As a sommelier and brewer, I have had the opportunity to experiment with different woods for aging whiskey. While apple wood may not be the most commonly used wood for aging whiskey, it can certainly impart unique flavors and aromas to the spirit.
When it comes to aging whiskey, oak is typically the go-to wood choice. Oak barrels are widely used in the whiskey industry due to their ability to add depth, complexity, and desirable flavors to the spirit. However, that doesn't mean other woods can't be used to achieve interesting results.
Applewood, much like oak, can contribute its own distinct characteristics to whiskey. It is known for its slightly sweet and fruity aroma, which can add a subtle and delicate flavor profile to the spirit. The apple wood can infuse the whiskey with hints of apple, pear, and other fruit notes, creating a unique tasting experience.
In terms of availability and cost, applewood may not be as readily accessible as oak, but if you have access to it, it can be an interesting wood to experiment with. However, it's important to note that using apple wood to age whiskey might not yield the same results as aging it in oak. Oak has a long-standing tradition and proven track record in the whiskey industry, while apple wood is less commonly used.
If you decide to use apple wood for aging whiskey, there are a few things to consider. First and foremost, ensure that the apple wood you are using is specifically meant for food purposes. Avoid using wood that has been treated with chemicals or is of poor quality. You want to use high-quality apple wood that is safe for consumption.
When it comes to aging, the size and shape of the wood also play a role. Smaller pieces or chips of apple wood can be used, similar to the way oak chips are used for flavoring whiskey. However, keep in mind that the surface area-to-volume ratio will be different compared to aging in a barrel, which can affect the aging process and flavor extraction.
It's worth noting that the aging process is not solely dependent on the wood used. Factors such as the length of aging, the proof of the whiskey, and the environment in which it is aged also contribute to the final flavor profile. Apple wood can be an interesting addition, but it is just one element in the complex interplay of flavors during aging.
While apple wood may not be the traditional choice for aging whiskey, it can certainly be used to add unique flavors and aromas to the spirit. Just ensure that you are using high-quality apple wood meant for food purposes and be prepared for a different flavor profile compared to whiskey aged in oak. Experimentation is key in the world of whiskey, so don't be afraid to try new things and see what flavors you can create. Cheers!