What is the best char for ageing whiskey?

[hthaller]

I want to purchase one or two ageing barrels but have a few questions.

I notice that it is possible to specify char. What would be best for ageing a rye whiskey?

Also, it it possible to "enhance" a scotch whiskey. For example, turn a 10 yr Laphroaig into a 16 year with some additional ageing. And, if so, would I condition one of your barrels with a dry sherry wine first?

[Clay Johnston]

I give my customers the char of their choice; it is absolutely necessary to have this option. There are barrel sellers who claim medium char will cover all conditions but that is not correct. They buy their barrels from a shop here in Mexico who mass produces barrels with thin wood and medium char is the only option they have. The wood is so thin that a heavy char would leave the wood so thin that it would break.

For aging whiskey a heavy char is needed, with thick wood the more heat applied the more sugars and flavors come to the surface and get caramelized. I build a fire using white oak chips and scraps and then shovel the fire into the barrel and roll it around until I get the char of choice, this method imparts the most flavors possible.

Another seller is promoting the idea that one can enhance respected old time name brand whiskeys and spirits that have been in existence for hundreds of years in those thin barrels with medium char. How can one improve on an old time standby that has been proven and tested for hundreds of years by experts? I wonder how many people have followed this guy’s instructions and ruined a favorite old whiskey.

For example, the Laphroaig distillery was established in 1815 by Donald and Alexander Johnston. (I have same last name and my sister traced our family to Scotland) The last member of the Johnston family to run the distillery was Ian Hunter, a nephew of Sandy Johnston (My family still calls me Sandy). How could one improve on a whiskey that’s been aged by experts for 200 years? Laphroaig has been the only whisky to carry the Royal Warrant of the Prince of Wales, which was awarded in person during a visit to the distillery in 1994.

You do need to start with a good whiskey, you can’t make a silk purse from a sows ear but it needs to be a whiskey that’s never been aged or aged only a short time. At your Service Clarence Andrew (Sandy) Johnston   

[Halfmoon]

I have a 3L barrel and found his standard char, I believe is heavy, to be just right aging a sugarhead corn sour mash recipe at 120P.  3 weeks for the 1st and 2nd batch.  The 3rd one is about 21/2 weeks now and am watching and testing closely .  Maybe a bit more this time..It sure tastes good.