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Will Preloaded Ageing Supercharge Your Whiskey Or Rum?

Still It

70,672 views

Preloaded ageing is something that I have been thinking about and experimenting with for a long time. It seemed like it was helping me to force more flavour into my whiskey's (whisky) and rums. But up until now, I had never tried a more formal test to see if it was really doing anything.

So here is the first test. The results are . . . . .intereseting!

Whiskey Kit
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Gin Kit
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Time Stamps:
0:00 What's the Deal
2:30 Preloading Concept
4:46 Convenience
6:02 Whiskey Base Process
07:19 Samples Process
10:06 Tasting Staves
15:38 Tasting Chips
19:44 Wifey Tasting
22:48 Limitations
23:55 What Does It Mean?

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#whiskey #distilling #ageing

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20 Comments

@hick-a-rican 5 years ago

Getting "preloaded" before going to the bar! 🤣

@troyaschebrock4673 5 years ago

Dude. The interaction with wifey is a really good addition. Love it

@Bozemanjustin 5 years ago

There's a professional company that found the way to force age their whiskey, they win competitions for 10-year whiskey that took them a week to make

@itsputtz 3 years ago

very cool episode. Some on-screen labels would help a LOT during the tastings. I can't always keep track of which is which. Good stuff!

@rug0573 2 years ago

"furniture smell" = "sauna" ;)
It is wood not been burned but exposed for a lot of heat for a long time :D

@aquasitaday3269 4 years ago

You are a magician when it comes to tasting spirits

@The7thSon-9thChild 5 years ago

Always nice to see Mrs. Still-it. Every time time you have a family member on your channel they steal the show

@danthemann 5 years ago

Great discussion. My takeaway is more wood and the hot cold cycling. In my limited experience and even sketchier test processes, staves need more time in the hot/cold cyces than the chips (which I attribute to surface area) . I use Sous Vide 45 minute cycles hot bath /.ice cycles to good effect (to me) for chips. I tried the same with staves (but different whiskey) and I thought it came up a bit short. This pretty much confirmed to me that the cycles do something special.

@K.o.I.--King-of-Introverts 3 years ago (edited)

In the old days, a ship write would steam the wood to soften it up so it could be bent into shape. Maybe this process can be applied in this instance? Steaming the wood opens up the pours in the wood and if it's placed into the alcohol in that state, it could speed up the enzyme extraction process. Also, using smaller branches in this fashion would help too because it would take less time.

@southcack8245 5 years ago

Inerstin! I've done similar with the hot/cold cycles using the microwave oven. Microwave to about 150 dF, cool to room temp, into the freezer for 3 or 4 hours, back to room temp, aerate by vigorously shaking, and begin the process again.

I'm near 72 yo and don't feel particularly confident waiting 2 or 3 years for a run of likker to age. There's a chance it could outlive me.

@Michael_Kerstein 2 years ago

I love that you bring her in cause it gives us two different perspectives

@tomblankendaal3228 5 years ago

Humm.
Maybe try hot/cold cycles, but less extreme and more of them. And introducing oxygen by opening jars a few times. Thus simulating Texas weather and the interaction of the spirit with the outside air thru the wood as it would in life size barrels.

@walterbkeen 1 year ago

Have two 1.75 handles with French Oak. One has a blend of Beam products (OGD114, Old Tub, JB Black) with about 2oz of wine (Stella Rosa Black).
The other 1.75 handle was Costco Blanco Tequila that I dropped a French Oak spiral into for two weeks, then moved to another container.
Once empty I then backfilled it with 1792 BiB, 1792 Full Proof, and about a cup of the now French Oak aged Blanco.
Both turned out fantastic.

@aquasitaday3269 4 years ago

Your laugh is freaking awesome......I love it!!!

@superdupermax 4 years ago (edited)

Age wine with chips, dry chips, put in for aging to "finish" it. It gives it the fancy shmancy "sherry cask finish" look :)
Quarter cup worth for the little jar.

@GettingStabby 4 years ago

I saw a video using a jewelry cleaner (sonic) to 'age' various spirits with barrel chips, it looked like it worked surprisingly well.

@pablomartinvazquez 2 years ago

Great video!! ---->I think every chemistry guy will tell you: you should organize a protocol, answering precise questions, maybe 1 at the time. (As you have acknoledge) BUT, I enjoyed very much the video, is is spontaneous and fun, very good the idea of others tasting the prod beside you. You inspired me!!!! LOL

@Shad0wBoxxer 5 years ago

so had a buddy doing certain things on a stovetop....im glad you didnt show it considering i have seen a fireproof door shoved halfway thru a ceiling because my buddy almost killed us, it was open..... if it had been closed I think we wouldn't have survived

@old-fashionedcoughypot 5 years ago

Hello. Have you ever experimented with BBQ/smoker wood chips like hickory, maple, alder, cherry. apple wood chips etc as an alternative ageing wood and how their flavour profiles are VS the traditional oak chips?

@struthbrown8767 5 years ago

Good stuff. No harm in trying stuff. Scotch malt is very complex, that's why it's made here only but I love the attempts you've done and your enthusiasm.
Maybe try 2+3 together