Hi guys,
I've had a few goes at ageing my new make corn based spirit on virgin american oak with different levels of charring. But I can't seem to get that distinct resinous bourbon like flavour. It tastes alright but its lacking something. Could this be because bourbon barrels have a certain amount of sapwood in them? (i think its up to 25%). I break the spirit down to 65% for ageing and then leave it up to about 3 months on the oak so far. Could it just be that i need to leave it longer? When should it start to develop that resinous bourbon flavour? (i hope you all understand what I'm trying to describe when i say resinous bourbon like flavour) haha