Assessing The Wood Experiment

[@haydenholmberg6327]

So stoked to finally see the wood in the jar Jesse! And to hear your thoughts on the tastes. I have found that the oak and maple in the same jar gives a very nice finish to my whiskey.

[@stevedittman5474]

Jesse, I can tell you that pecan wood is amazing when I smoke food with it and another idea is to take stock of you different woods you have on hand and separate them by either softwood ir hardwood species. These two sub catagories will also affect how quickly flavors are imparted upon your spirits. Also, you need to definitely try combining different woods like take some of your UJSSM and age it with say Pecan, Hickory, and Applewood the possibilities are endless and so are the amazing flavor combos

[@urielnakach4973]

At this point I have to say thank you so much for your experiments on wood chip ageing. It saved me so much time, effort and failures of experimenting with different toasting grades. If you can edit your video names, it would be great if you could add labels them as a series like 1/10, 2/10, ... . I feel I may have missed some videos. This may be another great minor hobby for me.

[@StillIt]

The way KZbin is setup and the algorithms work episode numbers work against me. But you can go to my KZbin page and hit the videos button up top. It will give you every video I have out out in order :)

[@s1k2k3m4]

I really appreciated this video as it touches on where I’m at in the Hobby. Since I live in the tropics I have had access to some interesting varieties of wood. I have tried mango, water apple, guava, coffee wood, and the latest cinnamon, but that’s after I strip off the outer cinnamon bark and grind that for spice. Other temperature zone words I have aged with has been American white oak, almond, apple, crab apple, cherry, and acacia. My first lot of coffee wood is almost ready to proof down and I think I will reserve some of it for varying treatments of infusion of actual roasted coffee. When I said it up for aging almost 6 months ago I did put a small amount of toasted whole grain in one of the small jars and my testing of that over these months has shown it to be a wonderful flavor so once these larger jars mature out I will treat them with varying amounts of roasted whole bean coffee and also ground roasted coffee. The cinnamon wood that I just put up to age is already displaying a richness that I did not predict. My first lots I used charred wood but now I’m just using heavy toast in everything

[@jakefishbein4593]

Sounds amazing! Are you documenting this online anywhere?

[@smashexentertainment676]

Acacia contains a psychedelic toxin and some other highly toxic substance. Read on wikipedia. I'd avoid it if I was you.

[@stevioAda]

flavoured mine with toasted oak and it made the spirit into whiskey. Brilliant

[@chironchangnoi]

Once again, thank you so much for your videos! Very educational, motivational, inspiring! I just popped in to say that I have done a couple of brief experiments with brandy low wines, soaking maple. I haven't done a good job hahahahaha! I live in Cascadia and we have a wonderful species of maple, Bigleaf or Acer macrophyllum. I tap these trees and make maple syrup out of the sap. Last August, we cut a few down and it's been aging a year. I will work over the next few weeks on getting a few chunks split up for flavoring/aging wood, and once the sap starts flowing I'd be happy to send you a bottle of syrup and a few chunks of wood. However, I'm a poor dirt farmer and postage, as you say, is very expensive. I'll do my best to keep you informed as to my progress, and if you or anyone can figure out how to acquire shipping funds, it would be my honor and privilege to get you some of the most amazing maple wood and syrup on Earth.

[@cobia1794]

I did the same experiment using jackdaniels barrel smoker chips and used a ball jar adapter with my foodsaver vacuum system and it did accelerate the ageing process at room temp. Very interesting to hit with vacuum after the chips have been sitting for a day and watching the micro bubbles and color come out, burp open lid and let sit for a day and do the vacuum again. Tasted two different batches and the darker batch was a clear winner with more sweetness and flavor. Great show by the way!

[@StillIt]

Interesting mate! It would be interesting to combine that with heat cycles as well! Do you have photos / diagrams you could share man?

[@cobia1794]

I don't mind at all, give me a day or so and i'll get something together!

[@cobia1794]

Not sure what email string to shoot some photos to ya, let me know?

[@StillIt]

Ah that would help haha. [e-mail]

[@anarupohatu]

Id be keen to check out your distressed 'aging' of product as well

[@corkycorky7775]

You were spot on with the manuka. I am making some UJSSM and on Friday I will be running generation 3 through my turbo 500 copper dome top pot still. I have been making rum since I started distilling about 3 years ago and have been treating it with manuka and yes it gets a lot better with a bit of time.

[@jessbarclay472]

On nosing about the net about types of woods used, some more obscure woods found were, ash, chestnut, mulberry, acacia, juniper, almond, apple. After reading the comments, I've got some more woods to add to the list...love your experiments. I'm in awe-just a little.

[@jessbarclay472]

Ps...hickory, maple, etc, chunks are available from BBQ stores (for smoking) for experiments also.

[@MickeyCuervo36]

Gotta wonder what some more BBQ woods would be like, such as mesquite, hickory, and pecan. I'd like to see how an Anejo Tequila/Mezcal would be like aged on mesquite.

[@monkeysuncle2816]

I've tried mesquite, though at 95% strength (I'm new to aging and this channel). WOW, mequite is...well, mesquite's mesquite! Potent, spicy, kind of chemically. I would never sip the finished product, but drops of it may help a weak blend someday.

[@MrGoatflakes]

@@monkeysuncle2816 the higher the abv, the more peppery and astringent. The less the more sweet and vanilla. Or so I'm told ;)

[@jacobdeslattes3519]

The manuka sounds almost like a mesquite type wood here, in the southern US. It’s the main wood other than apple we use to smoke pork/beef/chicken. It has that sweet spicy flavor profile.

[@jacobdeslattes3519]

You should definitely try getting some chips to try i think you’d like the profile.

[@StillIt]

To try for smoking you mean?

[@kobusverster4986]

GOLD • SPAN® smoke uses high-quality beech logs. They are chipped, dried, removed of dust, and sterilized. This produces a smoking product with extremely high quality. GOLD • SPAN® smoke is thermally treated in a special process to make it free of yeast and mold. I'm using it for a while now and its very good wood

[@ToolsOutsideTheBox]

Hopefully you still have these 5 available!?!?!? I would like to see you try them in rum!

[@markferguson4914]

Cheers Jesse, you inspire us. Keep chasing the craft, and educating us. I'm certainly going to try some toasted / charred oak as per your guidance, and eagerly await sampling the outcome.

[@StillIt]

Glad you are enjoying it mate! Yeah, the waiting kinda sux huh! haha

[@jamielangstaff2898]

This is why Tennessee whiskey uses charred maple to mellow the spirit before they barrel. Jack Daniel's and George Dickel are the big dogs that use maple.

[@BigEdsGuns]

Jessie ever reuse your staves after aging your product? Toss them into a beer keg for extra flavor & notes. Got three staves in a chocolate stout corny keg. Gives it a killer finish. Cheers man!

[@StillIt]

I have not used them for beer yet. But I really should! In fact I have not made beer in a long time (and really should!)

[@shortchanged.]

I wanna try beer soon.

[@cmdrcrimbo]

I make wine so i always have a jar of my red wine with a load of new toasted oak in and i use it to finish my whisky. A 3L jar thats been on oak for 7 to 9 months i put 3 or 4 wine soaked staves in for 2 to 4 weeks before bottling its delicious it imparts some dark fruit notes and reminds me of a port finished speyside it adds heaps of complexity.

[@BigEdsGuns]

I never thought of using an aged oak stave from whiskey for wine. Then re-use it again in another jar of whiskey for aging with wine notes.

[@chrislarosa3327]

Great video enjoyed it very much thought I’d throw my two cents in. I am very new to distilling probably got five or 6 gallons under my belt. However, I’ve been aging my spirits on Hickory and Applewood both with amazing results. Of course the applewood I also used springwater from a creek I fish, that is spring fed. Don’t know if that makes a difference, but still all in all amazing results try them you won’t be disappointed.

[@timothychurch9136]

The database of different liquor in your cabinet is becoming astounding! There is a liquor for any day or mood!

[@jhughs300500]

Made my very first run just a couple weeks ago. I used charred cherry......and man did it mellow out after only a week. I did a hot water bath a few times a day for the first two days. Then let it sit at room temperature. I will definitely use cherry again.

[@stanervin6108]

I would suggest custom blending the results for the flavor profile you are shooting for. 🥃🥂

[@StillIt]

I may have a sneaky plan to do just that ;) haha

[@stanervin6108]

@@StillIt A few years ago, when there was a vineyard just a couple of km from my house, I could get the grape vine prunings for free. Used them in my bbq and smoker quite often. Flavored poultry, beef, and pork nicely. If you have access to a winery vineyard, that could be an experimental wood to try. Hell, it might just work! 🍷🥃🥂 Read less ☝️ 🔝

[@The-Trinity-Bro]

So much value and inspiration came out of this mini series! Great job!

[@StillIt]

Thanks mate glad you found it useful :)

[@reecekennedy5784]

Love this segment so much. I'm gonna try this however Aussie wood

[@danhoyt9961]

I met a Romanian distiller a few years ago who made slivovitz. He aged on mulberry twigs, bark on. Made the liquor yellow and gave it good flavor but it has been too long ago for me to describe with any confidence.

[@StillIt]

Huh, thats a new one for me!

[@NotaDisgrace]

I'm spit balling here just for fun and some curiosity. Why not try a wild flower or even Manuka honey based spirit almost done like a rum (the molasses) spirit and age it in the NZ oak and then finish with a mixture of Manuka and a tiny amount of maple? Could either be fantastic or at least interesting!

[@kencoffman7145]

Soooooooo glad I found this video! Since I'm in the US I would neeeever........make my own but am considering doing this with Everclear (160ish proof). I have access to a lot of maple and have been curious about how it wood affect a neutral spirit. Leaning much from you! Keep them coming.

[@kencoffman7145]

@@Duke-hl4ld meh, pretty much like Everclear. I threw a piece of charred oak in some and made an apple pie out of the rest for gifts. The oak did mellow it some after 6 months but still way to hot. The spices for the apple pie and the apple juice made it quite tasty

[@CarlPapa88]

I'm definitely interested in what/if pecan wood add a flavor. Can't throw a twig and not hit a pecan tree here in Oklahoma.

[@chrisharrigan3403]

Was the cherry you used a fruit bearing cherry tree or a species more commonly found in lumberyards?

[@emilwestgaardhenriksen1715]

One wood I've been curious aboit (although I'm late to the party) is birch actually, it's one of the most common speices of trees up here in the north of scandinavia. The birch sap I know has some sweetness to it as well. Would be cool to know how it would come forth like this.

[@brandonschlund8089]

Been watching all your videos and enjoy the heck out of them. Keep up the great work! I was wondering if you will do anymore videos with any different Rum recipes and the distillation process?

[@aquasitaday3269]

Really interested too about rum....... Would love to see more on this with many different wood types as well!!!

[@richieroarscg]

His laugh is something else... Anyways, I’m new to distilling. Doing some research before I purchase my first starter kit. I really appreciate these videos so keeping going/giggling my brother!

[@gueto70]

Good I am not the only one that the cherry tasted like smooth brandy finish.Aged with roasted cherry and apricot.tastes like worthers butterscotch finish.

[@StillIt]

Yeah I guess I kinda get that. This one was more sherry than brandy, but I could see that being to do with ageing time and/or toast/roast level. Its pretty interesting eh?

[@gueto70]

@@StillIt It was early.Don't know why I typed brandy..Sherri is what I was trying for.

[@tenntech40]

I’ve been aging mine in heavily toasted American oak chips and they do a decent job in a short amount of time.

[@StillIt]

Nice

[@BeardedBored]

Awesome detailed tasting. Really helpful for future experiments!

[@jacobenade3115]

Is there a rule of what type of wood to use. As in soft, medium or hard wood. Gum free wood ext. Example.... can i use a eucalyptus wood, or rose wood (real rose flower bush). Or a hardwood like black walnut or something that hard

[@scr2924]

have done an ale with a 35% Gladfields manuka smoked grain, after a month of keg ageing it had a real smoked salmon taste/smell after another month or so it moved to a smokey roast chicken and after another couple of months finished off with a smokey smallgoods aroma/taste, then the keg ran out. the aroma/taste was subtle and nice but interesting how it changed with age. will be interesting to see how the manuka spirit ages.

[@NEMOZAC]

ive got some jarrah i want to do also thought about sandalwood and i am growing a kumquat tree which is like orange but more bite or zest those kimquats 1 quat flavor hangs around tor 30 minutes on the taste buds

[@brianmckibben2300]

I need the wood combination to make expensive tasting Scotch on a beer budget. any thoughts that don't include money?

[@lockguy2652]

keep getting blown away with your content... damn good vid!

[@brucekrisko4364]

Thanks Jesse for this great video series. You da man!

[@ukrainewarroom]

id like to try some of these in combination. You didn't do Apple - that would be a good one to try. Apple, Maple, Oak - in different amounts to balance it.

[@cmdrcrimbo]

Somebody send the guy some maple syrup lol

[@cmdrcrimbo]

I live in the UK so maple syrup is not my thing i do however have access to a shed load of peat smoked, I will check the cost of postage of 25kg to NZ :)

[@StillIt]

HAHAHAHA I love how everyone is worried about my maple syrup intake~

[@cmdrcrimbo]

@@StillIt Hey, I checked how much it costs to send you 25kg of peat smoked and its about 100 English pounds plus 30 pound for 25kg of grain thats 130 uk pounds or 246 NZ dollars, Can u check how much 25kg of peat smoked is in NZ and let me know as if its cheaper (i guess it will be) i will get it shipped to u from NZ. It wont be for 3 or 4 weeks so no rush. I have a beer barrel 50L still similar to yours so i make 120L mash's to get 3 40L stripping runs into 1 spirit run. I used 6kg peat smoked, 3 kg marris otter / 2-row aiming for 4 X 30L mash's (30L mash in, 8L sparge with grain soak up it produces aprox 30L) to get 120L ish in my fermenter. I used a standard brewers whisky yeast. Its almost ready to start stripping another day 2 at most :)

[@BigEdsGuns]

Once worked in a sugar shack. There has to be at least 10 sugar shacks in a 20 mile radius of my house. For those who don't know it's a 40/45 to 1 ratio for sap to sugar. 40/45 gallons of sap boiled down makes 1 gallon of syrup. Most like Grade A (Golden), but I like Grade B (Darker). 2019 Sugar season starts in a few months. What are shipping costs to NZ from Massachusetts? And would NZ customs allow it?

[@cmdrcrimbo]

@@BigEdsGuns Has anyone used it to make a ??Rum?? Maple syrup in place of molasses ??

[@antham8112]

Latecomer to this video, but I have seen multiple studies done on the viability of sweet chestnut wood for ageing. Something worth playing with?

[@e.harveymclendon8166]

have you ever tried American black walnut or juniper berry toasted wood ?

[@newzanadian-tom7996]

My only experience with these others is the Maple and I don't know if I leave it in too long but it comes out overly sweet with the maple. It gets some good smoke-type smell but just overly sweet all around. Still experimenting but interesting to see your results. I tried with maple chips so it might be worth trying to track down some actual maple logs but its pretty rare in NZ i find.

[@charlypomos]

Hello there, what if I use mesquite charred chips to age? Should be this safe in a health context? I use mesquite to smoke pork meat all the time. Thanks for your comments. Regards.

[@BabyMakR]

Living in North Queensland I'd love to see what Mango wood does. We get heaps of it around here every year so it would be a simple matter to go and yank a log or 2 to season, but obviously don't want to go to the effort if it's not going to taste any good.

[@walterbunn280]

So... People in the USA might recognize Manuka as "Tea Tree Oil". If you want to draw a parallel for people in the states, make it relative to the essential oil. The New Zealand oak reminds me of American Red Oak. Another way to describe Maple would be "Potassium sweet", but that might be a bit arcane. I've tasted some weird stuff. As far as wood goes, actually Bamboo would be kinda interesting. I'd imagine it's very grassy, but it might blend with the manuka whiskey or the pear reasonably well. Acassia wood might be interesting too, if you're looking for suggestions.

[@birder4life999]

I am wondering if the NZ oak had maybe checked enough in the few yesterday it had been sitting that it provided a larger surface area, and there transferred flavor faster?

[@lookuptv6755]

You should try fig wood. Wow what an amazing flavour it produces. It's now my favourite. 😉 Just don't use fig if you have a latex allergy. It's really mellow smooth and round flavoured. It makes an amazing spirit and flavours quickly. I only use it after roasting the wood for 2 hours. only use the dry old wood of the fig. It's starting to be used for smoking meats in quite alot of restaurants. It a fantastic flavour for a spirit.

[@StillIt]

Fig wood eh? Interesting! That's going on the list for sure! We actually planted a fig tree last year. Its still tiny, but good to know that it may make us tasty spirits in the future!

[@lookuptv6755]

Still It Don't use any green wood off it just use the brown wood from the last year's growth. No need to age the wood at all as long as it's the last year's growth. I use it in neutral spirit like vodka and wow what an amazing flavour. It also flavours quickly and you really don't need much. I tried many woods to flavour vodka and fig really blew me away. It really is worth trying. Just don't use if you have a latex allergy! Roasting it for two hours is a must though to bring out the flavour. 😉

[@carlbowman3366]

Just subscribed I'm enjoying your videos and learning a lot of new things. I love how your willing to go out on a limb and try new things. I have got to go out and get some New Zealand oak, your description really got me wanting to try it.

[@StillIt]

Hay man, welcome 🥃. Yeah it's interesting to me. A different flavour!

[@philipgrosman7543]

How long should I soak the wood chips? I can't seem to find any good information. Soak a few weeks and age a few months?

[@crazydubwise]

Awesome video, really helping and informative. Editing is really good and the way you narrated it is very entertaining, too. Question, how about a video about ageing moonshine / vodka to scotch?

[@captain92morgan68]

Very interesting video and experiment. I an curious through about the maple, what kind was it? There are many different ones, some being hard and some being soft wood. The density could have a decent impact. Sugar maple are the only ones used for maple syrup.

[@ryangrant9975]

Wondering what macrocarpa would be like. Get on the nz natives buzz. I’m going to do a chestnut rum with toasted chestnuts in the mash then age it on the wood and maybe a English walnut too when the things start producing in autumn

[@mitchmitcheson3287]

I'm using the strip runs from UJSSM to test cherry and white oak, hopefully some flavour will carry over when I re-distil it. After watching this I may try and get some maple. Great vid as always 👍

[@StillIt]

Yeah the maple was definitely the most similar to a normal flavour profile while still giving a little variety.

[@manatoa1]

Was the NZ oak aging outside for a long time? The drying time of oak can make a big difference in the flavour it gives.

[@StillIt]

Yes, it was cut and then stored outside for about 2 years. But it was semi covered. When I got hold of it I put it out in the rain for a while as well.

[@THEBIGPEZ1]

How much does each piece of wood weigh? Less than 100g?

[@stevedittman5474]

Great review Jesse. Might I recommend trying pecan wood in the future. It's another good, flavorful softwoods to age your spirits with.

[@StillIt]

Awesome thanks man, on the list!

[@shortchanged.]

I have pecan if ya need sum .. gunna try it myself

[@rickhaigwood1079]

@@shortchanged.Howdy y'all...... If you have ever made the mistake of smoking meat with exclusively pecan wood ...and ruining an entire brisket...lol...I would suggest (without trying this yet myself, but intend to) a very small amount of pecan wood with oak like you do in BBQing....Pecan wood, like most nut wood, is very oily so I think it would impart its good flavors quickly....then overpower the spirit with bitterness? I think a multi staged in and out thing using pecan for a week or so...removing it.... then adding oak for the remainder of the ageing???? I plan on trying the pecan as well....but I still remember that bitter, nasty-ass brisket I ruined....LMAO!!

[@shortchanged.]

@@rickhaigwood1079 many people here use pecan wood only ..I prefer only oak.

[@weirding_123]

Is Zealand oak will be the same species as European oak? I think that the British imported lots of tree species to New Zealand.

[@the_whiskeyshaman]

I tried some pecan wood I had in the yard. Charred and toasted it made it very astringent. Maybe if you can find some French oak. Or so wine barrel to finish in. Or sherry would be great. Love the video. Keep it up.

[@StillIt]

Interesting man! How long was the wood "seasoned"? I guess I may try it and season it longer than whatever you did hahah. (so many people are asking for it!)

[@the_whiskeyshaman]

I think it was like 1 year.

[@jimdent351]

Interesting results as always. Thanks for the info!

[@StillIt]

As you can probably tell by my degrading language skills in this video . . . .I enjoyed it too! haha

[@MmeHyraelle]

You deserve my subscribe, the modern rogue sent me here.

[@StillIt]

Ah awesome. Had a blast with them! Welcome to he channel :)

[@ViloAfi]

Hi great vid, Would kawakawa sticks work?

[@idontconsenttoinfobeingsol3041]

Have you tried female mulberry and if so how did it do?

[@owenlangdon6461]

Just looking to clarify when you say NZ oak are you referring to titoki? Or an oak grown in NZ? Cause I've been Keen as to see a NZ hard wood trial with whiskey

[@cptreech]

Shame about the Pear, I have a huge Pear Tree to prune this winter! I do like the news on the Cherry though, I have Cherry and Plum trees to prune so I'll be trying something with those. Only on an Airstill at present but experimenting, as a gardener, with various washes. My go to for a "Whisky" is Runner Bean, it's also my go to for a house white, giving a base wine similar to a Reisling but with a little more body.

[@StillIt]

Yeah I am not going to give up on the pear just yet. I will try it again perhaps with a different tree. hmmm that wine sounds rather tasty! I do like Reisling, so that would be fun.

[@niri7043]

Reeeeeeal awesome insight! I'll definitively try some lokal oak and maybe, some of our garden fruit trees as well ... the quince teases me a lot! Great video, tanks mate!

[@SirGolfalot-]

I've been contemplating using maple and various fruitwoods from my property that are seasoned in the woodpile. I think I'll give them a go. Thanks..very good video

[@StillIt]

Yeah for sure. The maple is going ever more syrupy the longer I leave it. But I think it will be good for blending.

[@bladecjizal]

did you blend any of them??? I think the maple and oak would be good I think I'm going to try it

[@papabapyro8169]

I was thinking the same thing.

[@semdevisser5227]

Where do you find American white oak in NZ?

[@charlesbrown7421]

In my country I don't think it's easy to obtain these types of woods but I was just wondering, is almond tree wood an okay substitute?

[@StillIt]

Honestly I do not know. Make sure to check its not poisons then give it a try.

[@danhoyt9961]

Almond is closely related to apricot, peach, and plum. I think any fruit wood would be ok and worth trying.

[@clarriott5]

This is like digging a tunnel and striking a vein of or, you could hack away at this or for a long time because we need to know about many other varieties of tree.

[@dylanharrison2299]

Not sure if you have got nz and aus merch options yet. But printmitghty could work.

[@StillIt]

Thanks for the suggestion dude. Il check them out :)

[@ozzybargainhunter2245]

Hey Jess, why do you rotate the glass?

[@billknoth3244]

I've always liked a combo of American & French Oak. I guess NZ Oak would be hard to get in the USA....lol

[@StillIt]

heh, yeah I bet haha. Yeah, thats true I should have put french oak into this mix too!

[@stevenloechel3124]

Just rewatched the vid have you retried the samples since November?

[@StillIt]

I have now bottled these and use them from time to time to blend with. Check out this video, with the lads at the whisky vault/tribe as a example. kzbin.info/www/bejne/nHm6l6h-h9-rq9k

[@chicoalarantianah75]

Is there a limit to WHAT type of trees/wood we can flavor with??? Are there types that we just CAN NOT use???

[@newzanadian-tom7996]

Is the NZ oak just american oak grown in NZ or more of a Titoki oak?

[@stevenpatrick5420]

Sorry if I missed this, has anyone mess with sugar pine?

[@RyanAbrey]

Yay stoked I found this. Sorry I now realise that I need to search your videos before I ask a question🤪 Keen to try manuka.

[@Crnchyproductions]

What about like they do in Scotland with peat moss, malting grain but then smoking it with spent sugar cane? Or even something more a more herbal in nature? Maybe even something botanical like gin or something fruity. I bet a lot of interesting flavors could come from that step in the process.

[@StillIt]

Dude, sugar cane?? I had not thought of using sugar cane at all like that. Man, wish I was back in Carins right now!~

[@robertfontaine3650]

every time I watch one of your videos I want to set up my own still.

[@antonjanssen3549]

If I'd have to describe manuka smoke I'd say it smells like a far sweeter juniper smoke with a touch of beech and fir (minus the sharp notes).

[@aquasitaday3269]

Really interested in knowing a little more about hickory....... Not much info out there

[@arturocm9758]

What about using mezquite wood?

[@dreamingwolf8382]

In your description of the ‘manuka smoke’ are there any close notes to manuka honey? (That’s my only reference point for manuka)

[@joshghent6257]

Apple wood seems to be fairly popular withAmerican moonshiners from what I have seen. maybe an Idea to give that a try?

[@StillIt]

Yeah I need to try that for sure@

[@bernhardrohrer9593]

Is the Kiwi oak white or red oak?

[@JohnBoy]

I'm trying Sassafras wood... I don't know how it tastes yet, I just started aging it a few days ago.

[@CharlieMacklin1]

You might want to do some research on the medicinal properties of sassafras lol.

[@oscarvalov7231]

I come mfrom Bulgaria and the most popular wood for aging spirits is mulberry wood.

[@thatoneguy454c]

Pro tip, make whiskey with sassafras root wood for an extra kick. Don't worry about the weird oil sheen on the top of it. Lol obviously I'm kidding, but it would be really interesting to see the results.

[@calvinratapu867]

Keep the vids coming bro im just getting started in home distilling and loving the information, a big hel man cheers. 👍

[@okesak3541]

All these woods and more can be found as infusion sticks at oxtation web site.

[@alexsaling7132]

Do you know of a place that will sell a 2inch Column like you have I’ve looked on line with no luck. Please anybody in the comments help

[@fourdeadinohio8303]

somebody once said..."you're only as limited as your imagination" this is my rum.... i used charred JDSC and apple from a dead tree in my yard. i threw in a bag of constant comment tea, poured some thru coffee and added glycerin. this set for 2 months then i watered it down to 50%. i filtered this until it looked golden. no sediments what so ever. this is the most complex taste i ever tried. the flavor is sweet, bitter, spicy, smokey and burns going down. don't be afraid to do some goofy shit. if it gets messed up re-distill it and start over.

[@leedoss6905]

Like a fine whiskey bourbon beer or wine. Maple syrup has many profiles and grades. The dark is best. And from a single kettle. Much of it is an industrial mix from many places and trees.

[@OjaioFansub]

I wonder if applewood and coffee wood would work(and be safe to drink) because those are the wood that are used to smoke food here

[@StillIt]

I have seen a few people talking about apple wood. Apparently it can be pretty tastty.

[@OjaioFansub]

@@StillIt I will have to taste it, when I finally decide to destill something (still need some copper tubing and solder)

[@RoyMach1ne]

I wonder if maple felled in springtime would have a different/sweeter flavor profile.

[@rascalholden]

Awesome video mate thank you. Enjoyed every minute. Am just about to get into mashing my own whiskey etc so am soaking up all the info from your videos. 👍🏻

[@johanrontgen6821]

Can you please try wild olive