Great idea I love heavily peated whiskey and the idea of adding a little port fining at home sounds amazing. Thank you for the idea I’ll have to give it a try at home!
Thanks for the video. A lot of good information and tips. I've done a few barrel experiments beginning with Port to season. The fiirst one, I added Laphroaig Quarter Cask. After that one was done, I filled it with Elijah Criaig and named that one "Elijahphroaig". The third one I put Laphroaig 10 in, then emptied and added Larceny to make "Larphroaig". All different and unique. Elijahphroaig has been my favorite, with Larphroaig a close second.
Hi Jeremy that was a great video and I really enjoy finishing spirits in mini barrels too. I have gone in a different direction I guess, where I use new male spirit and create a barrel aged moonshine really. I have both Jack Daniels and Wild Turkey barrels that I charge with port ( PX or fino) and have made 100% rye and 100% corn spirits. Also some bourbon like blends. I have used Ardbeg staves and Ledaig staves to enhance some finishes too. I love doing this, and have bottles seven different spirit ages so far . Just recently Mark at Whisky whistle reviewed one of them I sent him in a video, and he seemed to enjoy it. It is great fun really in my little sensory experiments! Cheers and happy finishing!!
Perfect timing with this video! Quarantine is making me go nuts at home, this is the perfect project to keep busy. Got a few bottles of Springbank 10 that I can use, I hope it turns out as good as yours! Cheers!
Yeah, great project to pass the time. Plus once you get the whisky in there, you have great anticipation each day to check on the progress! Hope you create something awesome, cheers!
I am 100% doing a poor mans A mid winters nights dram! I think you should too! The normal Mid winter's is very very rye spicy so I would just use the Double Rye, I bet it will turn out fantastic.
Have not done any barrel finishing (yet), but this is making me interested for sure. I need to find some other whisky folks up in Ottawa. I do have a Lagavulin 8 in my bar... Nice follow-up from your previous barrel-finishing video. It's interesting that the barrel has so much of an influence on the final product. Some combination of wood (adding and removing compounds) and oxidation I guess. Great job with the custom bottles - they look professional!
Thank you Jeremy. Probably not something I will try, however your honesty is very important and it is good to hear both about the successes and also the not so good. Is the 8yo the youngest amongst that line up?
I love the idea of performing a double maturation at home. You may have opened up Pandora’s box for me. I love Lagavulin, but not the biggest fan of the 8. Maybe I can make it my new favorite! Thanks for the great video and idea Jeremy!!!
Nice video. Coming to this from the wine world, for smaller wine producers the barrel costs are prohibitive, so the use of medium toast Limousin (French Oak) chips has a long history in the wine world in place of Barrels. My 7 vintages all used chips and carboys instead of barrels. For whisky you could try something similar. I have tons of chips soaked in Pinot, Hmm.... what whisky could benefit from an addition of earthy red fruits ?
I like to use scotch whisky that's mostly been matured in ex-bourbon. If you like smoky scotch Ive had success with Ardbeg 10, Lagavulin 8, Springbank 10. Or maybe try something like Glenmorangie 10, or Highland Park Full Volume if you don't. Cheers
You got me interested in trying this. Do you have to fill the barrel full when doing this, does oxidation happen in the barrel and produce some bad quality of not full?? Thanks
You don't have to fill it all the way, but the more air in the barrel, the more evaporation you'll get. I always fill the barrel all the way with the wine. (So it takes a bottle and a 1/3). Then usually finish one bottle of whisky at a time. I usually don't get any evaporation, and if I do it's very very minimal, less than a half ounce.
I've never tried, but I think Lagavulin 8 was a great choice, I like it, but could use some balancing. Maybe try the Lag12 next? That one is such a delicate flavor, it could use some depth.
Fun video. I have not tried finishing in a barrel, would need to get a barrel and read up on your process to try it. I have tried my own blends / infinify bottle, either 2 oz of open bottles, or 1/3 of bourbons like ER10, CEHTSmB, and RRSiB. All of those have turned out OK. I like port better than sherry, but do wonder if a home made sherried single malt or bourbon might taste like. Wonder if a EWBIB bourbon which is less expensive would be a good starting point since I enjoy bourbon more than a single malt. Wonder what it would do to an Irish like Powers or Jameson?
Glad to see most of your experiments turned out decently. I've only finished Ardbeg 10...one bottle in a virgin 1l cask (tastes like embers after a long campfire) and one bottle after seasoning the cask with ruby port. That one was much better by default, but I actually did enjoy it. I have another cask that I was thinking about finishing a Classic Laddie. Just not sure what to season it with.. port again, sherry (hindered by the shitty selection at LCBO), or maybe tequila? Cheers Jeremy #letsgopalate
@@SippersSocialClub that is a good idea, except I absolutely hate mezcal. For me it's like the tire section of a Canadian Tire. Nothing like peated Scotch. But to each his own.
Some of those came from a print company (i submit an image and they print it on waterproof vinyl). Other ones I just print at home on label paper I got at Staples.
Wow mate, only 200 from 20k subscribers. What are you gonna do to celebrate? Also although I've done some experimentation myself I hadn't thought about springbank. Maybe get 2 barrels, put rum in one and port in the other, then throw in some springbank 10 / 15 or longrow and see what happens.
I might just have to do that! blend them after to get the perfect balance, love it! Not sure what I'll do. Probably nothing too serious. Maybe a very special review :)
THIS IS SO AWESOME! If I ever get the cajones to do this I'll definitely be following your recommendations. Full disclosure though, as good as it is straight from the bottle, I'm a little surprised you haven't experimented more with Springbank. Rum-finished Springbank. Oloroso-finished Hazelburn. Red-wine-finished Longrow. Seems like there's some un-tapped potential there. (Apologies if you've already thought of this.)
Springbank 10 is the only one Ive finished so far. I try to use entry level whiskies just in case it doesn't work out, the costs aren't too high. But you're right, Springbank would probably take well to so many different finishes! Cheers man!
CONGRATULATIONS TO: "Whisky Mystery" for winning the giveaway!
This is such a cool idea. I will have to start experimenting.
Thanks, enjoyed the rundown. I waffle back and forth about doing it.
The barrels are around $30 usd, so depending on the whisky you use its not terribly expensive to try. Cheers!
I really like this idea. I have recently gotten into distilled spirits and this is a great idea for expanding my experience and collection.
Great idea I love heavily peated whiskey and the idea of adding a little port fining at home sounds amazing. Thank you for the idea I’ll have to give it a try at home!
Nice, hope you create something awesome!
Thanks for the video. A lot of good information and tips. I've done a few barrel experiments beginning with Port to season. The fiirst one, I added Laphroaig Quarter Cask. After that one was done, I filled it with Elijah Criaig and named that one "Elijahphroaig". The third one I put Laphroaig 10 in, then emptied and added Larceny to make "Larphroaig". All different and unique. Elijahphroaig has been my favorite, with Larphroaig a close second.
Haha! That's amazing
Hi Jeremy that was a great video and I really enjoy finishing spirits in mini barrels too. I have gone in a different direction I guess, where I use new male spirit and create a barrel aged moonshine really. I have both Jack Daniels and Wild Turkey barrels that I charge with port ( PX or fino) and have made 100% rye and 100% corn spirits. Also some bourbon like blends. I have used Ardbeg staves and Ledaig staves to enhance some finishes too. I love doing this, and have bottles seven different spirit ages so far . Just recently Mark at Whisky whistle reviewed one of them I sent him in a video, and he seemed to enjoy it. It is great fun really in my little sensory experiments!
Cheers and happy finishing!!
That's awesome! I really want to start aging new-make spirit too
Try This: ua-cam.com/video/I1rPvj0UKOU/v-deo.html&t=
Perfect timing with this video! Quarantine is making me go nuts at home, this is the perfect project to keep busy. Got a few bottles of Springbank 10 that I can use, I hope it turns out as good as yours! Cheers!
Yeah, great project to pass the time. Plus once you get the whisky in there, you have great anticipation each day to check on the progress! Hope you create something awesome, cheers!
Incredible video as usual!Thanks for the great content!Cheers brother!
Thanks man, hope you're doing well
I am 100% doing a poor mans A mid winters nights dram! I think you should too! The normal Mid winter's is very very rye spicy so I would just use the Double Rye, I bet it will turn out fantastic.
sounds awesome!
Have not done any barrel finishing (yet), but this is making me interested for sure. I need to find some other whisky folks up in Ottawa. I do have a Lagavulin 8 in my bar...
Nice follow-up from your previous barrel-finishing video. It's interesting that the barrel has so much of an influence on the final product. Some combination of wood (adding and removing compounds) and oxidation I guess.
Great job with the custom bottles - they look professional!
Thanks Steve, good luck when you get started, cheers!
I still remember the sample you sent me of the port finished Lagavulin 8. Excellent and just as good as Lagavulin Distillers Edition imo. Cool stuff!
That's a huge compliment, thanks so much! So glad you enjoyed it, cheers Jason!
Awesome video! Thanks for sharing. I’m really excited to try this!
Thanks, hope you create something epic, cheers!
Thank you Jeremy. Probably not something I will try, however your honesty is very important and it is good to hear both about the successes and also the not so good. Is the 8yo the youngest amongst that line up?
Yes, except the the Octomore's. They are 8, 5, and 5 years old
I love the idea of performing a double maturation at home. You may have opened up Pandora’s box for me. I love Lagavulin, but not the biggest fan of the 8. Maybe I can make it my new favorite!
Thanks for the great video and idea Jeremy!!!
Yeah! I think Lagavulin 16 with a Port finish would be really good as well, hope you creating something great, cheers man
Try This: ua-cam.com/video/I1rPvj0UKOU/v-deo.html&t=
I don't think I have the patience to try doing this myself. Good work my friend.
I think it's fun!
Great original work.
CONGRATULATIONS YOU HAVE WON THE GIVEAWAY! Please email me at sipperssocialclub@gmail.com and I will get some samples to you!
Nice video. Coming to this from the wine world, for smaller wine producers the barrel costs are prohibitive, so the use of medium toast Limousin (French Oak) chips has a long history in the wine world in place of Barrels. My 7 vintages all used chips and carboys instead of barrels. For whisky you could try something similar. I have tons of chips soaked in Pinot, Hmm.... what whisky could benefit from an addition of earthy red fruits ?
I like to use scotch whisky that's mostly been matured in ex-bourbon. If you like smoky scotch Ive had success with Ardbeg 10, Lagavulin 8, Springbank 10. Or maybe try something like Glenmorangie 10, or Highland Park Full Volume if you don't. Cheers
You got me interested in trying this. Do you have to fill the barrel full when doing this, does oxidation happen in the barrel and produce some bad quality of not full?? Thanks
You don't have to fill it all the way, but the more air in the barrel, the more evaporation you'll get. I always fill the barrel all the way with the wine. (So it takes a bottle and a 1/3). Then usually finish one bottle of whisky at a time. I usually don't get any evaporation, and if I do it's very very minimal, less than a half ounce.
I've never tried, but I think Lagavulin 8 was a great choice, I like it, but could use some balancing. Maybe try the Lag12 next? That one is such a delicate flavor, it could use some depth.
I bet it would work well. Octomore is the only cask strength whisky ive tried so far
Fun video. I have not tried finishing in a barrel, would need to get a barrel and read up on your process to try it. I have tried my own blends / infinify bottle, either 2 oz of open bottles, or 1/3 of bourbons like ER10, CEHTSmB, and RRSiB. All of those have turned out OK. I like port better than sherry, but do wonder if a home made sherried single malt or bourbon might taste like. Wonder if a EWBIB bourbon which is less expensive would be a good starting point since I enjoy bourbon more than a single malt. Wonder what it would do to an Irish like Powers or Jameson?
Im going to try to get some newmake and do a years-long experiment :)
When do you think you’ll be able to comeback to the house?
Glad to see most of your experiments turned out decently. I've only finished Ardbeg 10...one bottle in a virgin 1l cask (tastes like embers after a long campfire) and one bottle after seasoning the cask with ruby port. That one was much better by default, but I actually did enjoy it. I have another cask that I was thinking about finishing a Classic Laddie. Just not sure what to season it with.. port again, sherry (hindered by the shitty selection at LCBO), or maybe tequila? Cheers Jeremy #letsgopalate
I think mezcal would be really interesting! Might try that
@@SippersSocialClub that is a good idea, except I absolutely hate mezcal. For me it's like the tire section of a Canadian Tire. Nothing like peated Scotch. But to each his own.
Fun. Since I cannot find the fancy Ardbegs, I could just make my own unique version.
haha, easy as that :)
Amazing and interesting video👍🏻😄
Thanks, cheers!
New to your channel! Love it so far! Would love to try your favs!
Thanks! Welcome :)
Love the labels and wax tops! How to you print your labels?
Some of those came from a print company (i submit an image and they print it on waterproof vinyl). Other ones I just print at home on label paper I got at Staples.
@@SippersSocialClub Cool, whats the name of the company you submit the image to? Im looking for something similar.
Maybe you covered this and I missed it, but do you ever put in something unpeated after these finishes just to pick up a hint of peat?
Usually bourbon. Did eagle rare, turned out good. Did Blanton's, not so much
Wow mate, only 200 from 20k subscribers. What are you gonna do to celebrate? Also although I've done some experimentation myself I hadn't thought about springbank. Maybe get 2 barrels, put rum in one and port in the other, then throw in some springbank 10 / 15 or longrow and see what happens.
I might just have to do that! blend them after to get the perfect balance, love it! Not sure what I'll do. Probably nothing too serious. Maybe a very special review :)
Please try chivas regal and ballantine’s series and i want watch this whiskeys
id love to try the octomore
Try This: ua-cam.com/video/I1rPvj0UKOU/v-deo.html&t=
Would love to taste them ! :)
Goodluck in the giveaway!
THIS IS SO AWESOME! If I ever get the cajones to do this I'll definitely be following your recommendations.
Full disclosure though, as good as it is straight from the bottle, I'm a little surprised you haven't experimented more with Springbank. Rum-finished Springbank. Oloroso-finished Hazelburn. Red-wine-finished Longrow. Seems like there's some un-tapped potential there. (Apologies if you've already thought of this.)
Springbank 10 is the only one Ive finished so far. I try to use entry level whiskies just in case it doesn't work out, the costs aren't too high. But you're right, Springbank would probably take well to so many different finishes! Cheers man!