Home Distiller

Hey everyone,

Been waaayyy to long, but finally got the equipment up and running again.

I looked for info on this topic and found little bits here and there. My question is has anyone used Buccaneer Bob's recipe and finished the final product using the essence along with some toasted and charred cherry?

I've got approximately 2 gallons airing and I want to finish it right, without regrets. Perhaps I should color with the essence and experiment in separate jars.

I thought the cherry would add a different element but not sure how well it ages.

Any help is appreciated!

Looks like I'm the first. I'll share my results!

I've got some wild cherry brandy aging on toasted cherry- so far it is not doing well.
The smokey flavour is VERY HEAVY.
It's only been down for a month but I thinking this batch will have to go into the boiler for the next neutral run.

Hi NS. I have a little experience with fruit wood, including cherry. I’m just learning myself and have been documenting my tests in the thread “Learning about fruitwood for aging.” I’ve started tests on vodka, whiskey and I just made a panela rum so that is next on my list to torture with cherry.

My best advice from my limited experience is to use just a little, and for a short time. Using toasted cherry I love the smell right away. I don’t know yet if I like the taste. It does not take a long soak to get the smell. You can always add more, but you can’t take it away.

Otis

Thanks for the input guys. I've let it go a little while now, so this weekend gonna have a taste and see what's doing. The smell is great though.

NeckStiller wrote: ↑Tue Oct 23, 2018 11:23 am Thanks for the input guys. I've let it go a little while now, so this weekend gonna have a taste and see what's doing. The smell is great though.

NeckStiller, how is your cherry wood aged rum doing?

I have a batch of apple brandy going. It's about 4 gallons of apple brandy with 500g of toasted apple wood and 100g of toasted black cherry. I like the colour the cherry has added, but I'm not sure how it's going to affect the taste! That picture was after about 48 hours with the wood.

Windswept wrote: ↑Fri Feb 14, 2020 4:30 am I have a batch of apple brandy going. It's about 4 gallons of apple brandy with 500g of toasted apple wood and 100g of toasted black cherry. I like the colour the cherry has added, but I'm not sure how it's going to affect the taste! That picture was after about 48 hours with the wood.

brandy.jpg

How is the nose? It looks delicious.

I’ve aged with cherry, but not black cherry. My cherry had a very strong nose and strong flavor that came pretty quick (just days to a couple of weeks) compared to Apple which took just a few months to really shine. You have double the amount of wood I would use, so your wood profile should already be quite strong and you may already be able to smell and maybe taste what the cherry is gonna do for you.

Otis

OtisT wrote: ↑Fri Feb 14, 2020 5:17 am

Windswept wrote: ↑Fri Feb 14, 2020 4:30 am I have a batch of apple brandy going. It's about 4 gallons of apple brandy with 500g of toasted apple wood and 100g of toasted black cherry. I like the colour the cherry has added, but I'm not sure how it's going to affect the taste! That picture was after about 48 hours with the wood.

brandy.jpg

How is the nose? It looks delicious.

I’ve aged with cherry, but not black cherry. My cherry had a very strong nose and strong flavor that came pretty quick (just days to a couple of weeks) compared to Apple which took just a few months to really shine. You have double the amount of wood I would use, so your wood profile should already be quite strong and you may already be able to smell and maybe taste what the cherry is gonna do for you.

Otis

It smells and tastes very "fruity", but still pretty rough, not sure how to get rid of that, if more time on the wood or just time sitting without wood will help more. I'm pretty happy with the flavour, just the roughness needs to get polished out.