I call for a redo! Clean the filter with water until the sediment is gone and then finish it by filtering with the whisky. That way you push the little bit of water out of the filter and then have a whisky filled filter that doesn’t leave sediment in the whisky.
You know, you could do some experimenting with filtering to reduce down the harsher elements of various whiskey types, then taking the ones which reveal more notable flavor notes and blending those together to create a very smooth and complex whiskey. That's kind of the idea behind a blended whiskey in and of itself, but previous we didn't have access to filtering the way we do today or the ability to do it in such small batches which made the entire process a lot more expensive and a lot more time intensive. As where now you could take a bottle's worth of whiskey type [Q], filter it [P] volume of times in order to soften it's features or bring to the forefront other flavor elements and then combine with whiskey type [H] to create blend [F] which has notable flavor profile [Z]. Since you're a small distillery - and can make small batches of particular types with relative ease, you could make use of modern filtering in ways which hadn't been done previously in order to create some really enjoyable and unique whiskey blends which have never been created before, or had not previously been crafted to the degree which is now possible. Just an idea, take it or leave it.
Rex - "Smooth is one of these words that is tossed around CONSTANTLY"..... tell me about it, I hear it ALL the time "Erik Wait's bald head is SO smooth..." !
I used to work in a molecular biology lab. I decided to do some home brewing, and when my wine was done I took all 20L of it to the lab at the weekend (I had out of hours access) and filtered it through our high pressure filters, and spun it in our large centrifuges. Turns out the filters i used were about £200 a go, and its "not acceptable to use professional equipment for this purpose". I not longer work at a molecular biology lab. And the wine was average at best.
You guys should try it with zero water filter . It's 5 stage instead of 2 stage of the Brita filter. I wonder if it would make a difference in taste and not as much carbon
😃. Yay! All is right with the world! Another tribe video. Glad to see you are up and well Daniel. Missed the videos this week but speaking as a wife I imagine a week wasn’t enough time for you and the families. Tell them thank you for sharing you with us. Welcome back guys!
Belarusian here (aka small country with highest per capita alcohol consumption) whose family distilled their own vodka. If you are distilling vodka and not pure ethanol you need to stop at one distillation if you trust your distiller's beer, and in no case go for more than 3 and no higher than 140-150 proof. It's supposed to smell like freshly baked rye bread when you rub it between your hands and have a well-rounded, pleasant, almost sweet taste, even when drunk warm. The quality is 90% brewer's beer, 10% distillation. To get a good base, you need at least a 20% malted rye in your mash bill, rest can be barley, wheat or oats (although the last one is rare). No corn and no potatoes, unless it's for flavor, in which case it should stay below 5% and be pureed & baked first. Not sure where the legend about the potato base for vodka comes from, but that's the thing that gives you massive headaches and makes you puke. From touring the Bourbon distilleries in KY, the closest to actual home-made vodka is the white dog from high-rye mashes - the only thing off is the corns. Hope you get to try a proper vodka and reconsider your stance on it!
@@PhilnewDUKE to be honest chilling it will lose some flavour but as they say whisky is best enjoyed however the fuck you want lol. Some like it on the rocks but I prefer to just sip it neat myself.
@@PhilnewDUKE true enough friend, maybe a younger whisky is better chilled but i try to avoid those myself I like things that are flavourful not pure alcohol smell and taste haha today i picked 3 different types, J.P Wisers 15 year old, some teacher's highland cream and a wild turkey 101.
Brita calls the grey bits “ion exchange resin”. It’s zeolite, I use bags of it in my horticultural endeavours. Zeolite is a volcanic crystalline structure that resulted from ash landing in water bodies, it’s used in a ton of applications including filtering. It seems to make up roughly 50% of the filter. On its own It wouldn’t add any carbon darkness in filtering a “rough” whisky but may impart that smooth quality so many enjoy.
Because of watching you guys( I am newer to bourbon) I got my hands on Buffalo Trace and now I know why it is so scarce thank you. My wife even likes it!
MB here; on your website, you should have a virtual whisk(e)y shelf with all your reviewed whisky's. Scroll over the bottle image that links to the video review you've done. Would be really cool... just a thought!
The Spirit Monk[e]y wonders what Daniel's head-sweat would have tasted like after being Tennessee/Brita filtered. The Spirit Monk[e]y believes such a shenanigan would have made quite the climactic finish.
That appears to be ion exchange resin inside the filter. I used to test the stuff for work. It is used in (no surprise) water purification, especially power plants and the like where absolutely "pure" water is required.
Smooth changed meanings for me. Smooth used to mean not challenging, not spikey. After I discovered Laphroaig I described that as smooth but I learned the correct term was oily.
Awesome vid guys! Could you guys do a video on distillation "cuts?" I always hear Distillers bragging about their "heads and tails cuts" but I don't know what that means. Thank you!
If you guys want to vodka from a beer, maybe start with something more like a brown ale or a wheat ale or something? I think that might lead to something that would still have a hint of warm notes or something that you would like.
moved into town a couple weeks ago and got to visit last sunday! cool place, smaller than i thought it would be from the camera and editing work (good job boys). if not for the blue collar laws would've grabbed a bottle. looking forward to a visit on a day i can buy one, cheers! and omg, F$$$ Malort...
Carbon filtering is the reason why it's relatively easy to make reasonable vodka at home. Decent home-distilled whiskey is a whole lot trickier (and satisfying when you get it right!)
This is very much the same reason shine is thumped and not refluxed.. flux strips.. thumped has more body and a better mouthfeel. Hence the single word of appreciation, “SMOOOOTH”. Smooth has meaning!! Kinda like the leadoff batter for tasting.. this is noticed as flavors develop on the pallet
I wonder what happens if whisky runs through RO (reverse osmosis) system. All RO systems has inlet, outlet and waste. If inlet goes to whisky and what comes out of waste is all flavors that makes a whisky, does it mean outlet produces new make? I don't know if RO membrane can strip alcohol molecules from water but it could be a fun experiment to try and find out. According to the internets wineries use this process sometimes to reduce ABV in wines but I don't know if its true.
Run the brita filter with water several times. Then run pure grain alcohol. This will strip off the water. Let it evaporate off the filter for a day. Youve now conditioned your filter. Run your whiskey test.
Would have been neat to see you try Stagg Jr as your bourbon example, since it is such a FU whiskey, to see if it got smooth enough for y'all to dig it more.
I think that if you ran it through the brita filter before it was put into a charred barrel, it would make the whiskey "smoother" but the charred oak contribution to flavor would remain intact.
Not related to this video but an idea for a future one. Bear with me. Here's my theory. Oil can be cut with alcohol. (Ie removed) Capsaicin is the oil that makes spicy food hot. Shouldn't the capsaicin oil be made soluble with whisk(e)y? Therefore the burn time should be lessened with whisk(e)y. Just a thought.
You should use the Zero or Pur water filter. They are much better. I love it. I created an activated carbon filter myself, it worked great. Better with Vodka.
How're your thyroids doing? I'm asking because those Brita filters contain not just activated charcoal but iodine resin to inactivate bacteria and DI resin to reduce mineral content. I'm sure these would be somewhat soluble in alcohol. Wishing you all the best. Love your videos!
Cooks Illustrated magazine was developing a recipe for Vodka sauce and wanted to test Grey Goose's claim that "triple filtration" made their vodka superior to others; so, using just a Brita water filter, several different bottom-shelf vodkas and dozens of professional chefs, they did the vodka experiment and they, too, concluded that the additional filtration process with just that step elevated cheap vodkas (I tried linking the article on the CI website but it's a pay-to-view so it wouldn't have done most of you any good anyways,.... sorry).
The stuff in the filter looks alot like a cation exchange resin, they are used to reduce water hardness by removing dissolved metal cations. The carbon serves to remove organic compounds from the mixture. This probably explains why the combination of both resin and carbon (stick) made it taste like water.
i had Ben Milam last night at the SA Tribe Meeting!!! pretty good stuff for being sourced. i wanna see how it goes once they do their own stuff. crazy to see how oily it is ice cold. also "cocktails n' shit" is an AMAZING phrase. and seeing Daniel have a low grade hobbit seizure smelling saison vodka is an incredible way to wake up Saturday morning. so superior to cartoons.
Is it the isomerized alpha acid from the hops that is left in the distillate, or is the more of the volatile aromatic hop compounds? Both? Traditional saison's aren't known for being especially hoppy (though occasionally they do reach 35 IBU). The style is more known for yeasty ester production than hops (producing more pepper and citrus notes). I could see the aromatic compounds of the hops presenting nice flavors, but isomerized alpha acids (especially cohumulone) might be a bit off putting to a number of people. It might be interesting to test the flavor differences between distillate of a traditional IPA (w/ more iso-alpha acids) and a more new age NEIPA (more aromatic compounds).
For the mad scientists, here is a chart showing the chemicals that activated carbon will and will not adsorb. The associated commentary is aimed at filtering aquarium water, however activated carbon for aquarium use is among the highest grades you can commonly purchase. www.aquarium-pond-answers.com/2009/10/activated-carbon.html#carbon_works If you're going to experiment, visit a tropical fish store, purchase a bottle of the highest grade of carbon they carry, and a fine mesh fish net. At home, pour the carbon into the net to rinse off the carbon dust, then pour into the filter media container you will be using. I suggest you initially drip some plain water through the media, let drain, then drip the whiskey through.
Yeah, you can't magically make shitty alcohol better, it's low quality but it CAN help Some as it removes some materials you might not be able to see but would effect the flavor.
IMHO, "smooth" is the opposite of "harsh; i.e., it has no unpleasant flavors and little burn that is not caused by the Alcohol. OTOH, I'm just a drinker, and I make no pretense at being an expert
if nothing else you made a hell of a commercial for the Brita Filter and Glencarin whisky glass
I feel like brita should use this as a commercial
I call for a redo! Clean the filter with water until the sediment is gone and then finish it by filtering with the whisky. That way you push the little bit of water out of the filter and then have a whisky filled filter that doesn’t leave sediment in the whisky.
I am still in complete disbelief over that glass not shattering... Dude, buy a lottery ticket.. Nice vid doe.
You know, you could do some experimenting with filtering to reduce down the harsher elements of various whiskey types, then taking the ones which reveal more notable flavor notes and blending those together to create a very smooth and complex whiskey.
That's kind of the idea behind a blended whiskey in and of itself, but previous we didn't have access to filtering the way we do today or the ability to do it in such small batches which made the entire process a lot more expensive and a lot more time intensive. As where now you could take a bottle's worth of whiskey type [Q], filter it [P] volume of times in order to soften it's features or bring to the forefront other flavor elements and then combine with whiskey type [H] to create blend [F] which has notable flavor profile [Z].
Since you're a small distillery - and can make small batches of particular types with relative ease, you could make use of modern filtering in ways which hadn't been done previously in order to create some really enjoyable and unique whiskey blends which have never been created before, or had not previously been crafted to the degree which is now possible. Just an idea, take it or leave it.
“That’s what happens when you put Laphroaig in a glass. The glass is like F. U.” 😂
Laphoaig is one of the few whiskeys I've ever given away instead of drinking...(the only)
I was gonna make the comment! Hahahahahaha
Rex - "Smooth is one of these words that is tossed around CONSTANTLY"..... tell me about it, I hear it ALL the time "Erik Wait's bald head is SO smooth..." !
It just shines with knowledge
The Spirit Monk[e]y finds your head to be "friendly" and "approachable".
The Spirit Monk[e]y lol!
How smooth is it? - rimshot -
Like Dave Chappell's Balls.. "Smooth as Eggs"
you could always rinse the filter with water then allow to dry outside in the sun a few days
Yeah I was gonna say the same thing...well done MBs. "Poor is the student who does not exceed his master"!
Or rinse with the most neutral, similar ABV, Vodka?
Instead of drying it in the sun use a dehydrator or something
Could have used nuetral spirit to soak the filters.
I used to work in a molecular biology lab. I decided to do some home brewing, and when my wine was done I took all 20L of it to the lab at the weekend (I had out of hours access) and filtered it through our high pressure filters, and spun it in our large centrifuges. Turns out the filters i used were about £200 a go, and its "not acceptable to use professional equipment for this purpose". I not longer work at a molecular biology lab. And the wine was average at best.
You guys should try it with zero water filter . It's 5 stage instead of 2 stage of the Brita filter. I wonder if it would make a difference in taste and not as much carbon
You do it, make a video. I'll watch.
😃. Yay! All is right with the world! Another tribe video. Glad to see you are up and well Daniel. Missed the videos this week but speaking as a wife I imagine a week wasn’t enough time for you and the families. Tell them thank you for sharing you with us. Welcome back guys!
"The Whiskey Tribe's unique recharred barrel approach" has a nice ring to it.
I love the nomenclature !!! This was an absolutely magnificent video!!!!!!! [insert Peter Griffen voice: "ya bastards"] ;)
Finally! Dry week felt longer without our lead MBs. 😄
Belarusian here (aka small country with highest per capita alcohol consumption) whose family distilled their own vodka.
If you are distilling vodka and not pure ethanol you need to stop at one distillation if you trust your distiller's beer, and in no case go for more than 3 and no higher than 140-150 proof.
It's supposed to smell like freshly baked rye bread when you rub it between your hands and have a well-rounded, pleasant, almost sweet taste, even when drunk warm.
The quality is 90% brewer's beer, 10% distillation. To get a good base, you need at least a 20% malted rye in your mash bill, rest can be barley, wheat or oats (although the last one is rare). No corn and no potatoes, unless it's for flavor, in which case it should stay below 5% and be pureed & baked first. Not sure where the legend about the potato base for vodka comes from, but that's the thing that gives you massive headaches and makes you puke.
From touring the Bourbon distilleries in KY, the closest to actual home-made vodka is the white dog from high-rye mashes - the only thing off is the corns.
Hope you get to try a proper vodka and reconsider your stance on it!
A piece of me died when you filtered the Laphroaig, lol fun video dudes.
and from freezer? I must try Laphroaig from freezer :)
@@PhilnewDUKE to be honest chilling it will lose some flavour but as they say whisky is best enjoyed however the fuck you want lol. Some like it on the rocks but I prefer to just sip it neat myself.
@@28DabsLater yeah u right, Islay whisky is all about rich flavor 👍
@@PhilnewDUKE true enough friend, maybe a younger whisky is better chilled but i try to avoid those myself I like things that are flavourful not pure alcohol smell and taste haha today i picked 3 different types, J.P Wisers 15 year old, some teacher's highland cream and a wild turkey 101.
YAY!!! Malort shenanigans! The Tribe demands more!
I love how that glass is still totally usable. You might just want to sand the base so it won't be sharp anymore.
Brita calls the grey bits “ion exchange resin”. It’s zeolite, I use bags of it in my horticultural endeavours. Zeolite is a volcanic crystalline structure that resulted from ash landing in water bodies, it’s used in a ton of applications including filtering. It seems to make up roughly 50% of the filter. On its own It wouldn’t add any carbon darkness in filtering a “rough” whisky but may impart that smooth quality so many enjoy.
Because of watching you guys( I am newer to bourbon) I got my hands on Buffalo Trace and now I know why it is so scarce thank you. My wife even likes it!
MB here; on your website, you should have a virtual whisk(e)y shelf with all your reviewed whisky's. Scroll over the bottle image that links to the video review you've done. Would be really cool... just a thought!
That's about how I react to hops. I'm glad I'm not the only one.
Not a fan of the hoppy things either. I'm ok with a higher IBU if the flavor is balanced though.
The Spirit Monk[e]y wonders what Daniel's head-sweat would have tasted like after being Tennessee/Brita filtered.
The Spirit Monk[e]y believes such a shenanigan would have made quite the climactic finish.
no stop
@огромная эрекция The Spirit Monk[e]y has denied your request.
The Spirit Monk[e]y thanks you for your good natured ball busting.
The Britta uses activated charcoal, which is very different from regular charcoal.
Good to see that Daniel is OK👍🥃😎
That appears to be ion exchange resin inside the filter. I used to test the stuff for work. It is used in (no surprise) water purification, especially power plants and the like where absolutely "pure" water is required.
Apparently, Brita filters also remove a lot of flavor from shenanigans 😂
It's about time you did the Brita filtered whiskey. I have been saying to do it for well over a year.
Rinse the filters in water and let them dry then use them
The activated charcoal will not fully air dry. You have to bake it at 100C to fully dry, otherwise you will dilute the proof of the alcohol.
I fear breaking my Glencarin glasses whenever I hand wash them LOL!
Smooth changed meanings for me. Smooth used to mean not challenging, not spikey. After I discovered Laphroaig I described that as smooth but I learned the correct term was oily.
9:10 "I can't believe it's working! Damn it!"
Awesome vid guys! Could you guys do a video on distillation "cuts?" I always hear Distillers bragging about their "heads and tails cuts" but I don't know what that means. Thank you!
This is the first video I've watched of you guys, but I must say, you both are like the Cheech and Chong of the whiskey world.
Loved seeing the charred barrel part!
I tried this with a couple dozen coffee filters and a funnel. Imaginary results, no chunks though. 👋🤠🤚
Very interesting! I've heard of this partially removing some of the color from the Whiskey. Cheers Guys!
The clouds in the reflection!! Giving Central Texas the idyllic beauty it deserves!!
I tried that with some Buchanan's Deluxe, and the flavor improved.
If you guys want to vodka from a beer, maybe start with something more like a brown ale or a wheat ale or something? I think that might lead to something that would still have a hint of warm notes or something that you would like.
i make rum, and i run my rum through an activated carbon charcoal filter. it really smooths out the edges before i put it in a barrel.
Excellent work boys. About 90% of the people I introduce to whisky only care about smooth!
Can you put the 10x filtered through a coffee filter to remove the carbon solids?
you should keep that glass as a scared glass!
moved into town a couple weeks ago and got to visit last sunday! cool place, smaller than i thought it would be from the camera and editing work (good job boys). if not for the blue collar laws would've grabbed a bottle. looking forward to a visit on a day i can buy one, cheers! and omg, F$$$ Malort...
Carbon filtering is the reason why it's relatively easy to make reasonable vodka at home. Decent home-distilled whiskey is a whole lot trickier (and satisfying when you get it right!)
11:38 Daniel's hop animal spirit is definetely a goat🐐🤣🤣
A good title for a menu page, "Cocktails and Shit". I had a girlfriend that filtered her cheap vodka. Still tasted like cheap vodka to me.
This is very much the same reason shine is thumped and not refluxed.. flux strips.. thumped has more body and a better mouthfeel. Hence the single word of appreciation, “SMOOOOTH”.
Smooth has meaning!!
Kinda like the leadoff batter for tasting.. this is noticed as flavors develop on the pallet
I wonder what happens if whisky runs through RO (reverse osmosis) system. All RO systems has inlet, outlet and waste. If inlet goes to whisky and what comes out of waste is all flavors that makes a whisky, does it mean outlet produces new make? I don't know if RO membrane can strip alcohol molecules from water but it could be a fun experiment to try and find out. According to the internets wineries use this process sometimes to reduce ABV in wines but I don't know if its true.
Run the brita filter with water several times. Then run pure grain alcohol. This will strip off the water. Let it evaporate off the filter for a day. Youve now conditioned your filter. Run your whiskey test.
Would have been neat to see you try Stagg Jr as your bourbon example, since it is such a FU whiskey, to see if it got smooth enough for y'all to dig it more.
As a man from Kentucky I would literally hunt them down if I saw them waste stagg
I think that if you ran it through the brita filter before it was put into a charred barrel, it would make the whiskey "smoother" but the charred oak contribution to flavor would remain intact.
Would love to see your folks take on the more novel aging techniques (terressentia, lost spirits, etc.)
Wonder if you rinsed then set the filter out in sunlight for 1-2 days to dry if that would clear the carbon but minimize dilution.
Not related to this video but an idea for a future one.
Bear with me.
Here's my theory.
Oil can be cut with alcohol. (Ie removed)
Capsaicin is the oil that makes spicy food hot.
Shouldn't the capsaicin oil be made soluble with whisk(e)y?
Therefore the burn time should be lessened with whisk(e)y.
Just a thought.
After you run it through the brita filter, you have to run it through a coffee filter to strain out the carbon bits. Now I'll bet that is Smooo--ooth!
You should use the Zero or Pur water filter. They are much better. I love it. I created an activated carbon filter myself, it worked great. Better with Vodka.
How're your thyroids doing? I'm asking because those Brita filters contain not just activated charcoal but iodine resin to inactivate bacteria and DI resin to reduce mineral content. I'm sure these would be somewhat soluble in alcohol. Wishing you all the best. Love your videos!
ordered britias off amazon. next time I go to a music concert, I'm bringing my brita waterbottle.
Its funny... the same torch you use to char your barrels I use for snow removal in the winter
Good "scientific" video! Lol. I saw all those glencairns on the rail and cringed. I'm enough of a klutz I'd probably have knocked half of them off. 😁
It's ok. Whiskey experiments are ok by professionals. We would never know unless you guys do these experiments. Thanks guys!
cheers
Cooks Illustrated magazine was developing a recipe for Vodka sauce and wanted to test Grey Goose's claim that "triple filtration" made their vodka superior to others; so, using just a Brita water filter, several different bottom-shelf vodkas and dozens of professional chefs, they did the vodka experiment and they, too, concluded that the additional filtration process with just that step elevated cheap vodkas (I tried linking the article on the CI website but it's a pay-to-view so it wouldn't have done most of you any good anyways,.... sorry).
Would putting it through the Brita change the proof?
The stuff in the filter looks alot like a cation exchange resin, they are used to reduce water hardness by removing dissolved metal cations. The carbon serves to remove organic compounds from the mixture. This probably explains why the combination of both resin and carbon (stick) made it taste like water.
Jeppson's Malört - Screwing with tourists and hipsters for years, I love my Sweet Home Chicago...
11:30 That's me trying _any_ wine. No idea why, either. I keep trying to like it, and I keep regretting it every time I try.
Completely depends on what flavors you like man, though I've never had someone not like moscato.
Woooooot Malort!!!!
i had Ben Milam last night at the SA Tribe Meeting!!! pretty good stuff for being sourced. i wanna see how it goes once they do their own stuff. crazy to see how oily it is ice cold. also "cocktails n' shit" is an AMAZING phrase. and seeing Daniel have a low grade hobbit seizure smelling saison vodka is an incredible way to wake up Saturday morning. so superior to cartoons.
Is it the isomerized alpha acid from the hops that is left in the distillate, or is the more of the volatile aromatic hop compounds? Both? Traditional saison's aren't known for being especially hoppy (though occasionally they do reach 35 IBU). The style is more known for yeasty ester production than hops (producing more pepper and citrus notes). I could see the aromatic compounds of the hops presenting nice flavors, but isomerized alpha acids (especially cohumulone) might be a bit off putting to a number of people. It might be interesting to test the flavor differences between distillate of a traditional IPA (w/ more iso-alpha acids) and a more new age NEIPA (more aromatic compounds).
Ok. I’m buying 100 shares of Brita stocks. 😁 sales are about to go up! Lol thanks guys 👍🥃
I'm interested in whether the proof changed by filtering it.
I came here going down a rabbit hole, but where is this place? Straight up looks magical and I want to be there
For the mad scientists, here is a chart showing the chemicals that activated carbon will and will not adsorb. The associated commentary is aimed at filtering aquarium water, however activated carbon for aquarium use is among the highest grades you can commonly purchase. www.aquarium-pond-answers.com/2009/10/activated-carbon.html#carbon_works
If you're going to experiment, visit a tropical fish store, purchase a bottle of the highest grade of carbon they carry, and a fine mesh fish net. At home, pour the carbon into the net to rinse off the carbon dust, then pour into the filter media container you will be using. I suggest you initially drip some plain water through the media, let drain, then drip the whiskey through.
Aren't you supposed to use ethanol to char a barrel?
Zero Water filters! Use them next!
Daniel's reaction to the Saison is my wife's reaction to Islay Scotch lol
Is there a way to totally reset your palate so that you guys can get the same flavors regardless of what you ate or drank prior?
We need a "cocktails & sh*t" tribe tshirt. Need.
My view on a smooth whiskey is one that doesnt have much of a throat/nose burn. A nice soft whiskey.
Y'all should send that chipped glass to a random MB!
on the subject of smoothness, I have equated drinking Jim Beam white label to swallowing razor-blades
You didn't rinse the filters?! Gtfo
2:05 huh no wonder it makes my joints feel better.
When you say smooth as in it goes down easy no burn on the throat???
Wonder if the proof changed at all. I’m definitely going to try it with vodka.
Mythbusters did an episode about filtering vodka.
Yeah, you can't magically make shitty alcohol better, it's low quality but it CAN help Some as it removes some materials you might not be able to see but would effect the flavor.
I don't say smooth, I say *smoove*
You've made a way to make Malort drinkable!
Malort is already awesome. Is malort sold outside of Chicago now?
Get a Sawyer straw and try it, it won't have the carbon bits. The whiskey will be clear and muted flavor. We've tried it with MtDew before.
I think that if the initial distillate is passed through a carbon water filter BEFORE being aged makes a smoother finished product
11:20 I like a few saisons but most are way too fruity or bitter. Ommegang's Saison, if you can ever get your hands on it, is very good in my opinion.
Did you test the proof through the different distillations.
you can straight do that with vodka. ive done it. and vodka is supposed to be tasteless and odorless, and the filter takes out impurities.
My two favourite drunks at it again.
Today on learning how to carbon... also flame throwers and breaking things... ;)
IMHO, "smooth" is the opposite of "harsh; i.e., it has no unpleasant flavors and little burn that is not caused by the Alcohol.
OTOH, I'm just a drinker, and I make no pretense at being an expert
There goes the Brita-filtered whisky market.
How bout rinsing the filters, letting them dry and then filtering the whisky so it doesn't proof down or leave charcoal behind?