Posted on 12/20/2004 9:04:56 AM PST by Jimmyclyde
Thirsty for whiskey knowledge?
Sure, you know you like Jack Daniel's Whiskey, but you might not know much about how it's made. It's kind of a complicated process, but we're willing to share a little bit of the magic with you here on our Whiskey Facts page.
Fact #1: Mellow Out
Charcoal-mellowing refers to a process used to make Tennessee whiskey, such as Jack Daniel's. The process involves slowly dripping the newly made whiskey through giant containers hard-packed with 10 feet of sugar maple charcoal. The process takes ten days, and during this time the whiskey absorbs the essence of the charcoal, refining the spirit and giving it a unique flavor and aroma.
Fact #2: "I" Before "E" Except When It's "Y"
The first thing you should know about whiskey is that it's spelled two ways. Some folks spell it "W-H-I-S-K-E-Y," and others spell it "W-H-I-S-K-Y." The reasons behind these different spellings are unknown, but rest assured that neither spelling will get you beat up. That shirt you're wearing is another story.
Fact #3: Stop Calling Me That
"Sour Mash" is not the designation of a special type of whiskey, as most people think. Instead, the name refers to the similarities between making whiskey and making sourdough bread. In both processes, a portion of the previous batch is used to start the next batch in order to promote consistency. Every bourbon and Tennessee whiskey is made using the sour mash process.
Fact #4: Into Thin Air
As the whiskey ages, the whiskey barrels "breathe." Because of this phenomenon, somewhere between eight to ten percent of the alcohol volume will be lost to evaporation in the first year. Evaporation continues over subsequent years at a rate of four to five percent per barrel. A good whiskey is likely to lose approximately thirty percent of its original volume by the time it is ready for bottling.
Fact #5: Number One With a Barrel
Whiskey barrels are assembled from American White Oak, and that's because American White Oak just happens to have the right combination of compounds to create the tastiest whiskey. These compounds, referred to as such because they have really confusing names, are exposed when the insides of the barrels are charred by open flame.
As the whiskey ages inside the barrel, the wood contracts and expands (as everything does) with changes in the surrounding climate. The whiskey is allowed to move in and out of the wood as this happens, and the exposed compounds mix with the whiskey. The mixing gives the whiskey a smoky flavor and an amber tint.
When you've known Jack as long as I have you can call him John.
I've switched brands to Makers Mark. Jack Black reduced the alcohol content in their brand.
This FReeper will be drinking heavily.
Guinness!
Egg nog. Maybe open a bottle of wine.
Other than that, just the usual coffee, water, diet sodas, etc.
Bushmills.
The Irish INVENTED whiskey, God Bless em!
My in-laws will be here, so the short answer is "Anything I can get my hands on."
Bushmill's Black Bush only for me. Either neat or on the rocks.
The Irish invented whiskey, and they still make the best on the planet. Want to try a fun thing on your favorite Single Malt snob? Pour some Black Bush in secret and have them have a taste. My brother, one of the world's worst single malt snobs said, "What the heck is that?"
Trouble is, even though I hid the bottle, he sucked up all my Black Bush that Christmas!
Sadly this is true.
For a Whiskey that will make a man out of you try Wild Turkey 101.
Jameson blend. Beats Bushmills single malt.
Lagavulin. Neat.
Hah! You and I are on the same frequency.
this is fascinating....two questions:
during aging, when volume is lost, does that mean that what remains is more potent, either in alcohol, or in sugars/other ingredients?
second, when the whiskey mixes with the charred wood, is this really at the microscopic level, or does it have to go through some sort of sieve when it leaves the oak barrel?
May I suggest something a bit more refined?
Try Jim Beam Rye, instead. It's excellent, and rye is the true American whiskey.
Water
I'll be drinking a new and superior bottled water I recently discovered, so delish I'd rather have it than booze.
Evamor water, bottled from artesian springs in Louisiana, of all places. Has a high natural bicarbonate content, selenium, and other good things for your system. Try it, you'll like it. Sure as heck beats getting a hangover!
Woodford Reserve drinker here.
It’s very, very nice.
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