Japanese Whisky Aging Stick Made of Japanese Oak Wooden Barrel 1P

Works pretty good

I think at this price point, I would have liked a stick large enough to do more whiskey, but it flavored my 375ml Canadian Whiskey into a Whisky reminiscent of Japanese whiskey. Not sure that it is spot-on Mizunara flavor, but it is darn close. I found that shaking the bottle once a day really helped infuse the flavors faster, Will I buy this again? Probably not. I think it might be better just to buy Japanese whisky directly. Still it was kind of fun to taste the change as the woody progression took place.

I've been getting into whiskey for the past couple of years, and there are times when I by a bottle and it's not what I expected. I ordered this aging stick hoping to see if it would help improve the flavor of one of those bottles. Bottom line is it actually made it taste worse. I asked a couple of other people to try it took, not telling them which was which and they agreed. Maybe it was the type of wood or the whiskey. I don't think I'll be trying this again.

First, a few things about using these... They are NOT going to change your whiskey by stirring the glass like the description says. That's going to get you nothing.What you CAN expect is that you can add this to a whiskey bottle and get a change over the course of a few weeks. It will vary a bit based on proof, etc. but it's certainly not something you want to leave for months without checking. My recommendation based on playing with a few different "aging sticks" is that you should get a couple of 375ml containers and split a 750ml bottle between them. Leave one alone and put a flavoring stick in the other one. Check weekly to see how the flavor has changed by just using a little 1oz pour and comparing the two. You should REALLY compare them blind (without knowing which you're tasting) so you can get a true picture of the difference.My one issue with this is the description says Mizunara... but it also says the Japanese oak stick is species: Quercus mongolica var. mongolica . For the people not taking the time to nerd out on the internet, that's commonly called Mongolian oak. Mizunara is a different of that, that goes by the name Quercus mongolica var. crispula. Basically, a different tree of the same generic species. What that means for flavor I'm not entirely sure... but considering the high price Mizunara fetches, it's important to get the right wood.So far my experimenting with this is positive... but Mizunara is a subtle thing to pick out and I'm not sure I'd be able to tell the difference between Mongolian oak and true Mizunara.