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An apple a day keeps the scrunch face away

Posted July 16, 2013 into Food & Drink by John Birmingham

I'm gonna have to defer to Bangar, our resident moonshiner, on this one, but I am interigued enough to seek out his opinion regarding this Gizmodo piece on making smooth whiskey even smoother.

Long story short, your put apples in the liqour - the greener the better - and let them sit in there for at least six days. Even longer if you can hack it, 'then strain the rye through a cheesecloth. The end result is a liquor that still tastes very much like a rye, it's just much more mellow and smooth.'

The original recipe calls for crab apples, but you can use Granny Smiths (black eye to Gizmodo for not knowing they were developed in Sydney, noth South America) or even dried apple slices as above.

It seems to be a trick specifically designed for American bourbon, not Scottish whisky. I'd be keen to know if anyone from across the pond has tried it.

22 Responses to ‘An apple a day keeps the scrunch face away’

JBtoo is gonna tell you...

Posted July 16, 2013

Can you eat the apples afterwards? 'cos that sounds yum.

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John Birmingham is gonna tell you...

Posted July 16, 2013

I would.

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Darth Greybeard asserts...

Posted July 16, 2013

Ok, I'll put my body on the line for SCIENTS (again). As soon as we've got some dried apples and cheapish scotch - not risking a single malt. Anyway, the soaked apple sounds like a great snack. Just the thing for the kiddies lunches.

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Murphy is gonna tell you...

Posted July 16, 2013

Umm, why am I ruining perfectly good apples and bourbon in this manner?

I mean, Bulleitt Bourbon simply doesn't need this treatment. Maybe Woodford Reserve does (ick is all I can say) but Bulleitt doesn't.

Just saying.

Respects,

Murph

On the Outer Marches

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Gavin puts forth...

Posted July 16, 2013

Pedant alert:

Scots whisky

Darth Greybeard ducks in to say...

Posted July 16, 2013

Even Bigger Pedant Alert.

Scots = people (more or less)

Scotch = Uisqubaugh (or sumfing) aka the finest drink known to man

Legless has opinions thus...

Posted July 16, 2013

^he's right. I lived on the Scottish borders for 40 years

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Singo reckons...

Posted July 16, 2013

Sounds promising. I've also heard that you can run cheap vodka through a water filter a few times to smooth it out

ShaneAlpha reckons...

Posted July 16, 2013

And Metholated Spirits through a loaf of bread to give it that smooooth taste.

Shifty Tourist would have you know...

Posted July 17, 2013

I think Mythbusters tried that one and busted it.... And I'd trust "scientists" of that pedigree afterall, these are the people who proved that the moonlandings were not faked... eh... I add, only for the sake of balance mind you, that as an unintentional consequence they also accidently demonstrated how you could fake the moonlanding.... eh.... science, FRAK YEAH!!!!

Shifty Tourist asserts...

Posted July 17, 2013

I think Mythbusters tried that one and busted it.... And I'd trust "scientists" of that pedigree afterall, these are the people who proved that the moonlandings were not faked... eh... I add, only for the sake of balance mind you, that as an unintentional consequence they also accidently demonstrated how you could fake the moonlanding.... eh.... science, FUCK YEAH!!!!

Bangar mutters...

Posted July 17, 2013

Water filters contain activated carbon to remove impurities ... such as those that are in cheaper vodka. It works my improved water is carbon filtered.

ShaneAlpha ducks in to say...

Posted July 17, 2013

After the second drink when your sense of taste goes, the validity of the technique no longer matters. :)

Mythbusters, the Michael Bays of science.

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JG puts forth...

Posted July 16, 2013

You've already had enough liquor, JB, judging from your two typos. Joke. Chill, maestro.

I always liked the scrunched-up prune-dried-apples-in-a-bottle faces sold in Tasmania. Not that I've been there for twenty plus years. Good souvenirs for Tassie to sell: apple core faces.

Anyways, enjoy your apple preserved whisky, JB. Still wish you'd get your old blog home bar masthead back.

P.S. Stoopid knee inj'y is keeping my Fitbit score down. I'll be back, although looks like my half marathon run on 4 Aug is off. Be afraid. Be very afraid. I'll be back, scrunching apple juice from my legs.

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Barnesm swirls their brandy and claims...

Posted July 17, 2013

isn't this just called Scrumpy?

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Therbs ducks in to say...

Posted July 17, 2013

Rye? Tried rye once and no sir didnt like it. What it needs is a fire upon which to be flung then to be replaced by a bottle of Scotch, Irish or Bourbon.

That apples thing is intriguing. Keep us posted on your scientific endeavours Mr Greybeard.

One way to bring cheap gin up to drinkable level is to put it in a glass container with sliced up lime and lemon, seal it and leave in the fridge overnight. Next day, pour over ice and add a decent tonic.

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Conspiracy Cat puts forth...

Posted July 17, 2013

My Father In Law puts cumquats in cheap whiskey. He says it takes the sharp edge off the whiskey, and gives it a slightly fruity flavour. But he leaves them in the bottle for at least three months.

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Dick would have you know...

Posted July 17, 2013

My Mum did that years ago. Left them in a big coffee jar sealed for about three months. The cumquats were really nice with ice-cream. I was only about 10, so probably shouldn't have been eating them.

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Trowzers would have you know...

Posted July 17, 2013

My Godmother used to give out dangerous jars of cumquats at Christmas. They usually lurked at the back of the fridge until the cold weather came, and some fool would break the seal to have a few over ice-cream at a dinner party or get together, leading to lots of red-faced giggling adults around the fireplace while us kids were in the next room playing with Lego and whinging about getting our ice-cream plain.

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Darth Greybeard has opinions thus...

Posted July 17, 2013

The Effect of Apple on Cheap Scotch

The experiment uses three identical containers A, B and C (fig 1), a bottle of Dewars blended scotch, dried apple slices and a fresh Granny Smith.

A dried apple and scotch

B slices of fresh apple and scotch

C only scotch (control)

The containers were prepared and will be kept in the same conditions with respect to temperature and ambient light. After one week, a team member will decant 100ml from each container into glasses labelled Fred, Gladys and Bob, noting the corresponding sources. A second team member who was not present will then decant 30ml from each glass into shot glasses labeled Pol, Mao and Benito, again noting the corresponding sources. The first and third team members will then be asked to sample each shot glass and describe the odour and taste with emphasis on any differences noted. They will also be asked to rate the three in order of drinking preference. The experiment will then be repeated until all of the scotch and soaked apple have been consumed.

The results will then be published on this blog.

(Fig 1 http://twitter.yfrog.com/oday7rzdj)

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Bangar mutters...

Posted July 17, 2013

I can see how this would work, alcohol is great at pulling flavours out of things. The question is does it improve the flavour? I actualy enjoy the bite of higher alcohol spirits (Inner Circle rum drinker 150 proof) so I'll try it and see though I suspect Greybeard will have results much sooner than me. I have been making cumquat brandy for some time now so the principle is sound.

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w from brisbane swirls their brandy and claims...

Posted July 17, 2013

I was talking to a Mexican, I asked him what he thought about the "lip, sip, suck" salt and lemon with tequila routine.
Stupid gringoes! he said. You have no idea. We laugh at you. Those rich men Tequilas you drink. They are sooo smooth. There are Tequilas where some mexicans like to blunt the taste. They are peasant, home-made Tequilas. Some of those are ROUGH!
Salt and lemon to drink a Cuervo? Very funny!

From the other perspective, when I am drinking a beverage that is over one third alcohol, I think it is an important safety measure that it puts up a bit of a fight.

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