Optimum temps for aging and flavoring

[Shiner]

I've looked through here some and didn't find anything on this. What is the best temperature for aging and flavoring? Warmer....cooler????

Thanks!

[just-a-sip]

I've looked through here some and didn't find anything on this. What is the best temperature for aging and flavoring? Warmer....cooler????

Thanks!

first of by flavoring do you mean oaking.

secondly there is no set temperature. what ages spirits best is the fluctuation of temperatures. think of how the big guys do it. they put it in a barrel put it in a barn adn let nature do its thing. hot summers and cold winters.

[just-a-sip]

also for me personally i try and think of the areas the particular spirit originates and try to copy that. by that i mean bourbon is made in TN where it gets cold in the winter and hot in the summer.

most rum is made in tropical climates where it stays well above 80*f yer round.

scotch and Irish whiskey are made in zones where average yearly temperature stays between 65-75*f like Ireland for example.

so like i said above there is not Normal temp just do what you want and see how it turns out.

[Shiner]

Yep. Oaking, as flavoring my UJSSM. I haven't a clue what the big boys do or where they keep it while it's doing time. I've had mine in the shop which can go from the 80's to below freezing over the course of a year. I have a basement that I was figuring on leaving it in, but really wasn't sure which would be better. I was thinking that a more stable environment would be better.

Even for aging, you'd think there would be a 'comfort zone' for optimal results. Juuuust curious.

[WERAT]

If you are oaking you want the change in temps. This allows the wood to expand and contract causing the spirit to enter the wood and then be extracted causing the flavors.

Like just-a-sip said, all depends on what you are making. Just experiment in different places, you may find you like one place better than the other.

[Shiner]

That makes good sense and sends me a good direction.

Many thanks guys!!

[frozenthunderbolt]

Once you have sufficient oak extraction and the wood is removed, warmer temperatures will catalyze (speed up) the chemical reactions that we know take place over time that mellow the booze

[Shiner]

So whether I oaked it or not, the mellowing effect will do better in warmer storage?

[frozenthunderbolt]

So whether I oaked it or not, the mellowing effect will do better in warmer storage?

IMHO, Yes