Quote:
Originally Posted by M_Six
This one must be closer to the charred level. It's not as smokey as some serious peaty/smoky Scotches I've tried, though. It's drinkable, but not really my type.
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I hear ya. There are varying levels of charring for barrels, and this one I'm guessing (haven't tried it, more of a bourbon drinker) is a bit heavy on the char. I expect it is probably finished this way rather than aged, meaning you are gaining the caramelization and color but little of the smoothness.
For contrast, all bourbon must, by law, be aged at least 2 years (4 if age is not labeled) in new,
charred american oak barrels. I point that out to say if you've ever tasted a sweeter bourbon, it likely aged at least 4 to 7 years in a charred barrel.
Or, in other words, the char itself isn't the problem, it's how they used it
