Oak: part three

For officers only! Relevent history and facts about the growing, harvesting, fermentation, distillation and aging of Cane Spirits. Master this section and you master rum. Otherwise just masterbate...
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Capn Jimbo
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Oak: part three

Post by Capn Jimbo »

Oak is not oak...


As you are now beginning to learn, cooperage (the art of barrel making) and aging are not the simply and mundane vehicles as you may have been led to believe. And for those smart asses, er monkeys, in the crowd, it's not simply a matter of American vs. French oak.

Consider American Oak, or Quercus Alba, “White Oak”.

What's usually promoted is that American Oak demonstrates more vanillin than European varieties. It is a fast growth wood, high in lactones, and when toasted, provides woody, vanilla, and coconut flavors.

Those who know this are already patting themselves on their red asses, but not so fast, Bongo! At an American Oak Symposium the following variations were noted...

1. Oak from Missouri produces big flavours of vanilla, lemon custard and spice, and in less seasoned oak, a dried herbal character.

2. Pennsylvanian oak has a tight grain like French oak except with some subtle coconut and vanilla notes.

3. Virginian oak produces a "burst of coconut and vanilla", and contributes to smoothness and mouthfeel.

4. "Oregon oak is very toasty, resinous, spicy and caramel like, but can impart a degree of harshness due to the pick-up of hard tannins".


And let's not forget the European oaks.

Quercus Petraea, “Sessile Oak” is a slow growth oak and noted for creating fine tannins and less vanilla than American, but more than "Pendunculate" (next). Most is from the Tronçais forest, and is mostly used for wine making.

Quercus Robur, “Pedunculate Oak” is reported to generate more raisin, prune-like flavors, more tannins, and more oxidative characteristics in the matured products (compared to Sessile). Most is from the Limosin forest. Spanish oak from this region is mostly used for wine and sherry making.

By the way, "more oxidative characteristics" means more different flavors as more new esters (flavors) are created by the wood.


Were you paying attention?!

Overall, American oak delivers flavors of coconut, custard, vanilla, and a touch of sweetness.

European oak is much more expensive, and it is worth it. Although the vanilan tones are less, this wood adds more raisin, dried fruit, nutty and spicy tones. European aged spirits are less sweet/more dry. Some commentators like to call them more "cognac-like".


Last, a word from Dave Broom...


Dave Broom, perhaps rum's only master taster, takes into account the previous use of the barrels: Ex-bourbon, American oak barrels: "...vanilla, creme brulee, pine, eucalypt, spice and coconut. Ex-sherry, European oak barrels: "...dried fruit, clove, incense, walnuts, richer color and drier (more tannins).
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