Whiskey Archives - Build The Bottle https://www.buildthebottle.com/tag/whiskey/ Distilleries-Blogging, Sharing Recipes, And Selling Bottles! Thu, 06 Aug 2020 02:17:13 +0000 en-US hourly 1 https://www.buildthebottle.com/wp-content/uploads/2023/12/Untitled-55-65x65.png Whiskey Archives - Build The Bottle https://www.buildthebottle.com/tag/whiskey/ 32 32 218777377 Whiskey’s Taste https://www.buildthebottle.com/2020/08/06/whiskeys-taste/ https://www.buildthebottle.com/2020/08/06/whiskeys-taste/#respond Thu, 06 Aug 2020 02:14:11 +0000 https://www.buildthebottle.com/?p=7548 Whiskey's TasteWhiskey's Taste the most awesome guide to understanding the basics of tasting whiskey.

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Whiskey’s Taste

Whiskey’s taste, every whiskey has multiple layers of flavor that were developed. Starting from the growing process all the way to the temperature and the humidity of the warehouse the whiskey was stored in.

This is what makes every whisky so individualistic and unique ensuring that no two whiskeys taste the same.

Every single barrel even if it’s from the same distillery as another barrel and aged right beside it will have a subtle and at times not so subtle taste difference. This is owing to the storage and placement in warehouse. Think about it a slight draft or vent can make a tremendous taste difference over the years.

This is brought out if you were to purchase 2 “Single barrel whiskey’s” from different barrels though same labels. Take a sip you should be able to taste the hopefully only slight different.

The trick is to actually buy 2 such bottles and test blindly and guess the bottles right! SO lets get into starting to taste so you will earn how to do it!

Starting To Taste

The more fluent you become in the language of tasting, along with an ever-expanding vocabulary of terms and descriptors, the more we can build truly individual notes for each individual spirit we try.

A useful way of tasting is a flavor ladder to place to ends of the spectrum whiskies such as Glenmorangie and McCallan and start figuring out where the bottles you tasted stand in-between. Then take notes on how the bottle you tasted is unique.

With time you will train your brain to pick the flavors and spices without having to rely on the flavor ladder. Obviously your taste will develop and you will discover though one whiskey is on the top of the latter for one such as peat it is on the bottom for wood.

The 6 Big Flavors

The 6 big flavors to identify and place on your ladder.

  • Woody
  • Fruity
  • Floral
  • Cereal
  • Spicy
  • Peaty

Whiskey When It Goes Wrong

Whiskey unlike wine being high in alcohol doesn’t go bad. However occasionally it does let just say taste bad!

A known culprit for bad whisky is the cork from pesticides and preservatives that got absorbed cork tree, converted into TCA (trichloroanisole).

These chemicals interact with the whiskey in the bottle to create a musty, nasty, damp aroma. It will not seriously damage your health, but it will certainly taste awful. If your whiskey smells bad uh don’t drink it.

You Enjoyed Detecting Whiskey Aromas Read My Other Articles

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by Dean Moriarty from Pixabay

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]]> https://www.buildthebottle.com/2020/08/06/whiskeys-taste/feed/ 0 7548 Kumquat Infused Whiskey D.I.Y. https://www.buildthebottle.com/2020/08/05/kumquat-infused-whiskey/ https://www.buildthebottle.com/2020/08/05/kumquat-infused-whiskey/#respond Wed, 05 Aug 2020 15:23:32 +0000 https://www.buildthebottle.com/?p=7529 Kumquat Infused Whiskey D.I.Y.Kumquat Infused Whiskey D.I.Y. a drink that will bring a smile to the lips of those that taste it and will continue through every sip!

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Hey Guys and Gals, are you Looking for an awesome Kumquat Infused Whiskey D.I.Y.? You now have no reason to look any further! You will forever be in love with this recipe!

Ingredients

Step 1
  • 3 cups of whisky
  • 2001 cup of kumquats
  • 1 vanilla pod, split lengthways
  • 2 cinnamon sticks
Step 2 optional
  • 1 cup water
  • ¾ cup sugar

Instructions

Step 1

Boil the Kumquats for a minute to get wax off of the the peels of the kumquats. Then cut in half and combined with the rest of the ingredients in step 1 close and shake.

Aging And Straining

Seal the container and let steep in a cool, dry place for 72 hours.

Get your cheesecloth to filter it helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the remaining liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Step 2 optional

Make your syrup, put a saucepan on the flame pour in water and bring to a boil stir in sugar keep on stirring until sugar has dissolved. Let the syrup cool down completely.

Pour into a jar and let it rest in a dark place for another 15 days.
When the 15 days are up, filter it again and bottle it up.

Congratulations, You Have Completed Making this Awesome Kumquat Infused Whiskey

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Helga Kattinger from Pixabay

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]]> https://www.buildthebottle.com/2020/08/05/kumquat-infused-whiskey/feed/ 0 7529 Mastering Whiskey https://www.buildthebottle.com/2020/06/10/mastering-whiskey/ https://www.buildthebottle.com/2020/06/10/mastering-whiskey/#respond Wed, 10 Jun 2020 02:19:53 +0000 http://www.buildthebottle.com/?p=5752 Mastering WhiskeyMastering Whiskey A comprehensive beginners guide to understanding whiskey!

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Mastering Whiskey

Whiskey is one of the world’s most popular spirits but, like its flavor if you try to get to know everything at once forget about it!

The number of distilleries in traditional whiskey-making areas such as Scotland, Ireland, the US, and Canada is growing exponentially I feel that the moment a list is compiled It is out dated.

Add in countries such as Japan, Sweden, Taiwan, and Australia, and the world of whiskey is truly the whole world. Did I mention Malaysia and Vietnam are now all in on to! Are you to ready to learn what the whiskey experience is all about?

Mastering The Basic’s

Learn the best ways to identify and interpret whiskey’s many tastes and styles.

By mastering the taste you will learn to answer and identify,

  • The country of origin,
  • What type of grain,
  • Barrel type or types,
  • Years aged,
  • Blended or straight cask,
  • How the bottle developed its taste,
  • Similar whiskies if I like this one,
  • Learn to purchase by taste for good deals?
No Two People Taste The Same

Taste is ultimately a personal experience,The flavors you experience in a whisky maybe describable and that’s what you will learn ultimately you and only you are both judge and jury in what you like.

That is where learning the “language” of tasting come in, so that as you taste you will learn on how to differentiate for your own memory and be able to identify the characteristics you like.

Remember to say it bluntly you are learning whiskey for pleasure and maybe top impress but don’t learn it for others.

A Short History Of Whiskey

Many believe that whiskey was “invented” in Scotland or Ireland. But its true origins lie elsewhere.

It all began with alchemist Abu Musa Jabir ibn Hayyan, who first produced a liquid later dubbed aqua vitae: “the water of life.”  Arabic works such as Jabir’s were translated into Latin by European monks.

The first mention of a whiskey-like liquid in Scotland dates from 1494, where King James IV’s exchequer rolls record a Brother John Cor receiving “eight bolls of malt to make aqua vitae” at Lindores Abbey, northwest Fife.

Evolution Of Whiskey

“Whiskey” or Whisky” as called in Scotland was very different from what we’d expect now.

The purity made it seem more like a whiskey liqueur, adding local ingredients such as heather, lavender, and honey to make it more palatable.

This style held sway until the rise of commercial distillation at the end of the 18th century in Scotland and Ireland.

Whiskey Of The World

In the US and Canada immigrants from Ireland, Scotland, Germany, and Holland, among others were distilling with maze or corn in their new country and was called after the county where it was first created bourbon county. Ironically today Bourbon county is called a dry county which means alcohol production and sale is forbidden.

Rye was more common in the northern states such as Pennsylvania it was fallen out of favor however in recent years with the craft distillery market booming it has seen a resurgence.

Japan I can not but be amazed on how the distilleries thier first shipped in everything from Scotland including the water mastering the art beyond perfection. A special of Japan is their barrels first used due to no barrels during WWII then stopped because they were to finnicky to deal with. Japanese oak is the most sought after barrels in the world!

Other Hard Alcohol

All of the dark spirits, Cognac, rum, and Armagnac have long histories, Cognac was king till the late 1890’s that’s when the vineyards of France were eaten up by worms. Whiskey which until then was considered only for the unrefined unseated Cognac. Whiskey was not to be matched till Vodka appeared in the 1970’s.

For More Articles

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Great Recipes for You to Check Out!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist

Image by eitamasui from Pixabay

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