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Underneath that is a light earthy and woodsy smell with hints of maple, cherry and apple. Nose: My initial reaction was a sweet nail polish remover. Astringent, dry, woody. So when y'all say this whiskey tastes like oak what do you mean? Since bourbon distillers cannot legally reuse their barrels, they are often sold after the first use to age other liquors, including rum and tequila. Reviews and discussions are encouraged, check out the stuff we've compiled in the sidebar and our review archive! New comments cannot be posted and votes cannot be cast. There’s a faint caramel or amber as well. It's more an olfactory process I think for me (I smell it more than I taste it), but they're inextricably linked. Every time I walk by that area it makes me want some Elijah Craig. There’s no need to remove the spire as it will not decay or cause any issues with the whiskey. I've got a pallet question. By law, bourbon must be aged in new oak barrels. Wine is a bit different, because those barrels aren't charred. Editor’s Note: This whiskey was provided to us as a review sample by Oak & Eden. The best way to know about the taste is to smell oak chips or even the wine/whisky barrels themselves. I think the cocoa flavors or dark chocolate are probably char driven. The flavors that come out include dates, eucalyptus, sassafras, cola, wood char, and caramel. It’s like bottling your whiskey that will continue to grow and change with time. Just by the smell of them? What? The oakier whiskies I've tried have had some astringency in the finish and some deeper/darker notes like chocolate and dark spices. Vanilla, caramel, sawdust, musty books, sometimes almost a sap-like flavor. A little knowledge on what oak is all about can be the difference between turning a good beer into an award-winner or lawn food. You nailed it. I feel this is a very sophisticated spire whiskey. $65. I don't think the descriptor 'oak' comes from actually tasting oak, rather comparing the taste and nosing to the smell of oak. A good amount of the widely available/cheap chardonnay in the US is frequently associated with being "oaked" (because it is), and the overall winemaking process associated with an oaked chardonnay tends to impart the additional flavors you mentioned above. For example, Jack Daniels or Jim Beam are cheaper and aren't aged to give it that smooth liquor flavor. Most I've had before were not as smooth or as sweet. It seems that the possibilities are endless. As oak breaks down it releases vanilln, a phenolic aldehyde that is also found in vanilla beans. These barrels must be charred on the inside and most distilleries use a number four (or "alligator") char. Copyright 2020 - The Whiskey Wash - Designed by Thrive 90 proof. They recently cut / removed a few oak trees at my work and chipped everything for mulch. Don’t Tell Other People How to Drink Their Bourbon . What Exactly Happens When You Put Oak in Beer? In addition to those you will also get cinnamon and baking spices along with some flavors that taste like sawdust smells. In red wine, you get a lot of tannin from grape skins, but in whiskey, you get it from the wood. It literally tastes like oak. That's oak. Think about how much better water can taste with a filter. You should be able to pick up some oak and sawdust aromas. Sometimes it is more detectable on the nose than on the palate. In wine typically an "oakey" wine means it tastes like butter or cream in whites in reds you're looking for baking spices. … People aren't using the term as code for something else. If you’d like to try more of their whiskies they offer a full line up: Bourbon and Spire, Rye and Spire, Wheat and Spire, Round Prairie Rye, Bourbon and Brew, Rye and Rumba, Malted Oak, and Hopped Oak. It's like if an Oak tree could be Bourbon. I'd argue that there is a difference between oak-influence and oak notes, though. This in no way, per our editorial policies, influenced the final outcome of this review. This review was based on the wine steeped oak but as you can see there’s some options for beer lovers too. So with bourbon, vanilla is a flavor that is coming from wood. Once distilled, bourbon is aged for two years in new American oak barrels. Not sure why you're being downvoted for trying to correct your own post. It will only reportedly cause improvements! Bourbon is so intrinsically linked to the ‘Bluegrass State’ that … There's a sweetness like a port that probably comes from the cabernet stepped oak spire. Press J to jump to the feed. Btw usually Malolactic Fermentation introduces the creamy/buttery notes in white wine, not so much oak. In a chadonnay I taste oak as literally oak, wood. I would say it smells like sawdust and vanilla. It makes me think of drinking the freshly made - not yet painted - furniture you can often come across in back-country North Carolina. But there are "char" related flavors that come through too. When used improperly, oak can destroy the balance that you have worked so hard to achieve, and can taste like you are chewing on tree bark. It should also be noted that by clicking the buy link towards the bottom of this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs. A lot more than just baking spices. Have you ever had Retsina - a white, Greek wine that has wood resin flavour to it?
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