|
Post by Johnny on Nov 20, 2020 14:53:16 GMT -5
I always thought all spirit was clear and got it's colour from being aged in barrels .. but the recipe went straight into bottles. I seem to recall they char the wood on the inside of oak barrels here in the states. The alcohol in the moonshine leaches both flavor and pigment, from the charred wood giving its characteristic colour.
|
|
|
Post by Easton on Nov 20, 2020 15:33:52 GMT -5
^ The UK, too. Some whiskies spend years in charred barrels to get the proper colour and flavour.
Moonshine can be drank right out of the still.
|
|
|
Post by whisper on Nov 20, 2020 18:36:58 GMT -5
I always thought all spirit was clear and got it's colour from being aged in barrels .. but the recipe went straight into bottles. I seem to recall they char the wood on the inside of oak barrels here in the states. The alcohol in the moonshine leaches both flavor and pigment, from the charred wood giving its characteristic colour. I had three old barrels in my garden which were burnt, unfortunately my dogs have demolished two of them.
|
|
|
Post by Easton on Nov 20, 2020 19:08:56 GMT -5
^ By the way, charred barrels not only add colour, they add flavour specific flavour depending upon the wood from which the barrels are made but I believe the most popular is oak. The water used is also crucial, which is why the Baldwins used branch water. (Branch water is natural spring water taken as close to the source of the spring as possible.)
|
|