sutton Posted June 30, 2013 Share Posted June 30, 2013 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? Link to comment Share on other sites More sharing options...
smokinghole Posted July 1, 2013 Share Posted July 1, 2013 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 Link to comment Share on other sites More sharing options...
cowdery Posted July 2, 2013 Share Posted July 2, 2013 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. Link to comment Share on other sites More sharing options...
Recommended Posts