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jlf1961 -> RE: Really stupid sayings, phrases and names. (12/19/2016 1:21:43 PM)
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quote:
ORIGINAL: Greta75
Whiskey all taste different.
I bet I can also tell if it's Jim Beam or Jack Daniels or Johnny Walker.
Their taste are all so distinctive.
If the frying timing is just right, where it only crisp the outside and don't boil the whiskey inside too much. I think alot of its original taste is going to be there.
But I think I'd like more sweetness on this particular food, so I think it will taste best with bailey's or chocolate liqueur.
Or even a Whiskey cream liqueur, that is sweet and creamy and delicious!
Jim Beam, Jack Daniels and Johnny Walker are not the same kinds of whiskey you idiot!
Jim Beam is a bourbon, Jack Daniels is a sour mash, and Johnny Walker is a scotch. Only a person with dead taste buds could not tell the difference between them.
How the fuck are you even smart enough to use a computer???
Sometimes you even surprise me with some of the things you post...
In the distillation process you boil the mash to get steam that allows for the separation of the alcohol from the rest of the liquids in the mash mix, so you cannot "boil the alcohol too much."
Now depending on the type of still that is used, there are more than one kind, pot, reflux, tower and kettle, will determine the strength of the alcohol after the distillation process (which, by the way, is pretty much flavorless at this point.)
While it is true that the grains used to make the whiskey does impact the taste of the final product, it is also true that the type of still and what it is aged in has a deeper impact.
For example, scotch and Irish whiskey is made from barley, both use peat in the malting process, both use pot stills primarily.
However, Irish whiskey is distilled thrice, scotch is distilled twice, hence a completely different taste to the finished product.
Another item that impacts the taste is the wood of the casks, whether the cask is 'virgin' or previously used. For example, many distilleries around the world buy used bourbon and sour mash whiskey barrels to age their whiskeys in, thus changing the flavor of the finished product.
Another impact on flavor is whether or not the finished product is a blended whiskey or not. Blended, by definition is the mix of two or more individual batches to make the final product. This is done primarily to keep the flavor constant.
The final impact on flavor is the wood used in the barrels. While oak is the predominately used, there are some whiskeys that are made by being aged in other sweet hardwoods.
For sour mash and bourbon, the oak of choice is white oak, with a wide grain so the whiskey can pull the sugars out of the wood, hence the charring of the barrel. This is also what gives the whiskey its color.
Then there is the aging process.
The whiskey is aged in mult story buildings, with the barrels rotated between floors as it ages. In the mountains of North Carolina, Tennessee, Kentucky, and the Virginias, the whiskey was aged in the upper part of a tobacco barn as well as the root cellar and rotated from lower to upper every six months. This was done pre prohibition when just about every tobacco farmer also had a permit to make whiskey.
The reason for making whiskey was simple, it is easier to transport whiskey to town from those back hollers and coves than raw grain.
So, whatever grain was not used for livestock or family use was distilled into whiskey.
The final impact on taste is the master distiller himself.
Until the 20th century, distillers were carrying on a very distinct skill and art. Distillers would apprentice for 15 years or more before earning the title "master." Any chemist can distill alcohol (an unfortunate result of modern times in the whiskey industry) but a true master can make perfection.
In some of the older, still independent distilleries, the art is passed from father to son, and can go back 10 or more generations.
Making whiskey is not as simple as one 'reality' series has led many to believe.
I am referring to the series dealing with moonshiners, which is about as real as the easter bunny. Coming from a long line of moonshiners, I spend more time laughing at that show than anything else. Many of the stills portrayed, while looking like some home made contraption, upon closer inspection are actually commercially produced items. To avoid prosecution, each of the 'moonshiners' were licensed through the ATF as limited run commercial distillers (which kept the film crew from being arrested for violation of the aiding and abetting laws.)
So bottom line, Greta, is that boiling does not directly impact the taste of commercial whiskey, and while it could create a problem with moonshine, the way to avoid that is a 'thump' barrel, which will catch any of the mash burped into the first worm and deposit it in the bottom to allow the pure alcohol to go to the final cooling worm.
So before you make some other boldly stupid statement, try using google to keep from making yourself look like a complete idiot.
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