Wine stain v. no wine stain oak comparison

[HookLine]

I use French oak from a large red wine barrel, and char it. About 18 months ago I did a test (using rum) comparing removing the wine stain completely, to leaving the wine stain on (and not charring that side of the oak stick).

Just tasted them yesterday for the first time since bottling, and the one with the wine stain left on is smoother and richer, and seems slightly sweeter too. The non-wine stain one was fine, but the wine stain one was definitely better, to my taste.

I will be leaving the wine stain on, for my rum at least.

[kiwistiller]

thanks for the side by side hook.

[olddog]

I have been charing mine all round including the stain, perhaps I will have to try a batch your way.

[beelah]

I just bought myself a half barrel that had a nice cabsav in it an has a deep red stain on the inside and I was just about to take it apart and char up soem of the staves. I was wondering about the stain and I was thinking of leaving it and seeing how it turned out.

I may do though as you did and do a side by side comparrison to see which I like better. As many say here taste is pretty personal and therefore subjective, what one person may like another may not.

However, I appreciate the "taste testing" done by many here that cuts down more of the failures and makes for more successes