Does WHISKY'S AGE Even Matter?
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- Опубліковано 15 жов 2024
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Science may be changing the way we look at aged whisky... but I'm not convinced.
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There is a difference between oaking and aging :-)
So many things can affect how fast a spirit oaks...barrel size, climate, use of wood chips, etc.
While these things do impart the wood flavours, and you can get different barrel influences from "faster" processes (i.e. special finishes), there are elements to aging that just do not come through in the flavour profile when the focus is on oaking.
Is older better? It's debatable. Some folks find there is a sweet spot for both aging and oaking.
As you said: If you like it, drink it.
In the end, that's all that really matters.
Can you overage? What I'm asking is this, if someone discovered a lost barrel that was barreled in say 1973 would it be good? Would it even be drinkable?
Did you mean to type 1873? Cause 1973 is only 45 years ago and there are even 50yo whiskies on the market lol... They are pretty expensive though haha..
I was able to find this, hopefully it will answer your question..
www.google.com/amp/s/slate.com/human-interest/2013/03/superaged-spirits-how-old-is-too-old-for-whiskey-gin-and-chartreuse.amp
I think the word your looking for is accelerate, they try to accelerate the aging process artificially with ultrasonic waves and other various methods. I love the content keep it up.
Im experimenting with some white oak and charing them to a light, medium, and dark. Put them in mason jars, with some Stillhouse original corn whiskey. I've heard four weeks gives it a great flavor like that of bourbon but i have 3 weeks to go before the big taste test. There's a company in Indiana that's making whiskey this way. Would love to hear tips of anyone else doing this
Personally I have been to a small rum distillery that is doing this quick "aging" process with their rums. In my opinion they don't taste like true añejo rums, but they are very oaky and kinda tasty. Basically a burnt wood flavored vodka.
Yay. This is a good question. I look forward to finishing the video
OK but does the method matter if the end product is the same?
Man ...I'm loving your videos...lots of info....you should make more videos..😍
There is quite some issue with anything that is set out to make a profit. It's always looked upon as doing more with less. In the case of whiskey, and especially aging, that is one of the biggest hits on a bottom line. Imagine, you make something today, but you can't sell it for 7 years. In that time, not only are you paying for storage, but you are making nothing off of it. That's rough. So what if you could reduce that to 2 years? Seems a bit better. But can it be done? I have had discussions with some locals about small barrel aging. They claim that a smaller barrel increases surface area, and therefore brings more whiskey into contact with the wood, allowing for faster aging. While this MAY be true, much of what adds to a whiskey's profile is not just the contact with the charred oak, but the "breathing" of the barrel through different seasons, cycles, etc. That, no amount of surface area can replace. But ultimately, if someone fins a way to make a great product that only say in a barrel for 1 year, should we care or should we go ahead and enjoy it?
Or 25 or 50 or 75
Oldest I've seen was 1965
Didn't climax moonshine do that 48hr aging with electric and different woods and turned it into o guess a bourbon in a few days. It worked though.
If I leave an 18 yr old bottle unopened for 7 yrs, will it be 25 yr old whiskey!?
Or does the aging process only take place in a barrel!? Will that 18 yr old whiskey always be 18 yrs old!?
This is how I perceived this:
It’s hot button just like ANYTHING would be when something has always been done one way, but then science comes along and makes it more efficient.
The only thing changing here is time. Science has now made it possible to perform the same chemical process in a fraction of the time. If it’s doing the same thing (and not making the whiskey, well, something else entirely) and tastes good, then that’s what will eventually be THE way whiskey is made . If distillery’s can reduce the turnaround time for distilling process, they’re gonna make more profit than those taking several years.
Just my thoughts. Great video CF
You should get the oak barrels they have different sizes , I think the The smallest one is a 1L.
I have had some NAS scotch and NAS whiskey. There are some good whiskeys out there. There is nothing better for me a whiskey that has an age statement. Excellent topic and great video.
Hey Chris, fantastic channel! Enjoy your style, just found your channel tonight while sipping a Jack Daniels Rye Whisky that I found yesterday. Whisky/Bourbon is a fascinating topic (I distill in my garage as it's legal where come from) and your insights are great. All the best from Chris (also!!) in New Zealand!
As long as they're not throwing 12 years on the bottle and its actually 2. That would make me upset.
Just curious, but what's that song he plays?
What brands do really age the actually age there 12 years old for 4,380 days no additional additives?
The interesting thing is, the time it take to age a bottle of whiskey to what your use to seeing now a days can't be replicated true.. but the amount of time it takes to get it there could ultimately be cut in half. The guys who are foot at this stuff will run the ultrasonic bath for about an hour. Then let it sit on a shelf for 5 years. Granted it doesn't taste as good as if you got a 10 year old bottle of whiskey but you're putting something out there while you're waiting on the good stuff
It's a business scheme. One that works surprisingly. Cause we know very few work where alcohol in general is involved.
I feel like there should be a word popularized for the chemical process itself so aging can still be called aging idk words making sense in their origin is a big thing for me so I definitely feel you in that weird feeling of almost dishonesty with calling processed whiskey aged whiskey I think it would also lead to some interesting new labels on bottles that have had this new process done on them which is always fun
Why does it have to be Oak? What if Hickory or Walnut for example to make the barrels? How would it taste? Also, where did you get Oak spirals/
Hey Gregg, The spirals are from Amazon. They are pretty cheap! I wonder, as well, what other woods might taste like... when smoking stuff, I love hickory. Maybe that's a future experiment!
I recently bought a 25 year old bottle of Scotch Irish whiskey. Super delicious
Scotch Irish?
I'm sorry it's a 25 year old extra particular Scotch whiskey the Irish part is where I got it wrong. I do have a decent idea of what I'm talking about I just got one word wrong
Imagine artificially aging one to 1000 years old.
Better off chewing some bark at that point
Whisky age matters, and so for rum
I would love to see a rum blended whiskey.
In bourbon, I have bottles from NAS to 10 years, and in Scotch the same, up to 16. The best tasting of the bunch is the one I'm in the mood for. I've had velvet smooth 4 year old bourbon and pretty rough stuff twice as old. But I'm not sure I'm ready for the label to say "Bourbon-like 20 Year Old Chemically Aged Whiskey Stuff". Gotta have at least some standards, low as they may be.
Thank god i search this up I wanna try aged whiskey on my 19th birthday
Dude I love your vids
Keep up these amazing vids
Age matters... but how it's aged matters more. A tired barrel will not have the same influence as a fresh one. Of course that's irrelevant in bourbon where new oak is required. Blending is itself an art and a younger spirit can add spark to a tired old whisky that should have been bottled years before. Another thing that matters big time is the minutia of circumstance. Where, when, how of aging. Environmental and process circumstance matters. Most bourbon is just column still vodka put into oak barrels. It isn't traditional low production American history. It's factory whisky. It's got a strict formula for the sake of mass consistency. Fair enough. But all the little things that make those special bourbons and whiskies special are not quite as formulaic simply because the small time folks have less rigorous controls in place and can make the choice to bottle at the optimal time for quality, not to meet sales demands and forecasts. In some ways the answer to the question is simple. In others it is simply a question of how subtle are our taste buds. Despite the mass production of most whisky, environmental factors still lead to slight variation that customers may or may not detect.
Dirt 117 there is very little difference in the mash and distilling method of most whiskey and vodka. Continuous stills and corn are the name of the game. While bourbon may have more caveats about what makes it bourbon, mass market bourbon is not a craft item. And anyone passing of vodka as a craft item is selling you a bill of goods.
Nothing beats traditional whiskey / whisky. I’m An old time man
If you want deep and rich complexity and flavorful nuances...aging is the only way to do it. So it’s necessary
Now that's a powerful beard.
young ron swanson. youngswanson.
whats the jug there next to you, Chris?
Thank you for the video!
I have a weird question/statement lol. I came here from a video game :D I am a drinker but I wanted to know why Adam Jensen seems to like aged Whiskey lol. He is a video game character :) If you have any idea why feel free to reply :D
I like your profile pic
not a fan of the low angle. Makes it hard to watch more than one episode at a time because it makes you seem condescending and mean.
Good video
Well now we have people essentially pressuring whisky and different wood to try and simulate aging.
Ohio something. Forgot the name.
Its gonna taste like burnt trash no matter how old it is.
Waste ....
Humans will always ruin a good thing.
Damn let's say screw science let's just say we know it works cause we're love whiskey and our wife's tales that go along with it.
Give your wife cubic zarconia and say it's a real diamond. When she finds out you got it at Walmart and it's fake see how she reacts. It's that simple.
Eric k if you can’t tell the difference does it really matter. Diamonds are a monopoly anyway and not really rare anyway and are just as worthless as cubic zirconia. It’s like a supreme t shirt vs a Hanes t shirt