Has char levels in the barrels increased along with barrel proof?

Heh. I'm not in orbit at all, apparently.

We started a bottled in bond program which we will accelerate at our new distillery here this year. One of the whiskies is a Tenn. Style whiskey, and that's the process I'm describing. We haven't released it as yet as it has a year or so to go. Sugar Maple is the only wood I've worked with in making our own char.

Mr. Bell and the boys at Corsair distillery are the people to talk to regarding various charred woods. They're doing all kinds of cool stuff out there.

Thanks for the tip Todd, they're actually within driving distance. Good luck with the project.

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Originally Posted by VAGentleman

First of all this is a fascinating topic. Thanks everyone for enlightening me on something I never gave much thought to regarding the differences between individual barrels etc.

I wanted to chime in on the JD taste thing Gillman mentioned. I have a couple of bottles of JD white Dog, one before charcoal mellowing and one after. The after has just a hint of the charcoal but not very prevalent. I was always under the impression that the char taste was a result of the white dog being able to pick up more of the char flavoring from the barrel because of what was stripped out because of the charcoal. Of course I could be completely wrong.

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I would be interested in a couple things, the bottles you have where distilled when? I am told there as ben a ton of changes in their process distillation wise. And where did you get them I want some too.

My bottles were distilled in 1990 I believe. They are 375ML. I have a friend whose Uncle was a distributor back in the day and JD gave them some pairs of these 1 Day old JD before and after charcoal mellowing to do tastings with customers with. He had an extra pair and gave them to me many years ago. Every now and then I break them out and have a shot of each. They are 86 proof.

Not sure, but I love the "chewy" last pour from a barrel proofer. :yum:

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Originally Posted by fishnbowljoe

Not sure, but I love the "chewy" last pour from a barrel proofer. :yum:

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Mmmmmmm ... char

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Originally Posted by mosugoji64

Mmmmmmm ... char

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Nothing like some nice tasty polycyclic aromatic hydrocarbons!

Here's a link to a discussion I started back in '09 on whiskey barrel composition:

http://www.straightbourbon.com/forum...od-composition

I'd like to know how long they've been using chinkapin oak along with white oak.

Eric

Eric I understand Chinkapin is a member of the White Oak group though I don't know if the staves are interchangeable with White Oak proper for whisky barrel purposes.

they have been using it for probably as long as barrels have been being made. all of the cooperages I know of take it. only one, mcginnis, pulls them out when scaling. the reason they do is they make a chinkapin barrel. I have a couple dozen of them with rye, and some with wheated bourbon in them and have been very pleased with them so far. They seem to add more spice notes.