Peated scotch oak type?

[bluc]

Gunna finally take my mash tun for a spin this weekend, wahoo :dance: .Doing a 50/50 peated scotch first up and wondering what type of oak and toast char i should be using.. all opinions welcome :handgestures-thumbupleft:

[Dyno]

All mine are med toast American oak. 3 of them have med French dominos hanging in them and I reckon they are the best of the crop. Awesome colour and a nice spice note to them. Would like to do some heavy charred barrels and see how that goes.

[wynnum1]

When they made scotch did they use used barrels not fresh oak.

[ThePaterPiper]

Hey bluc.
We selected our cuts last night, put them in a jar with two sticks of American oak. One heavy toasted, the other mild toasted and medium char.

A few little sips of the white dog and Happy with the amount of carry over of flavour is an understatement. Apart from being clearly young, it was like having a mouth full smoke and grain. We went a bit into into the tails too I think because from 15 jars we only stopped at 10. 11 was collected at 94° and 40% then it shot up and down real fast.

Added a splash of the Oakes NGW to it and it was a fantastic flavour.

[bluc]

Sounds good :handgestures-thumbupleft:

[bluc]

When they made scotch did they use used barrels not fresh oak.

Bourbon and sherry casks i believe. Wondering if i should char or just toast the oak :-B

[Sparrow]

As has been said scotch doesn't really use fresh barrels so I'd steer away from heavy char and things like that.

I've been soaking a heap of dominoes in apera for the last two or three months. Next few AG runs I'll be putting those medium toasts in. Going for a ardbeg uigeadail style hopefully! :handgestures-thumbupleft: