Hi all.
I'm doing some experiments to produce malt whiskey (100% barley) keeping some fixed parameters and understanding differences changing mashbill.
For instance, keeping the yeast and fermentation fixed, how the new make changes varying the percentage of cara malt?
If I keep French Saison but I move from a 100% pils (fruity, floral, spicy markers) to 80% pils and 20% carapils or vienna, which are the main differences in the new make profile?