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Any One for a Scotch? - Page 254

post #3796 of 4492
From experience, smoke and peat tend to deteriorate (or smoothen) with age, so if you're looking for a strongish flavour, I'd steer clear of the Islays... that said, if you're trying to mellow out a smoke/peated dram then it might be an interesting idea.

Off scotch, I've always enjoyed an aged negroni or americano.
post #3797 of 4492
I disagree. I think it's a really old train of thought that whisk(e)y doesn't age in bottle. It ages just extremely slowly. Slower than Sauternes.

It also seems really dumb to re-age whiskey in a small cask. Most whiskeys are diluted before put in a bottle. Also, re-aging in a smaller cask would seem like you would just get more oak instead of more balance that comes with decades of aging. The older whiskeys taste better because actual age balances and mellows out the flavors. A quick ageing in a small oak barrel would put the oak out of whack.
post #3798 of 4492

Thanks for your input. My Whisky book was printed in 1934, needless to say much has been learned since then.  I have not researched the hypothesis that whiskey doesn't age in the bottle and don't intend to.  I agree it would be dumb to try to age at home an already excellent dram.  But what I am proposing is to take an mediocre bottle and try to improve it by aging it longer in the oak. You said yourself that "The older whiskeys taste better because actual age balances and mellows out the flavors"..well, that age is accomplished in a barrell, not a bottle.  So I do not want to start out with a "finished" product.  To that end, I am asking this forum for suggestions of which scotches might be good candidates for this little experiment.  I would appreciate it very much if you could share your scotch knowledge and expertise with me and recommend some inexpensive to moderately priced brands that might benefit by being aged a bit longer.  I am not trying to make a silk purse out of a sow's ear, but. merely trying to apply a little of the distiller's and blender's art and magic to my own little private reserve at home.  You see, after I determine the effect of mere time in the barrel,  I also intend to add other whiskeys down the road to achieve a personalized blend to my liking, to my particular taste and to share with my friends.  Again, any suggestions would be most welcome...

post #3799 of 4492
^ I'm not sure you're going to find much info here from people who have done this. It's an experiment and things like the quality of the barrel, how much time you age it, temperature, humidity, are all going to have an impact. And if you concede you are starting with a mediocre product, perhaps any change will be too subtle to be noticed, or (as I think was noted( just make it worse. I'm not saying you shouldn't do it but you are largely flying blind regardless of what people recommend you start with.
post #3800 of 4492

I tend to agee with you, Budapest12, thanks for your comment.  Since I do not presume to be that knowledgable about the various scotches, I thought it would be good to try to solicit the opinions of others who are more expert.  A shot in the dark, for sure. Unless I actually get someone to offer some recommendations, I will just do some research & pick a brand and move forward.  I intend to buy a 3 liter cask, so this will be a modest experiment, but hopefully an interesting a rewarding one.  But I personally believe that aging will improve a young, or mediocre, whishey and I will proceed, regardless.  I am respectfully asking for this forum to make some suggestions, not tell me why it is dumb or will not work; all I want to know is "what time it is, but I keep getting told how to build a watch".....

post #3801 of 4492
It would seem like too much time and money to invest in something that could have so many complications or outcomes. I would just enjoy a good dram and save myself the trouble of meddling in such things.

Having said that, I would check the whiskey forums to see if some other crazy malt-head has tried something similar. Maybe even contact Glenmorangie, I believe they became famous for adding finishes to their malts, using essentially the method you describe. Maybe a cheap cask strength (if that even exists) would give you a better baseline to re-cask.

Either way, good luck to you...
post #3802 of 4492
I wouldn't even go for something mediocre. I would do something cheap and harsh to see if the finishing process you want to try even makes a difference (something like Johnnie Walker Red level) provided that getting more aging barrels isn't too expensive. That's just my opinion.
post #3803 of 4492
You're not going to improve a shitty whisky by adding a shit ton more oak to it especially not in the time frame you're thinking of. I've had whisky aged at home in those small kits. They tend to be really harsh and all you really taste is an oak bomb. They don't even toast them properly. Doing what you're asking about will just make your mediocre whiskey even harsher and more unpleasant. It might work if you got a used small cask instead of new (if you can even find one) and kept it in your cellar for several years. Or even a stainless steel cask and put in a harsh NAS from your favorite distillery for several years. We don't even know anything about what kind of whiskey you like and are being asked to just blindly recommend one.

If liquors age in large stainless steel or glass casks there's no way they don't age in the bottle. Try some aged kirsschwasser vs unaged and tell me aging in glass doesn't matter

What you're asking is less "what's the time?" And getting told to build a watch. You're asking "please recommend the brand of a shitty watch I can hack into a submariner" and getting told why it's a dumb idea and then refusing to see it. We could tell you go get a Timex or a Disney watch from the Salvation Army but that's not what you really want.
Edited by indesertum - 1/22/16 at 3:03pm
post #3804 of 4492

Thank you, a reasonable suggestion...

post #3805 of 4492
Just think of your favorite distillery and then buy their harsh NAS
post #3806 of 4492

Thanks for your comments.  I've heard of others that have done this small scale barrel aging with success, but only with bourbons.  Aging in a toasted barrel is supposed to do more than just add oak flavor- we will see.  And my little Whisky book by Aeneas MacDonald (Goggle it) is considered a classic by many and it talks of aging "young" whisky as being commonly done across the pond back in the day & recommends the reader to try it.  I have no illusions of getting a Submariner out of a Timex. I simply have the time & the interest to try it to see what happens.  The negative reaction thus far to my post is surprising to me.  My intent was not to upset anyone or make any waves.  I simply was asking folks who know more about Scotch than I do for some recommendations of whiskeys to try. 

post #3807 of 4492

Sorry, I'm a newbie to this forum.  What does NAS mean?

post #3808 of 4492
no age statement
post #3809 of 4492

I can´t get Laphroiag out of my mind

post #3810 of 4492
I read all that and at first thought eh a bit harsh, but honestly I probably would have given the same advice. I like the idea/spirit of aging your own but in the end it just seems like a bad idea.

It seems that people have had some success adding little "accent's" like maybe some vanille, orange, simple syrup, etc to say bourbons as a base for drinks. Maybe getting some sort of sherry stave and putting it into a scotch bottle?

Basically I'm +1 to the above guys. Just save your time and money from this and spent it instead on the fruits of those who know better. Buy nice whisky, don't try to make it.
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