Experts believe that the taste of 80 % of whiskey comes from a time when it is spent inside the barrel (though the spirit of the newcomer and the standard of boiling clearly plays a big role). And where the barrels are physically located, it also has a significant impact – it varies from the heat of Kentucky and the winter with different maturity in the mild climate of Scotland. To further highlight how the climate affects the taste of whiskey, two Texas Distillers have done some interesting experiments, and the results are suggesting.
Balconus is a small distillery located in Wako, which was received by the beverage a few years ago by the beverage. Prior to this merger, the team decided to see how its only US Malt would react to a different environment of maturity. And while they do not clearly state it, it seems that the move to show how Texas climate affects the whiskey of the distalry individually. The barrels filled with the same Ason run were solidified in four places for about 48 48 months in the first floor warehouses that did not control the climate: Scotland, Washington, Kentucky and Texas.
The Balkan team presented chemical tests on the whiskey and collected the flavor maps that show how each compound is highlighted on the palate, but it is a bit of a mourning dress so we will keep things easy here. Scotland had honey, toasted nuts and vanilla notes in the age of age. In Washington, Omar’s whiskey had some spices, fruits and oaks. Kentucky had a taste of a flavor profile at the age of ages, which was heavy on the Nut Spice note. And the Texas climate served the barrel like a “wood pressure cooker”, such as the terms of the distalry, with a large note of dried fruits, caramels and asprasu. For this time, this whiskey is not being commercially released.
Melm & Green, located in Blanco, released his experience in the form of bourbon, called the answer. The production team traveled to Bard Stown in 2019 to remove Bourbon in 2019 to remove its yeast tension and fermentation (70 % maize, 8 % malted rye). Like Balkonus, whiskey was also in two different locations: half in Bardstown, half -back Blanco, all of which was in 53 gallons of barrels in the entire size. The answer is being released as a set of 375 ml bottles (SRP $ 150), so you can taste yourself to taste how to see how every maturity environment affected it. CEO and Master Blender Heather Green said in a statement, “The popular assumption that hot, sharp climate significantly distinguishes Texas Bourbon with more oak than Kentucky bourbon, and now you can taste it.” “I encourage other distilies in Texas to follow our searches, though, and I suspect that many people will have similar results. This is interesting.”
Overall, consensus shows that the aging climate has a huge impact on the taste of a whiskey, which causes it to be felt by science – it spreads when its warm and wooden enter the wood, like a breath process. Of course, there are other factors and variables that should be practiced, but if all other factors are equal, there are different differences that arise when the same is solidified in the same places, which varies with average temperature and humidity. You can meet Melm & Green’s response to selected retailers now and on the Distling website, and on the entire Balkon Lineup, which is now focused on the American single malt at the Reserve Bar.
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