Burr Oak

[Mack10]

Just wondered if anyone has used it as an alternative to white oak as it is in the same classification. Quercus macrocarpa

I don't have a clue about the differences in flavor profile, but am curious as it is native to my locale.

[fizzix]

Not a very enlightening discussion here.
But it looks to be an acceptable species at least for beer.

[Reverend Newer]

If you try burr oak, let us know the results!

I enjoy tasting different smoke/wood profiles on meat as much as I do in spirits.

In the process of using what I'm almost sure is white oak, dry for two years outdoors and it tastes great raw or toasted/charred. Had a huge red oak fall in a storm last summer, plan to try that next. Thirdly, want to use some pin cherry wood because it is an invasive species here and smells like blueberry Poptarts when burned while somewhat green.

Not sure if it would matter as much in bourbon flavoring, but I know in BBQ circles, trees taste different for many reasons and usually older trees and older sections of that tree provides for better smoke flavor on your meats.

Be sure to use organic bar oil on your chainsaw.

[Honest_Liberty]

Well I have secured approximately a cubic foot of Burr oak hearts in Denver. I toasted at 380 for 90 minutes. It darkens up much more than white oak.

The smell is buttery. Delicious. My palate isn't trained as well as I'd like so i can't call the flavor yet but it is very unique. I have 1/2 gallon of single run chapitalized Concord at 58% just began aging on one 3/4*3/4*12" stick. I heated water and did a non microwave nuclear aging, call it coal fired aging.

It imparted so much color after 20 minutes I removed over half the oak.

I'll update photos when I'm home, but they were put in this post:

I'll report back in a few weeks to see if it's tolerable

[Honest_Liberty]

It's interesting, kinda adds more Maple syrup flavor

[HDNB]

nutty or sweet?

(thats what i get from maple)

[Honest_Liberty]

Both, but maybe 80% sweet

[Honest_Liberty]

I recommend avoiding Burr Oak. I have it aged enough on a concorde chapitalized brandy I made and it contributes a strange flavor. It definitely adds that sweet brandy flavor that reminds me of maple syrup, but also a spicey flavor in the realm of a christmas spirit. if you do add it, I would add it to the finishing in a small sample to see if you like that profile. I do not. I think it detracts from what could have been a great brandy