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re: Whiskey/Bourbon/Scotch appreciation thread Volume II
Posted on 12/17/16 at 8:56 pm to Geaux2Hell
Posted on 12/17/16 at 8:56 pm to Geaux2Hell
What what it is though..? Not barrel sediment, that settles at bottom.
1
Posted on 12/17/16 at 8:57 pm to Geaux2Hell
I think everyone noticed stuff floating in their bottles...
Posted on 12/17/16 at 9:03 pm to Uncle JackD
Fatty acids
Posted on 12/17/16 at 9:06 pm to 3HourTour
So does that mean it was not chill filtered? I am pretty ignorant when it comes to this stuff
This post was edited on 12/17/16 at 9:07 pm
Posted on 12/17/16 at 9:09 pm to Uncle JackD
Could be non chill filtered, if you add water does it get hazy after about 15 min?
Posted on 12/17/16 at 9:10 pm to golfntiger32
Haven't cracked mine yet.. geaux or Nola may have that answer
Posted on 12/17/16 at 9:21 pm to Uncle JackD
quote:
What causes cloudiness? Cloudiness is caused by the presence of natural fatty acids, esters and proteins in the whisky. These all occur naturally during the distillation process, but some are also imparted from the casks during maturation. When the whisky is cooled, these fatty acids, esters and proteins clump together to give the cloudy effect. A whisky that is not chill filtered is also likely to develop sediment in the bottle if stored in a cool place. Both cloudiness and sediment are seen as undesirable characteristics by the wider whisky drinking audience. During the early 20th century, it was realised that these perceived 'faults' could be 'fixed' by chilled the whisky down. The result was that these elements could be removed easily.
LINK
Posted on 12/17/16 at 9:23 pm to 3HourTour
But this develops in the Alexanders ER at room temp. So I'm not sure if it's the non-filteration or something else.
This post was edited on 12/17/16 at 9:23 pm
Posted on 12/17/16 at 9:23 pm to Uncle JackD
With Scotch if it is non chill filtered if you add water it will haze up after 15-30 min in the glass. It is commonly referred to as Scotch Mist.
Posted on 12/17/16 at 9:24 pm to 3HourTour
quote:This is what it seems to be
When the whisky is cooled, these fatty acids, esters and proteins clump together to give the cloudy effect
This post was edited on 12/17/16 at 9:25 pm
Posted on 12/17/16 at 9:27 pm to golfntiger32
According to this Eagle Rare is chill filtered.
Pdf link Buffalo Trace
Basically almost everything you need or dont need to know about Eagle Rare
Pdf link Buffalo Trace
Basically almost everything you need or dont need to know about Eagle Rare
Posted on 12/17/16 at 9:27 pm to golfntiger32
So if it is CF, what could this floating razzmatazz be?
Nice pdf link btw... I have a feeling the age statement on ER will be disappearing very very soon.
Nice pdf link btw... I have a feeling the age statement on ER will be disappearing very very soon.
This post was edited on 12/17/16 at 9:30 pm
Posted on 12/17/16 at 9:35 pm to Uncle JackD
Lots of OF's & Saz's today...
NPD: SAOS Rye at Clancy's
Unc, hitting your PayPal tomorrow
NPD: SAOS Rye at Clancy's
Unc, hitting your PayPal tomorrow
This post was edited on 12/17/16 at 9:36 pm
Posted on 12/17/16 at 9:39 pm to drockw1
All good, brotha.
Posted on 12/17/16 at 9:39 pm to drockw1
Here you go Unc. This is from Garrison Bros. Whiskey website. It appears it could be due to this.
qoute. "You are more likely to see fatty acids and oils floating in bourbon than in scotch whiskey. Scotch makers remove the solids (the shells and grains) from the wash before they distill the alcohol. This is called sparging the wash. They use a lauter tun to do it. They only distill the liquid. Most of the fatty acids, lipids and oils are removed along with the solids. I only know of one bourbon maker in the United States who does this. I have tried their bourbon and did not much care for it. It lacked flavor."
qoute. "You are more likely to see fatty acids and oils floating in bourbon than in scotch whiskey. Scotch makers remove the solids (the shells and grains) from the wash before they distill the alcohol. This is called sparging the wash. They use a lauter tun to do it. They only distill the liquid. Most of the fatty acids, lipids and oils are removed along with the solids. I only know of one bourbon maker in the United States who does this. I have tried their bourbon and did not much care for it. It lacked flavor."
Posted on 12/17/16 at 9:42 pm to golfntiger32
Gotcha. So it either was not CF or CF and the filters missed some of the lipids.
Posted on 12/17/16 at 9:50 pm to Uncle JackD
Drinking a little EC Calandros pick... mighty fine whiskey
Posted on 12/17/16 at 9:55 pm to Glock17
That EC is really good. I hope to get a couple more before they're all gone
NPD.. a mighty fine soldier has fallen...
NPD.. a mighty fine soldier has fallen...
Posted on 12/17/16 at 10:21 pm to Uncle JackD
he served you well! I noticed the cloudiness in my er10 as well. Both are good and pretty different.
Posted on 12/17/16 at 10:26 pm to NOLAGT
Would be interesting if it was a NCF bottle...
I've read a couple people say that the alexanders Barrel was "different" than others they've had. Maybe that's the reason.
I've read a couple people say that the alexanders Barrel was "different" than others they've had. Maybe that's the reason.
This post was edited on 12/17/16 at 10:30 pm
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