Understood. This makes total sense, and goes along with what I have thought, and with what the other posters have mentioned. I guess i just wanted some reassurance that all the trouble the distillers go to BEFORE putting the spirit in the barrel isn't wasted!
Thanks for the replies - and what you guys say is what I have always thought - I guess it all hinges on the fact that the distillation process, at least as used for these purposes, isn't 100% precise - the spirit coming off the still isn't just water and ethyl alcohol - it contains various...
In the production of whiskey/whisky, I assume the neutral spirits that result when the mash is distilled all pretty much taste the same, no matter what fermentable substance was used.
For example, when put into the barrel, the spirit produced by distilling a malted barley mash would pretty...
Currently:
Pappy Van Winkle 20 yo
Macallan 18 yo
Lagavulin 16 yo
Patron Anejo
Tanqueray Ten
Delamain Family Reserve
Unfortunately, the Macallan bottle is getting mighty low!
I love that drink myself! :thumbs:
But to me, to actually be called a martini, the drink has to contain vermouth. Otherwise it's just gin on the rocks with olives!
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