oaking whiskey below 100 proof

[davek14]

I have read that you should oak/age your spirits at at least 100 proof or the esterification process is "inhibited".
I just put up a full gallon on charred oak cubes and made a mistake in mixing.

Doing the math, the spirit is likely right around 100 proof. However, some factors are unknown, and it could be 90 proof worst case scenario.
So, will there still be esterification in that worst case? Hopefully it will still happen, just more slowly.
Wouldn't be a big thing for me to just let that batch sit for a year.

[Ben]

Do you have the stock to blend it with something else to bring the proof up? If not I guess it will be experimental

[Avalir]

The logic as I understand it, the ideal range is 110-130 proof. The lower the proof, you're more susceptible to pulling harsher, undesirable tannins out of the wood that are water soluble. Over that range and you run the risk of extracting nasty oils from the wood. So if it's not possible to raise the proof with some undiluted likker you have on hand, I'd say definitely watch it and taste often so you can catch it before it goes in a direction you're not happy with. I'm not sure how long you had planned to age, but I would speculate you should be fine if you only planned on a few weeks or up to a couple months. I've never aged that low before, I normally aim for about 125. So definitely taste often to monitor.

Edit: I had forgot to address the esterification aspect. Esterification primarily occurs during the actual distillation. Beyond that point, I'm sure it technically still occurs, but it's negligible at whatever degree it does. What happens during aging that I'm sure was what you mean with esterification, is a number of various chemical reactions with the esters already in the spirit, ethanol, the wood and tannins, and oxygen/oxidation of all these various compounds. With time, tannins also break down, but keep in mind that theres also numerous types of tannins and not all of them contribute to a satisfying result whether or not you give them time--this, in part, is why over-oaking is a very real thing.

[davek14]

The logic as I understand it, the ideal range is 110-130 proof. The lower the proof, you're more susceptible to pulling harsher, undesirable tannins out of the wood that are water soluble. Over that range and you run the risk of extracting nasty oils from the wood. So if it's not possible to raise the proof with some undiluted likker you have on hand, I'd say definitely watch it and taste often so you can catch it before it goes in a direction you're not happy with. I'm not sure how long you had planned to age, but I would speculate you should be fine if you only planned on a few weeks or up to a couple months. I've never aged that low before, I normally aim for about 125. So definitely taste often to monitor.

Edit: I had forgot to address the esterification aspect. Esterification primarily occurs during the actual distillation. Beyond that point, I'm sure it technically still occurs, but it's negligible at whatever degree it does. What happens during aging that I'm sure was what you mean with esterification, is a number of various chemical reactions with the esters already in the spirit, ethanol, the wood and tannins, and oxygen/oxidation of all these various compounds. With time, tannins also break down, but keep in mind that theres also numerous types of tannins and not all of them contribute to a satisfying result whether or not you give them time--this, in part, is why over-oaking is a very real thing.

Thank you sir, great answer.
I am not going to be able to distill for some time, thus my question. However, I broke down and added just enough 190 grain alcohol to ensure proof.


As to what you said about "esterification", so does that process still occur (maybe at a slower rate) at a lower proof?

I do have one batch which I purposely put on oak at a lower proof. I will taste that one on a regular basis.

I have about 3-4 gallons which I am attempting to make nicer. At the rate I have been drinking lately, that should last me for some time.

[Demy]

I pushed myself to about 50 ABV (so around 100 proofs) and the result is a sweet product, notes of vanilla and light biscuit. The esterification (from my knowledge) takes place beyond distillation, generally increased with high alcohol content ... This is why I believe that an optimal ABV (60-65 abv)has established a sort of balance.

[still_stirrin]

I pushed myself to about 50 ABV (so around 100 proofs) and the result is a sweet product, notes of vanilla and light biscuit.

+1. I’ve realized the same results from a “low proof” oaking.

The esterification (from my knowledge) takes place beyond distillation, generally increased with high alcohol content ... This is why I believe that an optimal ABV (60-65 abv)has established a sort of balance.

In the presence of acids, the long chain esters are reduced. It also occurs with oxygen, so headroom in your aging vessel will help augment the process. But, “time on wood” will help smooth out the precursors, as does an elevated temperature (over time).

We all like “complexity” in our whiskey, so the benefits are worth revealing.

I have also found that aging at 120 to 130 proof helps to balance the “sweetness” with the “crispness” presented by the aging woods. Lower than 110 proof cask entry results in a sweeter, more caramel-like flavor, which can get a bit cloying when served “neat”. If you’re just dumping your fine spirit into a soda, then I wouldn’t worry about it, one way or the other.

Cheers.
ss

[Avalir]

Whoops... hope I didn't accidentally click report, meant to click quote on still_stirrin. Doing this mobile and in a panic I went back and lost everything I had typed up.
But I was gonna say at the end still_stirrin, I took a peak at your bourbon recipe and I must say, you took me from curious about milo to ready to pull the trigger on grabbing some from my local feed mill. With the exception of milo not currently in mine, looks like we like we share the same go-to grains in damn near the same percentages.

[jonnys_spirit]

I used to age on oak at 120-130pf and have been dropping down to 100-110 proof lately to see how the vanila's and sweetness come out - along with a 325-350*F toast / char..

I think I might split some batches and age a jug @ 120-130pf on 350-375*F toast/char and a jug @ 100-110pf on 325-350*F toast/char to blend both - prolly plus a jug on used oak along with some used wine oak to get some age but to minimize oak influence a little for the blend...

I really enjoy varying up the aging/oaking parameters for a blend of essentially the same spirit... A large batch run gives me 2.5-3 gallons that I can split across 3-4 jugs with some headspace varying oaks and barrel proofs a bit then making bottles as needed with different blends as it comes of age.. I don't do that many large batches so still experimenting happily!

Cheers!
-j