We distilled BARREL WOOD flavors because it's never been done - probably.
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- Опубликовано: 10 май 2024
- Oak ages beautiful flavors into distilled new-make whiskey. But what if you isolate those oak barrel flavors and cut them in a still? Go to tryfum.com/WHISKEYTRIBE and use code WHISKEYTRIBE to save an additional 10% off your order today.
Whiskey barrels contribute a variety of flavors and chemical compounds to the spirit during the aging process.
Aldehydes: Aldehydes in aged spirits like whiskey can originate from both the spirit itself and from the barrel during the aging process. Including furfural, which adds a sweet, almond-like flavor, and coniferaldehyde, which imparts spicy and cinnamon notes.
Esters: Probably a minor player in this experiment. Esters in whiskey primarily originate from the fermentation and distillation processes, although some can also form during the aging process in the barrel. These compounds contribute fruity and floral flavors, which can vary widely depending on the type of wood and the conditions of aging.
Tannins: These come from the wood and give the whiskey a dry, astringent quality. Tannins can add complexity and depth to the flavor.
Vanillin: This is a key flavor compound that gives whiskey its distinctive vanilla notes. It is derived from lignin in the wood.
Lactones: This is a big one. Oak lactones are primarily responsible for imparting a coconut flavor, which can also be perceived as woody or oaky.
Hemicellulose: When wood is heated during the barrel-making process, hemicellulose breaks down into simple sugars, which can caramelize and add sweet, toasty flavors to the whiskey.
Phenols: These are responsible for adding smoky and spicy characteristics, especially prominent in whiskeys that use charred barrels.
Each type of wood and each barrel's unique characteristics, including its char level and previous uses (if any), play crucial roles in determining the flavors imparted to the whiskey. The distillation cuts in this experiment give an interesting insight into the contributions of a 15 gallon, char 3, 18 month old barrel.
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![Oscar Maydon x Junior H - Volver Al Futuro [Official Video]](http://i.ytimg.com/vi/sa52xabMSB8/mqdefault.jpg)
Totally distracted by the fact that Rex and Brianna have the same hairstyle now. Maybe they did before but I just didn’t notice it.
@oscardiggs246 I can’t unsee it now! Good observation. 😂
Bro
I cant unsee that!!
Yeah Brianna is starting to look more like Rex every episode. Even the eyebrows.
Just busting your balls Bri.
their periods have sync'ed up too
Hey folks, I think you're missing out on a lot of flavor. At my last distillery we distilled a horrendous over-oaked Canadian whiskey in a roto-vap and ended up with a flavorful clear distillate, but what surprised us was the backset left in the boiler. Rich, dark, and full of caramel and tannins, it was perfect for blending into cheaper whiskies to elevate flavor. Basically it was concentrated whiskey essence, a little went a long way!
That's really cool, I hope they experiment with this as well
My thoughts exactly
Nope, the law of unintended consequences has been invoked. You've doomed us all to a future filled with inferior blended whiskey
You guys should check out some of the stuff chef Eddie Shepherd is doing with vacuum distillation with the rotovap. Vacuum distillation let's you run the still at a much lower temperature so flavors aren't affected by the heating process. He makes a gin by distilling every ingredient separately, then blending it to get the flavor profile he wants. I'm considered buying a vevor lab distillation kit to experiment with this concept.
You missed a golden opportunity to compare what came out of the distillation process to what was left behind of the barrel-aged vodka.
Do a release and call it The Silliest Gooses!
Or geese
@@toddavis8151gotta be gooses
Now you need to try this on some of those over-oaked barrels in the back of the warehouse, see if anything can be saved.
Dude that is what this is... turn shit into gold via name and gimmick
Commenting before I see the result: Given that you get different flavors depending on what proof you’re aging the spirit, I’m guessing there’s a mix between water-soluble and ethanol-soluble flavors-and that distillation will highlight the latter.
I was worried you’d be making methanol based on the title of the video. I’m very glad that wasn’t the case. Using vodka to get the barrel essence was genius. Thanks for the content.
There's a product I saw featured on MoreBeer's website and channel called Aroma Science, which is essentially a distilled barrel in order to get "barrel essence" that you can add to your spirits, wines, or beers to add some barrel character. I tried it on a few of my homebrews and it actually does a pretty good job. The aroma of the distillate I got labeled as medium char American oak pretty much matches the nose I get on my bottle of Calumet bourbon.
Distilled Mountain Dew would be interesting as mountain dew was originally made to be mixed in whiskey.
Golden hive mead made a mountain dew mead
(tosses berry) - "Gin!"
a cool name for the Gin. Could be "Lowkey Oaky"
What about "Oaky Dokey"?
can you guys do an experiment of using diferent woods for the barrel material to see the differences in flavor being brought out? Possible woods being: Control is white oak, then the variables could be: Red oak, elm, ash, cottonwood, hickory, cherry, walnut, mahogany, cedar, spruce, pine, maple, apple, peach (different fruit trees), and such? I know this would be an expensive ask but maybe the patrons would like to see it? I know I would. Also I don't know if this has been done before.
Nearly gin goose derived from oaks embrace silly by origin. This in the fine American tradition call for a abbreviation. NGOESO sounds legit;)
YA!!!! finally a Drink week... About time.. why don't you do this once a month, or maybe every 3 days.. That would work for me... 😁😁😁
I love whiskey tribe!!!!
I'd have loved to seen Daniel in this episode
Hey, just ordered my first Fum and used your code. Hopefully it really does help me quit smoking
I've been wanting to try Silly Old Goose for a long time. This sounds even more interesting.
I wonder what flavours we get from a destilled Rex? Just dissolve him and destill! For the science! @Brianna: Do it! DO! IT!
Jokes aside, the video is great again. And I love the thumbnail. 😂
I barrel aged gin and it was wonderful.....
What if you were to distill the aged vodka and then save what didn’t condense over to re-blend later with the distillate of a white dog whiskey? Might be interesting to see if the two combined would at least resemble an aged bourbon. I’m sure the chemistry would be complicated especially with changes in temperature, but might be fun!
I still really feel you should take that neutral spirit and age it in a bunch of super small barrels of wildly different woods and toasts. Anything from home depot 2x4s to Wenge or Bubinga and everything in between. If you discover something amazing by putting in the work it could give your spirits a boost over someone who is all oak all day.
Jim Beam has a similar concept called the Devil's Cut. According to my 10ish year old empty bottle "As bourbon ages the Angel's Share is lost to evaporation. Devil's Cut is trapped in the barrel wood - until now". Cant really recall if there was a difference to the normal Jim Beam as it was 10 years ago and I knew nothing of drinking alcohol. Could just be a marketing thing or they couldve actually extracted the barrel flavors. I can't tell because ever since I got this bottle I have not seen it on any store shelfs around me
They have that stuff at most liquor stores where I live. It's pretty good imo. I assumed they were using a press to extract liquid from the barrel wood. Just looked it up. I guess they add water to the barrel after its been emptied, then agitate it. They use that water to proof down the regular whiskey.
this might be the coolest experiment you guys have done
I think distilling it and then blending it with a small amount of the aged Silly Goose might help bring back the caramel notes that got lost. Also i'm curious what the distilled Silly Goose would bring flavor-wise when blended with a whiskey or even a gin.
Now you gotta age the redistilled aged vodka, and distill that.
You're making Screech.
Newfoundland rum.
Then there's also Swish, slightly more diluted Screech.
You're reinventing the wheel...
(Yes, I realize it is 'different' because Rum barrels vs Vodka and Whisky barrels. Exact same principle.)
Banana bringing that chaos from the start. I love it.
Banana?
I'm sat here, drinking Early Times, watching this channel, because I love what they do, but really, I was debating in liquor store, whether I should go fifteen bucks more and get some JW Red, - wife out of town & all. A lot of us, I like, enjoy our evening drinks and try to soak up some knowledge, (SWIDT) and have a laugh, on this great channel.
This is giving me some Still It vibes!
Come on y’all are in Austin somewhere round there in Hill Country instead of Travis County it should be called “Cedar or Juniper County” from March through August that’s all you see n smell
Feel like adding onto this episode with a few tastings with those cuts on a cube of ice would be good to see
I've just realised that in these tests you're casually sipping on 78% alcohol like it's nothing! Anyway, carry on!
So If you put some of the barrel vodka in brand new whiskey, would the whiskey taste as if it were barrel aged and if not is there a way to do that? Please use this idea for an episode.
Hmmm
Ethanol is a solvent. Co2 is a solvent. Co2 is formed in the fermentation, but,,, what if you used Co2 in the still, when destilling? Would that help carry over different flavours??
can you use whiskey as your base for fermentation? what does that become when redistilled?
If you do make a barrel aged gin, count me in. I will take a bottle.
They did, called You're Welcome. Sadly they have been sold out of it for a while now.
Yeah they had it very briefly. Was lucky enough to get ahold of some and it was incredible
What about mixing it with newmake whiskey to see how it ends up?
Run with the gin theme and make a barrel aged Gin. Avonak distillery here in Houston was named world's best aged gin so apparently there is a market.
What does the backwash taste like? I mean what's left in the still after distillation
I think I recall someone who figured out how to instill the ‘barrel’ flavor like, a Thousand times faster than normal, allowing high quality alcohol to be mass produced really quickly, while also lowering the risk to the investor and newcomers. The method was tested by scientists and shown to basically do exactly as advertised. Veterans of the industry claimed it was low quality lab made garbage, to protect themselves probably, and I felt really bad for the guy..
For those wondering, I think the method involved taking the planks of wood and aligning them vertically in a large tank, to maximize surface area. I think a current or charge was applied, plus a little extra chemist magic, and I was really routing for him. I prefer efficiency and forward thinking to stubborn traditionalism, especially when the traditional way Isn’t efficient and the food safety is questionable/unknowable.
If you do release it. You should call it “ Fountain of goose” since you’re un-aging an aged goose !
Dry week is noon to noon... so I can still have my breakfast scotch(s) the Friday it starts?
Call it the spruce goose!
But what did the left over stuff in the still taste like?! And how did it taste proofed down to vodka like proof?
Please do an episode on distilling Mtn Dew! A variety of flavors would be interesting but even if it's just the original that would finally scratch the brain itch I have every time I watch these videos
The RUclips channel "Still it" did that
Dilute the great cut down and see how the flavors react?
It's all that 0.25g of juniper berry.
Could you put big chunks of the barrel into the stil so that it heats up and ferments with the mash and such obviously keep it from getting sucked up into the still
Spruce tips are a common gin botanical. Not exactly chunks of barrel, but adding woody bits to a distillation isn't such a far-fetched idea. Not sure you would want it added to the mash, but would be cool to see what happens if it was done both maceration and gin-basket style.
No, it's not Gin. One berry does not create "a main characteristic flavor derived from juniper berries".
Aww Phoenix 😔 I dropped my bottle before I got to open it and try it. It smelled good on the asphalt though.
Is it like brown foreman frost 80/80
12:01 we love you Brianna
What if you literally mulched up a barrel and put it into a still with a neutral?
Yo! I’m curious to see what would happen if you put clear whiskey in an ultrasonic cleaner with old barrel stave pieces.
Pretty sure they did that once. Forgot what the episode was called, but something about instant whiskey maybe?
Ginskey!
Saying about gin, what if you distilled the vodka but in a gin still with the basket full of oak? Test different char levels. See what it drags out?
but what do they taste like if you put all those testors together?! that should be the final test for funzies
Isn't that like boise that has ruined Cognac?
I've done it way before this video was out just to let you know
Please bottle and sell banana muffins with a kick. :)
I'm like min & and half in to video and I already can't wait Brianna sniffing "Oak kicked with a combat boot" and tasting " People sneakily roasting Smores on a campire." And somehow it makes sense.
Potpourri, Playdoh, Pepperjack cheese, fucking muffins on the top... Yeah, that.
Dear Whiskey tribe every video of your channel makes me happy. It made me forget my loneliness, emptiness and misogynistic behavior. Thank you so much and i am already excited for your next video
I thought you were going to get a old whiskey barrel, grind it up and distill it
I've tasted some really flavorful vodkas full of tastes but they were meant to have flavor. One came from a distillery in cajun country I forget the name.
Living in the middle of Cajun country, our local distillers doesn't have a flavored vodka. They all use locally grown rice. Of those I like JT Meleck the most. However there is Trinity Vodka out of NOLA which is onion, celery, and bell pepper. NOLA is not in Cajun country and anything out of there is not Cajun. But Trinity works really well in making a bloody mary.
However if you want to try a true Cajun spirit, I would recommend a rum from Wildcat Brothers out of Lafayette or Bayou Rum out of Lacassine. Wildcat produce French style rums (made from sugercane juice rather than molasses). My personal fav is Valor Rations, but that is a limited annual edition so their Noire would be a better choice. Bayou Rum is more mass produced except for their special editions (Single Barrel and Mardi Gras XO). Unless you are getting one of those special editions don't bother with them. Rum, specifically the French style, have been produced in Louisiana for over 100 years and they are unlike any other rum you will most likely have ever had.
Total Wine handles all of them, though you might have to go into a local store and have them order a bottle to be shipped to you if there are none in stock.
@@TheInfinityzeN It wasn't a flavored vodka. I was at a rouses grocery store last month and there was a guy with samples from a new distillery somewhere near broussard. The vodka they were making sipped neat had a ton of natural flavors like lemon and custard. It was pretty fantastic.
@@darrenpellichino2923 Near Broussard and new would be Jean Baptiste Spirits. But they are brand new (don't even have a website yet) and the only product they have shown off is a white rum. Wildcat Brothers and Distillerie Acadian are in that area as well, but are both over a decade open so not new. Wildcat only makes rum, but Distillerie Acadian while mostly making whiskey has a vodka and gin. So maybe your are thinking of their Voilà Vodka, which is 100% corn. If it is made near Broussard that is your only one.
@@TheInfinityzeN After I left I felt like kicking myself for not writing the name down. The guy said they were planning on making a whiskey and just considering it's in La I'm sure they do a rum. And to be honest I am guessing near Broussard it could be Port Fourchon area and I got mixed up in my head.
I appreciate the help and the info. If I ever do find the name I will post it to you as a reply =)
@@TheInfinityzeN I could go ask the guys at Rouses if they have any contact info for a distillery they allowed to set up a booth in their store.
Flavored air. Lol. I cant
So now the question is. What happens when you re-age it
Whiskey inception.
It's clear now we need barrel "proofed" silly goose.
As much as this is a great idea and i love to see it but why put that much effort into aging it to redistilling it
Banana Bread at work dude
Hell yeah
BREE BREE!!!.......none of those cuts smelled like BUCKET?....WHAT?...."peppercorn CHEESE???"
So if whiskey that hasn’t been aged is called new-make……….then is whiskey that you age then throw back into the still called “remake”?
Don't they call that Swish?
Didn't y'all re-distill an aged whisky once upon a time? Ummmm...a 15 year-old light whisky? Maybe? Perhaps? 😜
Age it again!
distilled Pickle ... for all those haters
You never answered the real question though. So you started with silly old goose and got a distillate that had some of the qualities from the old goose, but what was left behind? Why not try adding some of what's left in the still to some full strength silly goose to proof it down to what silly old goose is.
1:29 My little girl exactly that to me when she was like eight years old and was thinking that was hilarious.
I miss when she was in that age.
How old are you daughter?
now age it again
Thought you were going to cut the barrel up in put it in the still,…. A little disappointed in you guys. 😅
3:45 way to ruin the entire point of the experiment.
292👍
vanilla oaky banana bread butter cream vodka????....sign me up mofos!!!
Shut up and take my money!!!
I tried fum. It burned a hole in a plastic pen. Do not recommend.
Man i haven't watched a tribe video in a long time now. Decided to try it today and yeah, i just find Breanna so distracting with her antics that i don't enjoy it. It's just too much.
Um. Isn't distilling wood why people went blind?
It amazes me how often y'all make serious videos where you act like you're making big discoveries while actually covering things that home distillers learn extremely early. We over-oak our 1st, 2nd, or 3rd all-grain, so we re-distill it and discover which flavors are water-soluble and which are ethanol soluble; learn from distilling meads that tannins don't carry over; learn what the yeast varieties do differently; etc, etc.
I still can't believe that y'all were professional distillers for YEARS and didn't know all the sh!t y'all proudly thought were "the mysteries of yeast" in that video.
The difference here is that they are sharing these things with the masses. I'm not mad. Is that bad?
This should be titled.. how to turn ship whisky into gold cash with a twist
now you have to put it in a wine barrel.