Briskey

[Reefer1]

I just thought it might be worth an update on some stuff I had maturing for 2 years.
I call this Briskey, so I had a gallon of a corn/barley malt mash I made when I first started distilling when I was a green horn, I got a 4.5 ltr of 60% abv in a Djohn stashed in the shed for nearly 2 years, so this was maturing on 5 10mm x 10mm light toast American oak staves and a handful of light toast French oak chips.
I must say, the mix of the 2 oaks is really nice, like a cross between brandy and whisky,
If you like a good brandy and a nice whisky I think it works well together.
Hope this helps.

[kiwi Bruce]

Good for you! Nice way to do something different!
It's not that I dislike Brandy...Brandy dislikes me. The only drink that, regardless of how little I drink, I throw up. I just avoid it.

[MooseMan]

I just thought it might be worth an update on some stuff I had maturing for 2 years.
I call this Briskey, so I had a gallon of a corn/barley malt mash I made when I first started distilling when I was a green horn, I got a 4.5 ltr of 60% abv in a Djohn stashed in the shed for nearly 2 years, so this was maturing on 5 10mm x 10mm light toast American oak staves and a handful of light toast French oak chips.
I must say, the mix of the 2 oaks is really nice, like a cross between brandy and whisky,
If you like a good brandy and a nice whisky I think it works well together.
Hope this helps.

I got hold of a few lengths of English/French oak (Quercus Robur) so I cut a couple of staves and toasted them, and dropped into a couple of litres of mixed fruit brandy I made before Xmas.
I was asked to make a peach brandy liqueur so I was tasting the spirit that's been aged on this oak, it's definitely got a different flavour, more tannic and "Dryer" is how I'd describe it.

[Bushman]

I got hold of a downed plumb tree and used the heartwood from it for aging. Fruit trees are a good alternate too oak in my opinion.

[Reefer1]

Not tried fruit tree wood yet bushman do you have to use the actual trunk, we have a few wild Apple, plum, and pear tree's I came across when out walking.
So wandering if I could lop a limb off without chopping it down. Maybe use say 1" thick wood.
The French oak though, can be over powering, so just a few chips in with the white oak, I think it adds some complexity and thickness.
Gotta keep experimenting.
Reefer1

[jonnys_spirit]

I have some fruit wood bbq chunks that I appreciate and split out heartwood from those. Doesn’t take much and i’ve toasted/charred and raw, tending towards a light char but also change it up in a series aging protocol.

Cheers,
-j