So... Been thinking bout astrigency and end grain.
I have tasted astringent spirit from a 2l barrel but not from my own 10l barrell. All side grain.
I have personally made astringent spirit from chips but not from dominoes.
Dominoes are fully saturated as are chips. So shape of dominoes is moot point because its completely saturated anyway.
So.....
You reakon it's the end grain that causes the problems or is it more so the spirit wood ratio that is the issue.
To much oak =astringent
I have however made astringent rum when aged at 80% on a domino. But again high abv higher solvent capability higher extraction from oak=same as too much oak?
Or have i just drunk too much piss..