How would you characterize wood influence in aging?

[hn4bourbon]

I think Z has a very good scale here. The specifics will change based on many factors, but if you are just looking at barrel influence (my preferred term over "aging"), I think this is right on. It clearly illustrates how some flavors diminish over time while others are added, and how the different flavor influence peaks at different times.

Re-reading your post and Z's post really does highlight some very helpful information! Thanks guys!

[mbroo5880i]

I actually have a chart that I used to draw out for people who visited the distillery that showed my understanding of how a barrel influences whiskey.

It is my contention that the effects of aging closely mimic the a cross section of a bourbon barrel stave. The first thing you have is the char -- think of it like activated charcoal -- it actually removes something from the whiskey. So, the sharp edges are worn away and you lose the grainy flavor of the white dog. The second layer is the "red zone" where you find the caramelized sugars from wood. This layer is responsible for adding sweetness and those distinct bourbon flavors (caramel, vanilla, tobacco, fruit, spice, etc.). The third layer is the uncharred wood. Here is where you get the (surprise) woody notes as well as the tannins (bitterness).

Each of these layers of barrel influence come sequentially but are overlapping and the influence deminishes as time goes on. So if you I were to draw it out, it would look something like this:

===== CHAR ----- - - -

. . . . --===== CARMEL ---- -- -- - - - -

. . . . . . . . . . .--===== WOOD ---- -- -- - - - - - - -

I find the "smoothing" effect of the char mainly takes place in the first five years (which explains why JB at 3 years is still pretty rough). It isn't until year five that you start getting the caramel flavors. And then at 10 years, you can start to pick up the "woody" notes.

So assuming this has some validity, you can find some naturally occurring sweet spots. The 7-8 year range is nice because you can find some very approachable juice that has been polished by the char, and has the caramel influence beginning to show. Great spot to look for high quality mid-shelfers. Then, the 12 year range is really nice as well because the caramel is peaking and you are getting the woody influences, but it isn't overwhelming. This is where you can find some excellent whiskey for reasonable prices ($30-40) without having to pay the premiums that come with extra-aged stuff.

I am not a fan of overly oaked whiskey, and I find after the 15 year mark or so the woody notes tend to dominate.

Personally my favorite age is 12-15 years (And I would often rather go a couple years younger than a couple years older) because it is here where I find the char has done its job to smooth things out, the caramel has peaked and given the whiskey its body, and the woody notes are there to add complexity without overpowering.

Of course there is a very good chance I am way off base, but what I described above certainly matches my experiences and preferences.

Man, along with Zillah's post, this is great stuff! Thanks for sharing!

[mbroo5880i]

My wife, who is a lot smarter than she gives herself credit for and a non-bourbonite, noted the oak influence on a couple of recent 10+ year pours...ECBP and Stagg Jr. She was very accurate in her description based on the above information.

[Guest]

Great thread, thanks everyone!

[Flyfish]

Not sure if it is relevant to the intent of the question but no one has commented on the influence of the real estate; i.e., location, location, location. A barrel aged at the top of the rickhouse is going to be radically different from the barrel at the center of the ground floor, all other factors being equal. With single barrels, the labels sometimes tell you exactly where the bourbon rested and for how long. How much of the top shelf stuff comes from the top floor?

[kickert]

Not sure if it is relevant to the intent of the question but no one has commented on the influence of the real estate; i.e., location, location, location. A barrel aged at the top of the rickhouse is going to be radically different from the barrel at the center of the ground floor, all other factors being equal. With single barrels, the labels sometimes tell you exactly where the bourbon rested and for how long. How much of the top shelf stuff comes from the top floor?

A couple rules of thumb on rick house location:

*The lower the humidity the more the proof will rise (alcohol evaporates at constant rate, water evaporates faster when dry).

*The more severe the temp fluctuation the more (and faster) barrel influence you will get. The higher you go, the more flux.

Based on those factors, I would want my younger bourbon from the higher floors, but my older bourbon from the lower. At a younger age, you would get more "barrel influence" faster at the higher floors. But an older bourbon might get thrown out of balance if it stays at higher floors longer.

The issue of oxidation is also important, but is (somewhat) distinct from barrel influence. The less booze in the barrel, the faster the oxidation. And obviously the longer it sits, the more oxidation. Oxidation at first opens up a whiskey and accents the characteristics of a bourbon (i.e. the spice, fruit, etc.), but too much oxidation and it becomes flat, muted and a bit metallic.

[TheEgg]

Massive and elusive.

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