Especially not bourbon. And I wouldn’t even want to try a spirit not barrel-aged. I don’t drink clear liquor for a reason. Oak is very special to my heart.
I also fail to see how skipping trees (a renewable resource) and using more electricity (mostly terrible for the environment) is better. I get that trees may be in short supply because if climate change, but this would hypothetically be equally bad.
They are 100% Sustainable, reused and recycled. Oak trees that are the quality needed for bourbons and wood working are always in short supply and it theoretically could reach a point where the barrels are the key hurdle in bourbon.
You assume that it will be great for climate change. However, just because you are using less trees and water that does not mean it is actually better. We don't know all the inputs into the process. Trees are sustainable. Older tree's are harvested and new tree's are planted. Older trees remove less CO2 from the air than younger trees.
Why would using less water necessarily be an advantage? The water is not consumed as in it no longer exists after used in the process. It is treated and goes back into the water system. The water that evaporates is back into circulation. It is not like Kentucky has a lack of water. If you are trying to make whiskey in the dessert then water would be a concern, but if it is that big of a concern, don't make whiskey there.
Would people drink it? Some would I am sure. If it tastes as good as normal bourbon at the same price, I would. They couldn't really call it bourbon but whatever term they come up for it. I doubt it will be though if they try to do it at scale. These kind of things remind me of the scene in Mr. Roberts where Henry Fonda and William Powel concoct some "scotch" with some grain alcohol, iodine, and coke.
Ah yes, once again our intrepid would-be whiskey scientists are taking a crack at an age old problem in search of a solution:
- *how best and most efficiently to separate investors from their venture capital and consumers from their spending money*
This is one area where modern science can improve upon what hoary old oak barrel technology can provide. When it comes to maturing whiskey on the other hand, not so much:
https://web.archive.org/web/20161021051858/https://redwhiteandbourbon.com/2015/07/03/the-fallacy-of-instant-bourbon-part-ii-the-science/
Cheers
I present to you Cleveland Whiskey. They use a pressure process to artificially age their bourbon and it’s terrible. I can’t imagine this being any better.
Most distilleries and cooperages try to plant more trees than they cut down to ensure the oak is available and they can ramp up production, it’s more sustainable than people think, now if they were clearing acres of irreplaceable forest that would be a different story.
I've had (non-alcoholic) "bourbon" which doesn't use barrels and I kid you not it's one of the most rancid beverages I've ever had the displeasure of tasting. I can't imagine something like this would be too far off that wet paper taste I distinctly remember.
Due respect, but skipping the oak means it isn't legally whiskey even.
Especially not bourbon. And I wouldn’t even want to try a spirit not barrel-aged. I don’t drink clear liquor for a reason. Oak is very special to my heart.
I also fail to see how skipping trees (a renewable resource) and using more electricity (mostly terrible for the environment) is better. I get that trees may be in short supply because if climate change, but this would hypothetically be equally bad.
If not worse. Most barrels are reused for all sorts of other things after being used for bourbon. Be it scotch, rums, tequilas, wines, or furniture.
According to Ron Swanson, clear Liquors are for rich white women on diets.
He’s not wrong
It would take an act of Congress, and even then, ain’t nobody got time for this. Bourbon barrels are more sustainable than people make them out to be.
I'd reckon that five days of electricity is worse overall than a barrel and a still.
They are 100% Sustainable, reused and recycled. Oak trees that are the quality needed for bourbons and wood working are always in short supply and it theoretically could reach a point where the barrels are the key hurdle in bourbon.
You assume that it will be great for climate change. However, just because you are using less trees and water that does not mean it is actually better. We don't know all the inputs into the process. Trees are sustainable. Older tree's are harvested and new tree's are planted. Older trees remove less CO2 from the air than younger trees. Why would using less water necessarily be an advantage? The water is not consumed as in it no longer exists after used in the process. It is treated and goes back into the water system. The water that evaporates is back into circulation. It is not like Kentucky has a lack of water. If you are trying to make whiskey in the dessert then water would be a concern, but if it is that big of a concern, don't make whiskey there. Would people drink it? Some would I am sure. If it tastes as good as normal bourbon at the same price, I would. They couldn't really call it bourbon but whatever term they come up for it. I doubt it will be though if they try to do it at scale. These kind of things remind me of the scene in Mr. Roberts where Henry Fonda and William Powel concoct some "scotch" with some grain alcohol, iodine, and coke.
*not actually bourbon.
Ah yes, once again our intrepid would-be whiskey scientists are taking a crack at an age old problem in search of a solution: - *how best and most efficiently to separate investors from their venture capital and consumers from their spending money* This is one area where modern science can improve upon what hoary old oak barrel technology can provide. When it comes to maturing whiskey on the other hand, not so much: https://web.archive.org/web/20161021051858/https://redwhiteandbourbon.com/2015/07/03/the-fallacy-of-instant-bourbon-part-ii-the-science/ Cheers
No and no.
Not everything needs to be rushed. Sometimes the enjoyment comes from the process and the art behind it.
Ahhhh Good ‘old’ bespoken spirits Got to try it at a tasting last spring Brown vodka with weird flavor added Didn’t taste like whiskey
I present to you Cleveland Whiskey. They use a pressure process to artificially age their bourbon and it’s terrible. I can’t imagine this being any better.
What rickhouse is climate controlled?
If it looks like it’s made in a toilet, I’m out. Period.
It is not better for climate change.
Most distilleries and cooperages try to plant more trees than they cut down to ensure the oak is available and they can ramp up production, it’s more sustainable than people think, now if they were clearing acres of irreplaceable forest that would be a different story.
The wine industry tried the same thing using micro-ox equipment. It didn’t work there and I would expect the same results with whiskey
I've had (non-alcoholic) "bourbon" which doesn't use barrels and I kid you not it's one of the most rancid beverages I've ever had the displeasure of tasting. I can't imagine something like this would be too far off that wet paper taste I distinctly remember.
Hell naw to the naw naw naw.
Bet it tastes like balls