I have used Jack Daniels Smoking chips for a barrel aged flavor. They are chipped oak barrels from Jack Daniels. The nice thing is that alcohol has already been in contact with the wood and reduced the tannins, which in turn, will give you a smoother whiskey/whisky...I recommend giving them a try.
I worked for a large whisky company in Scotland for a few years. It may interest you to know that when most whisky reaches the stage prior to bottling, It is coloured up to a specific shade using caramel to darken it. Countries like Italy prefer their whisky to be very light in appearance whereas America typically have their whisky very dark. This process is purely aesthetic and does not affect the taste. Naturally, the whisky companies do not promote this procedure, as they would like to present their product as natural as possible.
@@RagnarokGenesis00 I was implying that this method of producing the perfect colour tone for a certain market is widely used by all producers of whisky. It just something they don't want to promote.
The best test would be from the neutral white spirit right out of the still. But, not saying you wouldn't be able to ascertain flavor differences this way (first, using a whiskey that's been aged or wood chips already added for their final product). It's all informative and good job
Its not just the oak that matters - the strength of the Alcohol is critical for aging. Around 60% ABV is optimal for wood aging, most finished bottled whiskeys are cut down to 40% ABV so quite weak for aging. It will work but you get a different flavour profile as different ratios of tannins/vanilla notes are extracted at different rates... The chemistry is complex and not fully understood, as there are a world of things going on inside a barrel....
Other than the fact that sheer wood contact isn't the equivalent of aging, this would make sense. "Obviously no age statement" because someone is hiding the age, which is a strong hint that age matters to whisky.
I dont have any oak chips right now so I am trying cherry wood with barley shochu. Fucking stoked to trying apple wood and maybe peach wood until i can get some oak chips. (I am in Thailand so not easy to find oak). I dont have a grill or gas stove so I put an old pan on my convection electric stove and put it up to 240C. Within about 45 seconds my chips were smoking so much I had to bring the pan into the shitter to put under the vent . lol It works really good. The next time I turned down the stove to 180 and right when I saw smoke I swirled the pan around until the smoke dissipated. Kept doing that about 5 or 6 times until everything was mildly toasted. Very easy to control on the stove. I highly recommend it. ! (Try to do it outside though haaa)
My daughter got me a barrel system that I’m going to give a try it came with a small bottle of Tennessee enhancement juice. Not sure if I’m going to use it saw a video where a guy put port wine in the barrel for a month then dumped it out and added a scotch whisky and left it for 3 days the color was great and he said it was very good. Love this type of experimentation with whiskey. You can buy a less expensive bottle and make it better hopefully! I’ll look for the chips and give them a try.
Jesus Alvarez this little barrel did a great job on bullit bourbon and it was quick. The port test is still doing its thing. But I have high hopes I’m going to go with a less expensive scotch but still a single malt and not casked in port barrels to do my test. Again I have high hopes and I will give my opinion as soon as it’s ready. Looking for a larger barrel somewhere in the 3liter range. Also working on making my own shine and wine.
@@umami0247 awesome because I'm thinking of making my own whiskey. I'm getting tired of spending 100 bucks on a good tasting whiskey, so I'm going to give it a try on making it on my own and see how that goes, but thank you for your feedback at also please make a video when you're done
Barbecue smoking chips are what I use. You can get them everywhere and they are cheap. Just sort out the chips that don't look so good, then rinse off the wood dust under water. If you want them charred a little more, just hit them with a torch or roast them over an alcohol burner. I distill my own whiskey and have it aging on wine balloons. The colour is just from the wood, no caramel or shit like some of those so called distillers put in their junk whiskey. I noticed you put quite some chips into that small jar, be careful not to over age it. If it happened, dilute with some more whiskey, until the desired taste is coming through.
Not true..but I'm a cheap bastard with an expensive taste. Even if I could afford it, I would be reluctant to pay 50-100 $ for a bottle, I might as well produce myself.
I bottle age my whiskey like this. With spirals I get on amazon they are 2 10" sticks for around $8. And the results after 3 weeks are nothing but amazing. Literally Evan Williams "small batch" 1783 ($24 per handle) is my nice whiskey after aging =D
I just use jack Daniels smoker wood chips, or what ever smoker wood chips I feel like using. Like apple or cherry chips. It's cheaper and releases more flavors faster.
This is closer to “infusing” than aging. You aren’t speeding up many of the chemical changes that occur over time... but you are infusing extra flavors that you may feel give the whiskey a more well-rounded flavor. I’ve used teas in the past for a few minutes for a similar affect, but these chips will probably give you a closer approximation of the oak flavor an older whiskey might have.
Great video, so much so that I tried putting oak chips (home toasted) in the cheapest bottle of whisky I could find £10.99, not sure what that is dollars. It's actually very drinkable after only a couple of weeks 😃
just thought I'd point out to you that the sprials are pre cut, then they char them. i know for sure because i bought one uncharred and charred it myself, came out exactly the same way.
I see this is a 8 years old vid , but I thought I would reach out anyway , I have just got into bottle aging Whiskey 🥃 , I would love to hear from you about what you think about the end results.. Cheers 🥃🥃
I absolutely love it! You can dial in a taste that you like. I've been experimenting with different toasts... I'm liking a white oak with a medium toast at the moment, and just started oaking a new bottle specifically for making Old Fashions to give it more smoke and sweetness.
Might have missed it but did you you mention how much or the oak chips you put in there? I just bought a small bag of light toast but I might leave it in longer than your time.
I bought some American Heavy Toast Oak Chips and put some chips in a pint jar and added some whisky and after a few days the whisky turned black. Not much different taste, should I have used a lighter toasted chip?
That's what brought me here. I did the same with my plum brandy. It instantly went dark, dark brown. Some website recommended using 40-50 grams oak chips per 1 liter liquor. Now I just read 20-30 grams on another website. ugh. I used medium roast.
it would is been cool if you would have done one where you actually put a charge spiral Oak with the Oak chips and a container and age them together rather than mixing them after the fact
Thanks Peter. I'm inspired to do some experiments now. The toasted chips do seem to be a solid choice, btw. One question, though. Maturing in a barrel has not only the inner char factor, but also that the barrel "breathes". Do you think it would make sense to not seal the Ball Jars and instead put a porous paper, or cheesecloth over the jar mouth, held in place with an elastic band or tied string? I would worry about evaporation but perhaps that is not of high concern if the duration of the effort was measured in days instead of weeks.
+Les yeah, my guess is that the alcohol would evaporate off. I think since you're opening and closing the bottle after a few days, it's probably getting enough air just by going through this process.
I'm tempted to get some moonshine and do this a touch more scientific. Use the spiral and chips and whiskey elements and some other chips, put them in equal weights and equal amounts of whiskey. Give it a full seven days and see what differences there are.
at the moment im 20 but i got a plan imma ask my parents if i can have them buy a bottle of wild turkey (or somethin cheap,ill pay them back) then imma buy these medium roasted chips and some dark roast chips and start aging it now so that way once i turn 21 (10 months from now) ill have some nice and smooth sippin whiskey lol *question* can i just leave the chips in for the 10 months or should i remove them after a while ?
I don’t think you need to keep them in that long. The oldest stuff turned really dark. It was pretty tasty still but was really really dark and had a really Smokey Woody taste.
Your NOT aging. Age only comes with time. What you are doing is oaking. Your adding oak flavors to the bourbon. You CAN age on a spiral or chips, but it takes TIME. Like a year or more. And that's way to many chips!! Like 2 Tbs would be fine for that amount of alcohol
Peter, update for you and similar way to ageing and "Oaking" spirits. I saw a few reviews and now just ordered a kit from: barrelcharwood . com (this site will not let me post a link) it takes less time and volume than small barrels. I think you'll be glad you checked this out. ;
I was hoping he would do something like what you said. I am currently aging some white whiskey with those oak spirals and I was hoping he would do an accurate and fair review of it. Those spirals are supposed to take two weeks, but I also imagine the lower proof would make that take longer. Not to mention he filled the wood chip jar up with an absurd amount compared to the spiral as well.
I have used Jack Daniels Smoking chips for a barrel aged flavor. They are chipped oak barrels from Jack Daniels. The nice thing is that alcohol has already been in contact with the wood and reduced the tannins, which in turn, will give you a smoother whiskey/whisky...I recommend giving them a try.
I worked for a large whisky company in Scotland for a few years. It may interest you to know that when most whisky reaches the stage prior to bottling, It is coloured up to a specific shade using caramel to darken it. Countries like Italy prefer their whisky to be very light in appearance whereas America typically have their whisky very dark. This process is purely aesthetic and does not affect the taste. Naturally, the whisky companies do not promote this procedure, as they would like to present their product as natural as possible.
if youre going to say that name that brand so we can avoid it. companies do not promote it because they like to hide.
@@RagnarokGenesis00 I was implying that this method of producing the perfect colour tone for a certain market is widely used by all producers of whisky. It just something they don't want to promote.
My brew shop has dark toast oak chips from French Chardonny barrels. Two weeks aging turns my corn/rye spirits into a masterpiece
+Bamasuave Oh man, I want to try that.
Can you share what the exact chips are your using? Thanks in advance
The best test would be from the neutral white spirit right out of the still. But, not saying you wouldn't be able to ascertain flavor differences this way (first, using a whiskey that's been aged or wood chips already added for their final product). It's all informative and good job
Its not just the oak that matters - the strength of the Alcohol is critical for aging. Around 60% ABV is optimal for wood aging, most finished bottled whiskeys are cut down to 40% ABV so quite weak for aging. It will work but you get a different flavour profile as different ratios of tannins/vanilla notes are extracted at different rates... The chemistry is complex and not fully understood, as there are a world of things going on inside a barrel....
Other than the fact that sheer wood contact isn't the equivalent of aging, this would make sense. "Obviously no age statement" because someone is hiding the age, which is a strong hint that age matters to whisky.
I dont have any oak chips right now so I am trying cherry wood with barley shochu. Fucking stoked to trying apple wood and maybe peach wood until i can get some oak chips. (I am in Thailand so not easy to find oak).
I dont have a grill or gas stove so I put an old pan on my convection electric stove and put it up to 240C. Within about 45 seconds my chips were smoking so much I had to bring the pan into the shitter to put under the vent . lol It works really good. The next time I turned down the stove to 180 and right when I saw smoke I swirled the pan around until the smoke dissipated. Kept doing that about 5 or 6 times until everything was mildly toasted. Very easy to control on the stove. I highly recommend it. ! (Try to do it outside though haaa)
My daughter got me a barrel system that I’m going to give a try it came with a small bottle of Tennessee enhancement juice. Not sure if I’m going to use it saw a video where a guy put port wine in the barrel for a month then dumped it out and added a scotch whisky and left it for 3 days the color was great and he said it was very good. Love this type of experimentation with whiskey. You can buy a less expensive bottle and make it better hopefully! I’ll look for the chips and give them a try.
Did u try it? And was it worth it on making ur own at home😬 pleaseet me know. I'm a crown Royal guy and I wanna know of it worth trying
Jesus Alvarez this little barrel did a great job on bullit bourbon and it was quick. The port test is still doing its thing. But I have high hopes I’m going to go with a less expensive scotch but still a single malt and not casked in port barrels to do my test. Again I have high hopes and I will give my opinion as soon as it’s ready. Looking for a larger barrel somewhere in the 3liter range. Also working on making my own shine and wine.
@@umami0247 awesome because I'm thinking of making my own whiskey. I'm getting tired of spending 100 bucks on a good tasting whiskey, so I'm going to give it a try on making it on my own and see how that goes, but thank you for your feedback at also please make a video when you're done
Barbecue smoking chips are what I use. You can get them everywhere and they are cheap. Just sort out the chips that don't look so good, then rinse off the wood dust under water. If you want them charred a little more, just hit them with a torch or roast them over an alcohol burner.
I distill my own whiskey and have it aging on wine balloons. The colour is just from the wood, no caramel or shit like some of those so called distillers put in their junk whiskey.
I noticed you put quite some chips into that small jar, be careful not to over age it. If it happened, dilute with some more whiskey, until the desired taste is coming through.
Kalle Klæp jesus you guys have little to no class when it comes to whisky
Not true..but I'm a cheap bastard with an expensive taste. Even if I could afford it, I would be reluctant to pay 50-100 $ for a bottle, I might as well produce myself.
Kinda the cool thing about this kinda hobby eh? Its all about doing things that work for your taste!
i love lead slingers, im gonna have to try aging a bottle now to try.
Paid $35.00 a bottle while I was passing through Dallas. Picked up 2 bottles. Freedom On!
That was A LOT of chips haha.
Love to see people experementing with stuff like this though! And awesome you got a result that works for you!
I'm glad I read the comments before going to your channel and directing you to this video. lol.
I bottle age my whiskey like this. With spirals I get on amazon they are 2 10" sticks for around $8. And the results after 3 weeks are nothing but amazing. Literally Evan Williams "small batch" 1783 ($24 per handle) is my nice whiskey after aging =D
+David h it's kind of amazing that it works so well. I love it.
David, would you use heavy toast oak to age "shine"?
starshooter1003 from what I understand the darker the toast, the more "charcoal" (cleansing filtering etc) you will get. But I'm no expert :D
Fixing to try to age sum also ..
I just use jack Daniels smoker wood chips, or what ever smoker wood chips I feel like using. Like apple or cherry chips. It's cheaper and releases more flavors faster.
This is closer to “infusing” than aging. You aren’t speeding up many of the chemical changes that occur over time... but you are infusing extra flavors that you may feel give the whiskey a more well-rounded flavor. I’ve used teas in the past for a few minutes for a similar affect, but these chips will probably give you a closer approximation of the oak flavor an older whiskey might have.
put your jug of chips and alcohol in hot water for summer and frezzer for winter ages very quick
Great video, so much so that I tried putting oak chips (home toasted) in the cheapest bottle of whisky I could find £10.99, not sure what that is dollars. It's actually very drinkable after only a couple of weeks 😃
Why didn't you use a cheap bottom shelve whisky?
should have done one with the spiral and chips together....have you tried heating the mix and then chilling each day?
Thoroughly enjoyed this test Peter. Thanks for posting!
just thought I'd point out to you that the sprials are pre cut, then they char them. i know for sure because i bought one uncharred and charred it myself, came out exactly the same way.
I see this is a 8 years old vid , but I thought I would reach out anyway , I have just got into bottle aging Whiskey 🥃 , I would love to hear from you about what you think about the end results..
Cheers 🥃🥃
I absolutely love it! You can dial in a taste that you like. I've been experimenting with different toasts... I'm liking a white oak with a medium toast at the moment, and just started oaking a new bottle specifically for making Old Fashions to give it more smoke and sweetness.
Would it have been better to weigh the wood and add same weights in wood?
That’s a great idea and probably would give a much better comparison.
Use bye weight . 1/4 oz per type per day .. be consistent
Good tip
Good day, how do I clear the cloudiness from my moonshine after adding oak chips or how can u prevent that?
I ran my through a brita water purifier a couple of times to strain everything out
Might have missed it but did you you mention how much or the oak chips you put in there? I just bought a small bag of light toast but I might leave it in longer than your time.
I bought some American Heavy Toast Oak Chips and put some chips in a pint jar and added some whisky and after a few days the whisky turned black. Not much different taste, should I have used a lighter toasted chip?
That's what brought me here. I did the same with my plum brandy. It instantly went dark, dark brown. Some website recommended using 40-50 grams oak chips per 1 liter liquor. Now I just read 20-30 grams on another website. ugh. I used medium roast.
How many liters will one of those spirals "age"?
wish you would of weighed the chips to see the changing in second.
it would is been cool if you would have done one where you actually put a charge spiral Oak with the Oak chips and a container and age them together rather than mixing them after the fact
Do you think there are distilleries that use the oak chips as a replacement for barrels?
Predoni Traian yes. They also do it with wine
That leadslingers bottle needs a cap that looks like a pistol shell case.
Thanks Peter. I'm inspired to do some experiments now. The toasted chips do seem to be a solid choice, btw. One question, though. Maturing in a barrel has not only the inner char factor, but also that the barrel "breathes". Do you think it would make sense to not seal the Ball Jars and instead put a porous paper, or cheesecloth over the jar mouth, held in place with an elastic band or tied string? I would worry about evaporation but perhaps that is not of high concern if the duration of the effort was measured in days instead of weeks.
+Les yeah, my guess is that the alcohol would evaporate off. I think since you're opening and closing the bottle after a few days, it's probably getting enough air just by going through this process.
Uh, thats a lot of oak for 750ml. I use 2 to 4 ounces for 5 gallons of wine for several months.
I'm tempted to get some moonshine and do this a touch more scientific. Use the spiral and chips and whiskey elements and some other chips, put them in equal weights and equal amounts of whiskey. Give it a full seven days and see what differences there are.
Get a hydrometer and see if it effects the ABV.
at the moment im 20 but i got a plan
imma ask my parents if i can have them buy a bottle of wild turkey (or somethin cheap,ill pay them back)
then imma buy these medium roasted chips and some dark roast chips and start aging it now so that way once i turn 21 (10 months from now) ill have some nice and smooth sippin whiskey lol
*question* can i just leave the chips in for the 10 months or should i remove them after a while ?
I don’t think you need to keep them in that long. The oldest stuff turned really dark. It was pretty tasty still but was really really dark and had a really Smokey Woody taste.
awesome thank you sir !
saiaddict what you will have will be undrinkable . Save your money turn twenty one and buy yourself a top shelf whiskey
Thanks this helps a lot. Can't find E. Craig 18, so I may improvise. Great vid, Thumbs up and sub'd!
Use those chips for a smoker or bbq
I do the chips they are great
i'd love to do the wood chip test but using different types of wood.
You should have put the same amount of wood in each ! You put 3x times the amount of oak chips Ofcouse its going to color it more!
+Peter von Panda Thanks for this video! Really helpful :)
My pleasure!
maybe age some vodka with the chips to make your whiskey
+Thomas Patrick I've seen people oaking gin too
A lot of those 'colors' are actually dye these days. When compared to a real whiskey (a true scotch for example) you can clearly see the difference.
Judas114 bourbons are not legally allowed to add coloring most blended scotch and some cheap single malt scotch have coloring in them
Your NOT aging. Age only comes with time. What you are doing is oaking. Your adding oak flavors to the bourbon. You CAN age on a spiral or chips, but it takes TIME. Like a year or more. And that's way to many chips!! Like 2 Tbs would be fine for that amount of alcohol
11:35
That’s a lot of chips for 8 ounces of liquid
🤣
If some is good, more is better!!!
Flavoring, not aging. Get it right.
Peter, update for you and similar way to ageing and "Oaking" spirits. I saw a few reviews and now just ordered a kit from: barrelcharwood . com (this site will not let me post a link) it takes less time and volume than small barrels. I think you'll be glad you checked this out. ;
I was hoping he would do something like what you said. I am currently aging some white whiskey with those oak spirals and I was hoping he would do an accurate and fair review of it. Those spirals are supposed to take two weeks, but I also imagine the lower proof would make that take longer. Not to mention he filled the wood chip jar up with an absurd amount compared to the spiral as well.
I dont like it
as a scotch drinker.... jesus this is so ghetto.
Anthony Santoro Automobile was so ghetto for horse powered wagon riders back then
you talk to much
It's too much, you dumb fuck.