charred Hickory anyone???

[the pure drop]

Hi, I am a newbie here (done a few runs, and made a few single gallon sugar washes........just pitched my first 5 gallon wash). I'm using a pot still. I'm a simple guy, and I am really only looking to make whiskey right now, so the pot still fits my tastes for the time being.

Anyway, I know all the talk is about charred oak flavoring/ aging. But, I can't get any of that over here unless I cut-up some old furniture (I'm overseas in an asian country). I have tried the charred hickory on a small jar of corn syrup wash that I had to distill twice to get up to the abv content that I wanted. After stress aging the jar with the charred hickory chips in it, it's already tasting very similar to Bush Mills/ Black Bush Irish Whiskey. WOW, I like it.......

Anyone know any reason why I should not continue doing this (health reasons)?

Thanks

The Pure Drop

[bronzdragon]

I think hickory would have a stronger flavor, but don't see any reason not to use it.

Don't cut up furniture though. Furniture often has stain, wood oil, varnish or other type of sealer on it to help preserve the wood. You wouldn't want any of that in your drink.

But if it were raw wood, I don't see any reason not to. Just sample now and then to see if it's getting too strong a flavor. Several guys on the board advocate woods other then oak.

cheers

~r~

[BW Redneck]

I doubt that you could get a few of these over there in South Korea, but among my special favorites are in no specific order:

Hickory- Most often pignut or shagbark-

Pecan- Relative of hickory, preferred wood by outdoor grillers

Apple- Very sweet, powerful vanilla taste

Pear- Similar to apple, slightly different taste

Sugar Maple- little flavor, but is sweet and gives a very nice color

Toasted grapevine- sweet, tastes different. Good in brandy

American White Oak- Industry standard

Red Oak- almost identical to above, only not used by industry because it leaks when used as a barrel stave

French Oak-Industry standard in Europe

Swamp White Oak- similar to White Oak, but slightly bitter. When mixed with others, it performs well.

Don't use:

Pin oak-very bitter

Walnut- Doesn't smell well when burned or cut, so I never tried it because the smell was nauseating.

[Note: This list may be added to as time goes on.]

[As-Ol-Joe]

I was wondering about red oak, I have plenty of it around my place.

BW, you just answered that question. Thanks

[HookLine]

French oak is also an industry standard. Common in Australia, and no doubt in France.

[the pure drop]

I will order some oak eventually, but hickory (for grilling) is what I have, and after only a few days, it tastes GREAT :D:D:D
It is very sweet, and the smokey flavor comes through very very well. The color is a very dark, even when cut with water to bring it down to about 43-45% ABV. I can say without a doubt that I am very pleased, happy and proud with my first home made whiskey !!!!!! Thanks guys, could not have done it without this forum or this website !!!! Thanks a million :D:D:D:D:D

I'll keep you all updated, and maybe send some pics........wish I could send some taste samples too :DD:D:D:

The Pure Drop

[bronzdragon]

That's what it's all about. Now you have me wanting to try some hickory.



~r~

[grainhopper]

I have used hickory

Posted here:

http://www.pot-distiller.org/viewtopic.php?t=50

[As-Ol-Joe]

Tried to join that forum, but dumped my bulk mail. Now I can't get conformation.

[grainhopper]

I just confirmed you account you should be able to sign in now with the password you signed up with. I do it manual.

[As-Ol-Joe]

Thanks grainhopper, looks like new forum, not many members

[punkin]

Thanks grainhopper, looks like new forum, not many members

How come you feel the need for a seperate forum?
Seems like it's just likely to repeat whats here?

[As-Ol-Joe]

The more you widen your knowledge base, the better you get at what you are doing.

Different discussions and opinions.