Neat aging idea

daily_dram121 · Post by **daily_dram121** » Fri Oct 03, 2014 8:43 pm

Check out this kickstarter idea... https://www.kickstarter.com/projects/26 ... ory_newest

Seems to have a lot of science to back up the idea. Just thought it may be something worth trying.

bellybuster · Post by **bellybuster** » Sat Oct 04, 2014 2:38 am

Hard to believe the amount pledged. This isn't new at all. 24 hour claim is pretty brazen.

scuba stiller · Post by **scuba stiller** » Sat Oct 04, 2014 4:50 am

Does "Pig Roaster" get a royalty?

Steep-n-Rocky · Post by **Steep-n-Rocky** » Sat Oct 04, 2014 5:06 am

Interesting, this seems like a take also on Ralfy's whisky improvement (aka finishing) technique 1 & 2, http://www.youtube.com/watch?v=0zRkoT6nFu0" onclick="window.open(this.href);return false;" rel="nofollow.
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Post by **acfixer69** » Sat Oct 04, 2014 5:54 am

This stick does increase surface area ratio. However not in a good way. Coopers go to a great deal of effort to reduce the amount of end grain cuts that are exposed to the spirit contained is the cask. This style cut just defeats the purpose.

AC

Steep-n-Rocky · Post by **Steep-n-Rocky** » Sat Oct 04, 2014 6:40 am

Interesting, what would be a good way to minimize end grain exposure on sticks? It would be interesting to try "capping" stick ends but what would you use for that?

Post by **Bushman** » Sat Oct 04, 2014 7:17 am

Or drilling holes as demonstrated by Black Swan at the ADI Conference.
http://homedistiller.org/forum/viewtopi ... wood+holes

Bagasso · Post by **Bagasso** » Tue Oct 07, 2014 8:28 am

acfixer69 wrote:Coopers go to a great deal of effort to reduce the amount of end grain cuts that are exposed to the spirit contained is the cask.

Could that be because it would "capillary action"TM the hooch to the outside of the barrel?

Just a thought.

MDH · Post by **MDH** » Tue Oct 07, 2014 12:23 pm

This will make alcoholic oak tea, not Whisky

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Tokoroa_Shiner · Post by **Tokoroa_Shiner** » Tue Oct 07, 2014 1:19 pm

Bagasso wrote:
acfixer69 wrote:Coopers go to a great deal of effort to reduce the amount of end grain cuts that are exposed to the spirit contained is the cask.
Could that be because it would "capillary action"TM the hooch to the outside of the barrel?

Just a thought.

Every thing that I have read suggests that's the case.

DuckofDeath · Post by **DuckofDeath** » Mon Dec 22, 2014 3:54 pm

Some guy tried them and said they sucked

sdpoage · Post by **sdpoage** » Mon Dec 22, 2014 8:30 pm

Did u guys see that guy ruin good ice with that bad whiskey!

chris8sirhc · Post by **chris8sirhc** » Wed Mar 04, 2015 4:59 pm

Ive been scrolling through some websites that offer things like that to the wine industry, and some are saying more end grain imposes a more "brown paper bag taste"

Post by **dstaines** » Wed Mar 04, 2015 5:14 pm

I'm amused by their "Limited Edition Wood Brand Box" product offer. A nice looking pine box, commemorative glass, two flavoring oak tea sticks and... a bottle of whiskey! All great, except didn't I JUST READ that this product is [taking their claims as honest fact, here] somehow improve the taste of shitty whiskey full of acetaldehyde and other nasty shit?

So... thanks, asshole, for the beautifully wrapped bottle of shit bottom shelf whiskey.

Post by **shadylane** » Wed Mar 04, 2015 5:15 pm

Three years of ageing on oak in only 24 hours because of their special oak sticks. Bullshit
That's the first time I've said that in almost a decade.

Home Distiller

Neat aging idea

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