Wooden Muddlers

Acacia wood muddler made by Vitki

New Acacia wood muddler on left, made by Viski. My old original muddler, 41 years old, right.

 

 

Wooden Muddlers and their Care

 

 
My new Acacia wooden muddler on the left (I had to sand off the dark stain until it was bare wood. Then I gave it a light rub with several drops of extra virgin olive oil, dried most of the oil from it, and let it sit 2 hours to absorb some, and polished it dry). The one on the right I’ve been working with since 1980. Laurah (my girl) says my old one feels heavy, and has a very tight, smooth grain. Having been used for 40 years I think the old one is becoming petrified. It’s been absorbing sugars and various bitters (from Orange Bitters to Angostura, Jamaican Bitters, Chocolate Bitters), lime and orange oils from chunks, mint oils, for decades …it’s my little muddler.
 

 

Taking proper care of a wooden muddler is important.

 

 
It should always gets rinsed quickly and dried thoroughly after each use, and placed in a dry spot so it can air, absorb any oils on it, and harden. Some people say wooden muddlers are bad because of germs spreading. But that’s actually not an issue and historically never has been one. The wood is virtually impermeable after some use, and when cared for properly only becomes harder, more sealed, and more impermiable over time — sort of like a seasoned cast iron skillet (where the heat kills anything that could possibly live on a skillet).
 

 
In the case of the muddler, the extremely high proof tincture bitters (often 80% alcohol), and acids in the citrus kill anything that could have been hanging around on the wood waiting for a meal on contact.
 

 
Even if anything could possibly live through that (nothing can) it would have to survive 80° (proof) to 110° whisk(e)y, rum, cachaça, etc poured directly over the muddled mix plus mouth enzymes and gastric juices in the stomach. Not happening. Nothing can survive that. Nobody’s gotten sick or died from it; nobody will. Wood is traditional, has been for a million years, and has been used with alcohol for many hundreds of years — from wood aging wine and cask barreling spirits.
 

 
It’s perfectly fine.
 

 
The particular muddler shown on the left in my photo is sold by Viski. It’s around $12 and is 12 inches long. If you buy one be sure to sand it down to the bare wood before using it.
 

 
Viski Acacia Wood 12 inch Muddler
 

 
Viski Muddler (attached card)