King Son Instrument Tech. Co., Ltd.

Application

Taiwan OMAR Single Malt Whisky aging

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

  • Aged product: Taiwan OMAR Single Malt Whisky (Sherry & Bourbon Cask)
  • Storage and aged conditions
    • Non-aged, storage at 18℃±3 ℃/64.40°F±5.4°F in wine cooler;
    • 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
  • Aged days: 6 days, 15 days, 20 days
  • 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:
  • 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.
  • 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
Non-aged, storage at 18℃±3 ℃/64.40°F±5.4°F in wine cooler
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
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
PANTONE
138C
145C
EC (Electrical Conductivity, µS/cm)
1µS/cm=0.5ppm(TDS)
0.05
0.09
0.05
0.06
pH Value
4.55
4.53
4.60
4.42
Sweetness (Brix%)
16.3%
16.5%
16.1%
14.8%
Appearance –Viscosity
(1-5)
1
3
Aroma – strength (1-5)
1
3
Aroma - Complexity (1-5)
2
3
4
Oral wall feeling
Oral Stimulation
Palate Stimulation
Palate pliable
Flavor
Woody sense with light sweet
Honey sweet
Honey sweet
Flavor – sweet and spicy
Spicy
Spicy sweet
Aftertaste (1-5)
1
5
The food pairing taste with Taiwan OMAR Single Malt Whisky (Sherry Type)
Spicy pea crackers
The spicy taste of the whisky wine becomes heavier
Whisky wine aroma increased
Squid shreds
The spicy taste of the whisky wine becomes heavier
Whisky wine aroma increased
Vegetarian meat
The spicy taste of the whisky wine is over the taste of the vegetarian meat
The taste of vegetarian meat is merged with whisky taste
Shelled peanuts
Only feels the left taste of alcoholic
The whisky has a deep aftertaste
Chocolate
The spicy taste of the whisky alcohol is over the taste of chocolate
The taste of the whisky is merged with the taste of chocolate; the chocolate taste becomes sweeter
Conclusions
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.

Taiwan Omar Single Malt Whisky - Bourbon Cask

 
The difference comparison between aged and non-aged (storage) Taiwan OMAR Single Malt Whisky - Bourbon Cask
Non-aged, storage at 18℃±3 ℃/64.40°F±5.4°F in wine cooler
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
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
PANTONE
142C
136C
EC (Electrical Conductivity, µS/cm)
1µS/cm=0.5ppm(TDS)
0.035(0.04/20 days)
0.03
0.035
0.045
pH Value
4.87(4.82/15 days,
4.64/20 days)
4.81
4.83
4.71
Sweetness (Brix%)
16.2%(15.9%/15 days, 15.1/20 days)
16.5%
15.9%
14.6%
Appearance –Viscosity
(1-5)
1
2
Aroma – strength (1-5)
1
3 (When opening the bottle will bring out the alcohol)
Aroma - Complexity (1-5)
2
3, Floral aroma
Oral wall feeling
Oral temporal 2 sides
Palate pliable
Flavor
Alcohol and fruity aroma
Woody sense
Floral aroma
Flavor – sweet and spicy
Spicy
Spicy with sweet, not hot in mouth
Aftertaste (1-5)
2
3
4
The food pairing taste with Taiwan OMAR Single Malt Whisky (Bourbon Type)
Spicy pea crackers
The taste of alcohol is over the taste of spicy pea crackers
Alcoholic is very heavy and whisky wine is very spicy
Squid shreds
Only feels the left spicy taste of the whisky
Can paired with squid shreds
Vegetarian meat
Only feels the left spicy taste of the whisky
The aroma of whisky is increased
Seaweed soda biscuits
Only feels alcoholic taste
The aroma of the flour is obvious, mixed with the aroma of whisky wine
Chocolate
The taste of the whisky is less spicy
The whisky is merged with the chocolate and the taste of the chocolate becomes noticeable
Conclusions
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.


Conclusions
  1. After aged, the aroma of whisky becomes more obviously, and the layers of the aroma becomes more abundant.
  2. The sense of alcohol in the mouth becomes pliable and less spicy.
  3. After aged, the whisky has a longer aroma in the mouth, and the fragrance spreads around in the mouth.
  4. After aged, although the sweetness of the whisky measured by instrument becomes lower, however, the actual taste of the sweetness is increased.
  5. After aged, the whisky can pair with more ingredients to enhance the flavor of the wine or the snacks.
  6. After aged, the whisky is more suitable for neat drinking and can be paired with more ingredients.
  7. It is recommended to age OMAR whisky at least for 21 days to get the best aging effects.
History
    3Inquiry