O.H. Ingram Whiskey Proves River Growing older Is a Scrumptious Factor

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The extremes of the each day heating and cooling cycle are also clearly distinctive to river barge ageing. Final yr, he measured 124 F on the high of the barge and 90 under. “However at evening the underside went all the way down to 75 as a result of the water flowing by pulls the warmth off that metal.” Likely that influences the whiskey.

However my lone quibble was with the trio of clams is that humidity reduces angel’s share when, in actuality, it does the other, particularly to barrels at decrease tiers in a rick. There, surrounded by water-laden air, osmosis can drive out a number of the alcohol to make room for the impeding water vapor. The result’s a decrease proof spirit whose growing water content material positive factors higher entry to the barrel’s wooden character—i.e. richer flavors—than alcohol would or might.

And, certainly, dumps of OH Ingram barrels show this. Although O.H. Ingram’s spirits are entered into the barrel at 125 (all its whiskey is now made at Inexperienced River Distillery in Owensboro, Ky.) proofs of some at dumping are as little as 110, Beyer mentioned.

“It’s too early for us to provide any laborious knowledge on this after solely eight bottling runs,” Beyer started. “However total, we’ve seen larger yields than we predicted, and I feel the excessive humidity has been a consider these yields.”

Scott Breyer thieving whiskey image

I’ve by no means had an O.H. Ingram bottled launch (our reviewer, Jim Knudsen has, and here is overview one and overview two), however Beyer handled me to a number of tastes straight from the barrel. All had been excellent. (Yeah, I do know that barrel energy just isn’t at all times the most effective measure of a whiskey, but it surely’s an excellent place to begin, and people whiskeys had been, unscientifically talking, markedly distinctive.) The 2 wheated bourbons—each from totally different mashbills—had been abundantly fruity and laden with toasted bread aromas and flavors. The rye bourbon was additionally scrumptious; advanced and crisp with a protracted end. Additionally, all had been older than OHI whiskeys at present bottled, so I’m certain that’s a bonus youthful preliminary releases lack.

As everyone knows, context can affect the thoughts when tasting whiskey in distinctive locations and absorbing their backstories, so maybe I’m overly enthusiastic about OHI whiskeys. However I’m satisfied river ageing just isn’t solely a factor, however a way that would yield some actually progressive merchandise within the very close to time period.

OHI is satisfied as nicely. A second, newly designed barge is on the way in which. Count on extra to return from Wickliffe, KY.

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