Only 3 months in new oak

[Mendel]

I bought a brand new 5 gallon oak barrel at my homebrew shop. I was surprised they told me to begin tasting my product almost immediately, that it can become over-oaked quickly, and that about 3 months is usually the sweet spot. I know 53 gallon barrels age a lot slower than 5 gallon barrels, but this was a little shocking to me. After all, most of the better bourbons are around 10 years in new oak.

I am making rum, for my first large scale (for me) attempt, and was planning on leaving it in the barrel for years (with occasional partial removal and replacement). I am more interested in Scotch style whisky, but rum is so much less work to make and I want to get some experience and have something to drink before I mash enough peated barley for 5 gallons of whisky.

I know this varies by taste, but do I really risk over-oaking in only 3 months? And will my rum keep indefinitely in glass jugs after?

[NZChris]

Some people who sell these small barrels need a spanking for giving their customers unrealistic expectations of what they are good for. At least your supplier gave you a warning.

[Mendel]

They did try to talk me into a 10 gallon barrel, saying it was far more economical, but not to buy it for quality as the end result would come out very similar.

[ShineonCrazyDiamond]

1 month per gallon is a good rule to start. First, I would never put rum in a fresh barel. Too strong oak. If you wait years, you ain't going tooi have but a bottle of rum essence left. IME.

[Twisted Brick]

Barrel Conversion Chart