Dipsomania wrote:nice barrel mate, great pics.
my barrel arrives friday but it's only 10L.
is preparing the barrel with sherry the way to go?
will soaking in cherry for a few months stop the barrel from over oaking?
McStill wrote:If you like vodka that tastes like a wet stick I guess it could be nice :think:
bt1 wrote:Big fan of the sherry soaked timbers currently so a barrel might be next best step.
bt1
jasonc2861 wrote:Have to ask,what would soaking neutral vodka in these be like.?would it be worth it?only have a reflux still,doing tpw,been soaking a lot of my hooch on those American gobbler bourban chips and don't mind that.waiting to get a pot still,won't be for a few months,,just wondering.? :think:
cap73n wrote:Hey, I filled a 10L american oak barrel (medium charring) with a neutral spirit that had been carbon filtered at 55% about 4 months ago. Sampled some of it last week... and every day this week haha. Its friggen delicous! It tastes like the smoothest whiskey ive ever had and the smell is intoxicating. Its sweet with hints of caramel and vanilla but not overpoweringly sweet.
My only dilemma is that I dont know how much longer I should leave it in there. Because when I dilute it to 40%, the flavour is not as good, so I figure that means I need to leave it longer. But I dont want to risk over oaking. Or mayb I should just keep it at 55% :D Any pointers?
Also, what type of spirit would it technically be called? (It was from a full sugar wash)
Brendan wrote:Dipsomania wrote:nice barrel mate, great pics.
my barrel arrives friday but it's only 10L.
is preparing the barrel with sherry the way to go?
will soaking in cherry for a few months stop the barrel from over oaking?
Thanks mate, i'm pretty happy with her :handgestures-thumbupleft:
I'm just trying a little something, after reading for many months on different things involving oak aging. I went with French oak due to the tighter grain, so slower to impart flavours, which I consider a good property in a small barrel like this (obviously completely different story in a 200L+ barrel).
Although 90% of Scotch Whiskies are aged in American oak used Bourbon barrels, the other 10% are done in French or European oak Sherry casks...these are some of my favourite whiskies :dance:
So that's where my head's at...leave some Sherry in for a few months, which I assume will be shit and 'overoaked', but hoping it will remove some of the harsher early colour and flavour that I don't necessarily want in my Whisky, as I want to age it for a year or two, not a few months...and rather than adding some Sherry to the Whisky as some do, i'm hoping it will impart some suttle flavours from what has been absorbed by the oak :handgestures-thumbupleft:
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