flavour alteration after final proof?

[Dancing4dan]

Im looking for your insight into flavour change after final proofing to 40%.

I have a 10 L barrel filled with product since mid September 2021. I pulled off a sample to proof down and taste. About 250 ml @ 124 proof before proofing it down. After proofing it down I tasted the sample over the course of three days. And I noticed that the flavour was better the longer it sat after being proofed down.

Flavour changes in the bottle for sure but this was more than I expected. The bottle had significant air space after proofing down.

Would like to hear how you proof down to drinking % and what you do to decide if a batch is finished its time on oak or in a barrel.

[Stonecutter]

I’m a novice to the hobby but your questions are VERY arbitrary.
What’s being aged (blends, abv,)
Type of wood used
Wood toasting
Amount being aged
Method of aging
Barrel Age
Head room
Environment
On and on and on and on etc. etc etc.

Generalizations are what anyone can really give you.
Look around and you’ll find patterns of advice.
Whiskey-6 months to 1 year minimum.
Gin- 5 weeks
Feints have even been said to come around after a “while”.

Personally I’ve got a batch of white dog that was made about 4 months ago (one and done) with Golden Promise Malt alone. No other adjuncts added and it’s starting to change into something pretty tasty, plenty of head room in a cork topped whiskey bottle.

[NZChris]

I'll give you my generalization, Stonecutter. Flavored products don't have a Finished by Date for time on the wood. I only ever proof enough for my needs, leaving the rest on the wood to continue aging.

To find out if there is a difference in the first few days, I would have to do a side by side tasting with one I'd proofed earlier. I've never done that.

[Stonecutter]

I'll give you my generalization, Stonecutter. Flavored products don't have a Finished by Date for time on the wood. I only ever proof enough for my needs, leaving the rest on the wood to continue aging.

To find out if there is a difference in the first few days, I would have to do a side by side tasting with one I'd proofed earlier. I've never done that.

Thanks for your input. Not sure if you intended that for me or Dan but I’ll take any info I can get

[Metalking00]

Given that the water takes time to fully marry to the alcohol, I try (and usually fail) to wait until at least that seems to be done (which is only based on my guessing). Based on the 5 week time given for gins (and even vodkas, from what ive read) to settle down, id say maybe thats a good benchmark? Im new, so this is just based on my own limited experience and what Ive read here, but it seems that most things in this hobby seem to only get better with more time sitting around.

[Dancing4dan]

I’m a novice to the hobby but your questions are VERY arbitrary.
What’s being aged (blends, abv,)
Type of wood used
Wood toasting
Amount being aged
Method of aging
Barrel Age
Head room
Environment
On and on and on and on etc. etc etc.

Generalizations are what anyone can really give you.
Look around and you’ll find patterns of advice.
Whiskey-6 months to 1 year minimum.
Gin- 5 weeks
Feints have even been said to come around after a “while”.

Personally I’ve got a batch of white dog that was made about 4 months ago (one and done) with Golden Promise Malt alone. No other adjuncts added and it’s starting to change into something pretty tasty, plenty of head room in a cork topped whiskey bottle.

Maybe you can’t read… but I wasn’t asking about aging.

If you have nothing to contribute… don’t.

[Dancing4dan]

Polite generalizations will do fine.

[Metalking00]

Then perhaps the answer youre looking for is "its done when I think its ready"

[Stonecutter]

Im looking for your insight into flavour change after final proofing to 40%.

I have a 10 L barrel filled with product since mid September 2021. I pulled off a sample to proof down and taste. About 250 ml @ 124 proof before proofing it down. After proofing it down I tasted the sample over the course of three days. And I noticed that the flavour was better the longer it sat after being proofed down.

Flavour changes in the bottle for sure but this was more than I expected. The bottle had significant air space after proofing down.

Would like to hear how you proof down to drinking % and what you do to decide if a batch is finished its time on oak or in a barrel.

If you’re not asking about aging then you need to form your questions better. Most of us proof down with water…I turn on my tap and pour it in the jug until I hit my desired proof…
And I’m not sure how much more polite I can get. You want a formal letter from the Queen? Take it for what it is or don’t bother asking.

[Deplorable]

I usually temper down a small sample, half pint or so, and give it a couple days before I judge it.
I find you'll get a better idea of the flavor after the water and ethanol have had time to properly bond.
Tempering down a 5th, or half gallon, only to find out it wasn't as good as you'd hoped for can be disappointing.
I like to give a 5th a minimum of a couple weeks before sharing.

[Dancing4dan]

I usually temper down a small sample, half pint or so, and give it a couple days before I judge it.
I find you'll get a better idea of the flavor after the water and ethanol have had time to properly bond.
Tempering down a 5th, or half gallon, only to find out it wasn't as good as you'd hoped for can be disappointing.
I like to give a 5th a minimum of a couple weeks before sharing.

Thank you.

[Dancing4dan]

I'll give you my generalization, Stonecutter. Flavored products don't have a Finished by Date for time on the wood. I only ever proof enough for my needs, leaving the rest on the wood to continue aging.

To find out if there is a difference in the first few days, I would have to do a side by side tasting with one I'd proofed earlier. I've never done that.

Thanks Chris.