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Okay, had my first sample of 180 proof the other day. Their was an alchometer around, so we knew for sure what proof it was. I had a teaspoon of it.
Taste? Hell, I was to busy burning my throat and mouth. So can't tell you what it tasted like. I had moonshine once before, but didn't know for sure what proof it was but it was smooth and didn't burn. This stuff warmed my insides for a good minute or two. I'm no alcoholic, but I thought I could do better than that. Would carbon filtering help this product? The brewer told me he separated the first and last 6-8 ounces. Are my experiences with 180 proof the same as yours?
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Why would you want to drink anything that was 180 proof? Seems to me it is much more enjoyable and palatable when properly diluted to 90 proof. Just my opinion.....
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The ideal it to dilute the spritis before you start drinking. I have spampled the same proof and it numbs everything all the way down. Dilute and then try your spirits. It should have a pleasant corn aroma. By the way did you filter?
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standtz, Even a great scotch, it's good to add a bit of water. Really brings out the good flavors. Like-wise it will bring out the flaws of an inferior scotch/ brandy/ Tequila etc...
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Yes, you must water it down to taste anything or you'll just end up burning your tounge, throat and guts and getting very drunk. I took mine to a wine makers shop when he had a tasting event for wine makers. I dilluted to about 80 proof with distilled water. I was discouraged by the comments people made, 'it burns you should try filtering this through carbon' they ALL seemed to say this like a bunch of squaking parrots. what they didn't know is I DO filter it but i was too upset to tell them without telling them exactly what I thought of them, their snobby attitudes, and their sissy wine ! Of course 80 proof will burn when all you drink is rotten grape juice !!!
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Now now patrick, People don't like what they don't like. No need to call them names. How many times did you distill your product? On my first run, even when I use a reflux, the distallate is not smooth enough to call a high quality product. After 2 or 3 runs and filtering, I have never had a complaint.
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Patrick, I have to agree with Whitewater. I am a wine maker and I enjoy 80 proof just as well as a good bottle of wine. Don't group all of us together. I also have wine frineds that enjoys what we call near beer,distilled spirits, because we also brew beer. You also have to concider that they may not have known what they were talking about. Some pople love to sound off and have not ideal of what they are talking about but think their comments make them look as if they are and expert about the subject. I on the other hand read alot about what I am going to venture into before I take up the cause. This helps and still after brewing wine for 13 years I am still learning.
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Like most things, imbibing alcoholic beverages is subjective, and people like what they like. I imagine that the bulk of the wine drinkers are 'really into wine' and as a whole don't have a lot of experience with hard liquor; I wouldn't take theire comments very seriously. Even if it was a bottle of your own homemade wine, you might have to take it with a grain of salt; most are very impressed by the label ;-, Take 'The Macallan' scotch, never much cared for it though most sing it's praises. Most speyside scotches are a bit bland for ME, gimme a Taliskers or Lagavulin any day, any vintage. If you distilled your spirit at a high proof ,180, it prolly didnt have much taste before you gave it some water. I usually mix my vodkas with a Prestige Essence, but when going for something 'purer' I mostly add abit of glycerine as it really seems to smooth out the taste without adding anything I can taste to flavor.
Regards
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