Texas whiskey festival 20221/17/2024 ![]() ![]() In Texas’s case, this means more pronounced sweetness, along with more cinnamon and pepper spiciness, more caramel, and a more distinctive oak wood note. The result is that hot climate whiskeys are darker, heartier and more flavorful. Cooler climates, like Scotland for example, will average around 2%-3% in the first year dropping to between 1%-2% in subsequent years. In both cases evaporation, what distillers euphemistically call the “angel’s share,” can average between 8% and 10% in the first year, diminishing to around 5% in subsequent years. The same whiskey matured in different areas of Texas can result in significantly different aroma and taste profiles. Whiskeys matured along the humid Gulf Coast, for example Houston area producers, tend to lose more alcohol during maturation, while producers in the Hill Country of central Texas sometimes lose more water than alcohol. Hot climate whiskeys also have higher evaporation, with the balance between alcohol and water varying in accordance with the relative humidity. The larger the temperature variation the more spirit is absorbed and expelled by the cask wood and the greater the amount of flavor compounds extracted from the wood. This is especially true if there is significant seasonal or diurnal temperature variation. Whiskeys matured in hot climates extract flavors from wood faster than whiskeys matured in cooler climates. Texas whiskey producers share many common characteristics with their brethren in other hot climates like Taiwan, India, southern Japan or South Africa. ![]()
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