Why does aging whiskey do it better

quickly aged whiskey by celebrities market

Something happens in American whiskey that has never happened before: rapid aging is increasing. Will no longer be accepted. And the celebrities brought the indictment.

From retired baseball stars and the NFL Hall of Fame to rapper and hangover executive producer, new whiskey comes into play with rapidly aging whiskey. “We build devices that can be distilled and processed in real time. It's like an electronic filtration system, ”Fay said on his podcast about his Steric Systems technology. "It does some very positive things to the mind.

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But the whiskey business has generally written that these are considered gimmicks and consumers have followed the line of traditionalism, often citing romance and "if it ain't broken don't fix it." Indeed, when someone introduces techniques to age faster, die-hard fans often go with "

"- comments on Twitter.

and Cleveland whiskey

were the faces of the modern rapid aging movement. But long before they did, people tried to make whiskey faster. In 1867 a Frenchman shook barrels like a butter churn with rotating wooden paddles. Using a similar concept, the US apparatus patented by Peiffer & Richards in 1871, placed barrels on roller slats, heated the part and moved the barrels back and forth. The inventors claimed that this whiskey "matured" in a few weeks. Several other Ruhr systems had been created by the end of the 19th century, including a heating and movement device from 1879 that offered "practical value and utility". Over the next century, ultrasonic radiation, sonic energy, ultrasound, and reactors were used to age whiskey faster. None of them worked. But people keep trying to make whiskey faster. And there were some minor gains on that search, like air-conditioned warehouses and deep bass music played near the barrels, but generally the old color cartridge method or the ultrasonic method have failed. AsSchnupper, I've long said that I will always try new products as they age quickly, and I've tried most of them, which usually leads to negative reviews. But the technology of Fay and others has opened my taste buds to the idea that there is a place in whiskey for new systems.

Once during a blind tasting of TerrePure products at their facilities, three rapidly aging products competed against Bulleit, Jim Beam and Woodford Reserve. I ranked them 1) Jim Beam, 2) Bulleit, and 3) Woodford Reserve, next are fast aging products. It derails from their notion that tasters can't taste the difference. But it was also at the very beginning of their technology.

I have aged whiskeys quickly since then, which would have been a lot better on this blind tasting. And in fact, I've blindly tried a few that beat other products.

While Fay's steric systems are not used in any public product, they have absolutely improved the flavor profile of a wood-based bourbon and possibly created a solution only found in the bourbon world.

In addition, rapper Yelawolfs Creek Water Whiskey and NFL Hall of Famer Woodson Bourbon Charles Woodson use the fast-aging technology and deliver delicious notes of corn and fruit. Woodson and Yelawolf both joined my podcast to show off their spirits, and I've tried them ever since, and they're both very tasty and drinkable spirits worth considering.

Pictures for #CulinaryKickoff They too did not make me hesitate any longer to taste fast aging products. While I always said I would, I certainly didn't look forward to these times as I tried everything from drywall to foul smell. This technology could open a Pandora's socket in American whiskey for the value category. If these companies can make whiskey faster and get to market faster without tasting like a dry-walled brew, they may own the under $ 20 category. But once they ask for over $ 20, which Woodson does, they better have a good justification. Rapidly matured whiskey can't taste better than a regular Knob Creek, a 9-year-old worth just under $ 40. Or maybe he will.


I remember thinking that quickly matured whiskey would never be accepted by the public.

Fred Minnick is a longtime whiskey critic and historian. Follow him on ,, and. Subscribe to his and give it a try.