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I can't find any reference to this method so I'm going to put charred 1" oak cubes in my thumper for tomorrow's run and see what I get. Anyone else ever tried this method of "instant" oak aging?

You will receive a clear spirit which smells somewhat strange.

The sugars and lignins from oak that affect aging are not going to carry forward in evaporation from the thumper.

If you aged outside of your kit, and re-distilled, the liquor would end up clear again and would not have the sugars from the wood etc.

Don't think I would try that . There's a large difference between flavoring and ageing . Microwave works well for what it is . Still will not replace time .

Gave some rum a good macerate and got plenty of oak into it, but the distillation left most of it behind. If I try again, I'll put the used oak in a gin basket.

That will not work, but I like your outside of the box thinking. Keep it up some of us have come up with some wild shit that couldn't be done and now it's accepted.

From my notes, the oak didn't come over til the last cloudy jar, so if you want to try this, I suggest the tails should be removed prior to the oak run, the chips to be macerated for at least a week at around 65 deg C, or over a year at your usual temperatures, put all of the chips in the thumper and run deep.

Btw, I wouldn't call it ageing. More like making new white dog with a hint of oak. Mine has been cellared and I'll have a taste again in a few months.

Thanx for the "hold on there feller", I'd have hated to waste an entire run on something that's already been proven not to work. I came up with the idea while mulling over making gin using the thumper.

A thumper's a great place for other flavoring, though. Apples, pears, vanilla beans, mangoes, herbs, whatever.