Cotton like finish - result of over aging?

[Moon River]

I have 6-7 gallons of George Washington rye left in an 8 gallon charred white oak barrel. Been in for 2 years. Has gradually gotten better with age but the last pull, I noticed a kind of 'cottony' taste/feeling in the mouth at the end. A bit like the feeling/flavor when you eat a persimmon. We are worried about leaving it in the barrel too long.

I noticed with another 8 gallon barrel of corn infused with vanilla and orange that after I pulled it from the barrel and let it sit in glass for several months, it was considerably smoother.

Is this feeling/flavor something that will age out or should we put it in bottles now and let it sit.

Thanks for sharing experiences and advice.

[The Baker]

Trying to think of that word for the mouth feel of persimmons; it is 'astringent', I think.

You can also get 'non-astringent' persimmons, they have both in Japan.

Geoff