Aging in a non charred light toasted barrel

[DFitz]

I made a rum last spring that I want to duplicate on a larger scale. I aged this rum on JD chips. This thing is, this rum came out just as fine as could be with a nice blonde color. I think using the "used" toasted barrels I have now would give too dark of finish. I'm considering picking up a new non-charred lightly toasted barrel to keep the blonde appearance after aging. As this would be a first fill barrel, I'm wondering if I'll get too much oak right off. From reading I understand that more time in the bottle will over come this flavor. Just wanted some input from some here. I don't have any heavily used barrels (cept one i don't trust).

[Durace11]

I would say do light toast cubes in glass to test it out before you dump a whole batch in a barrel. Would cost you maybe a few months but could save you a whole batch. You can always keep the white in glass and if it works out put it in the barrel later. Worst case you lose a few months of it sitting in glass waiting to decide if you like the light toast oak flavor.

[DFitz]

I would say do light toast cubes in glass to test it out before you dump a whole batch in a barrel. Would cost you maybe a few months but could save you a whole batch. You can always keep the white in glass and if it works out put it in the barrel later. Worst case you lose a few months of it sitting in glass waiting to decide if you like the light toast oak flavor.

I did this about a month ago when I ran a basic rum wash. So far its come to what I'm looking for. Theres a far cry difference from dumping into a new barrel rather than a couple chunks into a 1/2 gal jar. I'll give it more time on these oak chunks & flip the coin when the time comes.

Was also thinking though, I could age it in the new toasted barrel and if i feel too much oak coming across flip the liquor into a charred barrel for the duration. Just a thought...