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#1 Posted : Monday, October 10, 2005 1:54:50 PM(UTC)
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I have added quality essences to nuetral spirits to 'simulate' bourbon, Scotch Whiskey, etc. Is there any reason I couldn't then age these mixes with charred oak chips, pepper corns, sherry, etc as appropriate for the type of spirit I am trying to make? Would any added flavors be over kill? Obviously I would skip the essences alltogether if I had the appropriate amount of time ,and resources, to properly age them.

Although the essences offered on this site are better than any I've used, there is still a subtle ,yet detectable, signature of the essances that I think could be masked with some legitimate aging techniques. Am I wasting my time Rick?
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#2 Posted : Wednesday, October 12, 2005 2:49:00 AM(UTC)
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While aging will certainly never hurt, it is really a matter of taste. To that end, watch for some newly developed essences coming soon that will be better than anything previously on the market.
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#3 Posted : Wednesday, October 12, 2005 12:35:00 PM(UTC)
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It seems like the darker liquors that the 'essences' try to duplicate have more hang over producing effects than pure neutral spirits. Do essences lead to any extra 'morning after illness?'
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#4 Posted : Friday, October 14, 2005 4:53:00 AM(UTC)
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Keep in mind that what makes a commercial product taste like it does are the essential oils, fusel oils, and the like. A good essence is basically these components concentrated, so that when added to a neutral spirit you will end up with a finished product that will smell and taste like the commercial equivalent. In fact, many distilleries use this same process now, so they will give the same results.

It is not generally the ethanol that causes the hangover, but the byproducts. A clean neutral spirit will have very few byproducts left from fermentation, hence less hangovers.
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