I really enjoy barrel aging - I have 3x1 litre barrels. I seasoned them with a mix of port and vermouth (then continued to use this blend in cocktails).
Totally awesome. I normally avoid a cocktail with so many ingredients, but it makes complete sense for batches. So it looks like you've made me prepare a bunch of batch cocktails over the next few weeks (and maybe even acquire a barrel?)
@@TrufflesOnTheRocks For me, 4 ingredients (not counting bitters or saline drops) is good for making cocktails a la minute. This seems to exclude most tiki drinks, but I've recently come to appreciate the fact that Donn Beach's famous secret mixes had a dual function. Not only did they keep his recipes secret, but also, batching the components of drinks like the Zombie made it possible to mix these drinks as 3- or 4-ingredient cocktails. A busy restaurant service bar would need that efficiency, and I suspect it was the original reason Donn Beach started pre-mixing the components of his drinks. EDIT: I guess I don't consider egg whites an ingredient, either, but more of a technique.
You know, I think barrel aging cocktails is more interesting than spirits alone. Aged spirits like Whiksey were blended by experts at the prime moment. Throwing this in a small barrel we use at home might (not always) ruin the great effort made by the master blender. On the other hand, aging a cocktail is not just to add oaky flavours but also to blend all the ingredients and make them more homogenic.
@@TrufflesOnTheRocksAgreed about preferring not to barrel age spirits whose character already is heavily colored by the oak aging process. I might consider going that way if I wanted to do something unusual like season a barrel with quality sauternes or trockenbeerenauslese and see how a little spot of aging in that barrel might interestingly change a scotch or extra anejo tequila. This would be an expensive hobby...
When you are barrel aging, do you include the water into the recipe? or do you pour it over ice and stir when serving? Great video as I didn't realize most of that stuff when it comes to barrel aging.
Great question Chris. Don't add water to the cocktail when barrel aging it and stir it (if you want because sometimes it gets so good and rich after, you want to sip on it neat at room temp...) at the moment serving it. Cheers!
I have been barrel aging cocktails several years now, primarily Manhattans and Old Fashioneds. I am just curious as to when Thousand Oaks feels that a barrel should be changed out? For me, I use 3 month's as a guide. Since I am making them for my wife and I and for gifts, I can wait that long to see if it is no longer changing the flavor from when it first when it. I have three 2L barrels and one 5L barrel that I use. And I don't toss them when I feel they have past their usefulness, I break them apart and use them as kindling in my firepit. My next question is storage of the cocktails once decanted. I put them in our fridge or the Garage fridge. That way I can just pour it from the bottle over a large clear ice cube/sphere after adding a Luxardo, Starlino or Fabbri Amarena Cherry. Finally, what other cocktails are good to age?
For better "performance of the barrel" it is better to fill up the barrel but it's not mendatory. The key tip is to taste it often to make sure it's aging well. If you have a lot of empty space and added some ingredients that can oxydize for example... it can age differently.
LOL I had to stop shooting a few times cause there was a bar fly flying around. I simply tried to catch it and it made me laugh. It's not a reference to Leandro, just a little outtake
That would be possible as the angel's share differs from barrels, depending on the weather... there's too many metrics that are never the same to make an equation
How do you rate barrel aging a whole cocktail (e.g. Manhattan, Negroni, etc.) vs. barrel aging a vermouth so that it can be used for multiple cocktails? I'm a home bartender, and for me a whole bottle of a single cocktail would be very difficult to finish, even when my friends come by (every single one of them usually asks me for a different cocktail LOL)
I wonder if oxidation would become a problem. As I understand it, upping the abv helps with that. If the abv is high enough, you should be able to store the resulting cocktail in a freezer.
It would depend heavily on the types of cocktails you make. In most cocktails vermouth is a secondary or tertiary component so you're going to have a lesser overall volume with which to convey the barrel aging characteristics. That dilution factor is going to significantly diminish most people's ability to detect the barrel notes, especially the more subtle ones. You could counteract that to a degree with longer barrel aging but then you start picking up more negative wood characteristics as well. It's a balancing act.
@@chipsclassiccocktails1458 small new barrels are so prompt to share their wood flavours and the first wood notes to come out are not so nice (with small barrels) so yes, a long time will smoothens and season the barrel. Believe me, there’s nothing worse than a barrel aged cocktail that taste like cheap home hardware 2x4 😂
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I really enjoy barrel aging - I have 3x1 litre barrels. I seasoned them with a mix of port and vermouth (then continued to use this blend in cocktails).
That's great! Did you notice if it strectches the shelf life of your vermouth when aging it alone?
Totally awesome. I normally avoid a cocktail with so many ingredients, but it makes complete sense for batches. So it looks like you've made me prepare a bunch of batch cocktails over the next few weeks (and maybe even acquire a barrel?)
I like your spirit ;)
Per curiosity, what's your rule of thumb for ingredients?
@@TrufflesOnTheRocks For me, 4 ingredients (not counting bitters or saline drops) is good for making cocktails a la minute. This seems to exclude most tiki drinks, but I've recently come to appreciate the fact that Donn Beach's famous secret mixes had a dual function. Not only did they keep his recipes secret, but also, batching the components of drinks like the Zombie made it possible to mix these drinks as 3- or 4-ingredient cocktails. A busy restaurant service bar would need that efficiency, and I suspect it was the original reason Donn Beach started pre-mixing the components of his drinks.
EDIT: I guess I don't consider egg whites an ingredient, either, but more of a technique.
@@bob___ Thanks for that. Pre-batching is key factor in bars and restaurants. Done so many of those and would do it again ;) Cheers!
OMG 😲 It's gonna be a long, long wait!!! Looks amazing!!!
I know :)
JEAN-FELIX!!! This is one thing I'd love to try!!! I need to get my hands on a barrel!!! This looks like so much fun!!! CHEERS!!!
Thank man! I hope you do because it's truly a lot of fun.
This is truly a brilliant video. Love the recipe and will have try on my own. .
Thank you!!! I can'T wait to hear back from you on the recipe. Cheers!
this is another great video. l have thought about barrel aging whiskey but not a cocktail. love that idea. thanks for inspiration and sharing. cheers
You know, I think barrel aging cocktails is more interesting than spirits alone. Aged spirits like Whiksey were blended by experts at the prime moment. Throwing this in a small barrel we use at home might (not always) ruin the great effort made by the master blender. On the other hand, aging a cocktail is not just to add oaky flavours but also to blend all the ingredients and make them more homogenic.
@@TrufflesOnTheRocks makes sense. Can’t wait to see how this ages cocktail came out. Thanks
@@TrufflesOnTheRocksAgreed about preferring not to barrel age spirits whose character already is heavily colored by the oak aging process. I might consider going that way if I wanted to do something unusual like season a barrel with quality sauternes or trockenbeerenauslese and see how a little spot of aging in that barrel might interestingly change a scotch or extra anejo tequila. This would be an expensive hobby...
@@fuzzzone HAHA! Indeed. Especially with the size of those barrels LOL
When you are barrel aging, do you include the water into the recipe? or do you pour it over ice and stir when serving? Great video as I didn't realize most of that stuff when it comes to barrel aging.
Great question Chris. Don't add water to the cocktail when barrel aging it and stir it (if you want because sometimes it gets so good and rich after, you want to sip on it neat at room temp...) at the moment serving it. Cheers!
@@TrufflesOnTheRocks Nice! Might have to find my self a barrel! Wish I could make the party bet it is gonna be amazing.
awesome
Just got a new barrel and your video was great to help me prepare mine for cocktails! Love the channel!
I have been barrel aging cocktails several years now, primarily Manhattans and Old Fashioneds. I am just curious as to when Thousand Oaks feels that a barrel should be changed out?
For me, I use 3 month's as a guide. Since I am making them for my wife and I and for gifts, I can wait that long to see if it is no longer changing the flavor from when it first when it. I have three 2L barrels and one 5L barrel that I use.
And I don't toss them when I feel they have past their usefulness, I break them apart and use them as kindling in my firepit.
My next question is storage of the cocktails once decanted. I put them in our fridge or the Garage fridge. That way I can just pour it from the bottle over a large clear ice cube/sphere after adding a Luxardo, Starlino or Fabbri Amarena Cherry.
Finally, what other cocktails are good to age?
Thanks Great video! 😊 👍 Do you need to chared the oak before outting some alcohol?
Usually when you by a barrel for this, it's already charred. If you build it yourself, yes burn that bad boy ;)
Great vid! Do you always fill up the whole barrel with the max liquid it holds in case its a 5 liter one? Thx and Cheers
For better "performance of the barrel" it is better to fill up the barrel but it's not mendatory. The key tip is to taste it often to make sure it's aging well. If you have a lot of empty space and added some ingredients that can oxydize for example... it can age differently.
If anyone has an ultrasonic jewelry cleaner, you can rapid age spirits with it using some food grade wood chips and a mason jar
The vermouth doesn't spoil if the barrel are on room temperature?
It is fortified enough with the Rye, it's not an issue
Great video as usual. I'm trying to understand that Barfly reference :D Is Leandro joining you for a video?
LOL I had to stop shooting a few times cause there was a bar fly flying around. I simply tried to catch it and it made me laugh. It's not a reference to Leandro, just a little outtake
@@TrufflesOnTheRocks 😅 I think I'm watching too many cocktail channels, I'm seeing things 🤣
@@marcofeltrin5249 😂
I need to get a Barrel!
I just ordered a barrel!
@@chipsclassiccocktails1458 where’d you order your barrel?
@@chipsclassiccocktails1458 HAHA!! Nice move! Cheers and enjoy
Where can I get a barrel without all of the chemicals and extra decals? I want to try this with a basic all wood barrel.
I'm not sure what you mean? Barrels sold for aging cocktails are charred or toasted and 100% natural
Dude! Is that a bottle of Rey Zapoteco Mezcal on your shelf? That's my family's mezcal.
I had no idea you used may family mezcal in this cocktail too! I can't wait to show my family.
I love your Mezcal! Now I just moved to Spain and unfortunately I can’t find it here.
Can you show me how to calculate the angel's share?
That would be possible as the angel's share differs from barrels, depending on the weather... there's too many metrics that are never the same to make an equation
Barrel-aged Brooklyns when? :D
Well I think you have all the tips to make it now ;) Cheers!
How do you rate barrel aging a whole cocktail (e.g. Manhattan, Negroni, etc.) vs. barrel aging a vermouth so that it can be used for multiple cocktails? I'm a home bartender, and for me a whole bottle of a single cocktail would be very difficult to finish, even when my friends come by (every single one of them usually asks me for a different cocktail LOL)
I wonder if oxidation would become a problem. As I understand it, upping the abv helps with that. If the abv is high enough, you should be able to store the resulting cocktail in a freezer.
It would depend heavily on the types of cocktails you make. In most cocktails vermouth is a secondary or tertiary component so you're going to have a lesser overall volume with which to convey the barrel aging characteristics. That dilution factor is going to significantly diminish most people's ability to detect the barrel notes, especially the more subtle ones. You could counteract that to a degree with longer barrel aging but then you start picking up more negative wood characteristics as well. It's a balancing act.
Awesome video, where did you get the barrel?
This one comes from a spirit company in France but you can buy some at many online barware stores like Cocktail Kingdom for example
How long do you season the barrel?
You do you but if yo goal is to use it for cocktail after the first seasoning... 2-3 months
@@TrufflesOnTheRocks 2-3 months for seasoning?
@@chipsclassiccocktails1458 small new barrels are so prompt to share their wood flavours and the first wood notes to come out are not so nice (with small barrels) so yes, a long time will smoothens and season the barrel. Believe me, there’s nothing worse than a barrel aged cocktail that taste like cheap home hardware 2x4 😂
Are you ok down there? I know the wild fires are very close to Bordeaux.
We are good. Thanks for asking. The weather is intense but we are safe (for now) in the city.