Changing oak flavour

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Changing oak flavour

Postby BigRig » Fri Jan 24, 2025 8:42 pm

Looking for thoughts on changing an oak profile on an aged rum.

I age in stainless kegs using dominos at 7g/L.

I have a load of macrum and SBB rum which has been aging almost 5 yrs on medium toasted french oak, the booze has great colour and smell and not over oaked. On the palate i get vanilla, sweet biscuity, baked goods. Friends often think it is a spiced rum.

It's actually a very good drop but now i think i would've preferred it to be usa wood to get more of the bolder, less sweet, dark chocolate, tobacco, prune, raisin-y flavour.

I dont have any virgin usa oak, only have medium or heavy toasted usa dominos.

I am mindful that it is great as is and I am cautious not to wreck it just because.

Maybe i just need to change the mixer, so i am also happy to hear recipes.

Thanks
BigRig
 
Posts: 799
Joined: Sun Apr 07, 2019 1:29 pm
Location: Brisbane, QLD
equipment: FSD 4" Mac SSG, 50L Milk Can, 2 x 2400w elements, 35L Digiboil Boiler, Airstill.

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