Sensory Evaluation for Aging Spirits

Sensory evaluation is one of the best parts of my job. It is as enjoyable as it is interesting and most importantly, it is absolutely necessary for quality assurance and new product introduction. Any person or any business involved with food or beverage production, whether it be alcoholic beverage production or not, should have a sensory protocol in place for evaluating experiments.

Extractive Concentration Changes During Maturation

Extractive Concentration Changes During MaturationBy Andrew WiehebrinkOur last post about aging whiskey on different levels of a warehouse sparked some questions from our readers about how the results we receive from our chemical analysis relate to the overall quality of the whiskey being tested. More specifically, people were interested in …

Warehouse Experiment

Whiskey barrel warehouses come in a variety of different styles and configurations. Palletized, dunnage, traditional rick, and all kinds of variations within. Here in Kentucky, the most common style you see is traditional rick warehouses or otherwise known as a rick house.

Single Malt Whisky Collection

Peat is one of the more interesting ingredients in the whiskey making process. The use of peat goes back centuries when it was (and still is) used to heat homes and cook food. However, peat has carved out an interesting place for itself in the spirits world as the source of one of the most interesting and versatile flavors in the category of malt whiskey.

Peat Smoked Barrels

Peat is one of the more interesting ingredients in the whiskey making process. The use of peat goes back centuries when it was (and still is) used to heat homes and cook food. However, peat has carved out an interesting place for itself in the spirits world as the source of one of the most interesting and versatile flavors in the category of malt whiskey.

Second Annual James B. Beam Institute Conference

It has been a long year, but here we are preparing for the second annual James B. Beam Institute Industry Conference. This year’s conference will take place March 10-12 and will be a virtual event.

Wave Stave Experiment Results

A little over four years ago, we began to experiment with a barrel now known as our Wave Stave barrel; named for the unique wave-like pattern on the interior surface of each stave. Depending on the goals of an experiment, we usually monitor the maturation for a period of four years.

Getting an Age-ucation at Moonshine U

Earlier this summer, we successfully completed our inaugural maturation class at Moonshine University. The new class, entitled “Age-ucation” was a joint effort by ISC and our good friends at Moonshine University.

Barrel Profiling – Part II

In Barrel Profiling – Part 1, we touched on a few topics relating to the heat treatment of oak barrels. Specifically, we outlined the unique benefits of ISC’s barrel profiling system and the effects it can have on flavor development in oak-matured spirits. In this post, we will dive deeper by analyzing the results of a recent ISC experiment which utilized profiled barrels.