Taiwan OMAR Single Malt Whisky aging
Taiwan OMAR Single Malt Whisky (Sherry & Bourbon Cask) 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: Taiwan OMAR Single Malt Whisky (Sherry & Bourbon Cask)
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Storage and aged conditions
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Non-aged, storage at 18℃±3 ℃/64.40°F±5.4°F in wine cooler;
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Aged 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: 6 days, 15 days, 20 days
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Wine initial freezing point (IFP): -5℃/23°F
The PANTONE color, EC, pH, sweetness, flavor, mouthfeel and pairing food taste comparison between aged and non-aged (storage) Taiwan OMAR Single Malt Whisky (Sherry & Bourbon Cask).
The comparison preparation:
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Keep aged and non-aged (storage) Taiwan OMAR Single Malt Whisky (Sherry & Bourbon Cask) in room temperature environment for 5 hours to achieve uniform the same evaluation temperature.
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Pours aged and non-aged (storage) Taiwan OMAR Single Malt Whisky (Sherry & Bourbon Cask) to the same glass for taste comparison.
Taiwan Omar Single Malt Whisky - Sherry Cask
The difference comparison between aged and non-aged (storage) Taiwan OMAR Single Malt Whisky - Sherry Cask
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Non-aged, storage at 18℃±3 ℃/64.40°F±5.4°F in wine cooler
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Aged at-0.8℃±0.3 ℃/30.56°F±0.54°F above IFP of wine in King Son Convertible IFP Aging Chiller for
6 days |
Aged at-0.8℃±0.3 ℃/30.56°F±0.54°F above IFP of wine in King Son Convertible IFP Aging Chiller for 15 days
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Aged at-0.8℃±0.3 ℃/30.56°F±0.54°F above IFP of wine in King Son Convertible IFP Aging Chiller for 20 days
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PANTONE
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138C
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145C
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EC (Electrical Conductivity, µS/cm)
1µS/cm=0.5ppm(TDS) |
0.05
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0.09
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0.05
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0.06
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pH Value
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4.55
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4.53
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4.60
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4.42
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Sweetness (Brix%)
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16.3%
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16.5%
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16.1%
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14.8%
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Appearance –Viscosity
(1-5) |
1
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3
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Aroma – strength (1-5)
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1
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3
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Aroma - Complexity (1-5)
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2
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3
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4
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Oral wall feeling
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Oral Stimulation
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Palate Stimulation
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Palate pliable
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Flavor
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Woody sense with light sweet
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Honey sweet
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Honey sweet
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Flavor – sweet and spicy
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Spicy
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Spicy sweet
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Aftertaste (1-5)
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1
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5
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The food pairing taste with Taiwan OMAR Single Malt Whisky (Sherry Type)
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Spicy pea crackers
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The spicy taste of the whisky wine becomes heavier
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Whisky wine aroma increased
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Squid shreds
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The spicy taste of the whisky wine becomes heavier
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Whisky wine aroma increased
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Vegetarian meat
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The spicy taste of the whisky wine is over the taste of the vegetarian meat
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The taste of vegetarian meat is merged with whisky taste
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Shelled peanuts
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Only feels the left taste of alcoholic
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The whisky has a deep aftertaste
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Chocolate
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The spicy taste of the whisky alcohol is over the taste of chocolate
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The taste of the whisky is merged with the taste of chocolate; the chocolate taste becomes sweeter
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Conclusions
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The scent of the aged whiskey becomes more layers, the spicy taste is significantly reduced when neat drinking, that can be paired with other snacks such as spicy pea crackers, Squid shreds, Vegetarian meat, Chocolate.
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Taiwan Omar Single Malt Whisky - Bourbon Cask
The difference comparison between aged and non-aged (storage) Taiwan OMAR Single Malt Whisky - Bourbon Cask
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Non-aged, storage at 18℃±3 ℃/64.40°F±5.4°F in wine cooler
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Aged at-0.8℃±0.3 ℃/30.56°F±0.54°F above IFP of wine in King Son Convertible IFP Aging Chiller for 6 days
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Aged at-0.8℃±0.3 ℃/30.56°F±0.54°F above IFP of wine in King Son Convertible IFP Aging Chiller for 15 days
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Aged at-0.8℃±0.3 ℃/30.56°F±0.54°F above IFP of wine in King Son Convertible IFP Aging Chiller for 20 days
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PANTONE
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142C
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136C
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EC (Electrical Conductivity, µS/cm)
1µS/cm=0.5ppm(TDS) |
0.035(0.04/20 days)
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0.03
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0.035
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0.045
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pH Value
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4.87(4.82/15 days,
4.64/20 days) |
4.81
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4.83
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4.71
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Sweetness (Brix%)
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16.2%(15.9%/15 days, 15.1/20 days)
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16.5%
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15.9%
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14.6%
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Appearance –Viscosity
(1-5) |
1
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2
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Aroma – strength (1-5)
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1
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3 (When opening the bottle will bring out the alcohol)
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Aroma - Complexity (1-5)
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2
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3, Floral aroma
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Oral wall feeling
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Oral temporal 2 sides
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Palate pliable
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Flavor
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Alcohol and fruity aroma
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Woody sense
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Floral aroma
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Flavor – sweet and spicy
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Spicy
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Spicy with sweet, not hot in mouth
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Aftertaste (1-5)
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2
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3
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4
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The food pairing taste with Taiwan OMAR Single Malt Whisky (Bourbon Type)
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Spicy pea crackers
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The taste of alcohol is over the taste of spicy pea crackers
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Alcoholic is very heavy and whisky wine is very spicy
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Squid shreds
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Only feels the left spicy taste of the whisky
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Can paired with squid shreds
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Vegetarian meat
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Only feels the left spicy taste of the whisky
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The aroma of whisky is increased
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Seaweed soda biscuits
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Only feels alcoholic taste
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The aroma of the flour is obvious, mixed with the aroma of whisky wine
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Chocolate
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The taste of the whisky is less spicy
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The whisky is merged with the chocolate and the taste of the chocolate becomes noticeable
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Conclusions
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After aged, the spicy taste of the whisky is obviously reduced when neat drinking, that can be paired with more ingredients such as spicy pea crackers, squid shreds, vegetarian meats, seaweed soda biscuits and chocolates.
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Conclusions
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After aged, the aroma of whisky becomes more obviously, and the layers of the aroma becomes more abundant.
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The sense of alcohol in the mouth becomes pliable and less spicy.
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After aged, the whisky has a longer aroma in the mouth, and the fragrance spreads around in the mouth.
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After aged, although the sweetness of the whisky measured by instrument becomes lower, however, the actual taste of the sweetness is increased.
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After aged, the whisky can pair with more ingredients to enhance the flavor of the wine or the snacks.
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After aged, the whisky is more suitable for neat drinking and can be paired with more ingredients.
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It is recommended to age OMAR whisky at least for 21 days to get the best aging effects.
