So did Smoo like the haggis (yes, that's barley inside with the organ meat) and the black pudding? I think some of the JD stays in the barrel up to 8 yrs, if I remember correctly. But, you have to remember that the JD distillery is in Tennessee, which has temperatures that fluctuate a lot (from freezing to 100+) and that they store the whiskey in huge barrel houses, and that the temperature within the barrel houses fluctuates a lot from the top to bottom stories.
I imagine the scottish distillery has less of a yearly temperature fluctation, and if they don't store the barrels in multi-story buildings (JD buildings were 5-6 stories) that would make an impact too.
Also, if they reuse thier barrels for more than one batch, the whiskey would need to age longer. If you remember, JD uses only fresh barrels, and only once.
Both the haggis and black pudding didn't have a strong flavor so I guess he liked it? Probably will try it again if given the chance.
Oh yea, and Glenfiddich doesn't filter like JD does with the charcoal. Any other whisky questions need to be addressed by Smoo who was the one to actually drink it.
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I imagine the scottish distillery has less of a yearly temperature fluctation, and if they don't store the barrels in multi-story buildings (JD buildings were 5-6 stories) that would make an impact too.
Also, if they reuse thier barrels for more than one batch, the whiskey would need to age longer. If you remember, JD uses only fresh barrels, and only once.
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Oh yea, and Glenfiddich doesn't filter like JD does with the charcoal. Any other whisky questions need to be addressed by Smoo who was the one to actually drink it.
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