Jason’s “Age your own” experiment results

You may recall last year I picked up Woodinville’s White dog aging kit to test test run as a novelty experiment. My apologies for the delay, but I now have the results from the experiment which ran from May 2011 until late December 2011 (my notes got buried on my desk).

Woodinville’s White dog bourbon mash was barreled at 110 proof on May 22, 2011. I tasted at various times, frequently at first, then tapering off later, but averaging about a taste every 6 weeks. On December 27th, 2011 I determined that no more time would benefit the whiskey and bottled it up. Following are the tasting notes I took down on Dec 27th after 7 months of aging:


  • Nose: Heavy on the mash notes still. Corn followed by the expected mild caramel notes imparted from wood aging. Balanced sweetness as I have come to expect from bourbons.
  • Flavour: Immediate oak and hard tannins, followed by caramel and a jarring shift into the corn mash. Heat all the way through with a trail of bitterness.
  • Finish: Fades from the distinct mash notes into caramel again, finally ending on a bitterness either remaining from the early raw/vegetative mash or imparted directly from the barrel itself.
  • Viscosity: 3
  • Boldness: 3
  • Length of story: 2
  • Personal taste: C-
  • Extraneous notes: Not a whiskey I will enjoy drinking straight. Even after 7 months in the barrel, the bitterness on the finish still stuck around and makes this dram less than enjoyable. I have noted, however, that as an aged spirit, it mixes quite well with cola for a surprisingly delightful cocktail. A solid B grade if used to mix.


After being relatively disappointed with the results, I dove in to some ideas for a second use of the barrel. My third use will be for barrel aging cocktails, likely Manhattans, but I still needed a second run distillate. Luckily, I happened upon House Spirits’ White dog whiskey bottled only at 100 proof, but made with 100% malted barley, ah, just what I was looking for…

But that’s a story for another day.



Week 16 update- Age your own whiskey

Week 16 came and passed without an update on the whiskey sitting in the barrel I got as part of Woodinville’s “Age your own whiskey” kit. But can you blame me? I mean, there’s been a lot going on with the 3DC, especially as we ramp up into our annual tasting at “Great Western War” (the SCA event in Bakersfield, Ca.).

Have no fear, just because the weeks have come and gone does not mean I missed taking a sample of the distillate. I did indeed take notes, and even pictures to provide you all an update as to how the baby whiskey is maturing in the 1.7 liter oak barrel. The first round of tasting notes after weeks 1, 2, and 3 can be found here if you missed them, or just want to come up to speed for comparison. The initial setup, etc. can be found here.


Woodinville White dog, Aged 16 weeks in new American Oak.
(Casked on May 30th, 2011. Sampled Sept. 11th, 2011)

  • Nose: All alcohol. Expected for a 130 proof distillate. Caramel follows the initial shock, the if you can push through, there is a distinct corn mash of the original distillate.
  • Flavor: Chewier mouthfeel than prior tastes. No longer think and watery, but now shows great body and an oiliness expected from a proper bourbon/whiskey. The pallate is still very distillate heavy, but is showing more promise with a far heavier caramel body, though it is followed by a disappointing bitterness.
  • Finish: Caramel, with an increasing bitterness with every taste. Like a vegetable with all the sugars removed.
  • Viscosity: 4
  • Boldness: 4
  • Length of Story: 2
  • Personal taste: C
  • Extraneous notes: Dramatically different from earlier tastes, but still not ‘good’. Needs more time on the oak to mute or remove the bitter after notes. Looking to revisit in late November or December.


Overall, I’m not exactly disappointed, but not overly pleased either. I am hopeful that more time on the oak will help it mellow out further and become something worthwhile. Otherwise, I’ll have to admit defeat, bottle it up, and move on to a different distillate to see how a second round fairs.  That, of course, means finding a better raw distillate to work with, with means testing some cask ready samples from various distillers. Oh the pains I go to for this hobby 😉


Aging my own whiskey: weeks 1, 2, and 3

Jason/Seamus here again… I know I missed a few weeks of tasting notes, so I’m playing a little catch-up to share what is happening inside my little 1.875 liter barrel from Woodinville Whiskey Co.

I last left off right at the beginning. I had just set two 750ml bottles down in the charred new oak barrel and began the process of waiting. I’ll tell you, that first week of not taking sips was tough! I was dying to see what the oak was doing minute by minute! I -was- however to steer clear of any tastes that first week, leading to a fun discovery on day 7 when I was finally able to pour a wee dram: Colour!


Pictures of week one:

Here are the tasting notes from week one (May 30th, 2011):

  • Colour: Light caramel colouring very similar to the levels of colour in Knappogue Castle and other lighter Irish whiskies.
  • Nose: Sweet and floral followed by a bit of iodine.
  • Palate: Toasty chocolate with a light oak. Woody, still mash heavy, but clean and hot.
  • Finish: Short story, as expected at this point. Finishes very clean with a mild caramel way at the end, almost as if the dram realized it ended its story too soon and came back to finish it.


Week two I ended up tasting two days early, and as I didn’t discern much change between the first week’s tasting and this one five days later, I opted not to write down my findings (really, I had no findings other than ‘no discernible change’).


Which brings us to week three (June 12, 2011):

  • Colour: Light caramel, again much like a light Irish whiskey similar though ever-so-slightly more rich than week one though barely even worth a mention.
  • Nose: Light oak notes followed by a heavier corn mash / rye spice overtone (which is odd since I don’t believe any rye is used in this distillate). Still young.
  • Palate: Initial sense is of the corn/wheat/barley mash, moves into a light oak with a brief bitterness in the middle reminiscent of week one’s bitterness, only slightly more muted.
  • Finish: sweet and hot. Not as clean as week one with the mouth-feel imparting more lingering oils.


Since week three was a slight disappointment in terms of changes seen (not surprising mind you, but I was hoping none-the-less), I opted to cut another taste with water at a 1 part water to 2 parts whiskey ration to bring it down from the 110 proof to a more reasonable 80 or thereabouts.

  • Nose: Floral notes become more evident after cutting. In this case the water really did ‘bloom’ the dram and coaxed it enough to release those florals.
  • Palate: Still hot, but with a diametrically opposed watteriness. The alcohol bites, but the rest of the dram tastes thin now. Only hints of toast followed by the mash again.
  • Finish: back to the clean finish of week one with greatly reduced oils, but still a big alcohol burn to contend with.


So there you go. At this point I think I will sit on this for a while before coming back to taste again. Woodinville indicates a finished product in 3-6 months, so I’ll likely cut down the frequency of tastes to once a month at this point in order to keep enough distillate in to actually fill a bottle when the process completes! Of course I’m also starting to think ahead of this run and see what I may change and do differently in the next run… my main idea being use of a different distillate…



If you’re dying for even MORE whiskies related content, you can also check out the 3DC’s “Whiskies News & Reviews Daily” over on paper.li: http://bit.ly/k3XNbj It is a GREAT way to stay abreast of all the cool things going on in the world of whiskies!


A TOAST event… a non-official 3DC tasting

On Friday, I had opportunity to attend TOAST, The Oregon Artisan Spirit Tasting event held in the Tiffany Center’s Crystal Ballroom in Portland. Joining me was my good friend Corey, whom also shares a taste for whiskies like myself, as well as gins and tequilas and beer.

The event was similarly structured to Whiskies of the World, so I was immediately familiar and comfortable with the atmosphere. Specifically, it was a single price entry, and the various distillers were free-pouring rather than the pour-by-ticket method employed by other events. I made an initial lap to get a feel for the offerings at each table, and begin a basic game plan. Realizing quickly that I had just begun walking around, leaving Corey in my wake, I paused to explain my intent and reasoning: I am looking for whiskies first and foremost, as well as to prioritize and make sure I got to the most interesting ones first.

There were a number of American Whiskies, bourbons, and ryes showing at this event. Enough so that I was able to focus nearly all my tastes on just the larger whiskies class and not concern myself with the gins and other liqueurs until the end. Of all the distilleries showing their wares, two really struck my interest: Woodinville Whiskey Co. and Big Bottom Whiskey.

The first of the two, Woodinville Whiskey Co. made a great initial impression on me. While their whiskies were well crafted, what made the impression was their “Age your own whiskey” kit. What a great concept! Provide some clear distillate, an oak barrel, and let the drinker manage the aging process on their own. While no one will be going into business based on the final product from the kit, it is sure to bring a new aspect to the home connoisseur, not only for what the kit will produce, but even after you’ve run the 4-5 uses for whiskey/bourbon you can likely even use the same barrel for even more experimentation with barrel aged cocktails and the like… Yes, I already have my name in for a kit once they become available.

And their whiskey? Yup, that’s darned good too… but you’d expect that from a distillery which can boast  mentorship provided by David Pickerell, master Distiller of Maker’s Mark fame. Unfortunately, I did not bring my tasting notebook and as such have only a vague recollection of the whiskies I tried here, noting only that I really enjoyed them as a newcomer to unaged whiskies, bourbons and ryes.

The other distillery to really stand out for me was Big Bottom Whiskey, based locally out of Hillsboro, Oregon. Two things struck me about this particular distillery: the whiskies and the people.

First the whiskies: Offered were two bottlings; the first a 3 year aged American Straight Bourbon Whiskey. Being new to bourbons this one struck me as rather mellow in comparison to some I’d tasted earlier the same evening, and with a rather tempered sweetness followed by some distinct tannins on the finish as I’ve come to expect. The second, however, is where the impression was really made on me:  this was a 2 year Straight bourbon whiskey Port cask finished. Now, being a Speyside and port wood finish fan, I was eager to taste a bourbon finished in a port cask, and I will tell you I was not disappointed. One would never mistake this bourbon for a scotch, but the similarities were striking to me. Again, there was a tempered sweetness which brought this drink closer to its port wood finished scotch brethren than most bourbons. While unmistakably bourbon, this one showed a complexity I’ve most typically encountered only in the Speyside port finished scotches. Of course, Big Bottom share a not-so-secret relationship with Woodinville as they also used David Pickerell as a consultant when creating Big Bottom. Hey, its a small community, and when you share, everyone wins!

You can bet I will be taking up Ted on his offer to call him around the time his next batch of port finished bourbon will be ready to taste… and maybe lend a hand in the bottling as well!

I did say two things struck me about Big Bottom Whiskey, and indeed the second was the people, though that may be a bit unfair as they don’t really come second to the whiskey, rather it seems to be equal footing. If you are reading this blog, you likely already have a good understanding of who the 3 Drunken Celts are and how, as a group, our attitude and outlook can be a tad contagious if not overwhelming to some… well the fine people at Big Bottom seem to share that zeal. Ted has the same crazy “what the heck, let’s try it” attitude which is the very same reason we love Jim McEwan of Bruichladdich. Like the 3DC, Ted doesn’t take any of this too seriously; he lets the passion and enjoyment come to the forefront of his creations.

If it is one thing I’ve learned over the past ten years, and which was highlighted in the last two tasting events I’ve attended, it is that while the whiskies are a great thing, it is the people and the passions they carry which really make this a fun, interesting, and exciting endeavor for us all. From the distillers to the critics to the connoisseurs, if you don’t have the passion and can’t find the funny, well your enjoyment of any dram is going to diminish as quickly as you can drink it… keep the passion and find the funny, and that same dram will last you far longer than the simple drink ever will.

Now, I think I need to go find some bottles so I can revisit and provide better tasting notes. I am really sad now that I didn’t bring my notebook with me… But I hadn’t expected such interesting things. Ah, yes, another lesson learned. Oh well, at least I had a good time, and I know Corey did as well since our conversation lasted the entire way home on the Max line as we compared/contrasted the various drams, and discussed the overall industry with admittedly inebriated gusto. Yes, it was indeed a good evening 😉