![]() Jonah Flicker is an experienced writer who has been covering spirits and traveling the world visiting distilleries to taste and discover for many years. Try them neat first, and then decide if you’d like to mix the whiskey or continue to enjoy on its own. While cheap bourbon can be used in any whiskey cocktail, many of these options are great to sip on their own as well. The difference is usually that it is bottled at a lower proof and not aged as long as more expensive bourbon, although there are some notable exceptions to these rules.Ībsolutely not! A high price tag should not be seen as an indicator of quality, as some of the best bourbons out there are the most affordable.ĭo you have to mix cheap bourbon into a cocktail? ![]() No, cheap bourbon is made the same as all other bourbon. Drink this one on its own or in any whiskey cocktail you can think of.įAQs Is cheaper bourbon made differently? This bourbon is aged for 8-12 years in new charred oak barrels, and has complex notes of vanilla, caramel, stone fruit, and a touch of spice. It’s made at Heaven Hill, a storied distillery known for both inexpensive and high-end brands. That's what the doublers are for.Elijah Craig Small Batch Bourbon ( view at Drizly) is the best cheap bourbon you can find. With column stills that lack copper parts, the distillate must be brought into contact with copper externally. ![]() In copper pot stills, as can be found in Scotland, a continuous catalytic conversion takes place. Many column stills need such a doubler since the column floors aren't made of copper. If the columns are taller the alcohol content can be raised up to 80% and more.Īfter the alcohol has been extracted from the still, the steam is led through the doubler, a copper pot, where a catalytic conversion takes place which improves the taste of the Whiskey. In small column stills an alcohol content of approximately 120 American Proof (60% abv) can be reached at the top. This product is called 'stillage' and is processed into animal feed and ' sour mash', which is reintroduced into the fermentation process. While the alcohol is extracted at the top, the water with the fibres and remnants of the grain accumulates at the bottom. This process can run forever as long as there's enough supply of new beer. The temperature of the column is regulated in such a way that the alcohol is gaseous at the top (78 - 85☌ / 172° - 185☏) and the beer is cooking at the bottom (95 - 100☌ / 202° - 212☏).
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