Nats_Fan

http://www.reddit.com/user/Nats_Fan

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Nats_Fan22 karma

Hi! I have a couple of questions:

  1. Some ryes, like Sazerac Rye, have minimal spiciness, while some bourbons with fairly low rye bills, like Wild Turkey, can have a pronounced rye profile. Someone on another sub commented that it has to do with how the rye is treated, like if the sugars are fully boiled. Have you experimented with extracting sugars at different temps?

  2. Do you use full size barrels for aging?

Nats_Fan5 karma

Totally sounds like the "small barrel aging" disease that all the small distilleries are infected by.