pistachio woodvs. oak

[corene1]

I have a question. Has anyone used pistachio wood in their whiskeys. I have some that my son and I cut a couple of years ago for smoking meats with. We have used white oak, red oak, almond wood, apple wood and pistachio wood in our cooker and the pistachio is very mild and sweet. It is also very hard and dense so I took a small piece and toasted it at about 350 degrees for a couple of hours and did a light char on it. It is now resting in a jar of sweetfeed whiskey. The color is beautiful . A dark amber brown, and so far after 30 days it smells very good. I am hoping for the best , but was just curious if anyone else has tried it and what there thoughts are.

[Truckinbutch]

Got no advice on that wood ,per se . To get a quicker look/taste of it I would recommend doing a sample jar in the microwave as per that dedicated thread . I've been getting fine results with that process in developing what I want to leave as a legacy for my grandkids .

[corene1]

I have read that thread over and over , but I am still a little spooked about putting 62% alcohol in a microwave. If you knew about my luck and the probability of something going wrong you would understand my reluctance. Remember the old song? If it weren't for bad luck I'd have no luck at all. Well that's me. I am doing the freezer and then in the shed outside for a couple of days back and forth. Slow but it seems to be helping a bit. The shed is 100 plus degrees right now during the day.

[Truckinbutch]

I have read that thread over and over , but I am still a little spooked about putting 62% alcohol in a microwave. If you knew about my luck and the probability of something going wrong you would understand my reluctance. Remember the old song? If it weren't for bad luck I'd have no luck at all. Well that's me. I am doing the freezer and then in the shed outside for a couple of days back and forth. Slow but it seems to be helping a bit. The shed is 100 plus degrees right now during the day.

LMAO gal . With what you got goin for you , if I was a single man , I'd make you a habit until you accepted an honorable proposal or leveled your shotgun at me .
I made my manners and declared my respect for you as a gentleman should . NOW , lets go to fire fightin school . Take a quart of 60+% out on the patio . Bring a pot of water to a boil on the stove inside and then carry it outside and put the quart in it . Let it sit until you see the likker boilin from the heat transfer . Soon as you see that put a match to it . Gonna get an almost invisible blue flame if ya used good likker . Ain't like a gasoline explosion in the movies . Ya simply drop a wet dish rag over the jar and the fire goes out .
Sama ting in 'ole Luke Tha Nuke". If for some reason you did have an ignition it should not be a violent one . If you are prepared it should be no bigger deal than a flash grease fire from a pan of bacon .

[corene1]

OK, I am trusting you so I may give it a try. Hopefully there will be no pictures of what not to do. Thanks! By the way I shoot a Browning B2000. Bet ya haven't seen one of those lately.

[S-Cackalacky]

FYI - there's also a thread on here somewhere about using one of those "Food Saver" vacuum devices to age your likker. They can be found on ebay and maybe amazon. There's an adapter for use with canning jars that you would also need. Pretty much accomplishes the same thing as nukeing or the water bath method, but without the heat.

Just sayin',
S-C

[corene1]

OK so here is where I am at right now. I wish you could see the colors better. I have French oak on the left, white oak in the middle and pistachio on the right. That piece in the middle is the white oak that I haven't done anything with yet. I will toast it and char it before it goes into anything. The white oak gives a nice amber color. the French oak is much darker but still an amber. The pistachio gives it an amber color with a hint of red to it. Very nice to look at and it is coming along nicely as far as taste also. Maybe it's because I am a girl but I love the color.

[S-Cackalacky]

OK so here is where I am at right now. I wish you could see the colors better. I have French oak on the left, white oak in the middle and pistachio on the right. That piece in the middle is the white oak that I haven't done anything with yet. I will toast it and char it before it goes into anything. The white oak gives a nice amber color. the French oak is much darker but still an amber. The pistachio gives it an amber color with a hint of red to it. Very nice to look at and it is coming along nicely as far as taste also. Maybe it's because I am a girl but I love the color.

P8200001.JPG

Wonder what a maceration, or aging, with pistachio nuts would do for the flavor, or maybe crush some up and add them to the thumper during a run. Pistachio wood may be pretty rare around where I live.

Just sayin',
S-C

[corene1]

I have read that thread over and over , but I am still a little spooked about putting 62% alcohol in a microwave. If you knew about my luck and the probability of something going wrong you would understand my reluctance. Remember the old song? If it weren't for bad luck I'd have no luck at all. Well that's me. I am doing the freezer and then in the shed outside for a couple of days back and forth. Slow but it seems to be helping a bit. The shed is 100 plus degrees right now during the day.

LMAO gal . With what you got goin for you , if I was a single man , I'd make you a habit until you accepted an honorable proposal or leveled your shotgun at me .
I made my manners and declared my respect for you as a gentleman should . NOW , lets go to fire fightin school . Take a quart of 60+% out on the patio . Bring a pot of water to a boil on the stove inside and then carry it outside and put the quart in it . Let it sit until you see the likker boilin from the heat transfer . Soon as you see that put a match to it . Gonna get an almost invisible blue flame if ya used good likker . Ain't like a gasoline explosion in the movies . Ya simply drop a wet dish rag over the jar and the fire goes out .
Sama ting in 'ole Luke Tha Nuke". If for some reason you did have an ignition it should not be a violent one . If you are prepared it should be no bigger deal than a flash grease fire from a pan of bacon .

OK Truckinbutch, I successfully did the microwave aging and didn't burn the house down. Yes, I was a little tense during the first couple of cycles , but it works well. Thanks for the encouragement!

[Truckinbutch]

Glad I could help . I know how nervous you were . Been there , done that

[rokketz]

its just like i tell my kids ".....caution is a sign of intelligence ..."

[Bushman]

I would google Darek Bell and ask him. He owns Corsair Distillery and wrote the book Alt grains. Probably know body more knowledgeable about grains and woods.

[bearriver]

Small world. I spent a few hours yesterday researching their products, particularly Ryemageddon.

Im gonna have to get that book now. Thanks Bushman

[Brutal]

Lol because no one has noticed the 1 year gap in this thread. And more lol because I didn't know pistachios grew on trees.

[Brutal]

Oh, and the first time I microwaved hooch I literally made everyone leave the kitchen and I stood back holding a fire extinguisher at the ready. I made sure I was wearing long pants and shoes, and even had the hose turned on out in the yard just in case.

[Bushman]

Lol because no one has noticed the 1 year gap in this thread. And more lol because I didn't know pistachios grew on trees.

Your right, hadn't noticed the age of initial post, so Corene1 any updates?

[corene1]

Yes I will say that pistachio wood gives the whiskey a wonderful reddish color BUT, is not that great tasting after time. A bit of bitter and a coffee flavor, I never did anymore. I am having the best luck with good toasted and charred white oak. I am saving the once used oak and putting them in a jar of sherry to store them then adding the sherry soaked used oak in my newer whiskeys. I really like the flavor that is coming out with that combination. A little lighter on the wood and caramel flavor but the sherry brings a fruitiness to it .

[Bushman]

Sounds wonderful. I have been combining oak with the heartwood of a plum tree I was given and also like the results.