Oak Bottle 'aging'

[Seagull]

Just bought this Oak Bottle aging gadget from Lakeland's sale.

Usually £79.99 but reduced to £39.99.

Not exactly a bargain. Was wondering if anyone here has experience of this and any tips?

Thanks

[Easydrinker]

Never seen or heard of one of these.
I guess it came with instructions?
If not then I would fill it with spirit at 65ish%, leave maybe an hour maybe a couple of hours and empty.
Believe me that much wood with that little spirit will not take long to colour and change.
Depending upon your taste, you may need one for each type of spirit that you make.

Now these are just my thoughts,but I can't guess at how many times this could be re used, I would expect somewhere between 25 and 50, with a longer aging time each use.
Whatever, it looks like a proper 'stiller's toy, and I wish you well with it, and expect you to keep us informed of it's use!

Robert.

[Icefever]

How deep is your pocket Robert??? Oak bottle
you can customize it as well.

I read about it t'other day..Here

[Seagull]

In planning to try it with Still Spirits Tennessee Whiskey essence and some of my concoctions using the whiskey profile kit. I'll post results if people are interested

[Mash]

Never seen one before thanks for sharing.
You might find this is a bit 'floorboard' to start with. It will then mellow out. Finally it will fade and become just a bottle.

At that point you will need another, this is why oak aged anything is more expensive. You have to keep buying them, and they turn slowly into storage vessels.

Yes please.. Report back.

[RumJohn]

That is a bloody expensive gimmick with not much volume. Is it toasted?

Dont risk contaminating it by useing an essence.

[Seagull]

You don't recommend using essences in it?

I only use essences so far. Never done anything more complicated cos not sure I'd manage it!

Was considering putting a bit of Harvey's Bristol Cream in it for a while to try for a sherry cask flavour.

[chill]

I'd add the essence after you take it out of the oak bottle.

[Seagull]

Thanks Chill. That makes sense. That's what I'll do.

[RumJohn]

@ Seagull: Sorry I wasn't clear, but Chill came through.

As for the Bristol Cream - after having cream in the bottle it might not be useless.

[RumJohn]

...be useless.

[Seagull]

I'll keep clear of the sherry then. Thanks guys, very useful advice.

[Easydrinker]

I think that RJ is unaware that "Bristol Cream" is a sherry, - without cream, merely a UK brand name.
Sherrying may well be a way to go with this gadget.

But for sure add your essences afterwards.
HTH

Robert.

[RumJohn]

@EasyD: Guess I was thinking of an Irish Cream or something. Cream was the contaminate I was referring to. Thanks for the heads up.

[Easydrinker]

We are all here trying to help

Robert.