The Stig wrote:Aging and oaking do wonders for the end product
Something that tastes bad off the still will often become some of the best after 6 months on oak
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I've had whiskey that's rough as guts when fresh but after 12 months on oak its very, really nice. Ive had whiskey thats drinkable when white and after 12 months its awesome. Rum is the same I find, white is drinkable but you know it needs time. 3 months and its ok, 6 months and its good, 12 plus months and its great.
I know first hand that its hard too keep all the spirit run on oak for 12 months so I do a staggered aging process. I lable every jar with what is in it and the abv as well as the oak used. Then I add another label with a bottling date, 3,6 and 12 months after the spirit run. That way I always have something decent to sip on at home and some stock to take to a bbq or whatever.
I usually do a spirit run once every 6-8 weeks so when winter comes I don't have to worry about keeping washes hot and standing out in the cold running the still.