Brendan wrote:Zymurgy Bob claims that those tannins that are perceived as 'over-oaking' actually mellow out with more time giving rise to sweet and subtle woody characters that are very pleasant.
Ive seen the same thing said Brendan,its an interesting concept and could be worth looking into, what Ive read in other places suggests differently though.
sam_and_liv wrote:I would say it has a lot to do with tradition, also I would say the laws state that it must be aged for the minimum period in an oak barrel before they call it whisky.
Not something I had considered Sam, but I think that might be very close to the heart of the matter. They are bound by law to doing it that way where as we are not.
As I said before I cant get a link up to this thing, here,s my attempt in case anyone wants a sqizz, some stuff in there that might interest you Sam, on aging times in small barrels as well as ABV loss.
Go to this link.
http://homedistiller.org/forum/viewtopi ... =4&t=32261Scroll down to the post by Myles (second post in thread)
Click on Oak Barrel Aging PDF
Scroll down to Heading Angles Share and further down