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This seems like a long shot given that I've neither read nor found any mention of Crabapple via searches but ...

Does anyone have any experience with crabapple ?

Several years ago I had a few crabapple trees taken off my property. I saved a few of the cut logs and split them for firewood. When fresh, they smelled wonderfully sweet and fruity. They have long since dried naturally so before I burn the last of the logs this winter I thought maybe I'd toast a few sticks if there's a chance they'd be useful in aging and flavoring.

I know there's a few people using apple wood for flavoring but, given that the crabapple itself is bitter and inedible, I didn't know if there's anything unique about crabapple wood that might impart the same bitter flavor as the fruit.

I know that Jimbo has used the fruit in some of his Apple brandys. As to the wood, I can't say for certain, I know I've read that apple gives a 'chemical' taste. I'm sure somebody here knows.(they always do!)

Crabapples are edable BTW. Just astringent. Give her a go in a pint jar as a test. Only time will tell right

> Give her a go in a pint jar as a test.

Well, I was hoping to get some first-hand information from someone who has already tried it ...

... because I'm normally making AG vodka but I've been intrigued by some recent whiskey/bourbon threads. So, with only one bourbon run under my belt my bourbon process is not mature enough to say that a bad result is caused by the crabapple versus my own bad workflow.

Funny thing, There are some crabapples mixed in with some apple trees I pick from and a few years ago a big storm broke some branches on apple and crabapple trees. I took home a branch from the apple but left the crabapple and was wondering the same thing. Maybe I'll see about picking up a branch or two and see what I can come up with. I say it's worth trying and see what happens.