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Sycamore Tree
01-30-2008, 18:13
There are hundreds of oak, including the Black Oak, Pin Oak, Live oak, Shumard oak, Red oak, and Post Oak but why the White Oak?
I would like to try Corn whiskey from other species of Oak for different flavors. Perhaps it is difficult. Or why limit to Oak perhaps Pecan!
I do know that deer seem to prefer White Oak acorns for some reason.

Gillman
01-30-2008, 18:57
This question was addressed in one of the earliest American distilling texts, by Samuel M'Harry in about 1809. Basically, other forms of oak are too porous and might allow off-flavors or acidity to enter the spirit. White oak has the right hardness and durability but still permits interchange of air between the spirit and outside atmosphere. As I recall (I will try to find the book in my library), M'Harry advised red oak as next best to white, but his clear preference is for American white oak.

Gary