Boozy First Taste

[CountySeat]

In current bourbon whiskey R%D, we are getting great flavors on the back and, a nice nose, but a strong boozy first taste. Any tips on a softer open? We use a pretty standard wheated bourbon mash bill, double distill and age 6-7 month in five gallon barrels? Any thoights on fermenting and distilling tips or just need more time in the barrel?

[Natrat]

"boozy taste" isn't all that descriptive for me...since booze tastes boozy.

My guess is early head cuts...but I'm guessing based on vague descriptions. Does it go away if you let the whisky sit for a few minutes and open up a bit?

[CountySeat]

I mean a very strong dominating alcohol taste in the first taste. I.e. - the first taste is fairly rough and burning then yields to a good taste. Just strong and burning a little bit up front.

It does open up a bit and yield if I let it sit in a glass for several minutes.

[Salishseaorganicliqueurs]

I agree with Natrat, sounds like early head cuts to me, try cutting a little bit later.

[boognish]

"boozy taste" isn't all that descriptive for me...since booze tastes boozy.

My guess is early head cuts...but I'm guessing based on vague descriptions. Does it go away if you let the whisky sit for a few minutes and open up a bit?

Agreed on early head cuts. Don't get greedy. You can always redistill your cuts

[CountySeat]

Thanks, I'll try that next time. What about running it through a carbon filter? Would that help? Better pre barrel or post barrel?