Jar aging

Post by **Bushman** » Thu Apr 03, 2014 4:06 am

I mentioned this technique I learned at the ADI conference from Black Swan Barrels on my ADI thread but realized it probably would be seen or used more in the proper location so here is a trick for aging in jars on wood. This can be used as your aging processes or to introduce a new flavor note if you first barrel age then want to add a slight flavor change to your whiskey.
If you are aging on wood, they used cherrywood to add a different flavor note. Drill a bunch of holes in the wood like a honeycomb then cut it into jar sizes and put it in your jar. What this does is expose more end grain for absorption and draws the color and flavors of the wood faster. Below is a picture of some aging in a jar, next to the jar on the right is a sample of the wood that has been drilled. You just need to cut it to fit into your jar.

image.jpg

Next picture probably shows the wood better here he used an oak stave.

image.jpg

Post by **heartcut** » Thu Apr 03, 2014 4:11 am

That does look like a honeycomb in the jar, might be a good disguise as well as an aging technique.

BoisBlancBoy · Post by **BoisBlancBoy** » Thu Apr 03, 2014 5:44 am

All these aging techniques are killing me! Everything looks so good and I want to go open the few jars image aging for a little sample! I need to stop reading in this sub-forum!

Post by **Bushman** » Thu Apr 03, 2014 6:06 am

BoisBlancBoy wrote:All these aging techniques are killing me! Everything looks so good and I want to go open the few jars image aging for a little sample! I need to stop reading in this sub-forum!

Believe me it doesn't get any easier!

Post by **Bushman** » Thu Apr 03, 2014 6:17 am

rockchucker22 wrote:Seems like it would be easy to over oak. Makers Mark 46 uses bags of toasted oak chunks in a stainless aging vat.

I've never over oaked on chips however with this method you are really exposing a lot more end grain and we know how that just wicks water. What I would do is figure the aging time is less than half and be watching the color of the jar, also it's a great excuse to taste on a regular basis. I would suggest using 2 quart mason jars.

Post by **heartcut** » Thu Apr 03, 2014 6:27 am

JD chips, even the big ones, get saturated all the way through, cut a few apart to check. I rechar before aging, then use them in the BBQ afterwards. Bet these sticks would smoke some nice meat in their afterlife.

Post by **Bushman** » Thu Apr 03, 2014 8:09 am

heartcut wrote:JD chips, even the big ones, get saturated all the way through, cut a few apart to check. I rechar before aging, then use them in the BBQ afterwards. Bet these sticks would smoke some nice meat in their afterlife.

I was thinking the same thing, mine goes in my smoker!

Bob Loblaw · Post by **Bob Loblaw** » Thu Apr 03, 2014 9:36 am

Looks interesting Bushman. I'm going to have to try this. Did they toast/char the stave after drilling?

Post by **Bushman** » Thu Apr 03, 2014 9:57 am

Bob Loblaw wrote:Looks interesting Bushman. I'm going to have to try this. Did they toast/char the stave after drilling?

Didn't look like it but that's probably what I would do!

BDF · Post by **BDF** » Fri Apr 11, 2014 8:05 am

I thought that people barrel age specifically because the spirit never touches the end-grain and only hits the side grain?

DAD300 · Post by **DAD300** » Fri Apr 11, 2014 11:06 am

I've heard this fear of end grain stuff for a while now.

Do you think if you cut a piece of wood, there is no end gran all up and down the side of the slab?

You have a good saw and eye if you can do that!

There is always end grain exposed in a barrel.

Post by **Bushman** » Fri Apr 11, 2014 12:31 pm

Black Swan Barrels have been in business for sometime now so I am guessing they know what they are doing!

DAD300 · Post by **DAD300** » Fri Apr 11, 2014 1:36 pm

I like it Bushman...not only are Black Swan Barrels beautiful, the kerf the stave's so that more end grain is exposed.

MyUncleMo · Post by **MyUncleMo** » Fri Apr 11, 2014 1:51 pm

The kit that they have for "aging your own" has drilled out dowels that are charred inside and out. This is for a fast oaking I assume.
The ones in the jars at ADI each had their own origin and treatment - and I do not remember seeing fully charred drilled wood soaking in any of the jars.
If all goes as heavily suggested, I will be getting a used Swan from Woodinville Whiskey for Fathers Day. Maybe a nice place to put my rum long term after it ages in new oak for a while?

Post by **Bushman** » Fri Apr 11, 2014 7:51 pm

MyUncleMo wrote:The kit that they have for "aging your own" has drilled out dowels that are charred inside and out. This is for a fast oaking I assume.
The ones in the jars at ADI each had their own origin and treatment - and I do not remember seeing fully charred drilled wood soaking in any of the jars.
If all goes as heavily suggested, I will be getting a used Swan from Woodinville Whiskey for Fathers Day. Maybe a nice place to put my rum long term after it ages in new oak for a while?

The jars at the top that I took pictures of at ADI had honeycomb inside. Here is a link to their product page showing the honeycomb.
http://www.blackswanbarrels.com/honey-c ... ternative/" onclick="window.open(this.href);return false;" rel="nofollow

MyUncleMo · Post by **MyUncleMo** » Sat Apr 12, 2014 6:55 am

I'll snap a pic of the kit they gave away at their booth.
Bushman - your photos show what I saw. Drilled yes - but not totally charred like the ones that come with the small bottle, 2 charred drilled dowels and a recipe card for aged cocktails.
peace

Post by **Bushman** » Sat Apr 12, 2014 7:07 am

MyUncleMo wrote:I'll snap a pic of the kit they gave away at their booth.
Bushman - your photos show what I saw. Drilled yes - but not totally charred like the ones that come with the small bottle, 2 charred drilled dowels and a recipe card for aged cocktails.
peace

Some how I missed the kits they gave away, I also noticed the stuff they had for show was not charred but thought one could if they wanted.

Post by **lampshade** » Sat Apr 12, 2014 12:05 pm

Bushman wrote: Some how I missed the kits they gave away, I also noticed the stuff they had for show was not charred but thought one could if they wanted.

How would you char the honeycomb so that the inside walls of the holes are charred? I would presume cook them in the oven.

Or maybe that is not important.

MyUncleMo · Post by **MyUncleMo** » Sat Apr 12, 2014 2:11 pm

photo.jpg

Torch?
They came with a 375ml bottle.

MyUncleMo · Post by **MyUncleMo** » Mon Apr 21, 2014 8:14 am

Here is some single run Hook Rum in a jar with one of these char sticks and a Vanilla Bean, crystallized ginger and a few allspice berries.

jar.jpg

The oak stick is due to come out in a day or two or three.

Post by **Bushman** » Mon Apr 21, 2014 8:21 am

MyUncleMo wrote:Here is some single run Hook Rum in a jar with one of these char sticks and a Vanilla Bean, crystallized ginger and a few allspice berries.

jar.jpg
The oak stick is due to come out in a day or two or three.

Sounds good, I usually take a small sample to determine time in a bottle!

Home Distiller

Jar aging

Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging

Re: Jar aging