"Hello, I just finished my first run in probably 3 years - the last run I did, I put 140 proof into a 1-liter barrel from Thousand Oaks, and let it sit for a year. The final product was a *beautiful* rich amber color, and a little sip of it would spread warmth all thorugh your body - it was great!

But, 80% of it evaporated from the barrel in that time (though I followed the instructions for sealing), and the guy at Thousand Oaks wouldn't answer any questions, so this time I'm hoping for the same quality, but I'm using a 3-liter hermetically sealed jar and some chips I got from Brewhaus.

Here are my questions, I thank everyone in advance for any insight they could provide:

I've read that you can char the chips in your oven, is this correct?

For this batch, I'm using the Oak Stix, and I charred it with a lighter. I just mixed my product down to around 140 proof, and put ONE of the Stix in the jar with it. Will this be enough?

I've also read that some of you, using the chips, will have a finished whiskey in 30 days or so. I had been planning on letting the jar sit for a year or so, to get the ""depth"" that I had before. Waste of time?

Again, thanks in advance for any advice, guys!"

"Thank you for the reply.

I did what I should have done in the first place, which is try it out for myself, rather than ask on the 'net. What I found is, take two of the Oak Stix (charred) and put them in the hermetic jar that I use along with 140 proof. Perfect match. I've done two bottles of that, and each time I've gotten a sweet whiskey, somewhere in between Jack Daniel's and Southern Comfort. It smells so nice, one night I put some on my neck as a cologne.

Soon I will be experimenting with the charred chips themselves."

"There are a couple of degrees of toasted and chared.

I soak my sticks in water for a day, then wrap in foil and place in the oven
350 for an hour or so.

Then I stick em in the fridge till I'm ready to alligator char em with the torch.

I typically use 1- 3/8 x 3/8 x 6"" stick per liter. It will take color quick
60 to 65%

Less oak, longer sleep time so the Gents tell me.

I'm lucky to let it sleep for a month.

I get mine lookin like this most of the time.

But it seems like I'm going full circle back to the white. Go figure"

"Not the freezer. Just the fridge.

Tried my hand at a little distress aging. Not sure I could qualify any measurable difference.

This particular bottle was kept cold for my drinking pleasure as I recall."

"Indeed, the temp. swings increase ageing speed and quality. I just do this in the winter. Daily, I will set outside overnight when its cold, and bring in to a warm place dureing the day. Shake and aireate each move if possible.

I age at 125 proof till the couler is almost right. Then cut to 100proof for a while, then cut to 90 for a bit. Some of the flavors you want to extract are more soluble in water."

"

Only giveing you my .o2 cents worth.Ageing has 2 aspects. Well perhaps a few more. 1 is color. the deeper the char the faster color will form. Second, the higher the proof, the quicker you will draw out certain flavors. then lower proofs will draw out others that you might want for a well balanced blend. Shakeing, then open the toop to allow O2 in is a part of the process of ageing, though some do it with an air stone or simular toward the end. Charred strips work great, but have minuscle amounts of surface area to dark toasted chips. Both work great, but depends on your time frame. Toasted oak or apple or cherry, are easy to do in a well controlled grill, at certain temps, wrapped in al. foil or a can with a single hole to allow gasses out but no O2 in.There are graphs online that will give you toasting results/ temp. and time. You will get differnt flavors andquality in each gradient. Adjust to your own taste. Also speed if in a rush. Chips have a hundred times more surface are to interact with the spirit. Depends on your patientce? Just don't forget the aeriation also.."

"

That's some great advise. Good to see you back here, your knowledge is more than welcome."

"

The barrels make great dispensers as well as add to the flavor and atmosphere of an occasion. I don't use barrels for long term storage, glass for that. I have a display of 4 barrels but only use one as a dispenser."

You may have had too much oak for the volume. Experiment with less oak and and more volume.
Once you have used some oak, go ahead and use it again. The second time use it will have less of a impact on your whiskey. On the pint you already have, try letting it set overnight with the top off and see if that makes a difference. Or add some untreated whiskey to it.

Personally like chips-in-jar aged whiskey. Suggest you think twice before charring chips in oven as it will smell-up the house. "Safer" if done on outdoor grill. See: 'General Questions' 3/11/2012 submission for "Homemade Oak Aging Chips".