Risky? Whisky - Anyone Try This Yet?

[SixDegrees]

I think you are correct Mr. McKenzie. The reason is that water is probably the best solvent going and lower proof = more water. The water molecule is much smaller than the alcohol molecule so the higher the water content, the more it will penetrate into the wood. Now with this small amount of wood, it might not make a difference but that is the chemistry behind it (in my opinion since it has been years since I did any chemistry!):cool:

[tmckenzie]

Yep, water is a better solvent. I was checking some 3 year old wheated bourbon we have in 53 gallon barrels a few days ago and I could not beleive how dark it was. It went in as all our whiskey does at 100 proof. That is one of the reasons that dusty bourbon tastes so much better is it was aged at a lower proof. I also think it gets a whole other range of flavors out of the barrel at that proof. Not so much vanilla, but more butterscotch and maple notes.

[GaryT]

Yep, water is a better solvent. I was checking some 3 year old wheated bourbon we have in 53 gallon barrels a few days ago and I could not beleive how dark it was. It went in as all our whiskey does at 100 proof. That is one of the reasons that dusty bourbon tastes so much better is it was aged at a lower proof. I also think it gets a whole other range of flavors out of the barrel at that proof. Not so much vanilla, but more butterscotch and maple notes.

Wow - I never would have guessed that. If I try this again (although probably would just buy my own charred chips and white dog), I may split the batch to test some at 100 proof and some at 120 to see the differences. Thanks for the info!!