Aging wash in oak, run it, aging again

[Bardstown Road]

Has anyone added char'd oak just after fermenting has completed and prior to running through the still? If so, what was the result compared to other bourbons. I am wondering what flavors would make it through. I wonder if I can double up on some of the most sought after flavors.

[beelah]

Better to flavour after you distill as you are able to control the flavour and look of your product afterwards...if it were a good idea, then the pro's would be doing it your way. Besides , depending what kind of still you have, for example a reflux still, you will be stripping most or nearly all of the flavour out of the wash in the process.

[rgarry]

, you will be stripping most or nearly all of the flavour out of the wash in the process.

Exactly. Works well for cider, beer and wine but they aren't distilled. Might get some carry over in a pot still, but you have to ask your self why bother

[Bardstown Road]

Point taken. I have a pot still. Most of the pro's stick to traditional methods for they have to. Plus doubling the process time has its holdbacks. I will experiment with a very heavy char'd wash to see If I can pull any amount of flavor through the pot still. I figure it couldnt hurt to try. If I succeed, let be known here, that I will name this Double Barrel Bourbon.