beer kit... bakers malt.... whisky experiment
Mashing with bakers yeast, extra sugar for more alcohol. Surprise! It tasted good.
Surprisingly good, actually.
Not a whisky I’d sit down and try to replicate today—it was far too aggressive in one direction for that. But it had an absolute overload of malt character. Malt, malt, and even more malt. Almost as if someone had taken the entire concept of malt whisky, stripped away a bit of the elegance, and cranked the malt knob to eleven.
Whisky-ish.
Definitely.
And good.
Which was probably the worst thing that could have happened.
Had it tasted like garbage, I could have tipped the glass down the drain, concluded that this was harder than I thought, and moved on to something else. Instead, I was sitting there with something I had actually made myself—out of a cheap beer kit, baking malt, and a heavy dose of optimism—and I thought it tasted like whisky.
Not just whisky, either. It was big on flavor.
And just like that, the damage was done.
Naturally, I started wondering what would happen if I actually did this properly.