The relationship between flavours and time

[zirtico]

For those of you who have aged whiskies extensively, I was curious to know what flavours you see the oak imparting to your liquor in what order.

I myself put some single malt on used oak about a week ago and the colour is a caramel brown, not a bourbon red, which is what I was going for, but at the moment its definitely has a bit of sweetness to it. Obviously with time, other flavours will start to enter the spirit so I was curious what other flavours follow. I took a teaspoon to sample it yesterday and being a pure hearts cut, it already tastes very very nice and smooth with vanillas and caramels coming through well, however, as all spirits can, it would improve with more complexity.

[Jimbo]

Read some whiskey reviews. There are folks out there who have an amazing knack for waxing poetic about toasted marshmallow, butterscotch, vanilla caramel creme brulee and all sorts of fruit bottled up in fifths of 80 proof.

[zirtico]

Hahaha yes I know exactly what you mean. I simply find it difficult to detect citrus and brine in my whisky, but I can certainly tell a simple whisky from a complex one and the obvious flavours of smoke, caramels and vanillas. Here's to hoping time "complexifies" good whisky!