Oak profile and store bought comparisons

[Honest_Liberty]

Hey folks,

I've been having difficulty pulling any complexity from my oak sticks I've made. It seems all I get is intense oak flavor, as if I just chew on the wood. No balance, no depth, just way too much oak flavor.
Sticks toasted of cut heart oak, 385 for 90 minutes, then charred. Run the reverse osmosis water over to break open all those pores or whatever it does, then dry then and add in the next day when dry.

I also noticed that since I make such tight cuts on my sweetfeed that it's still very sweet to the taste, or perception of taste, is one dimensional. When tasting Weller's or bulliiet, the complexity send to come from heads in the whiskey. Maybe that is just what I think I'm tasting. Sticks are typically left about 6 weeks on 62% but I also haven't put but about half the required cubic inches after reading through more of corene and tpee posts.

Any help would be appreciated. I would like to age my next double distillation amount, 3ish that will be 5 full gallons without concern that it will be ruined. Most stuff I have has aged 6 months

[NZChris]

If you remove the wood at six weeks you miss out on complexity that comes from the breakdown of components still in the wood.

[MtRainier]

is your oak seasoned outside before cutting and toasting? Maybe too much oak flavors remain if it's unseasoned oak? 6 months seems like long enough to get some of the complex flavors out.

[Twisted Brick]

Sticks are typically left about 6 weeks on 62% but I also haven't put but about half the required cubic inches after reading through more of corene and tpee posts.

The two pieces of advice I received here that have helped the most with my aging:

Give it more time (9mos to a year) with the full recommended surface volume of sticks. If you're worrying about ruining your product, start testing. Vary combinations of surface volume, toast and char. After a year test you'll know what variables do and what you like. Then you can start testing how cuts and aging length work together. 5 gallons would be perfect to test with.

Leave 30% headspace if aging in glass. Occasional airing will also help since you're attempting to mimic the effects of a breathing barrel.

[OtisT]

+1 on more time and airing/headspace.

Another suggestion to add more character would be looking at your cuts. You said your cuts were narrow (little to no heads or tails.) A little heads and/or tails will work itself out over time on wood and can bring some new smells/tastes. I find tails are a little easier to work out than heads when aging in jars. Don't go too deep into either at first and see what you get.

Good Luck.
Otis

[Honest_Liberty]

You folks never fail to impress. Thanks again with your help. The oak is seasoned, I buy it from Missouri and have specifically requested seasoned, heart wood. I grew up back East so I know seasoned wood when I see it.

I suppose I'll test my next batch in a few months when I have enough to fill the carboy. Thanks!