Japan Suntory Whisky aging
Japan Suntory Whisky aged in King Son Convertible IFP Aging Chiller, by King Son Constancy IFP Chilling Technology between 0℃/32°F and above -5℃/23°F, initial freezing point (IFP) of wine
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Aged product: Japan Suntory Whisky
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Aged conditions: at 18℃±3 ℃/64.40°F±5.4°F in wine cooler; at-0.8℃±0.3 ℃/30.56°F±0.54°F above Initial freezing point of wine in King Son Convertible IFP Aging Chiller
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Aged days: 5 days, 13 days, 33 days
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Wine initial freezing point (IFP): -5℃/23°F
The PANTONE color, taste, mouthfeel, blind test, PH, EC, sweetness comparison between aged and non-aged Japan Suntory Whisky
The comparison preparation:
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Keep aged and non-aged Japan Suntory Whisky in room temperature environment for 5 hours to achieve uniform the same evaluation temperature
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Pours aged and non-aged Japan Suntory Whisky to the same glass for taste comparison
The characteristic difference comparison between aged and non-aged Japan Suntory Whisky
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Evaluation under the same temperature environment
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Aged at 18°C ±3°C/ 64.40°F±5.4°F in wine cooler
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Aged at -0.8°C±0.3℃/30.56°F±0.54°F above Initial freezing point of wine for 5 days
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Aged at -0.8°C ±0.3℃/30.56°F±0.54°F,above Initial freezing point of wine for 13 days
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Aged at -0.8°C ±0.3℃/30.56°F±0.54°F,above Initial freezing point of wine for 33 days
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PANTONE Color
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PANTONE 130C
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PANTONE 130C
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PANTONE 132C
(more dark color) |
PANTONE 130C
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Olfactory
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Very heavy alcohol aroma
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Low alcohol, toffees aroma, high sweetness and long lasting aroma
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Same as the left stated: low alcohol, toffees aroma, high sweetness and long lasting aroma
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Same as the left stated: low alcohol, toffees aroma, high sweetness and long lasting aroma
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Mouthfeel: Oral wall feeling
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Alcohol in the upper jaw
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Alcohol is on the upper jaw and left & right of oral wall
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Same as the left stated: Alcohol is on the upper jaw and left & right of oral wall
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Same as the left stated: Alcohol is on the upper jaw and left & right of oral wall
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Throat feel
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Strong hot and spicy and stimuli alcohol feeling
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Supple sweetness
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Same as the left stated: supple sweetness
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Same as the left stated: supple sweetness
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Whisky and Food Pairing
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1. Peng-hupeanut crisp: stronger alcohol
2.RichCut potato chips: Taste not paired 3.Shrimp flavored chips: the taste of whisky is over than the taste of shrimp flavored chips 4.North Sea Cod Fish snack: whisky tastes becomes heavier 5.Sake VinasseBiscuit: whisky taste is over than the biscuit 6.Peanut: The taste of whisky is over than the peanuts 7.Kadina potato chips: taste not paired |
1.Peng-hu peanut crisp: can bring out the aroma of Peng-hupeanut crisp
2.RichCut potato chips: Taste not paired 3.Shrimp flavored chips: Eat with the shrimp flavored chips that creates a new flavor 4.North Sea Cod Fish snack: tastes paired |
1.Peng-hu peanut crisp:can bring out the aroma of Peng-hupeanut crisp
2.Shrimp flavored chips: Eat with the shrimp flavored chips that creates a new flavor 3.Cola nut: alcohol taste becomes heavier |
1.Peng-hu peanut crisp: can bring out the aroma of Peng-hupeanut crisp
2.Sake Vinasse Biscuit: increases brown sugar aroma 3.Peanut: increased peanut aroma 4.North Sea Cod Fish snack: tastes paired 5.Kadina potato chips: taste not paired |
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Blind test for people who don't drink often
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Pungent
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More whisky aroma
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Same as the left stated: more whisky aroma
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more smooth
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pH value
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4.24
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4.24
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4.31
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4.34
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EC(electricalconductivity µS/cm)
1µS/cm=0.5ppm(TDS) |
0.03
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0.05
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0.03
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0.03
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Sweetness
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12.0％
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13.6％
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14.0%
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14.2%
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Conclusions
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During the aging process, the appearance color of Japan Suntory Whisky does not change due to aging.
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When aged to 33 days, the most obvious performance is that the uncomfortable alcohol taste produced by low-priced whisky is much reduced.
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The aged whiskey can be paired with more foods to eat for taste improved and enhanced.
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The aged whiskey can enhance the flavor of the paired foods.
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The most obvious change in the aging process measured by the instrument is that increases whisky’s sweetness.
