by bt1 » Mon Oct 07, 2013 7:16 am
Hello all,
Just a tad under 2 months on this aeration process and figured time for a short summary of where it's at for mine. Very happy with the process and it's low work and a consistent result.
Ageing days
Tried this on a Rye notorious slower maturing, Rum, Corn malt and a Irish, regardless of spirit type the results seem to be roughly consistent. I believe that 1 real time month on this process gives me a 6 - 8 month equivalent aged product. It looses that bitey front of mouth feel in an Irish, flattens the Ryes bite and smoother feel.
The rum is a real standout with much more subtle taste compared to what's been drunk before at 4 - 6 months.
ABV % loss
You will lose somewhere around 10 - 15% of the spirit volume. Varying aeration strengths tired 65, 50, 40 abv's losing net more at the 65% mark c/f to the lower abv's.
We can't taste or smell a difference between final bottling strength product so suggesting aeration at lower abv's is the go and I'd only air at initially 50% and then 40% to finish off at in future.
Flavouring impact
Timber where Cherry, US oak and a French oak for respective drinks. Timber colour improves but I'd simply say the timber tastes late vanillin's, burnt caramels etc are not fully present....something's really do just take time and I wouldn't have expected timber to just give it all in any case.
To finish...
A far more drinkable product much, much earlier, low cost and effort but will post aeration still require some time on the timbers to fully come into it's own. For a sub $30 investment prolly one of the best I've made.
bt1