(2) Matthew Kronsberg, A Kind Spirit; Gentler than rye, subtler than corn, wheat does wonderful things for whiskey. Wall Street Journal, May 9, 2015 (under the heading “Half Full”).
www.wsj.com/articles/wheat-whisk ... -to-love-1430937807
“THINK OF A BOTTLE of whiskey as a loaf of bread, only more fun. In both bottle and loaf, the flavor you get is determined to a great degree by the grains included. If you favor the sweet funk of corn, drink bourbon. Perhaps you’re looking for something a little sharper? Try rye. But if you want something fulsome and welcoming—versatile, while still possessing character and a bit of backbone—go for a spirit that brings to the fore one of the less touted grains in the distiller’s arsenal: wheat.
“Maker’s Mark is probably the best known wheated spirit on the market, but it’s getting more company, seemingly by the day. Phil Brandon of Rock Town distillery in Little Rock, Ark, first used locally grown soft red winter wheat to make vodka, but was compelled by its subtlety and depth of flavor to try it in whiskey. He cold smokes the wheat with hickory wood before distilling, and the end product makes an unusual but very accessible spirit. ‘For a lot of people whose only experience of whiskey is, say, Jack Daniel's, this will give them an experience that isn’t too abrupt,’ Mr Brandon said. * * *
“Sometimes wheat is the sole or majority grain. Breuckelen 77 New York Wheat Whiskey comes in at 100% wheat, Rock Town’s Arkansas Hickory Smoked Whiskey has 91%, while Bernheim Original Straight Wheat Whiskey’s wheat content tips the scales at 51%. But even a significant minority can make a difference. Though the mash bill for bourbon must contain a minimum of 51% corn, wheat shapes the flavor of many of the bourbons—including the WL Weller line and Pappy Van Winkle—made at the Buffalo Trace distillery in Frankfort, Ky. Along with its ‘more mellow, more mild flavor, wheat tends to hold on better in the barrel,’ said Buffalo Trace’s fortuitously named master distiller, Harlen Wheatley. ‘It ages gracefully. It doesn’t give up its flavor to the barrel.’
My comment:
(a) There is no need to read the rest.
(b) “If you favor the sweet funk of corn, drink bourbon.”
(i) funk (n): "a strong offensive smell"
www.merriam-webster.com/dictionary/funk
(ii)
(A) " 'Bourbon whisky,' 'rye whisky,' 'wheat whisky,' 'malt whisky,' or 'rye malt whisky' is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored at not more than 125° proof in charred new oak containers * * *"
27 CFR §5.22(b)(1)(i).
www.ecfr.gov/cgi-bin/text-idx?c= ... .3.25.2&idno=27
27 CFR §5.22 = Code of Federal Regulations, Title 2, section 5.22 ("Title" is equivalent to chapter)
(B) malt
en.wikipedia.org/wiki/Malt
(Various cereals are malted, though barley is the most common)
(c) "Perhaps you’re looking for something a little sharper? Try rye."
sharp (adj): "5 : affecting the senses or sense organs intensely: as
a (1) : having a strong odor or flavor <sharp cheese> (2) * * *"
www.merriam-webster.com/dictionary/sharp
(d) “But if you want something fulsome and welcoming * * * [try] wheat” whiskey
fulsome (adj): “"(informal) full, rich or abundant <a fulsome figure [body], a fulsome flavour, fulsome detail>"
www.collinsdictionary.com/dictionary/english/fulsome
(e) “Phil Brandon of Rock Town distillery in Little Rock, Ark * * * cold smokes the [‘locally grown soft red winter’] wheat with hickory wood before distilling, and the end product makes an unusual but very accessible spirit. ‘For a lot of people whose only experience of whiskey is, say, Jack Daniel's, this will give them an experience that isn’t too abrupt,’ Mr Brandon said.
(i)
(A) wheat
en.wikipedia.org/wiki/Wheat
(“There are six wheat classifications: 1) hard red winter, 2) hard red spring, 3) soft red winter, 4) durum (hard), 5) Hard white, 6) soft white wheat. The hard wheats have the most amount of gluten [which is a kind of protein] and are used for making bread, rolls and all-purpose flour. The soft wheats are used for making flat bread, cakes, pastries, crackers, muffins, and biscuits")
(B) Learn More About Our Wheat. King Arthur Flour, undated (under the heading "Flour Matters")
www.kingarthurflour.com/flours/learn-more.html
(“Soft wheat can be red or white, and is almost always winter wheat. * * * The color of wheat relates to pigments found primarily in the bran. Both hard and soft wheat can be either red or white. White wheat varieties simply lack the pigment that gives red wheat its dark color”)
Please also read the sidebar titled "heart of the wheat berry" regarding bleaching. I do not independently research on it, but "King Arthur Flour is the leading grocery organic flour brand in the United States" this Web page), so it is conceivable the company does not have anything good to say about bleaching.
(ii) smoking (cooking)
en.wikipedia.org/wiki/Smoking_%28cooking%29
(section 2 Types: cold smoking, hot smoking, and a third)
(iii) Jack Daniel’s does not go through smoking at the outset.
(A) Jack Daniel’s
en.wikipedia.org/wiki/Jack_Daniel%27s
(section 3 Production process: “This extra step ['filtered through sugar maple charcoal'], known as the Lincoln County Process, removes impurities and the taste of corn,[12] and is not used in the production of Bourbons * * * sour mash”)
(B) sour mash
en.wikipedia.org/wiki/Sour_mash
(The sour mash process is used for the production of nearly all bourbon whiskey [including Tennessee whiskey, whose main distinction is Lincoln County Process)
(C) Jack Daniel’s ingredient, or recipe.
Sour Mash. Jack Daniel’s, undated
www.jackdaniels.com/history/sour-mash
("Our sour mash is mostly corn, a little bit of rye, and of course the addition of barley malt. But the real secret to our whiskey is the pure, iron-free cave spring water from the Hollow
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发表于 5-13-2015 18:05:11
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