Happy killdozer to those who celebrate

Just had a taste of this pear brandy and i have to say, cherry wood is incredible for ageing brandy
It doesnt have nearly as much tannin as oak, so the flavor is much lighter and doesnt muddle the flavor of the spirit, instead, it adds a lot of fruity sweetness and yes, it does actually add a bit of cherry flavor
I can still quite clearly taste the original pear flavor and due to the added fruity sweetness, it tastes quite a bit closer to fresh pears than the initial white distillate
The cherry flavor i get from the wood does actually remind me of the cherry-grape-cornelian cherry brandy i made quite some time ago

Im absolutely getting more cherry wood to test out with other stuff like rum or whiskey, shochu would also definitely go much better with cherry than oak