I would say it smells like sawdust and vanilla. There’s no need to remove the spire as it will not decay or cause any issues with the whiskey. Distilled in Lawrenceburg, IN. The oakier whiskies I've tried have had some astringency in the finish and some deeper/darker notes like chocolate and dark spices. That's oak. You nailed it. This review was based on the wine steeped oak but as you can see there’s some options for beer lovers too. https://stevenwwatkins.files.wordpress.com/2012/06/dad-and-toothpick.jpg. So with bourbon, vanilla is a flavor that is coming from wood. I think of a woodshop with sawdust flying around when I taste an over-oaked whisky or wine. A lot more than just baking spices. The flavors that come out include dates, eucalyptus, sassafras, cola, wood char, and caramel. Nothing magical or special - just oak (and more or less char depending on age, rick, etc.). There's a bit of acidity that probably comes from the wood spire. Themes As oak breaks down it releases vanilln, a phenolic aldehyde that is also found in vanilla beans. In wine typically an "oakey" wine means it tastes like butter or cream in whites in reds you're looking for baking spices. (And if your sticking to it tastes like oak... let's see pics of you licking some lumber), It can vary based on level of influence. What Exactly Happens When You Put Oak in Beer? The spire was exposed to a high degree of fire before being placed in the bottle so it will act like any charcoal filter does. Oak & Eden Bourbon & Vine (image via Melissa Jones/The Whiskey Wash). Should have just replied here and seconded. There’s a nice balance of vanilla, oak, and caramel on the nose. We talk about bourbon, rye, or any American whiskey here (yes, even Jack). Easiest way to find an overoaked wine is with some chardonnays. review. In red wine it usually comes through as vanilla and sometimes oak itself. It's impossible to miss when you smell your empty glass in the morning after the residual whiskey has evaporated. Once distilled, bourbon is aged for two years in new American oak barrels. If you take "oaking" too far (really easy IMO as I'm not generally a fan of oaked chardonnay), you can straight up taste a woody flavor in your wine, and get the "over-oaked" label. Underneath that is a light earthy and woodsy smell with hints of maple, cherry and apple. Have you ever had Retsina - a white, Greek wine that has wood resin flavour to it? It’s fruity, tangy, and peppery. The next time you finish a glass of higher end wine, smell the empty glass. If you want a smooth bourbon, wild turkey, maker's mark, or Gentlemen Jack are going to have that smooth oak taste. share. Like licking a stump at times. The charring process caramelizes the oak. I think the cocoa flavors or dark chocolate are probably char driven. This one goes up to 11 (triple oak). Does it have to be made in Kentucky? The other flavors are spicy, fruity, and tangy. Sometimes it is more detectable on the nose than on the palate. If you taste butter, that's maloactic fermentation, not wood, although they really only do that in well oaked chardonnay. Vanilla and caramel are two of the most common flavors associated with aging in white oak. Don’t Tell Other People How to Drink Their Bourbon . Think about how much better water can taste with a filter. So when y'all say this whiskey tastes like oak what do you mean? For example, Jack Daniels or Jim Beam are cheaper and aren't aged to give it that smooth liquor flavor. It’s fruity, tangy, and peppery. No further aging will happen with the oak spire but the founders of Oak & Eden say that it will continue to smooth the whiskey. They recently cut / removed a few oak trees at my work and chipped everything for mulch. Not sure why you're being downvoted for trying to correct your own post. Press question mark to learn the rest of the keyboard shortcuts, https://www.ttbonline.gov/colasonline/viewColaDetails.do?action=publicFormDisplay&ttbid=17198001000124. The best way to know about the taste is to smell oak chips or even the wine/whisky barrels themselves. When used improperly, oak can destroy the balance that you have worked so hard to achieve, and can taste like you are chewing on tree bark. There are flavors that are created or enhanced by the oak, and then there is the distinct flavor of oak on its own. Palate: Oak & Eden Bourbon & Vine is on the thin side. A little knowledge on what oak is all about can be the difference between turning a good beer into an award-winner or lawn food. By law, bourbon must be aged in new oak barrels. Vital Stats: Made of corn, rye, and barley. In bourbon expert Fred Minnick’s book "Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker," Minnick explains why flavors like these sometimes surface in your favorite pour.For ease and clarity, he breaks bourbons down into four flavor-dominant categories: grain, caramel, cinnamon and nutmeg. I'm not sure I liked the aftertaste. Very broadly, bourbon will feature a triad of flavors: vanilla, caramel, and oak. Btw usually Malolactic Fermentation introduces the creamy/buttery notes in white wine, not so much oak. The beginning and middle are very pleasant and smooth but the finish has a bit too much wood and char for my liking. Beyond black tea and red wine, which gets most of its tannins from grape skins, tannins are also found in high levels in some of the more difficult, old-timey fruits, like quince and persimmons, as well as in acorns—which is why you wouldn’t want to eat them without a thorough rinse. I feel this is a very sophisticated spire whiskey. Vanilla, caramel, sawdust, musty books, sometimes almost a sap-like flavor. But if I taste those, I say those things. These barrels must be charred on the inside and most distilleries use a number four (or "alligator") char. In addition to those you will also get cinnamon and baking spices along with some flavors that taste like sawdust smells. Copyright 2020 - The Whiskey Wash - Designed by Thrive There's a sweetness like a port that probably comes from the cabernet stepped oak spire. Bourbon is so intrinsically linked to the ‘Bluegrass State’ that … It should also be noted that by clicking the buy link towards the bottom of this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs. A good amount of the widely available/cheap chardonnay in the US is frequently associated with being "oaked" (because it is), and the overall winemaking process associated with an oaked chardonnay tends to impart the additional flavors you mentioned above. The wine steeped French Oak spire has been sitting in the bottle at least 6 weeks before making its way to store shelves. It should also be noted that by clicking the buy link towards the bottom of this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs. If you’d like to try more of their whiskies they offer a full line up: Bourbon and Spire, Rye and Spire, Wheat and Spire, Round Prairie Rye, Bourbon and Brew, Rye and Rumba, Malted Oak, and Hopped Oak. Reviews and discussions are encouraged, check out the stuff we've compiled in the sidebar and our review archive! I was going to say this same thing. 90 proof. Just by the smell of them? As to how long a bourbon must be aged, the law doesn't specify any amount of time. In older bourbons it will become dry and astringent, maybe turpentine if it's over-oaked. Editor’s Note: This whiskey was provided to us as a review sample by Oak & Eden. It makes me think of drinking the freshly made - not yet painted - furniture you can often come across in back-country North Carolina. Nose: My initial reaction was a sweet nail polish remover. Think holiday treats like a boozy, chocolatey bourbon ball or a delightfully cold and creamy Bourbon, Vanilla and Chocolate Milk Shake. At bottling, a 5” long spiral cut piece of French Oak is added after it has been steeped in Maker Cellars Cabernet. It seems that the possibilities are endless. But there are "char" related flavors that come through too. $65. 10 comments. Now imagine that with your whiskey. You will know when you taste it. Agree. Despite its Eddie Bauer salt and pepper (yeah, sexist) studliness, bourbon doesn’t have to age a bit. Wine is a bit different, because those barrels aren't charred. I'd argue that there is a difference between oak-influence and oak notes, though. How it tastes depends on how long it has aged in the barrel. There’s a faint caramel or amber as well. New comments cannot be posted and votes cannot be cast. It’s like bottling your whiskey that will continue to grow and change with time. It depends on what type of bourbon or whiskey you try. Now do they same thing with an empty glass of bourbon and you'll smell the same thing ten-fold. People aren't using the term as code for something else. I know I’d love to taste a few more of these options. Tannins are found in a multitude of plant species, including many that we eat and drink. In younger bourbons, you'll pick up sweet vanilla notes and brown sugar. But there are "char" related flavors that come through too. You should be able to pick up some oak and sawdust aromas. In a chadonnay I taste oak as literally oak, wood. There’s not really any way to say how long that bottle has been sitting but we know in time it can only get better.