On another thread, I discussed a diy process for roasting violin bridges.

I recently viewed how people were roasting pieces of white oak and adding them to inexpensive bourbon to make the cheap stuff more palatable.  I was in for that.

Materials

I started with a 750 ml container of Heavenly Hill Quality House Kentucky Bourbon ($10), a quart mason jar with a silicone rubber gasket, glass top, and wire retainer ($8), a piece of aluminium foil, and a 3/4” x 1-1/4” x 3” piece of white oak.

Technique

Based on the below provided chart, I wrapped the piece of oak in aluminium foil and roasted it for 4 hours at 400 f.  Once cool, the aluminum foil was removed from the wood and added to the bourbon (having been decanted into the mason jar).  This was allowed to set in a heated room (70 f) for 3 months.

Findings

I am noticing the material has a smoother taste at the end of three months and it is becoming enjoyable.

Possible Modifications

Adding a surface char to the wood with a propane torch or similar may be useful.  Daily temperature variation (such as storage in an unheated south facing sun room) may speed process.