Quote Originally Posted by Beer&Bourbon View Post
A number of bars downtown have been aging cocktails - mostly manhattans. I've really enjoyed how integrated the flavors are. It looks like some of you really pick up on the additional oak character, but I do wonder what differences would be noted between a mason jar aged manhattan vs. barrel-aged manhattan. I don't have a barrel so I encourage someone out there to try this and report back. If I get a small barrel, I'll post here with findings.
In the name of science B&B, I will allocate a small portion of my next batch to jar. I will age that as long as I do the stuff in the barrel. I will happily report back with my findings whenever get around to my next batch.

Unless we hear back from others first regarding aging in a jar.