Char with a torch or on the grill.

"Alligator Char.

So the surface of the stick looks like alligator skin or the like.

Pull the grate out of the way, hold stick with tongs directly on to the flame, char till you see a likeness of gator skin.

Quench with water."

I've got the chips. How would I char the chips (assuming using a tong would not be practical)?

"Doingchips is totally defferent from doing sticks. Propane and alligator char are great for sticks. For chips either wrap well with al. foil and bake for a period of time. Needs a few holes in the foil to allow vapor and gases to escape, but not allow O2 in to incinerate. Some use a metal sealed can with a hole in the lid. If makeing bourbon or millet, or some of the stronger brandies, the alligator charred sticks work great. If you want to maintain the taste of milder brandies, rums, scotch and Irish, then toasted oak is called for. Each gives very different flavors and sweetness.

I hav had a blast soaking charred chips with sherry wines. Let them marinate for a month or 3 then filter and let dry. Save the liquid. Use the chips with the scotch or other, and if not enough add a tiny bit of the liquid. Gives llife to a lot of brews. Sticks are great, but chips are much faster do to surface area."

"


Ageing is very relative to surface area per volume of whiskey. a keg is very small in relationship to toasted or charred sticks. And sticks are very small compared to chips.

I wouldn't use feints to marinate chips. Use some super Spanish sherry wine or other. Makes a splendid Schotch or rum. Marinate the chips or sticks with other herbs for what flavors you might wish.Annis would be a great one if you were going after that kind of flavor."

"Should have been more specific. I meant the proofy tails from a multi generation of rum. The part that tastes good .
But I do see your point.
Walked right by a nice bag of Annis today at the latin market while buying panela."

"Howdy.
I snaged a bag of Jack Daniels Brand chips at the hardware store. They consist of chipped up used whiskey barrels They are marketed for BBQ smoking. And yes, they smell like whiskey. Im going to try a pint or so. My plan is to hand pick chips that have as much charr as possible on them. Any one tried these?"

289 Jack Danials barrel chunks. Take your propane torch and alligator char the other 5 sides as well. Speed and quality of ageing will increase by 5 fold.

"130 to 140 is a better proof to oak.

Don't be suprised if you get a bitter mouth feel at your 190+ proof."

"You will need this (your) evaluation to help you establish a benchmark reference point anyway. Just gonna give more information with which to further hone yor skill.

Good luck and cheers
Larry"