Home Distiller

So today I took a sample from the barrel. This is the 5th week on oak. I cut it down to 45% and the vanilla aroma was unbelievable. I think it has a very nice amber color as well. Let my wife smell it and she asked me when did I add vanilla extract. I'm not sure if I made something good. But I'm pleased with outcome. Can't imagine it getting any better but I'm leaving it alone. I'm going a month per gallon for a total of 4 months.

I'm curious....what temperature did you toast your wood at? That might explain the BIG vanilla taste and aroma you note in the whiskey.

How about the level of char in the wood? Color would be darker if the char was deeper.
ss

Barrel was a medium char. This is the first time filling it. Could explain the heavy aroma.

Deer Hunter,

Not trying to impinge on your aging experience but trying to add to the discussion on aging in small new oak barrels. I filled a new #3 char 5 gallon barrel about 2.5 months ago and experienced the same things you speak of at about that 5 week time. But now I'm getting a little worried as the taste is becoming somewhat woody. I have read here to leave it in the barrel for one month per gallon but I'm seriously thinking of pulling it before that time. Any further input from those that have traveled this road would be much appreciated.

With that short of a time you've got oak tea. Not saying that it's bad but coming across woody early is normal. YOU'D be suprised what it's like at 6 months in the barrel. But if your worried pull it.

If I can hold out for 4 months. I can probably go 6.

I've got a gallon of UJSM here that's been on oak sticks for almost 13 months. At the 4 month mark it wasnt terrible, but I wasn't impressed. Right now, it's great. I'm so glad I left the oak in there.

The oak is extracted pretty quickly, but it takes a while for the spirit to mature and mellow out. If I were you I'd leave it.