How to age scotch?

[grunthor777]

http://www.theatlantic.com/past/docs/is ... kummer.htm" onclick="window.open(this.href);return false;" rel="nofollow
The flavor that makes me snap to attention seems like distilled smoke that yields to classic vanilla, orange, and toffee and returns to smoke for an aftertaste that can last for hours. I seek the initial slap of what some people call "motor oil" or "iodine" -- its technical name is phenol, and it is the chief chemical flavor component of peat smoke -- and then savor the more delicate flavors that appear.

http://en.wikipedia.org/wiki/Single_malt_Scotch" onclick="window.open(this.href);return false;" rel="nofollow
n most cases, some level of peat smoke is introduced to the kiln to add phenols, a smoky aroma and flavour to the whisky. Some of the more intensely smoky malts from Islay have phenol levels between 25 and 50 parts per million (ppm). The three smokiest/peatiest malts, in order of phenol concentration, are Ardbeg, Laphroaig, and Lagavulin, all from Islay. More subtle malts can have phenol levels of around 2–3 ppm

EDIT:
http://www.whisky.de/archiv/experts/peat.htm" onclick="window.open(this.href);return false;" rel="nofollow
This site shows a decent picture of a peat fire and how its used in a grain kiln

[Barney Fife]

I have to disagree with dunderhead here(a rare occasion, for sure!).

Peat doesn't burn with a flame, nor does it burn "clean" like charcoal does. Peat burns like charcoal, in that it never goes to flame, yet it smokes heavily while burning. much like damp wood does, yet the peat must be very dry in order to burn. And as the articles that grunthor just posted describe, the kilns are built such that they contain the smoke to add even more peat smokiness to the grain.

So, it's more like an indirect-fired smoker instead of a direct smoker; on a typical BBQ(kettle or otherwise) grill, we cook directly over the coals/fire, but on indirect-fired BBQ smokers, the fire is in a smaller, separate chamber, with the smoke wafting up to the larger cooking chamber. Hot smoke VS cold smoke is another way to look at it.

[Acrolein]

To throw in another tidbit, the temperature of the peat fire does have a large influence on flavor: a lower temp (~400 C) gives you more guaiacol (spicy/smoky) while a higher temp (750 C) increases creosol and phenol (smoky). 750 C seems excessive but this is what the academics tell me.

There's also the issue of humic/fulvic acid in the mash water. That's what happens when your waters run through peat bogs and influences the peat taste.

[Uisge_a_Ghlinne]

Having cut and burned peat all my life I can say this much. Not all peat is equal. 'Young' peat is brown when cut, darkens to a very dark brown when dry and burns with a red glow and much smoke. Without a lot of air getting under it it 'smoors'; that is it barely burns. Old peat is black and smooth when cut, dries to be rock hard and burns more like coal but with the smell of peat and little smoke. Whenever possible the old peat is what is taken from the ground for the house.
For roasting barley old peat is best, for flavouring young is best. As an aside, water that has been filtered through peat has a lovely tea colour. I believe that this water taken straight from the burn makes a better product.

[Beavercreek]

I just ordered 50lb peated barley for an attempt to make some authentic single malt scotch. Does anyone have any experience aging in one of these toasted oak barrels from Gibbs Bros.? http://www.gibbsbrotherscooperage.com/c ... 58aaf8a53d" onclick="window.open(this.href);return false;" rel="nofollow

Also, any leads on good recipes/general info would be mucho appreciated.

[Michaeln416]

I'm in a similar boat. I have three batches of wash that have all settled nicely and tomorrow I'm going to strip them and then do my spirit run later in the week. However I'm going to age mine in glass on some oak spirals previously used to age some port.

My question is do I need to completely fill my glass jar or is it okay to have some head space above? Also do I want it completely sealed with a cork or should I use a membrane with a few pin holes to allow it to breath a little?

Thanks,
Mike

[lickermaker]

I remember you posted somewhere that you "over oak" for a couple of weeks and then pull out the oak. Is this what you do?

Edit to add - Nothing worse than under oaked hooch - it doesn't know what it is or what it wants to become

Yes BD. I over oak the distillate at 65%abv for about 4 weeks, this depends on the volume and amount of oak used.
After recent successes with UJSSM/Sweetfeed practises, I am convinced that after the oak is removed, without filtering the distillate, the ageing process continues at a depreciated rate within the glass carboy...

Definitely go for the old bourbon oak - you'll be left with plenty of oak flavour for a scotch, it's not supposed to be as oaky. Don't sweat it if it's too light in colour, remember that the Scots are allowed to cheat and use colourings (http://en.wikipedia.org/wiki/Single_mal ... #Additives" onclick="window.open(this.href);return false;" rel="nofollow) .

Shielding the ageing distillate from any light source is a must IMO. The colour is deepened even more once the oak has been removed and shielded from the light by really thick brown paper. No colour additives have been added at this stage Kiwi. But I did notice that once the whiskey has been decanted for drinking, it really does lose a lot of its colour within a week. Another reason why dark whiskey's are placed in a dark coloured bottle. I'm on the lookout for a brown/green glassed carboy atm...

Heres a look. The comparison is very evident yet the whiskey in each bottle are the same strength and are both filtered through coffee filters...

The attachment HD-Color.jpg is no longer available

Iam convinced that the soft cork bung on the top of the 1 gal demi-john helps this process of maturation along at a rate as yet unknown...
This UJSSM in the photo has been aged for 1 year. I have another 2 like it. 1 I will open in a years time and 1 the following year.

If I can keep my mouth off of it that is...

I'm on the lookout for a brown/green glassed carboy atm...
I have no luck with carboys. however I am able to get as many one gallon amber glass bottles as you would like.