StillSmart

Some of the commercial distilleries are now using accelerated ageing processes.

Some use wood chips (ageing time about a year). Some use 3 gallon barrels instead of 53 gallon ones (ageing time 4 months), some use temperature controlled warehouses.

Some (Cleveland Whisky) even put their spirit into new barrels in order to qualify as Bourbon, immediately decant it into stainless tanks, chop up the barrel to throw in the tank and subject it to pressure. Ageing time 6 days.

All compared to the traditional many years in barrels method. Interesting!!!

How the tables have turned, the big boys have started to copy us!

Myles wrote:Some of the commercial distilleries are now using accelerated ageing processes.


Some (Cleveland Whisky) even put their spirit into new barrels in order to qualify as Bourbon, immediately decant it into stainless tanks, chop up the barrel to throw in the tank and subject it to pressure. Ageing time 6 days.

Hmm. Corny keg whiskey. Do you know the temp and the pressure?

No the article I read didn't say.

I hadn't realised but the oak stick manufacturers that folks like SDEurope use are getting quite specific with their products. So many weeks at specific ABV.

I know you can make your own wood, but to start with using standardised commercial products until you find what flavour you like seems a good idea.

Myles wrote:No the article I read didn't say.

I hadn't realised but the oak stick manufacturers that folks like SDEurope use are getting quite specific with their products. So many weeks at specific ABV.

I know you can make your own wood, but to start with using standardised commercial products until you find what flavour you like seems a good idea.

Agreed I have French cooperage oak. It seems a lot of money ate the time but the difference is stunning.