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Alden

Why oak barrels?

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sutton
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?

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smokinghole

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.

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cowdery
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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