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I was reading somewhere that you can over oak your liquor. I think the topic was a discussion on using 5lr barrels.
I was just thinking, if you did over oak your liquor, couldn't you then add some more liquor of the same abv% to help dilute the taste a little. That way you could basicly add to some more liquor until you got the taste u wanted. Does it work that way?

If it did then you could oak the shit out of your product and the process would be quicker

yes that is what part of "blending" is,much of commercial alcohol from a single barrel would be to strong for most and not consistent.
so several barrels are mixed then "lightened" with a neutral/vodka.

Yeah, I once over oaked the hell out of a 5L demi-john of ujssm... I just blended the oaked whiskey with 5L of un-oaked whiskey...
Turned out great... I also put a couple of heavilly charred oak sticks in with it... This seemed to make it even smoother and the color was great...

Sweet as. That makes it a bit easier then. All i have to do now is track down some oak! hahaha

I think its called Americano roble blanco

Rather than start a new topic, I'll add my questions here.

What does over oaked taste like? I think I might have over oaked some ujssm myself; it has a fairly strong "green wood" flavor to it. I'm not sure if it's over oaked or if my toasted oak stick wasn't toasted enough.

Over oaked spirit taste like a stick of wood between your teeth. I had it once. I froze the batch and the oak became solid like a powder in the liquid. I coffee filtered it while still cold, took out the solids and both color and oak flavor diminished. I believe they call this 'chill filtering'.