TEST: The Whisky Guitar

 There are stories that are so strange that you can only smile. What's special about some of these stories, however, is that despite their absurdity with a tendency towards the ridiculous, sometimes there is a spark in them that can start an entire bushfire.

Detached from my role as an Amazona author and producer, like every other guitarist, there is an inventor in me. We all know the technology, sound, practicality, etc., but the real challenge remains the magic of the wood our instruments are made of. Dismissed by self-proclaimed “experts” as “incidental” when it comes to sound shaping, legions of guitarists have been digging into the matter for decades so that they can get something out of the last molecule of the neck or body.

Oscillation using loudspeakers or the cryo process are just a few methods of getting to the bottom of the structure in order to improve it. Unfortunately, I can't avoid a touch of self-promotion to explain my idea, so please forgive me for the following explanation.

The history …

My band GRAVE DIGGER has had its own, award-winning whiskey on the market since 2014. One day, in a whiskey mood, I asked myself whether the sound of a wood would change if it was soaked in Grave Digger Whiskey for about half a year. As every whiskey lover knows, whiskey reacts intensively with the wooden barrel in which it is stored during its maturation, so why shouldn't a comparable process be implemented with tonewoods?

Said and done. For the experiment I was able to get the Ziegler distillery, which also produces GD Whiskey and Europe's largest manufacturer of instruments, the Framus / Warwick company to implement the idea. Three special barrels were fitted with plexiglass bottoms for visual inspection, the corresponding neck and body parts were sunk into the whiskey on stainless steel arms and brought out again six months later. If you want, you can watch the bottling on YouTube at this link: https://youtu.be/Hx128Qd4X3s.

In addition to three barrels full of excellent whiskey (but that's another story), the resulting necks and bodies also came out, from which 2 electric basses and an electric guitar were built. In order to determine whether the “whiskey guitar” would really make a significant difference in sound, we needed an identical model, which was also carved from the same trunk.

The Framus company then went to work and built two exactly the same Panthera Surpreme II (http://framus.de/de/Framus---Products--Gitarren-und-Ampere--E-Gitarren--Custom-Shop-- -Masterbuilt--Basic-Guitar-Models--Panthera--Panthera-II-Supreme--Panthera-II-Supreme--6-Saiten--Images.html) instruments resemble a pair of twins, which are similar except for the whiskey bath nothing distinguishes. I got both instruments last week to compete against each other in a tough shootout. Well then, is it all nonsense or the philosopher's stone?

Test setup

Let's start with the test setup. In order to ensure the most neutral possible reproduction, I only chose one amp, which is known for its very flexible sound shaping in the all-tube range. We're talking about the Hughes & Kettner Triamp MK III. Channels 1A, 1B, 2A, 2B and 3B were used. The amp was driven at high volume (master and volume at 12 o'clock each), but without driving the power amp into saturation too much in order not to distort the compression behavior and the response of the guitar.

When it comes to cabinets, I switched through different cabinets in terms of tonal coloring on my Ampete 88S and got stuck in the combination of neutral sound paired with practical use with a Marshall 4x12, built in the mid-eighties with Celestion 65 watts (they weren't called vintage back then). Only an SM57 was used as a microphone. The entire cabling was done using Cordial cables; a Silent model was used as the instrument cable because of the frequent replugging between the instruments. No boosters or other sound-changing pedals were used.

The sound files were neither normalized nor edited in any way in order to be able to make a direct comparison in terms of volume. Therefore, the files are a lot quieter than you are used to from other sound files. It is therefore advisable to listen to the files as loudly as possible, but without your speakers or the power amplifier reaching saturation!

When you listen to the sound files, you will notice that there are sometimes dramatic differences in terms of volume, compression, frequency response, etc. But to top it off, I would like to point out that only about 50% of the sound differences could be captured via the MP3's; the sound difference directly in front of the loudspeaker was many times greater than you can hear in the MP3's .

First I played the guitars without an amp, which already showed a completely opposite vibration behavior of the woods. Even without amplifying, you could see a faster response and a more consistent vibration behavior. I would never have expected that the differences across the amp would be so different.

Sound files Almost Clean

The two sound files were played with 2 passes each in the Neck / Parallel / Bridge pickup position. A direct comparison reveals several differences in the sound.

1.) The whiskey version has significantly louder output, even though the same pickups were used at exactly the same distance from the strings.

2.) The whiskey version has a higher low-mid content, less angular highs and generally a more balanced sound. This effect is particularly noticeable when hitting hard.

3.) The whiskey version sounds significantly more compressed and fatter in its basic sound, swings in faster and has a more even decay behavior.


Sound files Light Crunch

These files were mainly played with the fingers, which generates less dynamics.

1.) The regular version “bites” comparatively aggressively in the highs, which is no longer the case with the whiskey version. Instead, the midrange is boosted like a perfect multiband compressor and tastefully cushions the subtle scratching.


Sound files Heavy Crunch

In these sound files, the midrange is particularly emphasized, which best represents the sonic difference. In my opinion the best sound files to perceive the tonal differences.

1.) In the range around 1 kHz and approx. 2.5 kHz, the whiskey version experiences an incredible boost, which gives it significantly more assertiveness.

2.) The compression behavior of the whiskey variant is excellent. Not like a regular compressor that erases the dynamic peaks, but a kind of internally built-in compressor that only focuses on the midrange.


High gain sound files

1.) The whiskey version has a significantly higher bass content and almost manages to catch up with active pickup representatives such as EMG in terms of frequency response.

2.) Despite the higher output, the whiskey variant does not drift into mud and remains defined in its tone formation.

3.) Here too, a clear, tasteful treble reduction in the whiskey version, without the sound appearing musty.


Sound files sustain

An open dropped D chord to check the decay and oscillation duration of the strings.

1.) The whiskey version is again significantly louder and has a better sound spectrum.

2.) The vibration period of the strings of the whiskey version is approx. 20% longer


Summary

There are not many moments in a writer's life when one can be present at the initiation of a sensation. I've had this pleasure twice in my life, once when I tested the first Kemper amp and when I did this A/B comparison of the two guitars. I'm truly speechless when it comes to putting the tonal differences into words.

The whiskey version does everything we guitarists have been looking for for decades all by itself. In direct comparison to its untreated sister, which already sounds very good, the whiskey version is louder, has a more balanced frequency response, compresses like a knife straight away, has approx. 20% better sustain and impresses with a faster response and a brilliant sound decay behavior.

I would even go so far as to say that storing it in Grave Digger whiskey achieves exactly what the industry has been trying to do for decades. You can make a brand new guitar sound like a 40 year old, perfectly balanced vintage model! One could even speak of the Holy Grail!

Of course, some readers will want to deny any objectivity in this review, but the sound files speak for themselves. And please remember that the effect in front of the amplifier is many times higher. In addition, for reasons of reputation, I would never even dare to throw around such big words if the whole thing later turned out to be a tepid marketing measure.

I would like to recommend that every reader get their own opinion of the instrument, but the whiskey version was sold off the stand at the Guitar Summit and is now ending up in private hands. However, I am quite sure that the fantastic sound behavior will stimulate some thoughts about how such a sensation can be made available to even more guitar fans.

Conclusion

I'm speechless …

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Additional Informations:

**Unveiling the Intricate Interaction between Whisky and Oak Casks During Maturation**

The process of whisky maturation is a fascinating journey that takes place within the confines of oak casks, where the spirit undergoes a transformative journey, acquiring its complex flavors, aromas, and character. In this detailed exploration, we delve into the intricate interplay between whisky and oak casks during maturation, unraveling the chemical reactions, influences, and nuances that shape the final product.

**1. The Role of Oak Casks in Whisky Maturation**

Oak casks play a pivotal role in the maturation of whisky, serving as vessels that impart flavor, color, and texture to the spirit over time. The choice of oak cask and the conditions of maturation can significantly influence the final character of the whisky, making cask selection a crucial decision for distillers seeking to craft exceptional spirits.

**2. Extraction of Flavor Compounds**

During maturation, whisky interacts with the wood of the oak cask, leading to the extraction of various flavor compounds present in the wood. These compounds include vanillin, lignin, tannins, lactones, and other volatile organic compounds, each contributing distinct flavors and aromas to the whisky.

**3. Chemical Reactions**

The interaction between whisky and oak casks involves a series of complex chemical reactions that occur over time. One of the most significant reactions is esterification, where acids present in the whisky react with alcohols and other compounds in the wood to form esters, which contribute fruity and floral notes to the whisky's flavor profile.

Other reactions, such as oxidation, hydrolysis, and polymerization, also play a role in shaping the whisky's character by breaking down and rearranging molecules within the spirit and the wood of the cask.

**4. Influence of Toasting and Charring**

The level of toasting and charring applied to oak casks before filling can have a profound impact on the maturation process and the resulting whisky. Toasting caramelizes sugars in the wood, creating flavors of caramel, toffee, and spice, while charring introduces charred wood flavors and activates carbon filtration, which helps remove impurities from the spirit.

**5. Maturation Environment**

The environmental conditions in which whisky matures, including temperature, humidity, and airflow, can also influence the interaction between the spirit and the oak cask. Warmer temperatures accelerate chemical reactions, leading to faster maturation and greater extraction of flavor compounds from the wood. Conversely, cooler temperatures slow down the maturation process, allowing for more gradual development of flavors and aromas.

**6. Duration of Maturation**

The length of time that whisky spends maturing in oak casks is another critical factor that affects its final character. Longer maturation periods allow for more extensive interaction between the spirit and the wood, resulting in deeper, richer flavors and a more complex profile. However, excessive maturation can also lead to over-oaked flavors, where the wood dominates the whisky's character, necessitating careful monitoring by distillers to achieve the desired balance.

**7. Finishing Casks and Flavor Enhancement**

In addition to primary maturation in oak casks, many whiskies undergo a secondary maturation process known as finishing, where they are transferred to alternative casks, such as sherry, port, or wine barrels, for a period of additional aging. Finishing casks impart unique flavors and aromas to the whisky, complementing and enhancing its existing character with nuances derived from the previous contents of the cask.

**8. The Art and Science of Maturation**

Whisky maturation is both an art and a science, requiring a delicate balance of craftsmanship, expertise, and patience to achieve optimal results. Distillers must carefully select and prepare oak casks, monitor environmental conditions, and make informed decisions about maturation duration and finishing techniques to create whiskies of exceptional quality and character.

**9. Appreciating the End Result**

The culmination of the maturation process is a whisky that reflects the unique interplay between spirit and wood, offering a symphony of flavors, aromas, and textures that captivate the senses and delight the palate. From the delicate sweetness of vanilla and caramel to the rich complexity of dried fruits, spices, and oak, each whisky tells a story of its journey through the cask, inviting enthusiasts to savor and appreciate its nuanced beauty.

**10. Conclusion**

The interaction between whisky and oak casks during maturation is a captivating dance of chemistry, flavor, and craftsmanship that results in the creation of some of the world's finest spirits. Through a delicate balance of extraction, chemical reactions, and environmental influences, distillers harness the transformative power of oak to craft whiskies of exceptional quality, character, and depth. As enthusiasts around the globe raise a glass to toast the fruits of this labor, they celebrate not only the craftsmanship of the distiller but also the enduring legacy of whisky maturation—an art form that continues to captivate and inspire generations of connoisseurs.