Skip to content

Sign up and save 10% on your first order

Free delivery on orders over $125 (T&Cs apply)

My Cart

Your bag is currently empty.

SPIRITS

Home Distilling Spirit Ageing: For Dark and for Flavouring

Home Distilling Spirit Ageing: For Dark and for Flavouring

Today, we'll delve into the intricate world of alcohol ageing, transforming your freshly distilled spirits into refined, complex beverages. Most people associate aged spirits with dark spirits like whiskey, bourbon and rum, however, ageing can be equally important for light spirits. So, whether you're crafting a pristine vodka or a robust whiskey, this guide will equip you with the knowledge to elevate your homemade spirits to new heights.

Additive, Subtractive & Interactive Maturation:

When it comes to ageing spirits, three groups of processes that occur occur:

Additive Maturation: These processes add flavours and aromas to the spirit. In flavoured neutral spirits, this is the addition of a flavour. In barrel-aged products these are the vanilla, toast, caramel and char flavours contributed to the spirit.

Subtractive Maturation: These processes remove flavours and aromas from the spirit. This is typically the removal of negative esters and higher alcohols from the spirit.

Interactive Maturation: These processes change the flavours from one thing to another through interactions with compounds or environments.

 

Ageing Light Spirits, Neutral Spirits or Vodka

Neutral spirits offer a versatile canvas for flavour experimentation. Here's how to refine and enhance them:

  1. Aeration: Allow your freshly distilled spirit to breathe for 24 hours. This process helps eliminate volatile compounds and harsh aromas, creating a more neutral spirit or vodka.
  2. Flavour Integration: After adding flavourings, allow the spirit to rest for up to a week. This period enables the thorough integration of flavours.
  3. Oak or Activated Carbon Maturation: If you use flavours to create a whiskey, Bourbon, Tequila, or Rum. Consider experimenting with oak ageing, either pre or post-flavouring. This technique can add depth and complexity to your neutral spirits. If you are looking for a very clean base profile to then flavour, then, consider filtering or ageing your spirit through activated carbon. This process helps to remove unwanted flavours, creating a more neutral spirit. 

For more on Carbon filtering, see the article Dilution & Filtering: Mastering the Art of Spirit Refinement. 

 

The Nuanced Process of Ageing Dark Spirits

When it comes to dark spirits such as whiskey, rum, and brandy, patience is indeed a virtue. Let's explore the key factors for successful ageing: 

  1. Optimal ABV: Aim for approximately 60% ABV, though variations are acceptable. You don't want to age on wood much higher than 70% ABV as tannin extraction is significantly higher.
  2. Oak Utilisation: A general guideline is 10g of oak per litre of spirit. This ratio can be adjusted based on personal preference.
  3. Maturation Period: Allow a minimum of three months for ageing. Extended periods of six months to a year often yield remarkable improvements in flavour and complexity.

 

Interactions with Wood:

Additive Maturation: The Wood's Contribution

Additive maturation is all about what the cask imparts to the spirit. It's a crucial phase where the wood's components significantly influence the spirit's character.

Lignin's Aromatic Influence: Lignin, a key component of wood, breaks down in the presence of alcohol. This breakdown releases various aromatic compounds, each contributing unique flavours. Guaiacol adds smokiness, phenylethanol brings floral notes, and vanillin introduces vanilla sweetness.

Tannins - Shaping Texture and Stability: Tannins play a vital role in developing mouthfeel and providing characteristic dryness. They also help stabilise the colour and remove unpleasant sulphur notes.

Hemicellulose - The Source of Sweetness: Hemicellulose, often overlooked, is crucial for adding sweetness. As it breaks down, it releases sugars that dissolve into the spirit, contributing caramel, toffee, and honey-like flavours.

 

Subtractive Maturation: Refining the Spirit

Subtractive maturation is nature's way of smoothing out the rough edges. During this phase, the wood acts as a filter, removing harsh flavours and unwanted compounds from the raw spirit.

 

Interactive Maturation: The Spirit Evolution

This phase involves changes within the spirit itself and interactions with its environment.

Oxidation - Subtle Enhancement: The porous nature of wood allows for slow oxidation, which introduces subtle changes over time, enhancing the spirit character.

Esterification - Creating Complexity: Esters, responsible for many fruity and floral aromas, continue to form during maturation, adding layers of complexity to the whisky.

The Angel's Share - A Necessary Loss: When ageing in a barrel, a small amount evaporates through the cask. This 'angel's share' is an unavoidable part of the maturation process. Based on the environmental humidity, you will experience water loss, a concentration of alcohol or alcohol evaporation, and a loss and alcohol percentage. 

 

Expert Tip: Utilise a glass container for visual monitoring of colour development. While colour changes occur rapidly, the true transformation in flavour and aroma requires extended maturation.

 

It's important to note that the key to producing exceptional spirits lies in methodical experimentation. Maintain detailed records of your processes and outcomes to refine your techniques over time.

 

Conclusion

Mastering the art of spirit ageing requires patience, precision, and a willingness to experiment. By following these guidelines and embracing the iterative nature of spirit crafting, you'll be well on your way to producing truly remarkable homemade spirits.

 

To learn more about how to flavour and age your spirit, check out our article Flavouring and Ageing Your Spirit.

 

MYO Drinks
Helping you to make your own Great Batch from Scratch

${ productTitle }

${ currentVariant.compare_at_price | currencyFromCents } ${ currentVariant.price | currencyFromCents }

Details

Specifications

View Full Details