Bumper wrote:bluc wrote:Toasting it caramelises the sugars in it, im thinking toast it for sure..Not sure what raw oak would add..
Makes sense, I am wondering what level if it sits on char 4 for 12 months first. Will work through the other oaking threads and see if I can find a char level flavour chart. Thanks.
Personally have only tried 15gl, oldest i have is 11 months, a rum, lots fruity esters in it would nearly think it had some port mixed with it. I liked the use of really heavily charred charred oak also, hit it with a blow torch till it looks like crocodile skin then while its still smoldering put it in an airtight container(coffee tin did the job) and it will add a really nice smokey flavour to the spirit, but I use it sparingly 5g max for 2l spirit at 65%. I use more like 2-3g now
I find american oak adds honey flavours and french oak adds butterscotch and caramel/toffee flavours, about my fav rum so far was 20g french oak 5g american and 5g heavy charred american oak.
Was delicious, rum with honeycomb butterscotch after taste.. :handgestures-thumbupleft: