Redistillation of Aged Spirits

[Stevewhiskey]

Are there any dangers in re-distilling toasted oak aged UJSM?

I have about 800 ml that i diluted down to 40% and dropped a 3/4" x 3/4" x 1/2" medium toasted oak cube, this distillate was produced from my first run of UJSM, its been agings for two weeks now and it just doesn't taste good and has barely gained any color

I'm going to be running my third generation of ujsm through my still soon and was wondering what effect re distilling the oak aged distillate would cause

[eternalfrost]

i dont know anything about UJSM but if all else fails, you can reflux just about anything with alcohol in it into a nice neutral.

[olddog]

The longer you keep it, the better it gets. I got up to 8 generations before I started taking a sip.
Macerate with a vanilla pod and some maple syrup, tastes real good.

[bronzdragon]

It will be fine, just toss it back in if you're not happy with it. Although it's still a bit young to be judging in my opinion.

~bd~

[trthskr4]

It will be fine, just toss it back in if you're not happy with it. Although it's still a bit young to be judging in my opinion.

~bd~

Agree.

[Hawke]

Over-oaked stuff can add a sharp/harsh taste when re-run, but that sounds like it's under done to me. Give it a couple more weeks before you decide. (Less oak longer is better than lots of oak for a shorter period)

[goinbroke2]

"Less oak longer", very true. I have a 500ml jar of ujsm that I put one 1" square cube in for about two weeks, took the oak out fearing it would be too much as it was taking on a harsh woody taste. Now it's been sitting for a few months and it still tastes the same. Are you saying that there is also a minimum that it should be aged? It sounds like it picks up some harsh flavours first then matures over time as opposed to just maturing over time?

I have another bottle I did at the same time and don't want to open it, from what your saying it should of went harsh then has been slowly maturing since right?


Interesting

[trthskr4]

I'm not 100% sure but I think some times the toasting or charring process some of us use contributes to the harsh or "campfire" flavor that our oaking imparts sometimes. I've used the same sized staves from an old oak barrel toasted in different ways impart totally different flavors into the spirit. Maybe someone with more experience or scientific data can shed some light on that.

[Hawke]

I use 3/4 +/- square sticks 5 to 6 inches long. One per quart or litre. Within a couple of days, it takes on the heavy wood taste, then starts to mellow. Usually, I leave the lid loose, or cover the jug with a coffee filter, until the stick(s) sink to the bottom.

[Barney Fife]

Let's all be aware that not all parts of a tree are equal. First and foremost, again, is that we must avoid sapwood, which is the living part of the tree, and can consist of 1/4" to 2inches of the outermost wood. This is the wood that still carries nutrients and water to the limbs and leaves, from the roots, and is also where all insects will be found, including unborn insect eggs. Use this wood, in even a small amount, and you WILL have a bitter "woody" flavor that won't go away. Get a tiny cube with a dying bug or its offspring, and you'll again wonder what the hell went wrong!

If you cut your own, don't use the lighter colored outer wood, and if in doubt, scrap the first 2 inches inward from the bard on every board.

If you use chips, God help you, because all of the tree goes into the chipper, bark and all, so it's a crap shoot as to what ends up in which jar.

Good Luck!

[dropping_planets]

I have about 800 ml that i diluted down to 40% and dropped a 3/4" x 3/4" x 1/2" medium toasted oak cube

i've been experimenting with oaking UJSM.... twice at 40%, the first time it colored nicely but seemed to pull only tannins out of the oak... the second time is still in the jar and it"s exactly like yours....

what iv'e done at 65% i really like.....with a palm full of medium toasted oak chips (big one's), it's dark amber, very pretty, the color i've been after..... out of charred barrels it's more red and not as dark, equally pretty....

both seemed to to grab tannins and color out of the wood first, for maybe a week... than this slowed and caramel and vanilla seem to keep coming along, the color is staying the same and nothing seems to be getting more tannic, only better.... i have several of these aging with french dark toast chips, and american medium toast sticks as well....

a bit off topic but may help......

[Moose Bonsai]

My Distiller Dudes,

There is a distillery that recently redistilled 15-year aged light whiskey. . And they are selling it for $90 a fifth. It is a beautiful product if their tasting superlatives have any truth.


https://youtu.be/LA-jnrvm-Wo



I'd love to read your reactions to this.

Michael