How to AGE YOUR OWN Bourbon
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- Опубліковано 19 жов 2024
- OAK SPIRALS: amzn.to/2DDEmue
Personal AGING BARREL: amzn.to/2nisBSK
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Let's figure out the best way to age our own whiskey and bourbon!
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just move to southeast pennsylvania and stick the barrel outside in September. it'll experience all four seasons within a week
I've done this a few times. The spirals shouldn't be left in the distillate for more than 24 hours the first time, I'd taste it every 12 hours to start. For the 1L barrels, taste about every day, the 2L about every 2 days. Also, when you first get your barrels, don't be afraid to let water sit in them for a few days to start. Whatever you do, always, TASTE OFTEN, it goes from good to HOLY OAK BATMAN really quickly.
Just purchased my own 2 L barrel. Any recommendations on a good bourbon to put in there first?
I've tried barrel ageing myself. It is quite fun to experiment and play around. Unfortunatley my stuff has never came out "top shelf" tasting. But it is still fun and still made a fairly good drink!
Used whiskey elements. Aged 3 days in a bottle of 3 year MN Bourbon Style Whiskey. It initially tasted pretty much like corn before aging... now it's actually decent. I did take out 2 shots and replaced them with 1 shot of Monkey Shoulders and 1 shot of Woodford Double Oaked as well. Still a vast improvement with the oak stick.
I shall Accompany you on this journey friend can’t wait cheers 🥃🇺🇸
Thank you dude, will look for some oak spirals and oak casks now that I've been wanting a video of this subject for a while. 🙌🏼🤙
I'm excited to see how it turns out. I've been interested in trying it myself. Awesome channel keep up the good work
I watching your channel tonight while drinking makers mark and jim beam bourbon. (not mixing, but switching between the two)
I've tried oak spirals and the angels share (losses) are low and color is good but costs are high per liter and I recommend them only to try a few spirals because taste maturation is limited. The two liter barrels oak rapidly and are nice for a 2 month project at that scale but the best home production is either 10 liter or 20 liter barrels. Accumulate in glass bottles before filling takes the pressure off production. The barrel question is about cost per liter and coming closer to the taste profile of traditional whiskey. Taste may vary and your own will change when you age it yourself. High proof distillate (150-160) will cause barrels to leak. Dilute with distilled water to 120 proof and the problem went away. The product aged 6 months in 10-20 liter barrels has a great taste profile if you chose cuts that favor rapid aging. The Buffalo Trace small barrel experiment showed that 4 years in a small barrel is too long. I'm aiming for no more than 2 years and tasting every 2-3 months. So far it looks like 1 year may be optimal.
I just found this channel today, very interesting and well made videos, please keep this up, I feel like this channel can get very big. Thanks for what your doing.
Started to do this recently as well. I had Leadslinger in my 1L at first. Bottled it and it added a new characteristic that I enjoyed (better then the standalone in my opinion). My 2L still had White Dog from Woodenville Distillery, and so far in changing nicely :). I recently added Shiraz wine in my 1L due to the char not being high enough, I think it would make a better finishing cask than ageing. Cheers bud, love the channel.
I like green whisky, three years or less. If you want an oak-y whiskey, try kessler's, or ancient age. It might be cheap, but ancient age can be quite good.
Nice video Chris. I got a barrel a couple of weeks ago and trying a bottom shelf variety in there right now. Want to sneak a taste out of it. I love the idea of moving it to and from the cold. I haven't been doing that. Thanks
The way I've heard it explained is that you can take it in and out of a cold environment and it will make the whiskey move through the wood more, but the only thing that time allows for,that cant be faked, is the whiskey to actually break down the wood.
For aging store bought "white dog" in a mini barrel (let's say 3L):
1) How long do you wait for 1st taste test?
2)How often should taste test
3)Once taste is good, you need to bottle it? Will a filter be necessary for particulates?
whiskey from wisco!!!! there you go!
Well, Thanks for the channel! I've recently gotten more into bourbon and whiskey and home-aging and blending is something I'm interested in. I saw the video about tasting the result first and I'm wondering if you've tweaked your process to make it smoother?
I rlly enjoyed this video, always been a fan of barrel ageing
I just tried some Stillhouse black bourbon.
And I've gotten the itch to try getting some black rifle coffee, and age some white dog with it along with maybe some cocoa and honey.
Love the channel!
I’m thinking about getting a 5 L barrel and filling it with 190 proof Everclear and leaving it for 5-10 years
That is not a good idea because 190 proof does not have any real flavor so all you are going to get is a lot of wood and harshness.
I'm not into Bourbon but this guy makes sound super tasty. Great intro and music. I'm a Rum lover, however maybe one day I'll try a decent one other then Jim beam.
what is rum go to brand and your favorite ?
A budget wise selection of "Old Crow" makes that Bourbon worth drinking in comparison to J Beam, but a finicky pallet may not like it
I had been told that 1 year in a one or two liter Oak cask will equal 5 years in a large cask..
What about a wine finish? I just bought a tiny barrel like yours and plan on letting some fruity wine sit in it for a few weeks then moving the whiskey in
I have been putting wine in the barrel for a month then put some bourbon in it. I let the bourbon sit for 2-3 months.
@@teejay9716 any recommendations for what kind of wine? I was thinking something heavy on the fruit. Like a strong cherry or grape.
Your in Wisconsin?! Hello fellow Wisconsinite
Holy crap lighting is 55 percent proof the only high bourbon i can buy is wild turkey and hi from NE Wisconsin. Where almost every block is a bar.
Great video-Great subject-just subscribed 🥃
Give your aging about 4 months in the 2 to 3 litre barrel. You will be pleased with a smooth full flavored whiskey!
I KNEW IT...At 3:21...That's where i come from, ******Don't Cha know Der Ehy*******
Actually to be considered bourbon. As long as it meets all other requirements of bourbon. If it touches new charred American osk it can be called bourbon. But the time it spent in oak if less than 2 years must be labelled on the bottle.It has to be in oak a minimum of 2 years to be called straight bourbon. So if you put whiskey that meets all the legal requirements of bourbon in new charred American oak for 20 minutes you can call it bourbon. Also the oak spirals don't age the whiskey they flavor it. To age whiskey you need oxygen interaction as the whiskey moves in and out of the wood. In glass with oak spirals you get no oxygen transfer. You just get oak flavoring.
A small nit-pick...spirals and chips will not age whiskey. Flavor and color only.
A barrel breathes and smooths out the spirit during temp/humidity changes.
Spirals are nice but you need a barrel for a proper age.
FYI bourbon does not need to age 2 years or more. 2 years or more is a STRAIGHT bourbon.
Only reason to age a whiskey 2 years is if you want to call it straight bourbon. Doesn't need to be aged 2 years to be called bourbon. If you want to call it straight bourbon it needs to be aged at least 2 years and if it's under 4 years it requires an age statement. 4 years and above it doesn't require an age statement.
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Intro is too long.
It's not bourbon if it's not made in Kentucky. Move on down here you're welcome anytime.