Speaking of aging…
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Speaking of aging…
…several years ago, on a tour of KY’s bourbon trail, we toured the Louisville Baseball Bat factory. During the tour, wife picked up several butt trimmings from Maple bats.
Cleaning out her closet, am wondering, if I toast these plugs at 400° then char them, could I use them to age whiskey instead of White Oak?
Cleaning out her closet, am wondering, if I toast these plugs at 400° then char them, could I use them to age whiskey instead of White Oak?
“…Let’s do this one more time....”
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Re: Speaking of aging…
I don't see why not. I toasted some cherry wood, and am having good results. I have not charred any.
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Re: Speaking of aging…
There is a bad joke here…. Somewhere…BoomTown wrote: ↑Sun Dec 18, 2022 11:07 am …several years ago, on a tour of KY’s bourbon trail, we toured the Louisville Baseball Bat factory. During the tour, wife picked up several butt trimmings from Maple bats.
Cleaning out her closet, am wondering, if I toast these plugs at 400° then char them, could I use them to age whiskey instead of White Oak?
"What harms us is to persist in self deceit and ignorance"
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Re: Speaking of aging…
I've never seen a Maple Bat. What special flavor would their Butt trimmings impart. Bat Guano whiskey. Hmmm...Dancing4dan wrote: ↑Sun Dec 18, 2022 11:41 amThere is a bad joke here…. Somewhere…BoomTown wrote: ↑Sun Dec 18, 2022 11:07 am …several years ago, on a tour of KY’s bourbon trail, we toured the Louisville Baseball Bat factory. During the tour, wife picked up several butt trimmings from Maple bats.
Cleaning out her closet, am wondering, if I toast these plugs at 400° then char them, could I use them to age whiskey instead of White Oak?
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Re: Speaking of aging…
Seems like any wood suitable for smoking meats is worth trying for spirit flavoring. The caveat to this is good aging barrels are yard aged (so are woods for the smoker), which bleeds out some unfavorable flavors. Weathering the lumber a bit may help the final product.
:)
Re: Speaking of aging…
I use charred maple and cherry a lot! The fresher the better. Toasting maple or cherry you can see the sugar come out the ends. I use only cherry with rum.
Either will add more sweetness than oak and almost as much color.
Either will add more sweetness than oak and almost as much color.
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Re: Speaking of aging…
Toasted Cherry in 100% Corn is pretty good if I do say so myself.
Fear and ridicule are the tactics of weak-minded cowards and tyrants who have no other leadership talent from which to draw in order to persuade.
Re: Speaking of aging…
[
I've never seen a Maple Bat. What special flavor would their Butt trimmings impart. Bat Guano whiskey. Hmmm...
[/quote]
quote=Deplorable post_id=7735657 time=1671400278 user_id=80348]
I've never seen a Maple Bat. What special flavor would their Butt trimmings impart. Bat Guano whiskey. Hmmm...
[/quote]
quote=Deplorable post_id=7735657 time=1671400278 user_id=80348]
Search the Louisville Baseball Bat website lists 27 different mable bats, some are Major League certified….Dancing4dan wrote: ↑Sun Dec 18, 2022 11:41 amThere is a bad joke here…. Somewhere…BoomTown wrote: ↑Sun Dec 18, 2022 11:07 am …several years ago, on a tour of KY’s bourbon trail, we toured the Louisville Baseball Bat factory. During the tour, wife picked up several butt trimmings from Maple bats.
Cleaning out her closet, am wondering, if I toast these plugs at 400° then char them, could I use them to age whiskey instead of White Oak?
“…Let’s do this one more time....”
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Re: Speaking of aging…
quote=Deplorable post_id=7735657 time=1671400278 user_id=80348]
Search the Louisville Baseball Bat website lists 27 different mable bats, some are Major League certified….Dancing4dan wrote: ↑Sun Dec 18, 2022 11:41 amThere is a bad joke here…. Somewhere…BoomTown wrote: ↑Sun Dec 18, 2022 11:07 am …several years ago, on a tour of KY’s bourbon trail, we toured the Louisville Baseball Bat factory. During the tour, wife picked up several butt trimmings from Maple bats.
Cleaning out her closet, am wondering, if I toast these plugs at 400° then char them, could I use them to age whiskey instead of White Oak?
[/quote]
The joke was about a bats butt.
I know that baseball bats are made of more than just hickory. Although that is the wood I prefered for my wooden bat in high-school when I played.
But, to answer your question, maple can be used. Does Louisville kiln dry their wood or is it yard aged?
Either way you should try it. You'll make a unique finished spirit, and you can name it something fun like "Grand Slam" if it's really good, or "Ball Four" if it makes you walk away
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Re: Speaking of aging…
Whistlepig recently released a maple wood baseball bat finished rye whiskey.
https://lostcargo.com/article/whistlepi ... ed-whiskey
You might even be using the same wood they use.
https://lostcargo.com/article/whistlepi ... ed-whiskey
You might even be using the same wood they use.
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Re: Speaking of aging…
Sounds superb. What type of toast are you using Deplorable?Deplorable wrote: ↑Mon Dec 19, 2022 6:59 pmToasted Cherry in 100% Corn is pretty good if I do say so myself.
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Re: Speaking of aging…
I did 390° for 60 minutes, wrapped in foil, in my household oven, middle rack. The wood was from a Bing (black cherry) tree that had been taken down several years earlier and seasoned outside for woodworking.Stonecutter wrote: ↑Tue Dec 27, 2022 11:48 amSounds superb. What type of toast are you using Deplorable?Deplorable wrote: ↑Mon Dec 19, 2022 6:59 pmToasted Cherry in 100% Corn is pretty good if I do say so myself.
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Re: Speaking of aging…
Thank youDeplorable wrote: ↑Tue Dec 27, 2022 12:02 pm
I did 390° for 60 minutes, wrapped in foil, in my household oven, middle rack. The wood was from a Bing (black cherry) tree that had been taken down several years earlier and seasoned outside for woodworking.
100% Corn is the next big thing for me my Brother. I feel like it’s a kind of right of passage.
Funny how the wood acts. Damn sure takes its time growing’. Takes time to season and then wants time to age. Makes sense not to rush the process…. It upsets the woods
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Re: Speaking of aging…
Yesterday I made an Old Fashioned from a bottle I blended of my 13 month old barrel aged corn and some of my single malt. (72/25) it was a fine drink.Stonecutter wrote: ↑Tue Dec 27, 2022 12:13 pmThank youDeplorable wrote: ↑Tue Dec 27, 2022 12:02 pm
I did 390° for 60 minutes, wrapped in foil, in my household oven, middle rack. The wood was from a Bing (black cherry) tree that had been taken down several years earlier and seasoned outside for woodworking.
100% Corn is the next big thing for me my Brother. I feel like it’s a kind of right of passage.
Funny how the wood acts. Damn sure takes its time growing’. Takes time to season and then wants time to age. Makes sense not to rush the process…. It upsets the woods
The gallon jug of cherry aged corn was intended to be blended into the barrel aged stuff, but it adds such a unique profile that I'm just going to keep it seperate, and use it for blending into other bottles.
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Re: Speaking of aging…
Yes sir that’s sounds great. If you’ve not had them, a bourbon cherry would be a great addition to your old fashioned.
Actually now that I think about it you could do your own cherries macerated with the cherry wood aged corn. Honestly I don’t think I’d “waste” such hard earned Hooch on cherries but it could be a cool experiment if one were so inclined.
Actually now that I think about it you could do your own cherries macerated with the cherry wood aged corn. Honestly I don’t think I’d “waste” such hard earned Hooch on cherries but it could be a cool experiment if one were so inclined.
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Re: Speaking of aging…
These are my preferred cherry for cocktails. They're considerably cheaper than the Woodford Cherries, but they aren't soaked in whiskey either.Stonecutter wrote: ↑Tue Dec 27, 2022 4:46 pm Yes sir that’s sounds great. If you’ve not had them, a bourbon cherry would be a great addition to your old fashioned.
Actually now that I think about it you could do your own cherries macerated with the cherry wood aged corn. Honestly I don’t think I’d “waste” such hard earned Hooch on cherries but it could be a cool experiment if one were so inclined.
C9E523B0-6FA4-43C9-8E7A-41D1B60AA1BB.jpeg
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Re: Speaking of aging…
You guys are killin me! I had to make a manhattan tonight with no cherries. Now i’m making plans that include cherries bourbon and toasted cherry wood in a mason jar - probably something sweet in there too. Maybe a few roasted cacao beans too?
Cheers,
J
Cheers,
J
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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Re: Speaking of aging…
I’ve not tried those cherries. Will put them on my Amazon list. I like the woodford cherries because they almost taste dehydrated. That’s the best i can describe it.Deplorable wrote: ↑Tue Dec 27, 2022 5:05 pm
These are my preferred cherry for cocktails. They're considerably cheaper than the Woodford Cherries, but they aren't soaked in whiskey either.
Not trying to hijack your thread BoomTown
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Re: Speaking of aging…
Haha! Success!!jonnys_spirit wrote: ↑Tue Dec 27, 2022 5:09 pm You guys are killin me! I had to make a manhattan tonight with no cherries. Now i’m making plans that include cherries bourbon and toasted cherry wood in a mason jar - probably something sweet in there too. Maybe a few roasted cacao beans too?
Cheers,
J
After finding out what the common store bought “cherries” really were I went down a Maraschino cherry rabbit hole a while back. The results were ok. Less than stellar.
I would be really interested to see what you can get JS
I believe star anise is used in many recipes.
Freedom had been hunted round the globe; reason was considered as rebellion; and the slavery of fear had made men afraid to think. But such is the irresistible nature of truth, that all it asks, and all it wants, is the liberty of appearing.
-Thomas Paine
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Re: Speaking of aging…
These are the real deal. They aren't cheap by any means, but there is no comparison (IMHO).
Higgins
Flute build
Steamer build
4 methods experiment
Aging proof experiment
Next batch: Peated Bourbon (75% Corn, 25% peated malt)
Flute build
Steamer build
4 methods experiment
Aging proof experiment
Next batch: Peated Bourbon (75% Corn, 25% peated malt)
Re: Speaking of aging…
+1 on luxardo! The best old fashioned cherry out there IMO.
I just read an article about the dangers of drinking that scared the crap out of me.
That’s it. No more reading!
That’s it. No more reading!