/ck/ - Food & Cooking

[Anonymous No.15308453]

Why do whiskys (still) have to age for so long? Isn't it possible through some industrial process to achieve the maturing of a 15 year old whisky within a year?

[Anonymous No.15308464]

>>15308453
Already possible but the industry Jews are trying to hold back progress because it would render their old stocks completely worthless.

[Anonymous No.15308467]

Oh look another alcohol thread :/

[Anonymous No.15308480]

>>15308467
Alcohol is food. One of the most calorie dense foods known to man in fact.

[Anonymous No.15308486]

>>15308467
Shut up retard

[Anonymous No.15308490]

>>15308453
I'm afraid we still don't have an irl hyperbolic time chamber.

[Anonymous No.15308497]

>>15308467
It's almost as though a large portion of this board enjoys drinking whiskey and eating sardines. Some of us even add hot sauce to our sardines. Crazy, right?

[Anonymous No.15308503]

>>15308453
no the aging process isn't just about adding some wood flavor you could do that but it would never be as smooth as aged whiskey

[Anonymous No.15308512]

>>15308453
The warmer the climate, the quicker the whiskey will mature in the cask. That's why bourbons can be fully developed in 4 years and some places as little as a year. Even a decent tequila can be aged for a few months and get a good cask flavor.

There are other factors but this is the primary reason.

[Anonymous No.15308528]

>>15308453
The speed of chemical reactions more or less just depends on the surface area, temperature, and any enzymatic catalysts. Increasing the temperature might add additional reactions that you don't want. Adding more surface area would run afoul of the square-cube law, but I guess you could have some sort of 3D grid of charred wood in huge barrels to increase the surface area, and adding enzymes seems like a good way to end up with everything but what you expected.

[Anonymous No.15308534]

>>15308453
>Isn't it possible through some industrial process to achieve the maturing of a 15 year old whisky within a year?
woodchips + aeration + ultrasonic waves

[Anonymous No.15308536]

>>15308453
i would grow so much pot

[Anonymous No.15308540]

>>15308497
I want Reddit to leave :/

[Anonymous No.15308546]

>he prefers underage whisky.

[Anonymous No.15308552]

>>15308467
>travel
>alcohol
>television
The holy trinity of NPC interests.

[Anonymous No.15308562]

>>15308540
Me too. Nobody bitched about seeing alcohol or sardine threads until you guys showed up in 2016.

[Anonymous No.15308564]

>>15308512
but..everyone has fire

[Anonymous No.15308570]

>>15308562
Sorry no one upvoted your bacon fedora so now you unironically shitpost here.

[Anonymous No.15308585]

>>15308480
>tfw I realized I was drinking over 1200 calories a day of sangria

[Anonymous No.15308589]

>>15308453
Some company in Ohio was making it. Haven't tried it and don't know if they are still around.

[Anonymous No.15308713]

>>15308467
Oh look another faggot :/

[Anonymous No.15309027]

>>15308570
Half of this post is gibberish.

[Anonymous No.15309034]

>>15308585
I was drinking that much in white claw before I realized I had a problem. Been sober for 14 months now though.

[Anonymous No.15309041]

>>15308467
I'll take that over fast food threads any day, underage b& AA recovery addict.

[Anonymous No.15309047]

>>15309041
Still here ;)

[Anonymous No.15309053]

>>15308453
Lost Spirts uses a pretty fucking legit speed-aging technique which produced an absolute gem of a whisky in Abomination: Sayers of the Law. It's young heavily-peated Islay single malt speed aged with charred, Riesling-seasoned oak and the result not only has the kind of oaky flavors you'll find in 25 year old spirits but a remarkably robust, intense blend of peat smoke and char smoke which ends up tasting not unlike some fabulous BBQ.
I think it basically uses heat and light to speed certain reactions which create certain flavors.

[Anonymous No.15309058]

>>15308453
Take the crisped wood chips
Add whiskey
Add high pressure

Wa La

[Anonymous No.15309375]

>>15308453
Yes, the way to age the maturation of an 15 year old scotch (not all whisky) in 1 years was developed by the Portuguese ages ago, it's heavily used in the Caribbean, and it's also something that's used in US whiskey.

>Option one: you use a fresh barrel.
This will add more of a barrel flavor, but scotch often uses used barrels because they're cheaper and deal better with smoother flavors.
>Option two: you use a smaller barrel.
You have more surface area to volume, so there's more of an infusion of the liquid. You can also do the barrel aging with wood chips, but again, not the same.
>Option three: you do it warmer.
This has the downside of creating more of an Angels' Share, but Madeira wines are aged in warm rooms, meant to replicate the bottom of a boat; rum also ages faster because the Caribbean is warmer than Scotland.

Why don't they do it? Because you expect a whiskey to be older, to an extent. But also tradition and that control.

[Anonymous No.15309392]

>>15309047
still a gay fag!

[Anonymous No.15309522]

>>15308453
Terra cotta amphoras apparently give much faster results in terms of aging, but are only roughly twice as fast. So through probably aeration, wood chips, and maybe some other methods could probably bring it down to a decent 5 year whiskey.

[Anonymous No.15309543]

>>15308453
A millennial posted this

[Anonymous No.15309545]

it's the interaction of the liquid with the barrel and the slow oxidization of the liquid in the barrel. Hence why most young aged whisky will have a stronger flavor while the older stuff mellow out a bit and other flavors start coming into play.

[Anonymous No.15309571]

>>15308497
Yes, they are males that like sucking off males and enjoy anal sex.

[Anonymous No.15309744]

looks like it is time to malt up

[Anonymous No.15309756]

>>15309027
No you've obviously never in the sunshine and anyway there is little against it.

[Anonymous No.15309757]

japanese whisky from stirrs forded over 9000 times, gaijin

[Anonymous No.15309764]

[Anonymous No.15309882]

>>15308552
This is why /asp/ is the GOAT board.

[Anonymous No.15309922]

Aging whiskey isn't a chemical reaction. You are using alcohol to pull flavours from the charred wood. And you are using evaporation to get rid of the bad flavours from your raw spirits.

[Anonymous No.15309926]

>>15309922
Those are chemical reactions.

[Anonymous No.15309930]

>>15309922
Based retard

[Anonymous No.15309959]

>>15308453
just add a bit of antifreeze
this technique is an open secret in the industry

[Anonymous No.15310041]

>>15309764
Ach Bernd