Might try with Chestnut chips or just use some wood on smaller batch. Just an idea. A while back I did some experimenting with Live Oak, Pecan, Hickory,Message 1 of 4 , Aug 23, 2008View Source
Might try with Chestnut chips or just use some wood on smaller batch. Just an idea.
A while back I did some experimenting with Live Oak, Pecan, Hickory, Maple, Orange/Lemon & Cherry woods. Everything used to BBQ. Ran a sugar wash (vodka), charcoal filtered then put on wood.
Oh, the Live Oak was great as the Pecan. The others didn't give enough flavors. All the rejects were commingled (except Live Oak and Pecan). That commingled lot was actually really good.
--- On Sat, 8/23/08, jamesonbeam1 <jamesonbeam1@...> wrote:
From: jamesonbeam1 <jamesonbeam1@...>
Subject: [new_distillers] Re: Chestnut Barrel aging?
Date: Saturday, August 23, 2008, 7:19 AM
Have never used or heard of any whiskey or rum or brandy being aged in
a chestnut barrel. Might be an interesting experiment though if you
have the money.
Vino es Veritas,
--- In new_distillers@ yahoogroups. com, "billy.turf" <billy.turf@ ...>
> Hi all,
> Have any of you experience with chestnut barrels? They are about 1/4
> the price of oat barrels here.
> How does Chestnut change the tase of alcohol? Is it worth the savings?