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I ran a batch of peated malt last November and aged it on old used Oak strips and it was great tasting in June. I was going to take it off the oak then but life got in the way now it has a vomit smell and slight taste like it had a lacto infection (it didn't) Is it over-oaked? or something else. any help would be appreciated in fixing it.

So I don't think that it's possible for any kind of infection to propagate in finished spirits so whatever the taste is it's come from the wood or whisky. Go figure.

If it tasted it tasted fine after 7 months I'd suggest it's just your taste buds perception of too much oak. The best option I'm aware of to counter this is to blend the product with new make (white) of the same product, or similar.

In my experience, redistilling it loses too much of the flavor so not something I'd do.

I'd let it age for another year, not sure how you are aging it but give it a bit of oxygen every so often, my ageing is done in barrels so the breathing is automatic.

Stay safe
OVZ

I ran another batch of peated and combined the two it's now in my attic communicating with the angles, I'll let you know in a couple of months how it is.

Months??

Are you in a hurry

Canuckwoods wrote: ↑Wed Dec 30, 2020 12:42 am I ran another batch of peated and combined the two it's now in my attic communicating with the angles, I'll let you know in a couple of months how it is.

It takes years

I hope in a couple of months I'll know if it worked not that I'll think it's finished.