soaking oak for future use

[bt1]

Howdy,

banged on about this before but with a heap of new members worth a re mention. If you have some time might pay to put down a couple of jars of port, sherry soaked timbers. takes a fair few months, will need a change of liquor at about the 2 month mark as it gets highly oaked.

Real nice for sub batches for blending to add complexity to your whiskey, scotches, rums even.

Couple hours and 150 sticks later...

XX-F6D2C078-579828-480-100.jpg

[1 2many]

Forget the thumbnails bt1 post some real pics ;-)

[1 2many]

What about sharaz instead is it suitable, The port sounds good.

[BackyardBrewer]

Forget the thumbnails bt1 post some real pics ;-)

+1 these are tiny on the iPhone. Give me detail!

So do you rechar? Or just dry them? Or toss them in wet straight from the sherry?

[bt1]

Can't speak for wines guys...I remove the wine soak on staves cos it's already used by the wine.. it wants the same fresh timber as my whiskies do.

I use them wet, I tried dried but does not have the same effect. If you take Jamesons they import full with sherry re bottle it I guess and bang their own whisky straight in.
I think the ex bourbons they bring in empty, steam clean and then refill. I don't recall any recharring or re conditioning that some use. On the UK site they go into a fare bit of detail about the blending and impacts of the three timbers.

depending on your taste prefs try any toast or a part to full dark char...I prefer a full char..the edge comes off the sticks while soaking ...by the time they've drowned and sunk to the bottom they're real good for sub batches.

The sherry is light in colour but is sharp.

The port lot from last year I can't speak for cos I kinda lost track in the storage department...did have a couple of standouts but F'd if I can track it now...

Just a reminder to change the liquor after 2 months it gets real heavy scented and rank...or leave it in for a real taste punch...

I enjoy blending side of it...batches, timbers etc I'm trialling cherry currently......you get to tailor what you drink...once you find your prefs you can produce to that need.

enjoy cos it's a bit of fun
bt1

[Brendan]

I've mentioned it quite a lot, but due to the relevance of this topic, I'll mention it again.

I have a few litres of Olorosso Sherry soaking in my 25L French Oak barrel, which I rotate on a daily basis. Has been in there for almost 4 months, and after 6 months, will be filling it with single malt whisky.

Hopefully it's amazing :D

[TheMechwarrior]

BT, I know this is an old post but I'm interested in imparting port/sherry undertones to whisky and thought of soaking my American staves in Port/Sherry for some time prior to dropping those staves in to my whisky.

In my brief search of these forums you appear to be the guru on the subject.
Is it as simple as I've just described?

Cheers,

Mech.

[bt1]

Yep, it is..

start with cheaper spirit and throw at 2 month mark. Then refill with a better quality.

I use a dry then a cream sherry for mine. After bout a year timber strips depending on width of course do get a little crumbly so suggest make them about 5 -6 mm thick to avoid.

that's it as described.

cheers
bt1

[Andy]

hmm i remember Captain Morgans releasing a sherry rum. might be worth a try :handgestures-thumbupleft: