Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi everyone this maybe a silly question but are there any Aussie wood that can be used fo aging whiskey on ?? :think:

This thread might give you some ideas

viewtopic.php?f=20&t=5023

good luck

Some Australian Oaks and Sugar Maples should be right to use

Bundy have their "red rum" which is filtered through red gum - may be worth an experiment?
Although I'd suggest if they've used it to filter, they may have tried aging on it also. Maybe? Maybe not.....

Read the thread linked above, huggy... Don't put your spirit anywhere near eucalyptus...

This one

Zak Griffin wrote:Don't put your spirit anywhere near eucalyptus...

This one

I agree, i think Bundy filter their booze through the charcoal hence the nasties in the oils are burnt off. At the end of the day take the advice of Crow and the others in that thread and be 100% you know about the timber you choose.. Always air on the side of caution just because there is no info doesn't mean its good, just means someone hasn't killed them self yet (sorry im not really a pessimist) :handgestures-thumbupleft:

Thanks guys from reading that post it sounds like cherry tree is worth a try, is there any other places to get oak chips besides the home brew shops ??

Yep, the group buys that happen here now & then are great, you could also scrounge around for a half oak barrel :handgestures-thumbupleft:

Places that make barrels would usually be willing to sell off cuts :handgestures-thumbupleft:

"Roll out the barrel" in QLD apparently sell quite reasonable bags of Oak off cuts at resonable prices.

Word had it that the office lady is very nice to deal with

Ibelieve google will find

I'll second that, $20 will get you a box of lovely offcuts, which still need splitting down further, weighing in between 6 and 7kilo.
Good stuff.
Chars well on the BBQ with the snags!
I'm trying some un charred too.

huggy_b wrote:Although I'd suggest if they've used it to filter, they may have tried aging on it also. Maybe? Maybe not.....

I don't think so...as far as I'm aware, all/most of Bundy's ageing is on a Canadian maple of some sort...

I'll add to the props for ROTB, I have one of their exceptional barrels and will be buying more when funds allow :handgestures-thumbupleft:

By the way, I agree about using eucolyptus, I tried it and had herds of bloody koalas following me around for months.

Avoid at all costs.

Brendan wrote:all/most of Bundy's ageing is on a Canadian maple of some sort...

I think you will find that they use American Oak for all the big aging vats, The oak comes from one fairly specific area of the USA. Something to do with the climatic conditions of that area.
They oak and age smaller amounts for their Master Distillers range in assorted second hand barrels from the wine industry.
Im sure Yummy will know more as hes looked into it more than I have.

SBB wrote:

Brendan wrote:all/most of Bundy's ageing is on a Canadian maple of some sort...

I think you will find that they use American Oak for all the big aging vats, The oak comes from one fairly specific area of the USA. Something to do with the climatic conditions of that area.
They oak and age smaller amounts for their Master Distillers range in assorted second hand barrels from the wine industry.
Im sure Yummy will know more as hes looked into it more than I have.

I thought I remembered from the tour that it was from Canada (but yeah would be white oak, not maple). I did take that tour before I got into distilling though, so I've likely got my wires crossed...I distinctly remember something to do with Canada in the process though...

I recall them saying that 90 something percent (98%?) of Bundy Rum was sold in Australia, and the other few percent exported to Canada and UK...that might be what I was thinking.

The unusual thing about Bundy aging is that the oak is use as is , raw or white, in other words it is not toasted or charred. I would say that plays a part in its "unique" flavour.

Thanks all I think I will send my father in to roll out the barrel as he fishes out that way,
thanks so much for the info with out it I'd still be going in to the home brew shop

SBB wrote:I think you will find that they use American Oak for all the big aging vats, The oak comes from one fairly specific area of the USA. Something to do with the climatic conditions of that area.

According to their site ( Bundy) , thanks for the links Salty , its Appalachian Mountain white Oak

And I also recon you are on the money about the vats not being charred or toasted .The bond stores are a potential bomb as they oak at around 78% ABV .
Those vats are built on site with all hand tools to eliminate any possibility of a spark .....I can't seem to think they would pull out a flame thrower to char or toast the inside of a newly made vat with $5million dollars worth surrounding them :think: