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  1. #21
    Guru
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    Sep 2004
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    Jackson, MS
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    12,372

    Re: Why oak barrels?

    I'll bet there's more than orange wood chips being used for flavor.

  2. #22
    Connoisseur
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    Mar 2013
    Location
    Central Florida
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    562

    Re: Why oak barrels?

    Quote Originally Posted by sailor22 View Post
    There is a whiskey made here in Florida that uses orange tree chips in small oak barrels. Palm Ridge Reserve. It's pretty typical of a lot of the young micro juice aged in small barrels except the wood from the orange trees gives it a tiny little bit of citrus flavor. I'll bet it would make an interesting cocktail.
    Orange wood is also great for grilling.

    I detect a definite orange flavor in Woodford Reserve, by the way.

  3. #23
    Advanced Taster
    Join Date
    Mar 2011
    Location
    Houston
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    156

    Re: Why oak barrels?

    Wasmund's single Malt is smoked with cherry and apple wood, I thought they also used apple and cherry wood chips in the barrels. Worth trying;

  4. #24
    Disciple
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    Jun 2010
    Location
    Northern Indiana
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    1,662

    Re: Why oak barrels?

    I have experimented with cherry wood chips in small barrels, but the cherry effects were dwarfed by the small barrel effects.

  5. #25
    Bourbonian of the Year 2002 and Guru
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    Sep 1999
    Location
    Chicago
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    12,622

    Re: Why oak barrels?

    Wasmund burns cherry and apple wood to smoke their malt, they don't use it in aging.

  6. #26
    Virtuoso
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    Apr 2011
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    Sutton, Massachusetts
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    1,260

    Re: Why oak barrels?

    Quote Originally Posted by cowdery View Post
    Wasmund burns cherry and apple wood to smoke their malt, they don't use it in aging.
    Interesting - do the cherry/apple wood notes from the smoked malt carry over? Sort of like the distinction between Islay peat and Orkney, can you tell there is a distinct cherry or apple note in the whisky?
    Mark

  7. #27

    Re: Why oak barrels?

    Acacia wood is used to age wines in Europe for the microoxidation contribution, and little to no.tannin from what I understand. I believe chestnut is also used in some cases. Obviously they are rarer barrels. I think balsamic vinegar is aged in all kind of barrels in the most traditional production methods.

    Sent from my C771 using Tapatalk 2

  8. #28
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
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    12,622

    Re: Why oak barrels?

    Quote Originally Posted by sutton View Post
    Interesting - do the cherry/apple wood notes from the smoked malt carry over? Sort of like the distinction between Islay peat and Orkney, can you tell there is a distinct cherry or apple note in the whisky?
    If you've ever had any fruitwood-smoked meats, the effect is similar.

 

 

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