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I have a question regarding oak aging rum.
I have visited a few rum distilleries in my travels this year and I have found that most age their rum in old wine barrels from 2 years to 4 years. Compared to my rum theirs are sweeter without as much raw oakiness.
I age my rum in a glass 8L vessel at 65% with 7 grams/L of lightly toasted french oak staves that I get from @punkin. The oak staves I'm using I'm sure are not from an old wine barrel so I'm looking to replicate the aged in an old wine barrel taste. In the past I have added a little vanilla extract which does a good job but its missing that soft fruity nose and that smoothness that I'm sure is imparted by reusing old wine barrels. Still a nice rum just the same.
I have thought of soaking some staves in a 2L jar with some cheap red wine for a few months and using those to age the future gens of rum. Is anyone else doing something similar??? Should the staves be dried out before aging or added while still wet???