What Happens During Whisky Cask Maturation? | Brewbird at Home

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  • Опубликовано: 4 дек 2024

Комментарии • 31

  • @Stewbphoto
    @Stewbphoto 2 года назад +3

    I really like the vanilla and caramel flavors in whiskey

  • @davidhowick3665
    @davidhowick3665 2 года назад +1

    Great video miss brewbird…I think the best whiskey is the one made with love and care, which is best savoured with others

  • @robflange
    @robflange 2 года назад +1

    I like the peat notes and the oaky tones

  • @RobynSmithPhD
    @RobynSmithPhD 2 года назад +3

    Maturation is such a fascinating and complex topic! Great job simplifying things!

  • @ianhui3719
    @ianhui3719 2 года назад +2

    This video is for Whisky drinkers and lovers, why your Whisky tastes so good or bad. Miss Brewbird explains this for you " Why" in an academic aspects, of course your taste buds play an important part for your like or dislike of a particular label on the bottle. Now you know. Thanks Miss Brewbird.
    --

  • @MattyBack
    @MattyBack 2 года назад +1

    I love some smokiness in a whiskey with a nice finish in a port or sherry barrel for a touch of extra sweetness and fruit flavors

  • @jamesgrey8093
    @jamesgrey8093 2 года назад +1

    Damn youve nailed it again brewbird , thank you for this vidio...

  • @yoguimasterof69
    @yoguimasterof69 2 года назад +1

    Cask are a whole world in spirit production. Still far from being able to work with them but good to stay fresh with all the details. Thanks Brewbird!

  • @fearoffema
    @fearoffema 2 года назад +2

    I'm mainly in it for the bourbon

  • @uvindumalinda7079
    @uvindumalinda7079 Год назад +1

    Great

  • @willemkilian9563
    @willemkilian9563 2 года назад +1

    Great helpful video, thank you very much :)

  • @tectonicbrewing4168
    @tectonicbrewing4168 2 года назад +2

    Great video Brewbird, as for whiskey, I love them all through the entire spectrum. From scotch, peated and not, Irish, and bourbon, I enjoy them all.
    Can you make a video about diluting spirits, whiskey or any other spirits, and saponification phenomenon. How to avoid it, and how do commercial distilleries avoid this mistake?
    Cheers

    • @MissBrewbird
      @MissBrewbird  2 года назад +2

      Nice! I'll put that on the videos-to-make list.

  • @kingsgaurd
    @kingsgaurd 2 года назад +1

    Nice explanation. In my last attempt I thought I could avoid the expense of a charred barrel by just using charred wood chips in a glass container. It did not work very well.

    • @joshuagoodsell9330
      @joshuagoodsell9330 2 года назад +2

      My guess is that one of these things went wrong:
      1. Too much oak or for too long. A dominoe sized piece in a pint is about right depending on a lot of things (I hesitate to offer that as a baseline because of all the factors but that's not a bad place to start)
      2. The wood wasn't seasoned. If it was jack daniels smoking chips, you should be fine but if the tree was alive a couple months ago, you won't get good results
      3. You didn't wait long enough. Usually up until about 5 months, it'll taste like spirit+oak instead of a single character. After 3-4 months, spirits can be awkward and disjointed. If it's not at risk for over-oaking, I'd I'd leave it.
      4. The spirit spirits weren't on your side. Sometimes things don't jive. I'd encourage you to try again!
      I know you didn't ask for advice and I'm not an expert but I thought I'd give my 2 cents 😀

  • @wenjohnlima3356
    @wenjohnlima3356 Год назад

    Really nice!

  • @scottclay4253
    @scottclay4253 2 года назад +2

    Fascinating as always, Brewbird!
    Any word on how personal cask of Borders is maturing?

    • @scottclay4253
      @scottclay4253 2 года назад +1

      How your personal cask

    • @MissBrewbird
      @MissBrewbird  2 года назад +1

      @@scottclay4253 Thanks. It has been moved from the distillery to the newly built bonded warehouse now, that's all I know.

  • @emotionmwinde5650
    @emotionmwinde5650 3 месяца назад

    Vanilla, caramel toffee based whiskeys, and smooth down the throat

  • @Stoutluvr
    @Stoutluvr Год назад +1

    I have been helping a very small distillery in my town with their production. What I am learning is that dumping whiskey from a barrel varies greatly in the season, I.E. whiskey being drawn into the wood or whiskey being pushed out of the wood. Hot and Cold weather. Whats your thoughts on this?

    • @MissBrewbird
      @MissBrewbird  9 месяцев назад

      Oh yes, weather has a big effect on what happens to the liquid inside of a cask. For one, it affects the evaporation rate of different compounds in the liquid, which in turn will affect the final taste of the product.

  • @top6ear
    @top6ear 2 года назад +1

    Good video, i make mostly vodka and Rum , i want to learn more about the casking , is there a recommended distillers course in Canada?

    • @MissBrewbird
      @MissBrewbird  2 года назад

      I am not sure that there is a course about casking specifically. I am making an online distilling course that will be out in April through.

  • @adamw2785
    @adamw2785 2 года назад +1

    I was wondering where you learned the names of the 4 types of maturation reactions? Is that an IBD thing?

    • @MissBrewbird
      @MissBrewbird  2 года назад

      I learned it from taking the IBD, but they didn't come up with that terminology.

  • @elberttanner6189
    @elberttanner6189 2 года назад +1

    What should your whisky taste like, It should taste like the first kiss on the lips of your divinely selected soulmate. Anything less, and you need to find a different whisky.

    • @MissBrewbird
      @MissBrewbird  2 года назад +1

      Wow that's asking for a lot!

    • @scottclay4253
      @scottclay4253 2 года назад +1

      When you find THAT whisky please post it here…