Roger and I had some time to kill after dropping Howie off at the airport on Sunday morning. You can see more of that experience in the "socials" section of this forum.
This is a picture of the empty Rye barrel rom the second bottling of the West Coast Study Group's Willet Estate label.
My goal is to "squeeze" this barrel and show you what the experience has been so far, also, to solicit additional information on different techniques for extracting that last precious drop of likker from a recently emptied barrel. (There is a lot of whiskey held in the cell structures of the oak wood barrel walls/staves, I want to "trade places"...the whiskey for the water)
I'm getting my help from someone in the industry, but I immagine there is more than one way to do this...