What Color is My Whiskey?

Do these three whiskies look the same color?

Here in real life, the middle and right appear exactly the same color which is markedly less amber than the right (they are the Macallan 12 and two glasses of my 18 day old, respectively). Yet in this picture they look like three different colors to me. If photos can't be trusted, how best to communicate the color of my whiskey?

Of course the enterprising folks at Whisky Magazine had this problem before I and developed a color bar:

 Does this really help, though? I'm sure we can all agree that Old Oak is not the same color as Jonquiripe Corn, but what color is Macallan 12? Held against the light it looks Chestnut/Oloroso Sherry, but against the wall it looks Tawny. So now we have to standardize our light sources? What about the dimensions of the volume of whisky?

Surely other industries have solved this problem, right? Chemical engineers need quality control for colored products, and artists are better at talking about color than most people. Can anyone provide some insight in the comments?

Speaking of color, I learned to my dismay that Scotch whisky can legally contain E150A caramel coloring. Obviously caramel color comes naturally from the aging process, as we're seeing here at home, but distilleries are allowed to add artificial coloring for whatever reasons. I'm assuming these are mostly quality control across batches. Here are some grizzly details.

Tasting Notes: Aged 18 Days

Cold be gone! Back to whiskey!

I went to pour a new glass of my eighteen day old whiskey and had a momentary heart attack. I forgot to remove the bung before opening the spigot, so only a small bit of whiskey poured out before the stream turned into drops. It took me a second to realize it hadn't all evaporated. Close call!

After removing the bung, more gorgeous whiskey sprang forth from the mini barrel. I immediately wondered, did the initial pour contain some second-rate whiskey? Is there a cavity inside the spigot where the whiskey can end up aging less, or was the initial flow normal whiskey allowed out by the air already inside the barrel?

As usual, science, our savior, is the answer. And science demands more whiskey.

Here are the two pours of whiskey, my questionable first pour on the left and a second control pour on the right. The volumes are different which makes comparing colors at an angle difficult, but here in real life the colors and nose are identical.

Speaking of the nose, talk about sugar! All the banana / pastry smells from the unaged mash are present but the unpleasant sting is entirely gone. I am still not certain I'd call the nose appetizing, but it may just be that I haven't had any similar aged bourbons of a similar composition. It is still somewhat simple compared to the complexity of the Macallan 12.

Holding the eighteen day old on the tongue is decidedly pleasant. I would even pronounce it drinkable! The unaged is enjoyed best as a science project, but I've had less interesting whiskies than this two and a half week old! The pepper in the finish is greatly diminished, replaced with something sweet I can't quite describe.

What am I to do with two ~identical glasses of whiskey? Science of course! I've added some water to the whiskey for the first time and the results are dramatic. The nose and pallet have both lost quite a bit of the sugary feeling, but I'm actually not convinced this is for the better. The whiskey seemed more unique when its flavor was so dominate, but perhaps something more subtle will be better long term. I need some judges here for another opinion!

Tasting Notes: Aged 11 Days

After a week's vacation I'm ready to return to work. We're on to steps 5-6:

To take a sample, remove the bung and turn the spigot. Always sample the whiskey in the whiskey nosing glass for consistent tasting.

We recommend you sample the spirit weekly as it will change very fast. Swirl the whiskey in the glass to coat the sides. The tapering neck of the nosing glass helps to capture the nose of the whiskey. Note how the smell and color changes. As you nose the whiskey write down all the types of smells you notice - vanilla, caramel, cinnamon, leather, berries, etc.

They didn't add Christmas Cake!

For the first tasting of course I would be coming down a cold. Although I can barely smell anything, the change in color is obvious:

In a little over a week, we already have a pale gold color characteristic of American oak. The yellow is pale but certainly not watery. For reference, compare to the unaged mash and Macallan 12:

I don't expect this bourbon to become as amber as the Macallan, but judging colors from photographs is tricky enough without a reference.

From what little I can currently smell, the 11 day old whiskey has already gained potency. The first whiff was a bit of a shock, with a strong wave of what I suppose might be called pepper. I don't get any of the nice flavors listed in the instructions, but for reference I'm barely able to smell the vanilla and fruit of the Macallan 12. I think it's time to give up on my nose and move on to step 7:

Taste a very small amount of whiskey to begin with to warm your palate. Hold it in your mouth and note the different flavors. On your second taste, take in a bit more of the whiskey. Many people find that closing your eyes helps to increase your focus on the flavors. Write down the different tastes you experience so you can compare from week to week. As the whiskey ages and more extracts are extracted from the wood, the taste will become more complex.

Tasting the unaged mash again, I find it dominated by sharp pepper. The 11 day, by contrast, is slightly smoother (less harsh) with the barest hint of fruit. The Macallan tastes warm and fruity but flatter than it should.

Ultimately today's tasting is a lesson in the importance of olfaction. It is an incredible sense tightly coupled with gustation, and whiskey drinkers should bear this in mind when sampling spirits. For the best experience, use the proper glass, at the proper temperature, without improper guests running around your sinuses.

What's the Deal With the Cake?

My blog has begun to circulate among some people who don't know me personally (which is awesome, btw), and apparently the blog's title is a source of some confusion. What does cake have to do with whiskey, and why on earth is it Christmasy and moist?

I have a certain tongue-in-cheek attitude when it comes to wine and spirit tastings and the horde of descriptors that come with them. Phrases like "dried cranberry" and "peppercorn" and "melted asphalt". I'm sure these terms are meaningful to some professionals out there, but I find a certain humor in them. The most hilarious I've ever come across is moist Christmas cake.

Let's break it down. We're talking about cake, yes, but Christmas cake in particular. Although Christmas cake is a type of fruitcake, we're taking note of the holiday season pertaining to the cake. Finally, this isn't some Boxing Day cake from last night, but rather fresh and moist as a fruitcake should be. I mourn that I am not one of the lucky who can taste the difference between "cake" and "moist  Christmas cake", but I can keep pretending.

Let Science Commence

My barrel full of water appears to have stopped leaking, so it's on to step 3:

Once the barrel is swollen, empty water from barrel, insert the funnel and pour in the un-aged whiskey. The barrel will hold approximately two to two and a half 750ML [sic] (fifths) of un-aged whiskey. Fill out the date on the bottle label and keep the bottles so you can refill them when the whiskey is done aging.

Okay, so for starters, this little barrel clearly does not hold 1.8 billion liters of whiskey. I'm going to let this one slide since it's nice to know the folks at Woodinville drink their own stuff.

I've filled the barrel with almost all of the white dog from the kit, hanging on to a bit of the un-aged to compare in tastings. Now we wait (step 4):

Insert the bung and let the transformation begin! These miniature barrels will age 8-10 times faster than a standard 53 gallon barrel, so you will notice color and flavor changes within the first week or two. Try to store the barrel out of direct sunlight.

I don't live a solarium so my kitchen counter will serve as my whiskey's new home. I'll report back after taking the first sample!