Show us the colour of your spirit...

[HookLine]

Been meaning for a while to start a thread just for pics of your spirit colour after ageing. Nothing competitive, just to see what range of colours that comes out of the process.

One of my rum batches. First two pics are of about 300 mm (12") deep of rum in a stainless bucket. Third one is in a glass demijohn.

And a rice malt whiskey in a glass bottle.

So show us yours...

[Roundyround]

from left to right:
spiced rum, UJSSM 2nd batch, UJSSM first batch, rum oak only, first attempt at aging hearts of first still run of UJSSM.
I'm amazed how small adjustments make big differences in this hobby. I toasted some white oak 3/8's square sticks of white oak then charred with propane torch. The quart jar i did a heavy alligator char, to the point of sticks breaking up. Hence piss poor coloring. Now I know to char but not incinerate and the color is much better. It is why I enjoy this hobby, infinite possibilities to adjust and explore.

[Hawk_]

2 on the left are Oatmeal Bananna Gerber, second and third Generations. Behind in the JD bottle is my Rice and apple Gerber, unoaked. Blackberry brandi up close and in the 3 wine bottles in the back are watermelon Brandi. My barley Gerber and UJ arent in the Photo but they are similar now.

[Scrap dogg]

Third gen SF over charred oak for about two weeks. Can't wait to see how it turns out in a few months.

[DFitz]

Rum


Bourbon

[Scrap dogg]

Bourbon
[/quote]


Your bourbon looks like you have hit the perfect tint. Is it as smooth as it looks?

[ron71157]

20 days on sticks

applewood on left...oak on right

[Copper Thumper]

mmmmm mmmmmm mmmmmmm!

[HookLine]

Looking good.

And Oatmeal Bananna Gerber sounds pretty interesting.

[ROD01]

first runs but are popular with my friends. hard to get anything saved up to age properly.
top photo is rum, other 2 are UJSSM.

[ron71157]

first runs but are popular with my friends. hard to get anything saved up to age properly.
top photo is rum, other 2 are UJSSM.

True that...very pretty!!

[DFitz]

Bourbon

Your bourbon looks like you have hit the perfect tint. Is it as smooth as it looks?[/quote]

Not as smooth as I'd like. It was aged only for about 4 or 5 mos. on chips and toasted/charred oak splits, bottled for about 3 or 4 more months. I made a small batch of NCHooch's Bourbon and it was a good one. I decided to get a new 5 gal. barrel to age out another larger run of this recipe. It should smooth out really well.

[CR33G3R]

here's a pic of some UJSSM I think it was at 6 weeks in this pic it's been on medium toasted oak from my local home brew shop
I plan on a heavy sampling this weekend

[Scrap dogg]

Fifth gen sweet feed/cracked corn sour mash with caramel and white oak going in the cold pantry right now. We'll check it out in a few months.

[ron71157]

Sweetfeed IV
apple pie on the left...toasted and charred oak 3 weeks on right

[frozenthunderbolt]

My Drinks cabinet - lots of colors in there!

[ron71157]

after a month on the sticks and a month more mellowing out

oak/apple - apple - oak

oak and aok/apple have lost almost all of the woodines with nice vanilla flavor and aroma

the apple still a little woody...will see in 6 months if i can keep my hands off; more caramel aroma and flavor

all very smooth at 100 proof

patience is a virtue!!

[Andy Capp]

Here is a pic of an experiment i did to find out what colours were comin out of the wine barrel i bought.
On the left is the wine side of the oak
The middle is plain oak
The right is charred oak.

[jmesle]

UJSSM 2 months in a 1.5 gallon white oak, med char cask. Topped the barrel off with more UJSSM. Gonna give it another month n check it. It's nice now but I don't have anymore spirits to put back in it again.Gonna work on that 2maro

[Bubba Q]

looks like some of you guys leave some significant head room in your jar/bottles. What is the benefit/reasoning behind this?

[export!]

looks like some of you guys leave some significant head room in your jar/bottles. What is the benefit/reasoning behind this?

Warm belly.

[Bubba Q]

lol - warm belly = lack of depth perception?

[corene1]

These are both the same malted barley run. I guess if I was in Scotland it would be scotch. The one on the left was oaked with lightly toasted and charred white oak. The one on the right was on lightly toasted and charred pistachio . If your gonna pour them you might as well taste them, Yep, they are both pretty darned good!

[ron71157]

sweetfeed VIII on pearwood one week...still a little green but lots of caramel and vanilla coming out sips well at 110 proof

[DFitz]

My first properly aged rum. This was aged for a full year in a used Gibbs 5 gallon barrel that held a wheat whiskey last. I really liked the golden red color that came about. Almost identical to the original product held in the bottle. I ended up with 4.5 gallons of 120 proof. I think it will smooth out really well over the next year in the bottles. Maybe I'll even spice a couple gallons.

[Vic Dabone]

Corn likker, been sitting with charred white oak since 7-12-2009...bottled a bit high at 160, in a Courvoisier Cognac corked bottle that was sealed with wax.

[dhusk]

Corn likker, been sitting with charred white oak since 7-12-2009...bottled a bit high at 160, in a Courvoisier Cognac corked bottle that was sealed with wax.

Wow, lots of patience Vic.

Nice pics everyone.

[ron71157]

My Latest projects:

Hungarian oak - sugar maple - cherry

Some kinda good!!

[five_slow]

You guys sure make it hard not to touch my stuff. I see all these delicious looking drinks and it's making me thirsty.

[Jimbo]

Sweetfeed IV
apple pie on the left...toasted and charred oak 3 weeks on right

The attachment colora.jpg is no longer available

I recognize that bottle ron

Here's a few of my colors