just had a taste of this and oh boy, this stuff is great, tastes like dark chocolate, has a really nice coffee aroma to it and nice sweetness from the corn
i hadnt posted the recipe before, so here it is:
7kg flaked corn
1kg chocolate wheat malt
1kg pale wheat malt
2kg distillers malt (just to make sure everything converts nicely)
All the malt is from weyermann if you wanna follow the recipe as closely as possible, also used a generic american whiskey yeast
Aged on 3 staves of new american white oak, high toast with 2 staves being lightly charred

makes me wonder if there are even any distillers following this channel

21L of pear wine has been bottled

This will last me at least a week, maybe two

New bucket of rice
10kg this time with 7L of water added in

im like tony soprano but the only thing we have in common is the norwood

Well, the rice wine has been distilled, got a liter of 65% spirit out of it, proofed it down to 40%
During the stripping run, it first tasted a lot like how rum tastes in the beginning of distillation, so the lighter flavors that arent as molasses or caramell heavy, also smelled a bit like white whiskey
Near the end of the stripping run it turned cloudy and tasted a bit like sweet rice

During the spirit run it started off with a similar flavor to what honey adds to liquor, then went into that same rum like flavor and eventually turned into a classic whsikey grainy flavor, when it was heading into tails it got a more bread like grain flavor

Not at all what i expected to be honest, not a lot of that freshly cooked rice aroma which i wouldve expected but still very nice

It does resemble a sort of delicate whiskey in some parts but also has a nice, floral sweetness to it
I didnt get a lot of spirit out of it but i guess this can be viewed more like a test run
Im pretty confident that this would turn into something very nice with a bit of wood, though id probably only use a single stave, or at most two so as not to overpower the delicate flavors