Sherry butts and Scotch

[ENTITY77]

I've been researching scotch aging and have discovered that using bourbon barrels for aging is a relatively recent move and in the past sherry butts have been used.

You see in my recent exploration of aging neutral in American white oak to experience exactly what oak contributes in flavour I was pleasantly surprised at how much contribution oak has to flavour. However there is something missing, I understand what peeps mean when they say it tastes "flat" in regards to spirits with only oak as the flavour donor.

Same with peat flavour, expected smokey tones but got stink bug smell and sourness lol.

Anyway back to my question as this is starting to get long winded.

I've got some olorosso here and some virgin American white oak that I intend to soak but ill be damned if I can find any info that defines how the inside of a sherry butt is treated. Toasted, charred or untreated.

Intention is to use some American white oak staves from a bourbon batch to part age a scotch then finish aging on the sherry staves.

So how's the inside of a sherry butt treated?

Toasted, charred or untreated?

[huggy_b]

They are toasted only.

[Ryno]

HI ENTITY77

I have attached a good little read on Casks.

http://www.whiskeywise.com/whiskey-barrels.html

If you wanted to follow traditional style then as Huggy posted "toasted only"

However, I like to bend the rules and do what ever the hell I want.

Have fun trying different combos. Also what's not discussed in the attached document is the uses of non traditional woods.

:handgestures-thumbupleft:

[ENTITY77]

Thanx fella's! :handgestures-thumbupleft:

Will check out that link.