Tips on aging

[jon1163]

aging has been covered in a couple dedicated threads (thanks teepee) but they mostly cover preparing Oak how, much Oak to use, how long in Barrel, and the like. I've done a couple side-by-side comparisons over the past year and would just like to share a couple things that I've found. Please feel free to correct any misconceptions I have or to add any helpful hints that you like.

1. At least to the 6-week point breathability helps a ton. I've done side-by-side comparisons of the same batch of gin and also bourbon aired/aged two ways in the same location. Both sets were in one gallon jugs, the bourbon with four 5"x3/4"x3/4" sticks of Oak charred in the teepee fashion. In each set one jug was capped and the other jug had some form of breathable stopper. Mostly I've rubber banded about four layers of shop paper towels over the opening. In both instances with a blind taste test the product with the towels at 5 to 6 weeks was far superior with no less taste and no noticeable evaporation. Both were the same ABV but the product that had been aired with the towels had much less bite.

I've only done this side by side comparison out to 5 to 6 weeks and all my stuff ages past that with the caps on ( I take the towels off and replace them with caps after the five week period).

2. I live in the PNW and in a shop the temperature doesn't fluctuate too much from day to day. While nothing takes the place of time in a jug or Barrel, I wanted a way to get some temperature fluctuation and I can't keep my stuff in the house next to a window. I created a box, more like a garden shed that leans against your house for tools but very well ventilated at the top. It's painted black so that attracts the heat of the Sun. I've noticed that I get a huge temperature fluctuation in this large cabinet next to my house. Aging my barrels and jugs in there seems to result in a better product.

[papstoker]

Thanks John

I needed to read this. Have you done any comparison tests with more oak/shorter period vs less oak/longer period?

[jon1163]

I'm a fan of less oak /longer periods. nothing can take the place of TIME on whiskey. temperature fluctuations can add to it but time is king.

Thanks John

I needed to read this. Have you done any comparison tests with more oak/shirter period vs less oak/longer period?