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48

Whisk(e)y has some crazy chemistry going on inside of it, due to the complex interactions between water, alcohols, oils, esters and other compounds of various complexity. The profile of these chemicals will vary between different whiskey/whisky styles, but the overall chemistry is similar. Simple effects of dilution Adding water, or serving on the rocks, ...


15

Whiskey is quite high in alcohol, on the order of 40% by volume, and is not hospitable to pathogens growing. The flask is intended to hold liqueur, and so is made from or lined with a food safe material, such as food grade stainless steel (assuming you have one from a reputable manufacturer). So yes, it should be fine. Remember: when it was brewed, the ...


11

Some preparations for Irish coffee demand that the whiskey and sugar be caramelized together by heating them in a heat-proof glass over a burner and then topped with hot coffee and thick liquid cream. It takes some experience to get this heating step right. (Youtube video here) Baileys coffee is simply coffee with added Baileys liquour (cream optional), ...


9

Putting strong spirits in the freezer should not harm them. The solubility of air gases increases at low temperature, which is why you see bubbles as it warms up. Drinks with a lower alcohol content will be affected in the freezer. There is potential to freeze water out of anything with an alcohol content of 28% or lower. Many people use the freezer to ...


9

This answer is specific to scotch whisky. In the process of making scotch whisky, distillers traditionally burn bales of dried peat moss to stop the the barley. The peat smoke produces "phenolic" compounds which give the scotch its smokey flavor. That's why smoky scotches are also called "peaty" (or have "high phenols" or "high PPM"). Phenols are highly ...


8

It is about the same thing as putting A-1 on prime rib. Mixers, like cola or ginger ale, tend to mask the flavors of the whiskey, something which is understandable for an 'inferior' brand but is thought of as 'taboo' for a 'fine' blend. The drink that results from mixing your fine whiskey with the mixers is (roughly) 'the same' as if you had mixed a cheaper ...


7

I'm answering my own question because I did a bunch of stuff from a lot of resources, and collected valuable information that more people may use in the future when coming across this post. I wanted to use household items. My flask is a stainless steel with some copper. What I actually did: Cleaned with a small amount of tap water, shaking it a little bit;...


5

My stainless flasks, USA made, purchased from distilleries indicate that spirit alcohol (of any proof) should not be stored for more than 3 days. I've never pursued an explanation for the statement. The flasks generally don't have any contents left by the beginning of the third day. While this may not constitute an answer, it's worth considering all the same....


5

According to whisky lore, the best water to use is the same natural, pure spring water used in the production of the whisky itself (every distillery has its own natural water source). Unless you live near the distillery (or buy ridiculously-priced local spring waters sold by some distilleries), this is impractical. Your best bet is to use bottled natural ...


5

Is the flask actually stainless, or merely something that's been plated bright and shiny? I'd go w vigorously shaking some sand around inside of it, to loosen any corrosion/crud deposits. Follow that w hot water/detergent, and brushing as possible. Finally, give it a soak in Vodka/Everclear. Check to see that the rinse solvent comes out clear and without ...


5

Steradent tablets are best for cleaning any type of flask in my experience.


4

I too had never heard of this until I read @user5561's answer. So although it's news to me, I'm going to venture an answer. I believe the "reasoning" is as follows: The overall taste of the whisky will be comprised of the flavour of the water, the flavour compounds generated by the fermentation and distillation, and finally the flavour generated by ...


4

You made something what in Poland we call tincture Nalewka . But we usually use 160 proof spirit. Fresh fruits in alcohol will infuse it with it's taste and sweetness. Very good with clean alcohol. Not so great with one that already have some aroma in it. May produce strange things as whiskey wood may not go well with some fruit freshness (for me anyway). ...


4

I think you (and your friend) are confusing two similar terms. "Single Malt" - the making of spirit from a single type of grain by a produced by a single distiller (for whisky, that's malted barley in the UK and malted rye in the US) "Single Barrel/Cask" - the process of bottling each aged cask of liquor separately without mixing the casks together first. ...


4

A "Bailey's Coffee" was likely simply a cup of coffee with Bailey's added, and maybea dollop of cream on top. Anyone with legal ability to make and serve a drink would be able to get you that. An Irish coffee in it's truest form would be perhaps more work but is not really a different drink. Instead of using a pre-mixed whiskey liquor, you basically make it ...


4

I don't think you'd need to increase the proportion. You could, but I'd probably advise against it mostly because of sobriety concerns. It's much easier to over-serve someone with a more potent cocktail than it is a milder one - especially after the first couple. This is kind of an interesting method, and I think the key to success is the gentle heating ...


3

Wrapping the boxes will not generate any heat (you need an energy source for this); it will however insulate what's inside, which means that changes in surrounding temperature are transmitted slower. When it gets colder in the room, the bottles will cool off slower than if they weren't wrapped; likewise, when the room gets warmer, they will heat up slower. ...


3

Plastic isn't going to cause heating, and won't impact the quality of your whisky. Plastic wrapping is likely to trap moisture, however, which could be a concern as it could damage the labeling on the bottles. If you want to protect the boxes with plastic wrap my advice would be to make sure you have airflow.


3

There are a number of flask and bottle brushes available online that will help with this task. I also found this set of instructions at ehow that recommends the use of boiling water and distilled white vinegar. Unlike most cleaning products, white vinegar will not leave a lingering scent in the flask.


3

I have always had a lot of success using uncooked rice as an abrasive and a dish soap/hot water combo. Shake it like crazy and it's clean. It's a safe, simple, and effective method.


3

Well, yes, mixing good whiskey with your average soft drink is going to be a waste of good whiskey, since it's likely to destroy any subtlety in the flavor. With that said, Jameson is not really a "good" whiskey. It's middle-shelf, and I like it, personally - I wouldn't mix it with cola because I'm not a huge fan of mixing whiskey with cola, but it's not a ...


2

Yes, it is true. By 'a bit of water' one means 'a few drops'. Too much water is not good. The adding of the water starts a process that enhances the odor and makes the flavor a bit milder. It also makes the subtler flavors more noticeable, by diluting the stronger ones. If you add too much water (or ice), assuming the temperature of the water is below that ...


2

Problem is with the joining process & material used in the SS flask. I think some may be lead soldering which is poison


1

wow, what a question. Firstly, perhaps step away from the Bailey's idea, there are many type of coffee out there with 'add-ons', think of Cointreau for example. However, many of these other liqueurs are not cream based. Does that mean that the cream in Bailey's makes a difference... I do not think so. As stated above and copied from the usual website ...


1

Great question and some really good answers. I am the founder/craftsman of a company that sells flasks and we recently wrote a blog post on it that can be found here: http://1776.co/blogs/journal/54690755-how-to-clean-your-leather-whiskey-flask The short of it is: Use warm soapy water and allow it to air-dry. Your flask should always be washed by hand ...


1

When making whisky, water is used at several stages; first, it's used in the vat to give the yeast more mobility to fully digest all the starches (and to ensure the alcohol concentration stays low enough to not inhibit the yeast's growth). That water is removed during distillation (which typically produces a spirit between 140 and 150 proof; a traditional ...


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