Instead of aging spirits in oak barrels,

"aruzinsky" skrev i melding news: snipped-for-privacy@i14g2000yqe.googlegroups.com...

Hehe... During 5 to 15 or more years ageing the liquid absorbs compounds from the wood. A part even evaporates through the wood. Compounds in the liquid react with each other and form new ones - very slowly.

anders

Increasing the surface to volume ratio of oak by using small particles will increase the rate at which compounds in the oak leach out into the liquor. All reactions, very slow or not, between compounds in the liquor may just as well occur in glass bottles instead of oak barrels. And, why would anyone want liquor to evaporate?

Hallo zusammen,

aruzinsky schrieb:

They do with wine. Store it in stainless steel tanks and throw in wood pellets for maturing. Wouldn't want to see that with whisky. First distillery I wouldn't buy from.

The question was why? Have you tasted scotch filtered through oak sawdust?

Regarding wine, there is ample evidence that putting cork stoppers in bottles is a very stupid practice. But, in the name of tradition, corked bottles of wine are still widely marketed to suckers. I bet some scotch manufacturers market other traditional gimmicks to suckers, maybe, such as aging in oak barrels.

Anders