Daniel Stewart is head distiller at Ology Distilling in Tallahassee, Florida, where he makes rum and whiskey. He is also a beekeeper and sourdough baker. He writes about whiskey and other spirits at slowdrams.com.
Never mind the haters. Rum infusions represent an opportunity to win fans by adding flavor and complexity to an often-overlooked category.
While nothing is likely to replace the mighty oak for barrels, distillers are exploring a variety of other woods for aging spirits with distinctive character.
With almost 100 species of oak just in the United States, distillers are looking at varieties beyond the traditional American white oak to explore their impact on spirits.
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Many compounds within oak add flavors to spirits; the most desirable ones come from seasoning, toasting, and charring. While we don’t understand all these compounds, research is improving our knowledge of the ways that oak can influence spirits.
Many American whiskey producers are convinced the variation in the oak they use is noticeable and important to their spirit’s character. Here’s a look at the facts.