Toasted or Charred barrels for unique whisky

[infinibev8]

I've got a new project underway: a whisky distilled from full-flavored craft beer. I'm teaming up with a local brewery for the mash/wash. Working on the stripping runs as I type. Really excited about this project, however, it is my first go using oak barrels...

My goal is to produce a whisky with a flavor profile more reminiscent of the beer from which it was distilled rather than being oak dominant. With this goal I'm currently intending on using 15 gallon medium toast barrels. The hope is this will allow for a rather quick oaking (~6 months) that is still apparent but subtle.

Since my goal is to leave the beer from which the whisky was distilled as the dominate flavor profile I'm going with a med toast barrel rather than charred. Sounds like many craft whisky distillers are using charred oak barrels and hence that is why I'm seeking opinions in regards to my project. I'm thinking a charred barrel would bring too much oak into the spirit. Shouldn't need the charring to clean up the spirit either as the cuts are being made very conservatively.

So, what is your opinion? Should I go the route of a toasted barrel or utilize a charred barrel?

I appreciate any and all opinions/insight. Thanks!

[Silk City Distillers]

While the final flavor profiles will be different, in either case barrel contribution will be high, perhaps higher than you expect (based on some oaking trials that we've run ourselves). Your short aging time, 6m in 15g, will likely have a bigger impact on overall flavor and color than going toast vs char. Of course, 2 variables in a process with hundreds, so your mileage may vary.

The other reason about char vs toast is implication with regards to ttb classification. I believe new toasted barrels would be classified as a Light Whisky (or whiskey distilled from xxx mash). Might matter to you, might not.

Wonder if the guys from Dehner or Artisan are working on a time machine, something we all could REALLY use.

[infinibev8]

While the final flavor profiles will be different, in either case barrel contribution will be high, perhaps higher than you expect (based on some oaking trials that we've run ourselves). Your short aging time, 6m in 15g, will likely have a bigger impact on overall flavor and color than going toast vs char. Of course, 2 variables in a process with hundreds, so your mileage may vary.

The other reason about char vs toast is implication with regards to ttb classification. I believe new toasted barrels would be classified as a Light Whisky (or whiskey distilled from xxx mash). Might matter to you, might not.

Wonder if the guys from Dehner or Artisan are working on a time machine, something we all could REALLY use.

Thanks for the reply James. Like most, I'm planning to taste periodically over the entire six months to monitor the oaking progression. I was under the impression that charring would result in more "wood" flavors and less vanilla and caramel flavors you'd get from toasting. Perhaps I'm recalling my info incorrectly...I'll have to find where I read that. Assuming that charring would result in more "wood" flavor, however, is most of the reason as to why I'm considering just a toasting and no char. Please correct me if I'm wrong in my assumptions.

Thanks!

[rumfarmer]

If you can, try both. The micro experiments I've done with medium toast have produced a really great product. It is young with a little more oak than I ultimately want, but the honey and vanilla notes are huge. I think you will have an idea how things are going in less than 6 months in 15 gallon barrels. If you can afford to experiment for 3 or 4 months, try as many options as you can.

[Artisan Still Design]

Wonder if the guys from Dehner or Artisan are working on a time machine, something we all could REALLY use.

I think thats something we could all use, sorry but no progress on that front yet.

[infinibev8]

If you can, try both. The micro experiments I've done with medium toast have produced a really great product. It is young with a little more oak than I ultimately want, but the honey and vanilla notes are huge. I think you will have an idea how things are going in less than 6 months in 15 gallon barrels. If you can afford to experiment for 3 or 4 months, try as many options as you can.

So you just went with a straight medium toast, no char? Just clarifying. Thanks!

[rumfarmer]

Yes, straight medium toast, no char.

[LDC]

I've also been experimenting with a spirit distilled from a very full bodied ale, and have found oak to be a bit overwhelming. Maple has proven to be just about right, though maple barrels are not exactly easy to obtain...

[NEPA-still-chillin]

Yeah that's for sure, care to share where you are getting yours?

Also maybe a silly question but these craft ales, are they hopped?

[PeteB]

The easiest way to get less oak is with bigger barrels, and it is generally cheaper per unit volume as well.

Keeping the BEER flavour is a lot about your type of still and how you run it.

In my opinion you should use a pot still and take late cuts.