Peach wood

[thatguy1313]

Anybody ever used peach wood to age whiskey? I toasted some and it smells pretty good. Have a ton of it. I use it in the smoker but just thought of putting it in some whiskey. Any thoughts?

[NZChris]

It tastes good and colors up nicely in peach, if that helps.

[srs787]

I have used peach wood for smoking fish and chicken, works great. I want to do an aged spirit with it also. I have some barley and oats ready to run. Some toasted peach wood, should be great for aging it. Good idea. Thanks

[chris8sirhc]

make sure you get cut up before ants etc start eating at it, or it starts getting splatting which will ruin the flavor. It actually works really really well in tequila if you heat treat it right.

[ranger_ric]

C8S,
If you follow the posting at all you will see that it is EXTREMELY uncommon for anyone on this forum to be replicating/trying Tequila...
So we reset and go back to see how "Peach" wood works on "applicable" spirits....

I am interested, I have a peach tree that died this year, it is kinda small but interested in the results.. So post them up.

Carry On
RR

[chris8sirhc]

ah, I didnt mean to imply it didnt work well in other spirits as well. I had been searching for a while to find something that works in tequila, and peach finally did. Maybe the prospect of aging tequila completely on peach wood with the hope of excellent results will spur someone to try it.

For the record, this thread was on the main page of the flavoring and aging forum: http://homedistiller.org/forum/viewtopi ... =4&t=57758

anyway. Its not going to be as dramatic as oak or cherry wood, but the effect is definitely there. I know this sounds lame, but its like a woody peach. Some of the slighly tangy / tart elements of a peach are there, but they dont show up nearly as strongly as in the fruit.

below are some exerpts of a review someone did with some pre-production peach based bottle aging staves.

"Trader Joe’s Highland Single Malt with Peach Aging Mast
month 1: Nary a hint of peach on the nose, but perhaps a little peach pit (marzipan). A little silkier than usual on the tongue – perhaps its been filtered a bit by the wood – flavor is slightly fruity (although it started that way), with something like mild cinnamon or stale nutmeg. Conclusion: Nothing there yet.

Month 2: Mildly fruity on the nose – marzipan again, with maybe a hint of apple blossom or floral white tea. Silky on the tongue, and with a punched-up fruit character. Perhaps peach gummy candies, unless that’s the power of suggestion. Finishes mildly, no bitterness. Conclusion: Perhaps some slight improvement, if I search for it.

Month 3: Color: Slightly darker, with a tinge of gold.
Nose: No difference. Both have the same light profile of apple blossom, dried apple, marzipan, and beeswax. The peach stick one might have very slightly more wood sugar (syrup). Maybe.
Palate: Dried apricot. A bit of raw honey.
Finish: A ghost of cinnamon, and a tart note, like peach gummy candies. Also, the bit of acetone/paint thinner present in the original is missing.
With Water: No change noticeable with water.
Overall: A disappointing nose, but the palate is slightly improved – with a very nice wild honey character – as is the finish, which has taken on more maturity and eliminated some of the roughness in the original. Alas, not especially peach-y."

from: http://scotchnoob.com/2015/10/12/review ... ging-mast/" onclick="window.open(this.href);return false;" rel="nofollow

again, those results dont come from charred peach wood, which will probably introduce a different flavor profile.

[raketemensch]

The lack of tequila-making comes from the fact that pretty much none of us have access to agave.

This, however, has gotten me thinking. I'll let you know how it goes in 9 years, when I've planted them, let them grow for 7 years, then smoked, fermented, distilled and aged them.

[chris8sirhc]

The lack of tequila-making comes from the fact that pretty much none of us have access to agave.

This, however, has gotten me thinking. I'll let you know how it goes in 9 years, when I've planted them, let them grow for 7 years, then smoked, fermented, distilled and aged them.

I bet with a little work someone could find an agave farmer willing to sell some? Or maybe some tequila mfg has excess inventory they don't need?

[pfshine]

"OFF TOPIC" I have plenty of access to agave here but don't care for tequila, or for the fact that the juice that comes out of it burns your skin. I really really hate them. Back on topic. I would like to get my hands on some virgin peach wood and do some toasting and charing myself.

[gemcutter]

i have an 8 year old agave in my yard,,,any one want to pay for shipping you can have the pineapple for 50$!

[chris8sirhc]

"OFF TOPIC" I have plenty of access to agave here but don't care for tequila, or for the fact that the juice that comes out of it burns your skin. I really really hate them. Back on topic. I would like to get my hands on some virgin peach wood and do some toasting and charing myself.

I have some left over that sat too long and started to crack, making it nun usable for my purposes. I live in Greenville SC.

[Monkeyman88]

Why does it cracking make it unusable?

[pfshine]

The aesthetics of it would be off putting to a purchaser. Thank you for your offer Chris but I would prefer to procure my own.