Temporary notes, to be added to the main whiskey blog.
Comparing water to flavored ingredients is ridiculous.
Pappy Van Winkle whiskey itself isn’t barrel proof. After aging, they pour it out of the barrel and they add – lots of water!
Further, people who do this for a living don’t drink whiskey at 107 proof: professional tasters usually add water to lower the proof.
Huge amounts of alcohol mask the flavor, despite the amazing amount of pseudoscience on this topic.
Some people claim that they can only taste all the flavors at full strength – but that is actually the placebo effect. You don’t ever hear such statements made during blind taste tests.
The beliefs/ pseudoscience of some whisky fans are similar to the beliefs of people who spend large amounts of money for high-end audio components. They make claims to justify expensive purchases/habits, but few of them listen to high-end audio components in a blind audio test.
What happens when they do a blind test? Most of their claims turned out to be unsupported
whiskey may be considered a highly distilled (and then aged) beer. So although none of these three whiskies struck me as terrific, a fan of these styles of beer may enjoy them very much.
“It’s not whiskey because it’s flavored, but it’s not a flavored whiskey…we don’t even know what to call it,” says Couchot of the holiday spirits that have been distilled from three Sam Adams craft brews. Hence the name “whiskies” in quotation marks.”Bevspot: Holiday Gift Spotlight: Boston Harbor Distillery
13th Hour Stout, the one that tasted most like a traditional whiskey, has a wheat, beer-like finish. Based on the mashbill of Samuel Adams’s “Latitude 48 Deconstructed IPA – Hallertau Mittelfrueh” You can read here more about Hallertauer Mittelfrüh Hops.
New World Belgian Tripel, too spicy for my tastes, perhaps from the hops. The mash bill includes what Samuel Adams calls “Kosmic Mother Funk”, which means that it is “fermented with multiple micro-organisms including Brettanomyces, Lactobacillus and other wild critters found in the environment of our Barrel Room.” Samuel Adams: Kosmic Mother Funk, Grand Cru.
Merrymaker Gingerbread Stout, floral, gingerbread notes. Interesting, and I would like to try this again. The mash bill includes oats, cinnamon, clove, nutmeg, and ginger, and East Kent Golding Hops.
The backs of the bottles provide details.
Is it Whisky or Whiskey?
Contrary to what some self-appointed aficionados might say, “whiskey” and “whisky” are the exact same word. Sure, here in the USA whiskey is usually spelled with an “e” in it, the same is true for Ireland. But not always. For instance, Maker’s Mark is a very popular American bourbon whisky – spelled without the “e”. And in Scotland and Canada, the spirit is usually spelled whisky, without the “e”, but again, this isn’t traditional at all: historical records clearly show that the two different spellings were used in both countries, right up until the mid 20th century. The current spelling choices are purely arbitrary, and not fixed. Expert Chuck Cowdry debunks these myths in these articles: