Re:Whiskey Can’t Hide Its Age
by peterwwillis on Thursday May 19, 2016 @12:49AM
(#11728055)
Temperature, like age, is one of many factors that determines when a spirit is ready, but it's a mistake to think that because rums are aged less that it's because of the climate. The congeners are also significantly different, just like those between bourbon and scotch, and the processes all vary in order to get the specific flavor profile the distiller wants.
Yes, there are 3 year rums that taste like 18 year scotch. And there are 18 year rums that taste like 8 year whisky.
It'd be fascinating if a few barrels of Laphroaig were sent someplace warm, but equally as coastal for aging to see how it changes the tastes.
Too much effort and money, probably, especially since they have a good spot in the market right now.
However, Jefferson's Ocean [1] whiskey is an experiment where Jefferson's took 68 bourbons aged 6-8 years, blended them together, threw the barrels onto a ship, and sent it on a 6 month sea voyage. Apparently, it yielded some interesting, tasty bourbon. I haven't had it, I havent even seen it in person. But be on the look out, i guess.
[1] http://thewhiskeyjug.com/bourbon-whiskey/jeffersons-ocean-ag...
I've had it. It's amazing and well worth the price. Hell, well worth a significantly higher price.
See also: Aquavit Linie
Re:Whiskey Can’t Hide Its Age
by sliverstorm on Thursday May 19, 2016 @12:25AM
(#11727952)
I imagine in Laphroaig case, if you already have a pipeline going strong you care less about accelerating.
Second: Scotch is aged very differently from bourbon, mostly regarding the barrel restrictions bourbon has (new charred american oak, only). A number of scotch distilleries actually buy barrels off of bourbon distilleries after the casks have been used. Thats also why bourbon is almost always much sweeter in profile than scotch or other whiskies. (Also Laphroaig is delicious).