Help on choosing a Bourbon to Re-Barrel

[dougdog]

Why is every one so shocked at my emptying of the Scotch into my first barrel....?

I'll guess that was because you asked for advice on what bourbon to buy?????? With no mention of a scotch project????

Just a guess...

Second guess is that I would probably pick a lower price point "barrel conditioner". (Not GF 21yo) Aren't there better choices for barrel conditioners that would be less expensive and hold a higher prospectus for re-aging?

Still curious...dougdog

[BarItemsPlus1]

Thanks Ken...I had not even thought about Maker's - this could be a very viable option.
Unfortunately I haven't had the pleasure in sampling the WT Tribute but I can imagine this would have been a great tasting bourbon??
I just had a thought, I have been working on a special little collection that I will be selling at a later stage, I will post a pic up on under my post on collectible bottles, check it out I think you may be just a little impressed. I have brass plates to go the front also.
Cheers Ken
Troy @ Bar Items Plus.

[barturtle]

Okay, now that I've recovered from the shock and horror of your scotch abuse, I have a suggestion or two for bourbons to reage. I think that Old Grand Dad bond would be a great choice as would Weller Antique. Both give you high proof young whiskies with a respectable starting flavor profile. Since you are using a small barrel either will be quite affordable.

One thing to watch out for: that small barrel gives a high surface to volume ratio that may accelerate the results.

[BarItemsPlus1]

Scotch Abuse???? Oh NO Timothy, let me just say this....
Many Scotches are taken from one barrel then finished in another, just one example Balenvie 12yr old Double Wood(I use this example as it is quite a common whisky easy to find) - In my opinion I am doing nothing more than taking a more professional approach to my whisky experiences

Thanks for the advice on the bourbon to use aswell, I will order some of this in and use that. I must admit I am still quite a novice when it comes to bourbon and I have yet to sample many more different bourbons
I haven't had Old Grand Dad in any of the variations so I will sample this as soon as I can.

It looks like I may have to get some more barrels....
Troy.

[BarItemsPlus1]

I forgot to mention... yes I am well aware of

One thing to watch out for: that small barrel gives a high surface to volume ratio that may accelerate the results.

Again I must make mention of Scotch...Laphroaig have a release of a quarter cask.

[BarItemsPlus1]

'll guess that was because you asked for advice on what bourbon to buy?????? With no mention of a scotch project???

my apologies on that...I have posted a new message relating to both of my projects now

Second guess is that I would probably pick a lower price point "barrel conditioner". (Not GF 21yo) Aren't there better choices for barrel conditioners that would be less expensive and hold a higher prospectus for re-aging?

My thoughts are not about price at all but seeing what the finished product is going to be like....
I don't want to be patronising here...but there is some really expensive Scotch out there as you well may know, yet people still drink it??
I do understand that money obviously plays a big part in what people are able to sample... for instance I know I can afford to finish a bottle of 30yr old Glenfiddich to myself in one night and it would not bother my wallet at all(mainly cause I wouldn't drink another bottle for about 30yrs ), so on saying that I obviously would get an even bigger response if I was to say empty that 30yr old into a barrel for re-ageing.

Can you see my point....In using the 21yr old I am in fact almost creating a say 25-28 yr old so I have indeed saved some $$$

[barturtle]

Oh, the scotch abuse I refer to was taking a whisky that I thought was pretty much perfect for its style and putting that at risk.

Oh, yes I realize that there are some smaller barrels that are being used in other distilling industries however a quarter cask will still have about a 13 gallon capacity or about 32x the volume of the 2L cask you're using. Not sure of the exact surface to volume of either cask but yours will definitely be higher. I'm basically just saying to keep an eye on it.

Best of luck.

[BarItemsPlus1]

the scotch abuse I refer to was taking a whisky that I thought was pretty much perfect for its style and putting that at risk

yep I am aware that I could very well ruin the whisky but if I keep my eye on it as you have noted, then I will be ok.
I haven't gone into this blind eyed Tim, I have done my research and I'm not a complete beginner with whisky but the more experience I gain from doing different things is invaluble...

I tell you what mate, if you send me your address I will send you a sample when it is finished and re-bottled. If you trust me
I did also want to point out that I had given thought to putting some port in the barrel(for conditioning) to start with, but I have decided that I will use this when I empty the Scotch. I will try and find something to use when I empty the bourbon barrel too...I may fill it with Rum??
I should point out that I do understand what you were saying about using the 21yr old as a conditioner but that is exactly my purpose for using that whisky, I want to have just the pure oak flavours to start with, I can sort of remember what the whisky is like out of the bottle.
Cheers
Troy.

[Gillman]

Yes but the small ("quarter") cask is a finishing cask, in effect. The label speaks of double-casking, so the small cask is intended, I infer, to confer an additional quality in a short time.

Gary

[BarItemsPlus1]

Gary that is quite correct...as most of us all know that the smaller the cask, the more surface area for the whisky to come into contact with and so quite obviously less time is need for maturing....
Hence that is specifically why I went with the 21yr old in the 2L barrel - I have no idea on what the reference would be for maruring in the 2L barrel but I would sort of predict that 1 week would be equivelant to say close to a year in a normal 200L cask or there abouts...give or take a few months
Any good mathematitions here