 

I release it into the TW vernacular.

 

Whew!! I was trying to come up with some other terms myself but this will save me from hurting my brain

 

Just a few of the thing that are made in Iowa...

 

https://www.thespruceeats.com/effect-of-aging-on-liquor-759921

Age adds flavor, color and tames harsh alcohol. I'm definitely not an expert but generally the younger whisky is, in the new vernacular, the more Burny it is!

 

I think you’re right. As it ages you get less of the harsh burny and more of the actual nuances start to come out. I have a Tequila pallet so it usually doesn’t come across as burny to me.

 

Sounds interesting! Looking forward to your thoughts!

It's fun trying local stuff. We have a number of good operations in the central Texas area. Balcones, Lone Elm, TX, Witherspoon, Ironroot, Tah, and more. Some (Balcones) better than others (TX).

You never know with new-ish distilleries. Some are just sourced whiskey, so, unless they have a novel blend of distillate and some great idea for finishing barrels, you've really just added a middle-man to the equation. They ones that make their own distillate are often young, unless they have the capital or capacity to sell unaged spirits to stay solvent until the whiskey ages properly.

I haven't been on a bad local tour, yet. They lack the history and nostalgia of the Kentucky Bourbon Trail, but they are all very proud of their work and you get to be very close to the whole process.

 

Hey you need to add Burny to your charts. I can be a 1-5 or 1-10 scale.

 

The young ones do tend to have a little of that "burny", but to me, they also taste sort of like oatmeal. I suppose because you are so close to the base components, the corn and grain sort of stands out in its more raw form.

Unless they're made in Texas . We get really "aged" bourbons in a surprisingly short period of time with our weather swings.

 

All very good points for a new distillery... I'm drawn to the fact there is no middleman and that when I talked to the owner on the phone... He was super friendly and knowledgeable and answered all of my questions. I'm excited to go for a visit.. will be my first one ever.

Like i mentioned earlier.. with my JD collection there have been so many changes over the years it will never really be completed if that makes sense.. Starting out with a new place gives me an advantage.

 

@bvbull200 if you think of any specific questions I should seek answers to during my visit just let me know...

 

One point about the aging time and barrel size. With a smaller barrel, there will be a higher ratio of whiskey that interacted with the wood to whiskey that didn't interact with the wood. That allows you to "cheat" the aging times a little. Still, the "best" way to game the aging system is to age in hotter climates that have a bit of a seasonal swing in temperatures. Single malts from India (Rampur, Paul John, Amrut, etc.) and even Kavalan from Taiwan take advantage of this much the way that Texas does.

Some distilleries will even rotate the barrels in the rackhouse to take advantage of variations between the top and bottom racks (Witherspoon in Lewisville, TX does this).