Did I over age my whiskey?

[theshoeshiner]

I made some corn whiskey a while back from turbo yeast. I gave up using that yeast for many, many reasons, but I put it in a small charred oak barrel because I didnt want to throw it out. The barrels were old so I threw some small charred oak chips in there as well. I poured some of it out today and it has a very strange flavor. Very astringent, and almost too oak-y? It's also extremely dark. Far darker than others I have aged. It's at least as dark as dark maple syrup.

Did something go wrong here? Did the extra chips mess it up? Should I just throw this stuff out since it's potential is limited anyway?

[still_stirrin]

How long was it in the cask? How big (small) was the cask? Oaking (& aging) happens much faster in smaller vessels due to the ratio of volume to surface area.

You don’t have to dump it....just use it to blend with some other “less aged” spirit. It’ll still get you there...or somewhere, at least.
ss

[MichiganCornhusker]

No need to toss it. No need to try to "fix" it either.

You might be able to blend it with some good new make, or add a little bit to another aged whiskey for a little more character.

If nothing else just set it on a shelf, it might come around over the years.

[posted with ss]

[theshoeshiner]

It was in a 2 liter barrel for about 3-4 months, with probably 1 hand full of oak chips added in.

I also started looking into whether the barrel may have gone sour with some mold or something. I did clean it with campden before-hand, but not sure if that's fool-proof. I'll keep it around in a jug and see how it tastes in a few years. At the very least I suppose I could blend it or use it to fortify some beer!

[theshoeshiner]

If nothing else just set it on a shelf, it might come around over the years.

I'f Im gonna set away, should I put it in a barrel to keep it aging? Or put it in a jug? Can whiskey develop/change any after bottling? (I've read that it cannot.)

[MichiganCornhusker]

My whiskeys all change in the bottle over time.

[ShineonCrazyDiamond]

My whiskeys all change in the bottle over time.

Ditto.

[still_stirrin]

My whiskeys all change in the bottle over time.

Ditto.

ditto x2.

[still_stirrin]

It was in a 2 liter barrel for about 3-4 months, with probably 1 hand full of oak chips added in.

Doesn’t sound over-oaked by that description. But, it is still young. Remove it from the cask and store in glass. It’ll mature nicely in 6-8 more months.

Oh, and you may have to strain out the sediment in time too. Often times some of the charcoal from your chunks will settle to the bottom of the jar. Don’t fret...just filter through a coffee filter back into your decanter (it’s called a “decanter” for a reason).
ss

[OtisT]

I have used a few 2 L barrels. The barrel maker suggested a soak of 1 to 2 weeks for a first use in a barrel that size. With your long soak and your added handful of toasted chips, you definitely have some strong oak tea.

+1 on blending that with new make to thin it out. It will still need a long time to age properly.

In most cases I finished my spirits, after their mini barrel soak, in glass jars. With some jars I added a very small chunk of oak and in others nothing, opening all of them monthly for some air. Took me over a year for some of them to be drinkable, and some never got their (yet) in glass. I had my best mini barrel success by soaking new make for the recommended time or a bit longer, then putting that spirit into a badmo style barrel for another 8+ months.

Otis