Here's a question for those of you who have experimented with re-oaking, or re-aging whiskey. I've read some old threads about re-barreling young bourbon, or rebarreling a vatting of several whiskies. This was of interest to me because I would like to try taking a younger bourbon, say, Evan Williams green label, maybe Old Crow, re-oaking it and seeing what effect it has on the younger-than-normal spirit.
Here is my idea: Since I can't find a reasonable priced charred barrel, and also because this is a low budget operation , I was thinking of getting some whiskey, putting it in a glass carboy and adding some charred oak pieces.
I'll probably use a gallon glass jug for this experiment. The question I guess I'm getting at is this: I know white oak is used for making whiskey barrels, but can red oak be used for this purpose? I can get red oak at Lowes, cut it down a bit so it fits into the jug, char it and drop it in and leave it for a month or so. Do you think red oak will have the same effect as white oak? I'm concerned about any off flavors the red oak might impart to the whiskey. Has anyone else tried this?
If this works, I was also thinking of maybe dipping or covering the wood with maple syrup or buckwheat honey and let it sit for a while. Then, wipe off as much as possible, char it, then drop it in the whiskey. What do you folks think?