Oak and spice aging technology: sample kits

[Monster Mash]

There is a company in Rochester, NY called Aftek, Inc and they sell EVOAK, http://www.oaksolutionsgroup.com 585-458-7550
They have applied science to the art of oak and related aging/flavoring for the wine industry. By applying specific temps and types of heat they can accentuate certain flavors (for example vanilla) and concentrate these flavors. It is very interesting technology and it dovetails perfectly into what we are doing with whiskey and brandy. They have chips, powder and staves This business is targeting 200 gallon batches of wine and up so if you contact them be sure not to give too much info. I simply stated that I belong to a large group of wine hobbists and we were researching oak and aging solutions and their name came up and asked if they had a sample kit of their products. They sent a beautiful kit containing 11 different types of American and French oak staves in various different toasts and 12 different types of chips and powders. The sample kit was free of charge. Each individual sample is aimed at a 750 ml control test (8" by 1/2" sticks). It is truely a thing of beauty! I am not affiliated in any way I am just passing along a really good find. Good luck and report back on this thread which samples you have tried and your results. MM

[Big J]

I got the same sample kit as you. I did a whole bunch of bottles of rum with various types of chips (American/French, medium/dark, large/small etc). Was interesting to taste the results. I didn't find the differences to be all that pronounced; they were fairly slight to me. But it certainly was fun to taste each one! I haven't gotten around to using the 'infusion staves' yet. Their rep in SA was very helpful, she ended up giving me a whole bunch of free chips from some open bags they had. Have fun with it.

Cheers,
J

[junkyard dawg]

They have applied science to the art of oak and related aging/flavoring

thought that was what I was doin, too...

[woftam]

just got my sampel kit to day will try it next week i hope

[rarcat]

Gentlemen,
Would I be correct in assuming you have received samples for a "non-commercial" use? If so, how did you circumvent the need to enter a BW or tax ID number? As an Australian, I am not sure that these numbers even exist in our country... Any suggestions as to how I may overcome this inconvenience and 'buff' my application appropriately?

Regards
R

[woftam]

hi im in oz just put any number in

[rarcat]

Brilliant... I probably should have thought of that!
Thanks
R

[Monster Mash]

Brilliant... I probably should have thought of that!
Thanks
R

It's easy guys, you don't have to be commercial. Just a group of closely knit hobby people.

[Monster Mash]

I just finished a whiskey spirit run. I took 5 gallons and put it away in a Gibbs barrel. I have three individual 750 ml bottles at 62% abv and in one I put a stave of American oak infrared toast. In the second bottle I put a stave of American oak convection toast and in the thrid bottle I put high vanilla American oak chips. We will see how thre experiment goes.

[blanikdog]

Is there a maximum time that one should leave on wood? I've just been checking my stash and some has been on oak for over a year in half gallon flagons and rather than remove it I thought I may as well leave it until I decide to drink it.

My Plum brandy was a bit 'bitey' so I added some more oak to see if that helps.

I usually use untoasted oak.

[duds2u]

This is where sampling in the name of quality control comes to the fore as it depends somewhat on the oak you are using.

I used a different toasted oak a while ago on 4 litres of whisky and forgot about it for a couple of months. When I remembered it, it was very dark, over oaked and tasted like crap, made a good vodka though.

At the same time I have some malt whisky that has been sitting on oak for 11 months and it is fine. Not much of it left but what is still there is good sippin stuff.

[blanikdog]

Thanks duds, I sorta thought that would be the case. So far I haven't overoaked but will keep an eye on it.

I hope the extra oak on the plum brandy will remove the bite. It's OK but just not quite right.