Wood Profiles - Japanese Oak(Q. mongolica, Q. crispula)

[onewhiskyguy]

I've acquired a grip of woods. I'm currently at 16, but working on acquiring 20 more, or even more as I find suitable woods. I find this topic(http://ww.homedistiller.org/forum/viewt ... =4&t=33487) interesting. Some of these woods are tried and true and very well known, but others are hardly used. I lurked around here for years and have tried a few of these and think it might be good to have a wood profile topic for each of these. My hope would be that people could discuss projects they have done, tasting profiles they have found, ideas relating to a specific type of wood. My personal interest is in Scotch type single malt Barley's. I hope to eventually have made a bottle for each type of wood and to let it age for years as I slowly taste. I want a Malt library unmatched by any other in the world.

I do in fact have two large boards. I bought a 1.5"x6"x9' board and had it shipped halfway across the planet, just because my obsession runs that deep(Thing cost nearly $200 when all was said and done). When I get some toasted I will post a photo.

Here are some interesting links that describe profiles:
http://whiskyscience.blogspot.com/2011/ ... es_30.html

"Japanese oak species used in cooperages are Q.crispula (Japanese oak, mizunara, miyamanara), Q.mongolica (Mongolian oak) and Q.dentata (kashiwa, emperor oak, daimio oak). Q.crispula and Q.dentata are the two dominant oak species in Japan and they hybridize with one another, although probably rarer than European Q.robur and Q.petraea. All the three species are white oaks, but contain less tyloses and more knots than European or American oaks. Therefore Japanese oak is harder to cooper watertight. Japanese oak (Q.crispula) has a unique sweet and spicy flavour profile probably due to different oak lactone isomer ratio. Q.crispula was earlier believed to be a variation of Q.mongolica, but is now recognized as an individual species."