OzKev wrote:62.5% :teasing-tease:
warramungas wrote:I'll give you a heads up mate. I bought French oak from macs shop because I wanted to age some bourbon and all he had was French oak at the time. It oaked it all right but tasted like a sweet whiskey. Not really bourbon flavoured.
If you can, buy some of his American oak dominos. I bought a couple of kilos off him and used it on the same liquor. It made a massive difference in flavour profile.
Not trying to hijack the thread but would like to know does anyone here regularly use French oak on their bourbons as the main or partial flavour contributor? I've got a kilo I have to work out how to use as I'm not a whiskey fan.
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