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I have a guy I work with whos dad works at a winery. He sent me a huge box of French oak and I was thinking of adding it to some 4th gen UJSSM and see what happens. Anyone try this before? I love French oak for aging my rum, it tastes superior to any other wood I've tried. Just doing some more experimenting!

Made my mouth water to read that.

True story.

I use french oak. it's good. hard to get american oak over here.

It's the reverse where I am, I have American oak, I would love to try French oak to see the difference.

Same for me, no american but french oak available.

kiwistiller wrote:I use french oak. it's good. hard to get american oak over here.

stick are better than chips, but they sell toasted french oak at a lot of brewshops.. here's some pics..







as you can see, the color comes on quite quickly.. these photos were taken over the course of an hour..

Made me too thirsty to see them jars.

Do you recall what ABV you were working with?

you after liqueur or flavored wood?

LWTCS wrote:Made me too thirsty to see them jars.

Do you recall what ABV you were working with?

yeah. that was at 62.5% (125 proof) That experiment was on how much chips per quart.. as you can see.. color was pretty much identical. I followed a distress aging process afterward with an 80deg F swing for about. 12 cycles with a 4 day hold between changes. Made a very drinkable (by my standards) spirit. Of course. I can put away a liter of bulleit without trying too hard.

I wondered about all that wood too, dunder. Some - most of actually - my early ageing was done like that. Now I use two or three (three max) small sticks and leave it longer. Much better result and doesn't taste like a dead camp fire.

blanik

blanikdog wrote: Now I use two or three (three max) small sticks and leave it longer. Much better result and doesn't taste like a dead camp fire.

Yup I have been down that road too, two small sticks for at least two months now.