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  1. #51
    Virtuoso
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    Re: Aging whiskey at home

    As far as commercial offerings -- Makers 46, and Prichard's Double Barrel both qualify as re-aged. Possibly Crown Black also. Anything finished in sherry, port or cognac barrels could also be called re-aged. Cask 16, Parkers Heritage current release, Henderson's new juice ... etc.

  2. #52
    Enthusiast
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    Re: Aging whiskey at home

    Quote Originally Posted by Bourbon Boiler View Post
    The journey is worth a lot more than the destination.
    Amen Bourbon Boiler - the experiments I've done have turned out from "ok" to "good" - but nothing I'd make a living with, for sure! I've aged/re-aged quite a few different things in my various 2L barrels (charred & toasted), and sometimes it's very pleasing, but in certain phases it's downright awful.

    Lots of tinkering with time & temperature is required.

  3. #53
    Connoisseur
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    Re: Aging whiskey at home

    Ok, it's been 3 weeks since I barreled the whiskey. I had my first taste tonight- and I'm a bit concerned. While the whiskey has assumed some color and is a light amber color, the yeasty nastiness has almost intensified. It's like moonshine on steroids now. It's really weird. The small amount of oak flavor has make it overly spicy and very fruity and bready. Not good at all. I'm hoping this is just the first steps to the aging process as the white dog flavors make me actually sick to my stomach. Ugh. I know I have a way to go yet, but I am a bit worried.
    If you have anything Michter's or Pennco and would like to sell it or share it with me, please let me know.

  4. #54
    Connoisseur
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    Quote Originally Posted by ethangsmith View Post
    Ok, it's been 3 weeks since I barreled the whiskey. I had my first taste tonight- and I'm a bit concerned. While the whiskey has assumed some color and is a light amber color, the yeasty nastiness has almost intensified. It's like moonshine on steroids now. It's really weird. The small amount of oak flavor has make it overly spicy and very fruity and bready. Not good at all. I'm hoping this is just the first steps to the aging process as the white dog flavors make me actually sick to my stomach. Ugh. I know I have a way to go yet, but I am a bit worried.
    I had a similar issue with mine when starting to age. The early days were quite a disappointment to me. Stick with it. I aged a wasmunds rye and MBR black dog and both came out good. Not sure I would pay a premium for the stuff but it was fun and the process was better than the product. Both currently make a very nice Old Fashioned though. Even my wife who hates whiskey ( I know I can't believe I married into that) likes an old fashioned with both of them.


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  5. #55
    Connoisseur
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    Re: Aging whiskey at home

    Will the nasty yeasty white dog flavor subside? I hope so! I plan on aging this stuff out for several months so hopefully in that period of time it will mellow out into a nice rye.
    If you have anything Michter's or Pennco and would like to sell it or share it with me, please let me know.

  6. #56
    Taster
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    Oct 2011
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    Washington, DC
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    Re: Aging whiskey at home

    Quote Originally Posted by ethangsmith View Post
    Will the nasty yeasty white dog flavor subside? I hope so! I plan on aging this stuff out for several months so hopefully in that period of time it will mellow out into a nice rye.
    I've been aging my own too...I'm about a month in and I've had a similar experience. The stuff is nasty right now, almost worse than the white stuff. I'm going to leave it alone for a few more months before I take another sample. I am hoping it gets a lot better!

  7. #57
    Connoisseur
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    Mine did mellow out quite a bit. Had it in a 2 liter barrel for about 4 months for the black dog bourbon. I kept it in the small storage garage during the summer (Cincinnati) and it was brutal hot this summer. Not sure where you are but the colder months may take longer to age to mellow it out a bit. I used a very small barrel so did not take as long. It could have used a month or two longer, but I was tired of the Angels taking their share and really wanted to just start drinking it. As far as the Angels share, I put in two 750's and a 375 in the barrel and only ended up with a 750 and about 5 inches in a 375 bottle. Lost over an entire 750 and most of the 375. Like I said it was hot has hades this summer stick with it. I didn't read some of the earlier posts, but what white dog did you use?


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  8. #58
    Guru
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    Dec 2006
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    Re: Aging whiskey at home

    I did this a couple years back. First run used VOB BIB and turned out ok although it took on some wood influence as it was a new oak barrel and stayed for a long time. The second run I used EW BIB and aged it for about 7 weeks and the results were less pronounced but good nonetheless. See my blog post here.
    Last edited by ggilbertva; 12-02-2011 at 20:12.
    “Giving money and power to government is like giving whiskey and car keys to teenage boys.” - P.J. O’Rourke
    Greg's "bourbondork" blog

  9. #59
    Connoisseur
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    Aug 2008
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    Texas, USA
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    519

    Re: Aging whiskey at home

    A bit of advice, do not stray from bourbon when aging in your own barrel. I ran several 1.75s through a 2 liter barrel with excellent results and decided to "rest" some tequilla in the same barrel and every batch of bourbon I ran through the barrel there after had a tequilla essence.

    I pulled the barrel apart, recharred, reassembled and still the same tequila finish. Waste of money and time but a good learning experience.

  10. #60
    Disciple
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    Jun 2010
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    Northern Indiana
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    1,661

    Re: Aging whiskey at home

    I served my 51/49 corn/wheat over the weekend to decent reviews. It coud have used some more time, but the edge was completely gone, and had an exagerated earthy tone to it. (Buffalo Trace x 3 in that regard.) Good experiment, and I still have two barrels aging.

 

 

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