Join Date: Sep 2006
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I always wondered why they go to all the trouble of building oak barrels and scorching the insides. Why not just scorch a few pieces of oak and chuck
'em in the bottle. My best guess is that the barrel makers have a strong union.
Actually cheaper wineries do just that. The best advertise aged in a genuine oak barrel. That way you get 100% oak flavor and 0% plastic flavor. I have never heard of a whiskey maker resort to such, as the high relative price of spirits deters such mishandling. And most spirit drinkers are fiercly defensive of their favorite flavor and traditional distilling technique. Any changes would go over about as well as the "new coke".
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