Winter smoothing

[PoppaW]

So I had an idea that my rye and single malt had a great summer in the garage. They had great temperature swings and got good colour quickly using spirals. Now these are both sitting in the basement and are at a steady basement temperature. So my thought is that this summer the whisky got Oaked. Took on good colour and extracted all the oaky goodness. Now I wonder if the steady temps will age the whisky. Smooth it out. It’s not cycling in temp so should smooth out? I hope so. I still hope the rye is ready for Christmas. I brought it in as it’s below freezing now at night and some days it’s right at freezing in the day. We’ve had snow already! Yuk

[CopperFiend]

I've never heard about lower temperatures 'smoothing' barrel aged spirits. Each time the temperature fluctuates, spirit passes into the wood (through the charcoal layer) and some of the more acrid compounds are filtered out into that charcoal. This is how I understood barrel aging makes spirits more 'smooth'. Hence a heavy char in a freshly made barrel makes white dog into smooth smooth bourbon.

[NZChris]

To avoid cold winter temperatures, my rum is aging in a controlled cabinet that ensures it doesn't fall below tropical temperatures.

[PoppaW]

Does your controlled cabinet cycle or just maintain?

[NZChris]

It doesn't cycle.

[jayka]

So I had an idea that my rye and single malt had a great summer in the garage. They had great temperature swings and got good colour quickly using spirals. Now these are both sitting in the basement and are at a steady basement temperature. So my thought is that this summer the whisky got Oaked. Took on good colour and extracted all the oaky goodness. Now I wonder if the steady temps will age the whisky. Smooth it out. It’s not cycling in temp so should smooth out? I hope so. I still hope the rye is ready for Christmas. I brought it in as it’s below freezing now at night and some days it’s right at freezing in the day. We’ve had snow already! Yuk

I think your on the right track. You have extracted some good oak flavour but by giving it time to chill in the basement you are effectively aging it like they would in a colder climate like Scotland. Your oaking will slow down but you will give your whiskey time to age via micro-oxidization. Also your evaporation might slow down a bit also.