hist-brewing: Re: casks

[Jerry J Harder]

The charring on the outside filters and absorbs toxin.  The color and
flavors come from the deeper layers.

Master Gerald Goodwine


On Tue, 26 Oct 1999 15:49:55 -0400 Jeff Renner <nerenner at umich.edu>
writes:
>Joyce Miller <msmead at doctorbeer.com> writes (and John Isenhour adds 
>some
>interesting tidbits)
>
>>You're right about the charring, too.  The coopers did use the word
>>"toasted", but then,
>>I always found it hard to believe the US whiskeymakers actually 
>*char* the
>>casks, but I
>>guess they do (ick).
>
>It seems that bourbon whiskey makers actually first *toast* the 
>barrel,
>which creats the "red layer," which caramelizes the natural sugars in 
>the
>wood and adds the many vanilla, caramel, maple syrup and other 
>magical
>flavors and aromas, as well as the color to the whiskey.  They then 
>char it
>as well, which does not remove all of the effects of the prior 
>toasting.
>The char helps mellow and mature the whiskey.  (Source, _The Book of
>Bourbon_, Regan and Regan, p. 221).
>
>Jeff
>
>
>-=-=-=-=-
>Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu
>"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 

___________________________________________________________________
Why pay more to get Web access?
Try Juno for FREE -- then it's just $9.95/month if you act NOW!
Get your free software today: http://dl.www.juno.com/dynoget/tagj.

-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com