Jump to content

Search the Community

Showing results for tags 'toast'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Terms & Forum Business
    • Terms of Service for ADI Forum Users
    • Forum Business
  • Welcome, ADI News & General
    • Welcome & Introduce Yourself
    • ADI News & Events
    • Beginners
    • Business Opportunities
    • Crowdfunding
    • General Discussion
    • Speakeasy
    • Veterans Forum (Open for current ADI Members)
    • News & Press Releases
  • Producing Product
    • Equipment
    • Hand Sanitizer Production
    • Packaging
    • Technique
    • Safety
    • Slow Distillation
    • Sustainable Distilling Practices
  • Spirit Specific
    • Vodka
    • Whiskey
    • Gin
    • Rum
    • Absinthe (and other herbals)
    • Brandy
    • Distilled Spirit Specialty
  • Selling Your Product
    • Sales & Marketing
    • Distribution
    • Distillery Tasting Room
  • Government & Guilds
    • Federal Gov't
    • State
    • Ask Me Anything: TTB Reporting
    • Local Issues
    • State Distillers Guilds
    • Canada
  • Marketplace
    • For Sale - Peer to Peer
    • For Sale by Vendors
    • Distilleries For Sale
    • Wanted To Buy
    • Marketplace Archive [Closed]
  • Distilling Industry Careers
    • Help Wanted
    • Job Wanted

Calendars

  • ADI Events Calendar
  • Distillery Event Calendar

Categories

There are no results to display.

Blogs

  • Scott @ Twenty2Vodka's HighProofSpirit Infusing Blog
  • emutch's Blog
  • mitchabate's Blog
  • EZdrinking
  • Self Distribution
  • Luwest's Blog
  • Black Water Barrels

Product Groups

There are no results to display.


Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Location


Interests

Found 2 results

  1. I've got a new project underway: a whisky distilled from full-flavored craft beer. I'm teaming up with a local brewery for the mash/wash. Working on the stripping runs as I type. Really excited about this project, however, it is my first go using oak barrels... My goal is to produce a whisky with a flavor profile more reminiscent of the beer from which it was distilled rather than being oak dominant. With this goal I'm currently intending on using 15 gallon medium toast barrels. The hope is this will allow for a rather quick oaking (~6 months) that is still apparent but subtle. Since my goal is to leave the beer from which the whisky was distilled as the dominate flavor profile I'm going with a med toast barrel rather than charred. Sounds like many craft whisky distillers are using charred oak barrels and hence that is why I'm seeking opinions in regards to my project. I'm thinking a charred barrel would bring too much oak into the spirit. Shouldn't need the charring to clean up the spirit either as the cuts are being made very conservatively. So, what is your opinion? Should I go the route of a toasted barrel or utilize a charred barrel? I appreciate any and all opinions/insight. Thanks!
  2. I've got a new project underway: a whisky distilled from full-flavored craft beer. I'm teaming up with a local brewery for the mash/wash. Working on the stripping runs as I type. Really excited about this project, however, it is my first go using oak barrels... My goal is to produce a whisky with a flavor profile more reminiscent of the beer from which it was distilled rather than being oak dominant. With this goal I'm currently intending on using 15 gallon medium toast barrels. The hope is this will allow for a rather quick oaking (~6 months) that is still apparent but subtle. Since my goal is to leave the beer from which the whisky was distilled as the dominate flavor profile I'm going with a med toast barrel rather than charred. Sounds like many craft whisky distillers are using charred oak barrels and hence that is why I'm seeking opinions in regards to my project. I'm thinking a charred barrel would bring too much oak into the spirit. Shouldn't need the charring to clean up the spirit either as the cuts are being made very conservatively. So, what is your opinion? Should I go the route of a toasted barrel or utilize a charred barrel? I appreciate any and all opinions/insight. Thanks!
×
×
  • Create New...