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Who knows, apart from regulatory capture, whisky may cease to exist the way we know it. Rapid aging processes are becoming more and more common every day.
by sargun 6y ago
Who knows, apart from regulatory capture, whisky may cease to exist the way we know it. Rapid aging processes are becoming more and more common every day.
- tedmiston 6y agoAlternatives to natural aging in new oak barrels definitely exist but at this point they are still very much a novelty, at least in the bourbon market. To the best of my knowledge none have succeeded in creating the depth of flavor in the realm of 8+ year bourbons.
- jfengel 6y agoDo any of them do even that well? Do you have a recommendation?
- tedmiston 6y agoNo, I don't think they do — I generally hear comments like: hotter than expected, artificial taste, thin body, short finish, etc. I just wanted to establish a somewhat arbitrary "good" baseline somewhere. If you are feeling experimental though, the ones that seem to be the most popular are: - Cleveland Bourbon / Cleveland Underground - Tuthilltown Hudson Baby Bourbon (but it appears to be recently discontinued / relaunched starting this month as a 3-year aged Hudson Bright Lights, Big Bourbon) I'm not lining up to buy their bottles personally. The reviews on Distiller.com are pretty insightful. For normally aged bourbon, I really like most of the Four Roses and Buffalo Trace products.
- jfengel 6y agoThank you. I appreciate the advice.