Tuesday, January 22, 2019

A cork tale

By Sallyofmayflower https://commons.wikimedia.org/w/index.php?curid=11380934
I am not a fan of using cork for distilled spirits. There are a bunch of reasons, but here is one. A magnificent brand of tequila uses cork and the first time I taste it, it was tainted with TCA . If I didn't know what TCA smells like or taste like I would have just thought bad things about that great tequila and would have never tried it again. Now all of the experts in the industry agree that TCA cannot live in high proof alcohol, but it lives happily in lower proof , but distilled spirits are strong enough to kill It off. But, when I tasted this tequila it very obviously had the flavor of cork taint. The salesman, the brand representative, others from the Distributors-- all the people who sell this product we're convinced that I was insane. Then along came several wine experts who also happened to work at this wonderful shop and I asked them if they could identify the aroma that I was smelling in this tequila and without pause, they identified it immediately as TCA. Just because higher proof alcohol will kill TCA doesn't mean that if the cork is Tainted with TCA that the flavor of TCA won't be added to the spirit. Alcohol is a solvent it will absorb whatever flavor it comes in contact with.: cork taint, plastic, the chemical used to treat the corks; also as solvent alcohol will eat the cork. Cork breaks down fast in distilled spirits and actually isn't great for lower proof alcohol unless it is intended to age a long time and great care is used in cork preparation, fitting, and storage. That's my cork rant for the day.

So until next week, I lift my glass to you in a toast my friends. Be good to one another, love one another, share your kindness, your sweetness, and possibly a beverage with someone!

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