Using a whiskey sugar head to test aging techniques

Steve-Broady

I know some people don’t care to make a sugar head after a batch of whiskey. And some do. So far, I think it’s been worth doing. I’m wondering, would it be possible to use a sugar head and some rapid aging techniques to test the impact of different wood treatments on the original AG whiskey? Would the flavors compare and react in similar enough ways for it to be a useful test, or just be too different?
Basically, make the AG whiskey, then a sugar head off the same grain. Run a few tests with different woods, toast and char levels, what have you, using the sugar head. Use that as an indication of the best wood treatment to give the good stuff. I realize it wouldn’t give you exactly the SAME quality, but that’s not the point. It’s just a comparison.
Those of you who have been doing this for 20 years probably know instinctively what a given spirit needs, but I don’t. I’m trying to learn, and wonder if if this might be an educational thing for me to try.Steve, you’re way behind time. This is not 38, but it’s old 97. You must put her into Spencer on time.

NZChris

I use all of the trub and backset to make the sugar head, then include all of the feints when stripping.  Whole shells take care of pH during the ferment.  I never aim for more sugar in the wash than was in the original ferment.  Holding back some wash to add to the spirit run boosts flavor.  If I'm worried that the hearts might be light on flavor, I make up a sample without the least flavorsome middle jars.  If that helps, those jars can usually be labeled vodka.
Six days in my reactor gives me a good idea of how a new toast, or wood, behaves.  There is still some woody astringency, but that disappears as normal if you don't fiddle with it.

Steve-Broady

Thank you, Chris. That’s very helpful, and at least confirms that I’m not completely off my rocker. How do you feel the reacted sugar heads compare to the more traditionally made/aged spirits? (I’m trying to be very careful about my terminology. I suspect you know what I’m trying to ask, but I want to be absolutely clear. I get the impression you prefer that, and I know I do!) Are the flavors generally recognizable as being related, or completely different?
I finally took the time to read the whole thread where you describe your reactor, and I’m inspired to try something similar. If you don’t mind me asking here, from what I understand it basically boils down to having about 1/3 head space and holding at about 65C (though I see you’ve varied that temperature for different things) for 6 days, correct?Steve, you’re way behind time. This is not 38, but it’s old 97. You must put her into Spencer on time.