Tonight, we have the first sampling of Wasmund’s Bourbon Mash currently aging in my 2-Liter @copperfoxdistillery barrel!
I ordered a little photo booth so you, the Dram Of The Good Stuff followers, could see the color better. Now that it’s here, I’m ready to see where we are!
We are three weeks and a day into the aging process. And I can tell you there is a dramatic change already, not just in color, but in nose and flavors as well.
The white whiskey is definitely a corn mash. The nose is solidly moonshiney. And the flavors are sweet, and understandably straightforward. Malty corn, and the flavor of toasted wood that hangs around on the medium/long finish.
After three weeks in the barrel, the color is pretty dark already! Coppery, appropriately enough. The nose hit me harder, threatening to singe my sense of smell because I got in too close. It surprised me. The nose is far more “whiskey-like”, but I still smell that moonshine quality below a definite aroma of char.
The taste follows suit. The warm burn is more aggressive. Less smoothness than the un-aged. That charred barrel is coming through well and its the flavor that hangs on long after the finish, which is similarly medium to long.
So far, so good! I was surprised that the whiskey became less smooth for the moment. I’ll sample it again in a month or so, closer to the two month mark, and we’ll see where we stand!
#copperfoxdistillery #whiskey #whisky #tasting #dram #bourbon #scotch #barrelaging #barrelaged #wasmundswhisky