Toxxyc
Executive Member
- Joined
- Dec 12, 2012
- Messages
- 5,502
- Reaction score
- 3,662
Alright, my homemade whisky has undergone a lot of "stuff". I accidentally boiled it at some stage and it's a month old now. So I decided "screw it" and pulled a sample for a taster this weekend with my brother in law.
Goodness me.
At 60% I decided to add an ice cube. Well two. Small ones. I wanted them to melt and dilute the whisky down. At 60% ABV it's undrinkable at this young age. So.
The colour is a rich, almost amber-like gold. If this was sold to me in the shops as a younger whisky, I would have said it had caramel colouring added to it.
On the nose you get a floral, oaky sweetness. Malty sugar and caramel. If you look past the initial shock of the 60% ABV and let it develop, it turns earthy, oaky and burnt sugar-caramel like. Slightly. But it's there. Also getting some charred oak and a tiny, tiny hint of charred barrel smoke (obviously from the charred oak fingers I stuck in there).
Taste repeats the above. The first thing I noted was "green, young". Obviously. It's literally a month old. It faded though and revealed malt sugars, sweetness, oaky rich flavour and a hint of caramel. Floral, fruity sweetness lingers in the back of the tongue before it fades slightly dry. Still sweet. It's sweet. It's really sweet. I wanted it sweet, and it's sweet. Oaky, rich, sweet.
Even only a month old, I have to say I am superbly impressed by this whisky. Neat in the glass it displays impressive legs, and even has a bit of body to it. I'm going to be bottling this next weekend, and then I'll also bottle a bunch of samples. I want forum members to try out a few, and give an honest opinion. I'll water it down to 50% ABV at bottling, because at 60%, believe me, it really is really harsh.
I'm also going to be making more. Lots more. I plan on having so much that I can stick it away and age it for years to come. I have found my new favourite hobby!
PS: I'm going to be distilling some beer kits into whisky now. A bunch of them. This is how impressed I am by this. I have to add I'm impressed not by how good it is, but because it cost me about 10kg of malt, some time, maybe R20's worth of yeast and R20's worth of oak to make 3l of this stuff at 60% ABV. At R15 per kg for the malt, I'd say this cost me (adding gas and other stuff) R200 to make 3l. THAT is why I'm impressed by this. VERY impressed by this.
Goodness me.
At 60% I decided to add an ice cube. Well two. Small ones. I wanted them to melt and dilute the whisky down. At 60% ABV it's undrinkable at this young age. So.
The colour is a rich, almost amber-like gold. If this was sold to me in the shops as a younger whisky, I would have said it had caramel colouring added to it.
On the nose you get a floral, oaky sweetness. Malty sugar and caramel. If you look past the initial shock of the 60% ABV and let it develop, it turns earthy, oaky and burnt sugar-caramel like. Slightly. But it's there. Also getting some charred oak and a tiny, tiny hint of charred barrel smoke (obviously from the charred oak fingers I stuck in there).
Taste repeats the above. The first thing I noted was "green, young". Obviously. It's literally a month old. It faded though and revealed malt sugars, sweetness, oaky rich flavour and a hint of caramel. Floral, fruity sweetness lingers in the back of the tongue before it fades slightly dry. Still sweet. It's sweet. It's really sweet. I wanted it sweet, and it's sweet. Oaky, rich, sweet.
Even only a month old, I have to say I am superbly impressed by this whisky. Neat in the glass it displays impressive legs, and even has a bit of body to it. I'm going to be bottling this next weekend, and then I'll also bottle a bunch of samples. I want forum members to try out a few, and give an honest opinion. I'll water it down to 50% ABV at bottling, because at 60%, believe me, it really is really harsh.
I'm also going to be making more. Lots more. I plan on having so much that I can stick it away and age it for years to come. I have found my new favourite hobby!
PS: I'm going to be distilling some beer kits into whisky now. A bunch of them. This is how impressed I am by this. I have to add I'm impressed not by how good it is, but because it cost me about 10kg of malt, some time, maybe R20's worth of yeast and R20's worth of oak to make 3l of this stuff at 60% ABV. At R15 per kg for the malt, I'd say this cost me (adding gas and other stuff) R200 to make 3l. THAT is why I'm impressed by this. VERY impressed by this.
