…several years ago, on a tour of KY’s bourbon trail, we toured the Louisville Baseball Bat factory. During the tour, wife picked up several butt trimmings from Maple bats.
Cleaning out her closet, am wondering, if I toast these plugs at 400° then char them, could I use them to age whiskey instead of White Oak?“…Let’s do this one more time....”
I don't see why not. I toasted some cherry wood, and am having good results. I have not charred any.Use all your senses, and its not that hard. You just have to pay attention.
Procrastinate, you'll make better whiskey.
There is a bad joke here…. Somewhere…"What harms us is to persist in self deceit and ignorance"
Marcus Aurelius
Yellow Label... I put that sh#t on everything!
There is a bad joke here…. Somewhere…I've never seen a Maple Bat. What special flavor would their Butt trimmings impart. Bat Guano whiskey. Hmmm...Use all your senses, and its not that hard. You just have to pay attention.
Procrastinate, you'll make better whiskey.
Seems like any wood suitable for smoking meats is worth trying for spirit flavoring. The caveat to this is good aging barrels are yard aged (so are woods for the smoker), which bleeds out some unfavorable flavors. Weathering the lumber a bit may help the final product.:)
I use charred maple and cherry a lot! The fresher the better. Toasting maple or cherry you can see the sugar come out the ends. I use only cherry with rum.
Either will add more sweetness than oak and almost as much color.CCVM http://homedistiller.org/forum/viewtopi ... d#p7104768" onclick="window.open(this.href);return false;" rel="nofollow
Ethyl Carbamate Docs viewtopic.php?f=6&t=55219&p=7309262&hil ... e#p7309262
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Post time 2022-12-18 19:07:46