Tastes of wood.

[CletusDwight]

I'm wondering if we haven't been sold a bum steer.

The less 'oaking' I do on my drink, the better I like the taste. No matter how I toast and/or char it it ends up tasting of wood, burnt or otherwise.

In days gone by I guess there was no other option, you put whiskey in barrels because that's what you had and the charring was part of the barrel-making process. I guess people learned to live with the taste of wood and decided it was part of the character of the drink. Used barrels were obviously preferred and I suspect that's because they didn't put so much taste into the drink.

In all seriousness, can anyone honestly tell me they think that their spirits are improved by oaking?

(Awww shoot! - I've been demoted to Swill-Maker. I liked being a Rum-Runner. Wuz it somethin' I said?)

[MuleKicker]

This is an interesting subject. I am not a wisky lover, at all. My dad is, which is why im on the quest to make him good stuff. I have been hit and miss with this oaking business. My very first attempt as luck would have it was spot on. second.....not so great. now im on my third. I think i know what all the fuss is about, I dont like it, but it is what it is. there is complex flavoring in this oaking business, and time/proof/wood quality and alot of other variables play a role in the final product. My dad goes through many exotic bottles of fine wisky/scotch/borboun, blends and so on. I try them all when he is drinking, and dont care for them, but I can appriciate the complexity of flavors. I guess its an aquired taste, i see why people like it, and I hope I can some day like it too. maybe by then I will have the process down....

[kiwistiller]

In all seriousness, can anyone honestly tell me they think that their spirits are improved by oaking?

Yup. I like my rum and whisky much better oaked. I wish I'd kept my apple brandy in the white, however.

[blanikdog]

I believe it does make a difference depending on what you're making. I always use oak for my rum and brandy, however when I make Eau de Vie I leave it white. I use pear wood on my honey as it's milder. The important thing with wood is - IMHO - time. The longer the better, provided there isn't too much oak. Overoaked is horrid. I guess it's an experience/taste 'thang'.

blanik

[HookLine]

Have not regretted using oak yet. Though once or twice I have over done it a little.

I sometimes collect a bottle of the rum hearts, about 25 % of the way in, set it aside with no oak, just plain white spirit for something different, genuine white rum.

Still prefer my rum oaked though.

[CletusDwight]

I've been doing some sums...

(Feel free to dispute my figures)
A typical whiskey barrel holds about 40 gallons and has a surface area around 12-15 square feet?
So that's about 50 sq inches to the gallon.
Each gallon gets a piece of wood equal to more than 2 feet of 1/2 inch sticks

Now that's quite a lot - more than I had thought and a lot more than I put in my whiskey. I put in 10sq inches to a gallon at most.
Then it's left in there for at least 3 years - that's a legal minimum for Scotch.

That explains why cask whiskey is so dark compared to mine. Much more heavily oaked.

Since mine tastes of wood where Scotch doesn't, the only conclusion is that the 3 years of ageing is a seriously important factor for turning the taste of wood into whiskey flavors.

From what I just read here people seem to agree on that.

Problem is I don't have three years. I can store it for a month maybe but I have to be tied into my chair to do it. (Seriously, the storage of that much raw whiskey is a problem - I'd need to store about 30 gallons to keep it 3 years - getting caught with that much hooch...).

After a month, It still tastes like wood to me.
So I either put up with the taste of wood or drink it white?

What about caramel? I've read that it can help give an 'aged' taste. Or is it just going to taste of burnt sugar instead?