Toasting and charring experiment

[BoisBlancBoy]

Now this doesn't cover every combination but thought it would be a good start to finding what flavors I preffer to aging whiskey on white oak. The oak has been dried for over a year. I used pint jars and the sticks are roughly 2.5"x3/4"x3/4". One jar has two small chunks that would equal the stick size.

What I did was (LT)lightly toast 4 sticks, (DT)dark toasted 4 sticks, (LC)light charred 3, and (DC)dark charred 3.

For the LT's they were put in the oven at 320 F for 4 hours and the DT's @ 400F for 4 hours.

I used a propane torch for the charring. Which varied from just blackening the wood(LC) to making alligator skin(DC).

This is a Whiskey from Uncle Jesse sour mash, diluted to 120 proof.

From left to right in the jars is the combination.
Jar 1 - LT, LC
Jar 2 - DT, DC
Jar 3 - DT, LC
Jar 4 - LT, DC
Jar 5 - LT, no char
Jar 6 - DT, no char
Jar 7 - LT, DT, LC, DC

I'll post pictures of the toast levels and charring levels so you have idea what I'm talking about.

Also I will post some updates when I remember, like most times when again, I want them in a place out of sight out of mind so there is less temptation.

[bellybuster]

you missed "no toast" in your survey. I have found I prefer no toast, dark char

[BoisBlancBoy]

you missed "no toast" in your survey. I have found I prefer no toast, dark char

Very true. I'll try that out at some point. I'm thinking I wanted to see if I could see the difference between the flavor profiles that the chart shows. But really just like everything else to this hobby there is no end, which is good or it would get boring.

[Da Yooper]

I don't toast, I feel that the wood is going through many different temp changes in just charring. Kinda like cooking a steak. Try to seal in some of the flavors.

[shadylane]

I use a mixture of oak toasted at different temps for flavor.
Caramelized sugar for color.
Cuts and time for smoothness.
And luck for consistency.

[bearriver]

I like Shadylane's approach.
After looking at that flavor chart I think I want almost all of them, especially almond...Pour me a double, hold the acrid.

[ron71157]

I like a medium toast and the smokiness of a light char. Have not tried no toast..interesting...Here's what the lastest batches look like;

MED Toast MED char

Cherry - Sugar Maple - french Oak - Hungarian Oak

4 - 6 weeks

[shadylane]

I have difficulty getting both the flavor and color right.
That why I separate the two tasks.

[BoisBlancBoy]

I'm not too worried about color. Pretty much whatever it ends up as is fine with me, just interested in what flavors show up.

[BoisBlancBoy]

Thought this just looked beautiful so I posted it.

[T-Pee]

Neat pic, triple B. How long has the oak been in there?

tp

[BoisBlancBoy]

36 hours

[BoisBlancBoy]

From some of the replies it got my thinking so I added three more jars to the experiment.

A no toast, no char
A no toast, light char
A no toast, dark char

I guess if I'm doing it and have the product to try it with why not right?

[bearriver]

From some of the replies it got my thinking so I added three more jars to the experiment.

Are you going to use oak you know has never been toasted? I imagine that means you will choose air dried heartwood oak.

If so, where will you source it?

[BoisBlancBoy]

I split up an oak tree from my yard. This piece I split up has been sitting behind my wood stove for about a year. The tree was also dead for quite some time before I cut it up.

[bearriver]

I split up an oak tree from my yard. This piece I split up has been sitting behind my wood stove for about a year. The tree was also dead for quite some time before I cut it up.

Sweet deal. Was it white oak? There isn't a single white oak tree anywhere near me

Do you know if standing dead wood is desirable for aging oak?

Sorry for the 20 questions. I'm just curious about your experiment.

[BoisBlancBoy]

Ye sir white oak. As far as I understand it dead standing would be very desirable. Since it's not only drying but also getting a washing from the rain.

No worries on the questions. It was the forum is for!

[Da Yooper]

BBB, you are going to have that little island clear cut by the end of these experiments

[BoisBlancBoy]

Haha! Right! By the time I figure out what I like or prefer I'll have to find a new source of wood!

[Da Yooper]

Well if you ever need some Apple or cherry just let me know

[BoisBlancBoy]

Cool. I appreciate that. I do have access to Apple but not cherry.

[BoisBlancBoy]

Just another update.

3rd from the right is a no toast no char
2nd from the right is no toast light char
Right most is no toast dark char.

[Da Yooper]

What is the 4th one from the right? Lt,Dt,Lc,Dc?

[BoisBlancBoy]

Yes Lt, Lc, Dt, Dc.

[zirtico]

Looks like a great experiment. Post another recent photo?

[BoisBlancBoy]

I'll try to get one up in the next day or so. It's been raining here forever and I'm waiting for a day with some sun. They look better with some good light.

[johnsmith]

Heh, doing something similar here. Approaching 6 months on raw, medium toast, dark toast, and dark toast with char on Pugi rum (the light toast hit the ground and broke ). Just started UJSSM with raw, light, medium and dark toast all with a good char a month or two back as well.

I'm quite interested to see your results and read your tasting notes!

[BoisBlancBoy]

Photo update

[Halfbaked]

So in this experiment when does sampling start and how will that work? If you are 1 ounce samples you lible to be snockered at the end and taste buds all the way off. After 10 shots everything is gonna taste good. It would also be a crime to spit it out.

[BoisBlancBoy]

Duplicate post.