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Review: Rig Hand White Dog Corn Distillate (An Aging Simulation)

Posted by Arctic Wolf on August 19, 2017

Rig Hand White Dog Corn Distillate aged for 14 weeks in a small 1 liter cask.

The Rig Hand Craft Distillery (formerly Big Rig Distillery) opened their doors on October 17, 2015 and they already have an impressive line-up of spirits for sale at their boutique store within the facility. These spirits include their Premium Vodka and their selections of White Dog Distillate (not whisky for three years yet); and as well as their intriguing Sugar Beet Brum.

The distillery’s White Dog Malted Corn Distillate is produced from 100 % Alberta grown corn distilled upon the company’s main still (Mighty Morley). This is a versatile still consisting of a large wash still, two columns, and a condenser. The columns are different sizes, a short 4-plate column is used for stripping the spirit (reducing the water content), and a tall 16-plate column is used for Vodka production. The Corn Distillate is distilled twice through the through short 4-plate column to produce a more flavourful spirit than if the 16 plate column had been used. After distillation the spirit is either filtered and reduced to bottling proof (53.4 % alcohol by volume for my sample) to be sold as White Dog Corn Distillate, or it is placed in re-used oak casks to become whisky in three years.

For this review, I decided to aged the distillate for 14 weeks in a small 1 litre oak barrel in an attempt to simulate the maturation of a premium well-aged whisky. As you can see from the picture I snapped of the final product (placed in a new decanter), the hue of the whisky had reached deep copper .

I thought it would be interesting to share my simulation results as a ‘Whisky in Progress Review’.

You can read the results here:

Review: Rig Hand White Dog Corn Distillate (An Aging Simulation)

” … The harsh astringency of the new make distillate and its firm vegetal notes had been soothed by the time in the barrel, and firm woody notes, hints of chocolate and pungent baking spice were now the dominating aspects of the whisky …”

Please enjoy my review, Chimo!

Please bear in mind that this was only a simulation and all conclusions reached should be interpreted with caution.

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