StillSmart

Toper wrote: I am delighted with the result of some sixteen bottles of very drinkable whisky.

Looks very good Toper...love the label...and it is indeed a very rare whisk(e)y as there's only sixteen bottles of it..

Icefever wrote:
Looks very good Toper...love the label...and it is indeed a very rare whisk(e)y as there's only sixteen bottles of it..

The "e" is generally only used in Irish Whiskey and Bourbon Whiskey. Scotch Whisky doesn't contain any E's - pun intended

AM

As per previous posting, Scotch Whisky obviously does have 'E's. By demand from the very people who make it. Mythology is the persuasion to ignore the present.

Ye Gods what have I started now??

aidanmac wrote:The "e" is generally only used in Irish Whiskey and Bourbon Whiskey. Scotch Whisky doesn't contain any E's - pun intended

AM

It was, rather obviously, a joke, as in , there's no "E" in Whisky. It's sad having to explain a joke

AM

I did get it AM..hence the two laughing smillies.

I know you got it Ice, it was Toper I was ribbing 'cause I know he got it too but his post after my 'pun' looked funny anyway I was in a funny mood this morning having been up all night because of a chest infection Have to get some sleep tonight but the antibiotics haven't made any difference yet

AM

(BTW, Australian Whisky is spelt as such too and is truly getting good IMHO)
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Which oak, indeed...........
I wonder if there's any recent experience/modern comments/thread link helps for someone ( ) wondering about bedding down a 'Scotch' with American (various burnt) vs French (ditto) oakstick soaking @ typical ABV strength (65% for starters) and the comparative results....
Yep, its the 'bingo' soak duration/oaktype/result thats what I want to gather here (please)
BTW: I expect this post will sound rude, which is NOT/never intended.

blimey, Frank, word for word the question I wanted to pose.

I have French Oaks Domino's & American. and an urge to make whiskie.

Is there a grams per litre ? In wine I tend to use about 6-8g per liter - does that sound about right.

Also, medium toast or charcoal coated?

..... And all this because somebody mentioned cheap Irish malt

righto, moving on
I have recently got a 'sweetspot' on colour/flavour/smell going with 1:1 (i.e. 50:50)combo of American oak heavy/alligator charred + French oak medium toasted, one stick of each in 5l @ 64%ABV for at least 4 months....there is a trueish and most inteersting AG Scotch in here, somewheres, methinks.....

(I expect further writeup may appear in FSW thread 'sometime')

That sounds good.

What is or what size is "one stick" ?

Mashy wrote:That sounds good.
What is or what size is "one stick" ?

Obviously this is variable depending on the source of the oak mate, however in my case I've used ex-barrel staves, cut linearly and longitudinally with a bench saw so.....
they are about 1cm square by 10-12cm long.
This thickness provides necessary depth when doing a heavycharring whilst still allowing entry into a demijohn mouth.

Sometimes oak is referred by weight. That has problems as the surface area is important too.

How did you toast it?

Mashy wrote:Sometimes oak is referred by weight. That has problems as the surface area is important too.

How did you toast it?

in aluminium foil, in the oven, for long enough to get Mrs F complaining about the smell in the kitchen (aka medium toast)
and, in case you're wondering, heavy char = putting a stick on the centre ring of my LPG 'banjo' and rotating, each facet, once on fire

Frank wrote: ... and, in case you're wondering, heavy char

I no no no - I know all about heavy char and the bonfire smell that pervades the house.... for weeks.