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Anyone any experience with ageing on apple wood? I can get chips of biologically maintained Dutch apple trees. Pretty big chunks as chips go. Uncharred. Any ideas what they would add to the flavour? And if they are rich on tanines or not?

Odin.

I'm actually getting ready to try aging some rum on apple wood. I've seen a few posts around here that indicate you can get a good flavor with it. I'm still collecting enough low wines to make a worthwhile spirit run, but toasted apple is the plan. If nothing else, I'll take any left over apple wood and smoke some pork.

I've used some apple chips when I first tried aging my rum, I found that it imparted a slightly sweet flavor. It seemed to smooth things as well, but I don't bother anymore, as I'm already using maple and oak.

Are you charring it? Toasting it? Chunks, cubes, sticks, or chips?

I figure I'll throw some toasted sticks in a 3 gallon carboy with a natural cork top and let it set for a few.

If I'm onto the pork, I'm just slowly burning it.

Sorry, total brainfart, for some reason I was thinking cherry.... I tried cherry, not apple. It was awhile ago, and I guess I had gotten into the rum... as for the cherry, I toasted it in the oven at 320 for 45 min. Nice aroma, but I think i'll just stick with maple

I get good flavors from apple wood, toasted at 350degF for 1 hour and lightly charred, in sweet whiskeys and rum. Not as good in sour whiskey.

The chunks/chips I found are similar in size as Jack Daniels Wood Oaking Chips. I haven't given any thought to charring yet.

Thanks for all the replies.

Odin.