Brazilian Wood for Aging Cachaças

Treatment and handling of your distillate.

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8Ball
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Re: Brazilian Wood for Aging Cachaças

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OtisT wrote: Sun Oct 02, 2022 12:23 pm
8Ball wrote: Wed Aug 28, 2019 9:03 am I use toasted pecan for aging my pure cane syrup rum. I like it.

8B
Sweet 8B. That is next on my list of woods to try. I’m sitting on both seasoned Pecan and Hazelnut, just waiting for more Panela to make more rum.

If you don’t mind a few questions regarding your seasoned pecan you like: What size are the hunks of wood that you toast, what temp, and for how long?

Otis
I cut my all of my “bones” with a small hatchet right out of the seasoned heartwood. Then I let it sit out in the weather longer until I’m ready to make a new batch. They wind up being 0.75x0.75x6.0 average size. I wrap a few up loosely with aluminum foil, then put them in a small toaster over on low setting. They stay in there until they start smelling real good to me, then I stop the toast. I light char until it looks like toasted bread and then its ready.
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Per a conversation I had with Mr. Jay Gibbs regarding white oak barrel staves: “…you gotta get it burning good.”
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