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.