Questions on barrel aging

[Glock19Fan]

Hello.

About a month ago, I filled a new, lightly charred 5 gallon white oak barrel with rum. It has been sitting in a storage room, and yesterday, just out of curiosity, I popped the plug and took a sample.

To my suprise, the rum was pretty dark, darker than most gold rums, and about on par with whiskey, possibly darker. The taste was definatly improving, with a sweet, mellow flavor, and quite smooth, much more than the white, unaged rum. However, I do think it needs a little more time.

What I was wondering is after what period of time does the most flavor and color come in? first month? Second? ect..

I think after a month it is really coming along well, so well infact, that I think the flavors and colors are about right, but I do think it needs a little more mellowing out. It could also be a little smoother. But I dont want to over age it to where the oak taste is too strong, and the whole batch is ruined. I was intending on aging it for two years, one year at the absolute minimum, but the way it is progressing, I am afraid it may devolop too much flavor, overpowering it to where it is not drinkable.

I have heard some rums are aged as little as 6 months. Should I quit after 6 months, or just let it do its own thing for a year or two? I know rum is typically aged in used barrels, but I figured a light char would sort of make up for being a new barrel.

[SuperDavid]

I think the best way would be to take it out of the keg when you have the flavour you want. Even if you didn't get to keep it in there for the time that you wanted. Not that I know alot about barrels.....but maybe if you take this out a bit earlier than you wanted to, you could put another batch in there and that would take longer to flavour up.

[Hack]

A smaller barrel, especially a new one, like the 5 gallon one you are using will flavor and color your spirits more quickly than the larger barrels the big distillerys use. The ultimate test is your own taste. Go by that. Don't get too hung up on aging for a set amount of time unless you've used the process before and know it works. Even then taste things once in awhile to see how it's going.

[Hawke]

It won't take very long to over-oak something in a new barrel. Keep a close eye on it, and when you think the flavor is right, pull it out. If you have a glass carboy, put it in that with a coffee filter over the top and let it sit for a few more weeks/months. (It will continue to age and mellow in the glass)

[Slow & Steady]

First things first... all the previous posts are spot on... just want to add that once you are the owner of a depleted barrel (no longer producing much color or sweetness) you will have the perfect aging barrel to transfer your new barrel rum into. This will allow the aldehydes and esters to continue forming for years and years and the sugars and glycerol can continue to change due to continued contact with charred wood (I don't know why but glycerol and fructose formation happens at a greater rate towards the end of extended aging).

[Glock19Fan]

Well the rum seems to be sweeter, and the charred flavor it in there, but it seems to need a little bit more mellowing out. I will hold it for a few more months, trying it after every month or so, to see how it comes along.

One more question- Does the rum age in the same way in a smaller barrel than in a larger barrel, but in a shorter amount of time? Or does the color and oak flavor overcome the spirit too fast for any of the "magic" to happen?

[Slow & Steady]

One more question- Does the rum age in the same way in a smaller barrel than in a larger barrel, but in a shorter amount of time? Or does the color and oak flavor overcome the spirit too fast for any of the "magic" to happen?

Aging in small barrels only accelerates the color and solids extraction... more wood to spirit ratio in a small barrel than in a large barrel. Much of the "magic" takes time (months, years, decades... you be the judge) and can't be accelerated.

[Glock19Fan]

Well, after roughly a month and a half, I sampled it again. This time, the flavor was about the same, but a little bit smoother. The big difference I noticed over last time was the smell. It smelled so sweet and smooth, with just a hint of oak. As I said before, I think I will let this age for 6 months to a year, compared to the 2-4 years I initially intended. I think that after that time, I will get the desired smoothness, flavor, and hopefully the retained scent.

I will keep you guys up to date.

[Dnderhead]

As I thank you noticed, coloring comes most in the first month or so ,coloring slowes or stops--- then the magic starts to happen.

[Hawke]

What Dndr said +1.
Most of the color in the first few weeks to a month, then the magic starts. Each progressive batch will take more time, until the barrel is depleted. Afterwhich it will be good for storing your aged stuff in.

[Dnderhead]

"" After which it will be good for storing your aged stuff in.""
also good for "light" colored/and lighter oaked ,,, witch mite be considered good in rum,, brandy,,tequila

[Hawke]

Guess you could always drop some toasted/charred sticks in after it's depleted as well.