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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.

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