How to Use Oak in Spirits
How to Use Oak in Spirits
All dark spirits (rum, whisky, bourbon, brandy, etc) when made traditionally are water clear when they come out of the still. The spirit is then stored in oak barrels to mature. Using maturing barrels results in a darker colour, smoothness and enhanced flavour in the finished spirit.
Oak barrels can also be used by home brewers to mature and improve their dark spirits in the same way that a commercial distillery does. Brewers Choice stores stock oak barrels for this purpose and also for storing port. Simply fill the barrel with the mixed spirit of choice and allow it to mature for at least 2 weeks. Your spirit can be consumed directly from the barrel or it can be decanted into bottles to allow for more spirit to mature in the barrel. Make sure that your barrel is never less than 50% full (70% is preferable) to ensure the staves stay moist and the barrel does not leak.
If you do not have a barrel handy, you can use oak chips or extract to get some oak flavour and smoothness in your dark spirits. Oak extract is available in French and American, in bottles similar to the flavour essences and is the easiest method of adding oak though not as good as using real oak chips.
If you would prefer to do the oaking yourself, chips can also be used to add an oak flavour
and colour to dark spirits. They will also mellow and smooth the spirit. There are numerous
varieties of oak chips that can be used. You can use French and American oak with either
untoasted or toasted, if you want a stronger oak flavour.
French and American oak chips can be used in several ways:
Flavouring your Base Spirit - You can add a small amount of chips (5 to 15 grams per litre)
to a larger volume of spirit (1lt), and then leave them to soak for at least 2 weeks. The longer the spirit remains on the chips the more flavour it will develop. Check your spirit regularly to monitor the level of ‘oakiness’.
When you are satisfied with the amount of oak in your spirit, pour the spirit off the chips into another bottle. Use a funnel with filter wool to keep the oak particles out of the spirit. Use this spirit as part, or all, of the base spirit to make any dark spirit. It will have a slight oak flavour and will be mellower than straight, filtered spirit. The longer the spirit remains on the chips the more the flavour will develop. Follow the directions on the pack for dilution rates.
Producing an Oak Essence - French and American oak can also be used to make a more
concentrated oak spirit, which is then added, in small quantities to dark spirits. Add 50g of
oak chips to a 1 Litre bottle, top up with filtered spirit and leave to sit for at least 2 weeks.
This will draw an enormous amount of colour and flavour out of the oak. This can then be
added sparingly (20-100ml per litre of spirit) to dark spirits. When you use some of the
essence, add some more spirit and a little more oak to the 1 litre bottle and keep it full (and concentrated).
Changing Alcohol Percentage During Maturation - Several different flavours can come from a single type of oak if alcohol strength is adjusted during maturation. 55%-53% will give vanillins, 40%-50% will give a mix of vanillins and sugars, 40%-49% will give sugars.
Oaks Available
Premium Oaks:
American Hi-Van Oak – This oak is ideal for whiskeys and will impart a stronger vanillan flavour than normal American Oaks. However, it can be used on a much wider range of spirits as well.
French Complex Oak – This oak gives real complexity to the flavour of spirits. It is particularly ideal for Brandy and Cognac, but can be added to any of the dark spirits for more depth of flavour.
French Mocha Oak – Use this oak to add a mocha (coffee/chocolate flavour) to your spirit.
Standard Oaks:
Available in plain and toasted oak, toasted oak providing much stronger flavours.
American Oak and Toasted Oak – Good for malt whiskeys and bourbon. American white oak contains less tannins and more vanillin than French oak.
French Oak and Toasted Oak – Provides stronger oak flavours than American oaks. The level of tannins, promoting astringency, balance and structure, is also far higher in French oak than in American oak.
For a great Recipe Try this Spiced Rum Recipe
