Bourbon Boiler Posted August 14, 2011 Share Posted August 14, 2011 I know we've had several mentions of aging at home in a few threads, but I couldn't find anything active where people were regularly posting projects and results. A few threads where there was some discussion are herehttp://straightbourbon.com/forums/showthread.php?t=12790and herehttp://straightbourbon.com/forums/showthread.php?t=16208&highlight=agingI thought I'd make a thread where everyone could post their aging experiments, be they bourbon, other whiskey, rum, wine, beer, or anything else. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted August 14, 2011 Author Share Posted August 14, 2011 OK, now that the storm warnings are gone I'll start.I put a 51/49 Corn/Wheat in a medium char 1L barrel 24 days ago. I cut it from its distilled proof of 120 to 113.1 to make sure I filled the barrel. I retained a sample of the white dog cut to the same proof. The white dog tasted like I remember unaged corn whiskey tasting, although maybe not as "sharp".It has been aging in my kitchen, where there has been little temperature or humidity change. (My wife likes the smell, so it gets to stay in the kitchen for now.) I drained a few ounces today for sampling, and retained a few small bottles for the sake of doing a vertical tasting later. The sample today was very dark, as dark as just about any bourbon I've ever seen. I have no way to measure the proof, but I doubt it has changed much since barreling. It was very drinkable, as it was sweet and smooth. However, there was little complexity to it and it seemed to have a very thin mouthfeel. It tasted like an excellent mixer, but not something I'd really enjoy having a few glasses of. I would estimate that there are about 600-650 mL remaining, which are still in the barrel. I plan on sampling again in 2 weeks, and bottling when either the taste is something I don't want to change, or when there are about 375 mL left in the barrel. I will retain samples with each tasting. Link to comment Share on other sites More sharing options...
Parkersback Posted August 14, 2011 Share Posted August 14, 2011 Do you have air conditioning? Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted August 14, 2011 Author Share Posted August 14, 2011 ^ Yes, on most of the last three weeks. I'd be surprised if the temperature of the room was ever outside the 65-80 range. Link to comment Share on other sites More sharing options...
ethangsmith Posted August 14, 2011 Share Posted August 14, 2011 I just bought 3 750ML bottles of the Trybox "rye" and I am planning to put it into a 2L barrel this fall and put it in my detached garage. The garage has no heat nor air conditioning and the temperature varies pretty widely in it. I expect to come up with some tasty rye within a few weeks of starting the project. Once it begins, I will begin posting results on here or on my blog. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted August 15, 2011 Author Share Posted August 15, 2011 What is the proof of your rye? I'm putting some 95/5 rye/corn into oak in the next week, and I'm leaning toward keeping it in a climate controlled environment to limit evaporation. Link to comment Share on other sites More sharing options...
ethangsmith Posted August 15, 2011 Share Posted August 15, 2011 120 proof. I've heard when the proof is too low it won't age right. Link to comment Share on other sites More sharing options...
sailor22 Posted August 15, 2011 Share Posted August 15, 2011 120 proof. I've heard when the proof is too low it won't age right.Where did you hear that? What proof is too low?I suspect that proof will have an effect on how it ages with lower proof pulling different flavors out of the wood (water v alcohol working on the wood) than higher proof. Not sure how that squares with right or wrong. That assumption is based on some comments made by Jim Rutledge at 4R and by the differences between dusties and current juice. Didn't the juice in the dusties go into the barrel at lower proof and come out tasting good for the most part. Rutledge said that the accountants wanted them to use higher barrel entry proof so they could maximize profit on dumping. Turned out that higher proof barrels required between two and three extra years to mature, which more than negated any profit upside. He wouldn't be drawn out on questions about quality.Wouldn't ambient temperature and humidity have a greater effect on home aged barrels that entry proof? At any rate, that would be a good experiment - put the same juice into identical barrels at different proofs and see how different the end result was. How fast or slowly the changed. If you wanted to carry it a step further put the same juice in two more barrels and try one in hotter, wetter location and one in cool and dry and see how they differ. Link to comment Share on other sites More sharing options...
ethangsmith Posted August 15, 2011 Share Posted August 15, 2011 I think it was on bourbondork, but I can't remember. For some reason I've always thought that lower proof whiskey doesn't work well in the small barrels. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted August 15, 2011 Author Share Posted August 15, 2011 At any rate, that would be a good experiment - put the same juice into identical barrels at different proofs and see how different the end result was. How fast or slowly the changed. Was barreling proof a variable in the Single Oak project? Link to comment Share on other sites More sharing options...
sailor22 Posted August 16, 2011 Share Posted August 16, 2011 Found this piece on barrel entry proof and it seems to back up the 120 proof idea. OTOH it says more sugars at lower proof and that sounds like it could be a good thing. This is aimed at Scotch maturation processes where they typically use used barrels and it doesn't mention anything about possible differences in new or young barrels.http://www.whisky-news.com/En/reports/Entry_proof.html Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted August 16, 2011 Author Share Posted August 16, 2011 Good read. Thanks for posting. Between taxes, barrel count, quality, evaporation, and aging required, this is a complex problem for our favorite distillers even if they have a desired bottle proof already in mind. Link to comment Share on other sites More sharing options...
StraightNoChaser Posted August 19, 2011 Share Posted August 19, 2011 Found this piece on barrel entry proof and it seems to back up the 120 proof idea. OTOH it says more sugars at lower proof and that sounds like it could be a good thing. This is aimed at Scotch maturation processes where they typically use used barrels and it doesn't mention anything about possible differences in new or young barrels.http://www.whisky-news.com/En/reports/Entry_proof.htmlWell that was a fascinating read to say the least. Thanks for posting! Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted August 26, 2011 Author Share Posted August 26, 2011 FWIW, I made an order to The Barrel Source a couple of weeks back. After getting no answer to a couple of web inquiries I called them today, and their phone had been disconnected. My credit card still shows this as "order pending", so the website is still functioning to take orders, but I don't think anyone works there anymore. Use caution, or order elsewhere. Link to comment Share on other sites More sharing options...
ethangsmith Posted August 26, 2011 Share Posted August 26, 2011 I'm REALLY glad you just posted this as I was about to place an order! I noticed the website has gone largely unmodified over the past few months. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted August 26, 2011 Author Share Posted August 26, 2011 I'm REALLY glad you just posted this as I was about to place an order! I noticed the website has gone largely unmodified over the past few months.I'm glad I didn't give it an extra day then. Link to comment Share on other sites More sharing options...
ethangsmith Posted August 27, 2011 Share Posted August 27, 2011 Oh yes! I was going to place my order for some 2 Liter barrels, but after this, it's back to the drawing board. Any ideas of any other good small barrel makers? I have a few on my bookmark list on the computer, but now I'm a bit scared to buy from any of them until I hear some good reviews! Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted August 27, 2011 Author Share Posted August 27, 2011 I placed an order with www.OakBarrelsLTD.com today and got a quick confirmation, but I don't have anything to review at this point. They are a little more expensive than The Barrel Source. Link to comment Share on other sites More sharing options...
silverfish Posted August 27, 2011 Share Posted August 27, 2011 I placed an order with www.OakBarrelsLTD.com today and got a quick confirmation, but I don't have anything to review at this point. They are a little more expensive than The Barrel Source. Link to comment Share on other sites More sharing options...
timd Posted August 27, 2011 Share Posted August 27, 2011 I use Oak Barrels LTD - very happy with them. Best of all the places I've bought - and they will get you charred barrels, not "toasted" - if you askBarrel source, from what I can tell, is out of business - no contact/no response from them in 6+ months... so doesn't matter if they are "cheaper" if they can't get you what you want! Link to comment Share on other sites More sharing options...
sutton Posted August 28, 2011 Share Posted August 28, 2011 My only "gripe" is the little bung corks don't seem to last as long as I'd like ... These silicone bungs have worked well for me in wine barrels - I think they come in all sizes, fit very snug, and are virtually indestructable ...http://morewinemaking.com/search?search=silicone+bung Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted September 1, 2011 Author Share Posted September 1, 2011 I use Oak Barrels LTD - very happy with them. Best of all the places I've bought - and they will get you charred barrels, not "toasted" - if you askBarrel source, from what I can tell, is out of business - no contact/no response from them in 6+ months... so doesn't matter if they are "cheaper" if they can't get you what you want!I asked for charred, but they said they didn't have it available at the moment in the 1L size. They were very friendly in presenting my options, but I was content with the toasted. Looking at them with a flashlight, I could see a little scale, but not to the degree I've seen in the past. I do think to some extend the line between charred and toasted is in the eye of the beholder. I think they could call this "lightly charred" and get away with it. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted September 1, 2011 Author Share Posted September 1, 2011 OK, now that the storm warnings are gone I'll start.I put a 51/49 Corn/Wheat in a medium char 1L barrel 24 days ago. I cut it from its distilled proof of 120 to 113.1 to make sure I filled the barrel. I retained a sample of the white dog cut to the same proof. The white dog tasted like I remember unaged corn whiskey tasting, although maybe not as "sharp".It has been aging in my kitchen, where there has been little temperature or humidity change. (My wife likes the smell, so it gets to stay in the kitchen for now.) I drained a few ounces today for sampling, and retained a few small bottles for the sake of doing a vertical tasting later. The sample today was very dark, as dark as just about any bourbon I've ever seen. I have no way to measure the proof, but I doubt it has changed much since barreling. It was very drinkable, as it was sweet and smooth. However, there was little complexity to it and it seemed to have a very thin mouthfeel. It tasted like an excellent mixer, but not something I'd really enjoy having a few glasses of. I would estimate that there are about 600-650 mL remaining, which are still in the barrel. I plan on sampling again in 2 weeks, and bottling when either the taste is something I don't want to change, or when there are about 375 mL left in the barrel. I will retain samples with each tasting.I sampled this again today on day 43. It was slightly darker than my sample from a couple weeks back, and the nose is very similar. I didn't notice a whole lot of change in the initial taste as it still seemed very "thin" and young. However, there was a definite improvement in the finish. It was longer, and was starting to get some complexity. I would describe a slight citrus aftertaste to it that lasted several seconds. It is strange, but while drinking it I would have described it as a below average pour, but the finish makes me think I had something really good and forgot about it. I'm also surprised it developed a good finish before it developed a good initial taste. Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted September 25, 2011 Author Share Posted September 25, 2011 After almost two months, there is a definite trend of the "end" of the drinking experiencing maturing before the start. The finish is even better, and resembles something we'd pay good money for. The taste is improving, but still has a way to go. It isn't bad, but there's not a lot of complexity past a light citrus flavor with vanilla notes. The mouthfeel is improving, but still a bit on the thin side. The nose still resembles white dog more than a good finished product. Link to comment Share on other sites More sharing options...
ethangsmith Posted September 27, 2011 Share Posted September 27, 2011 Out of curiousity, what is the source of your white dog you're using for your aging experiments? I still haven't started mine. Too much going on in my personal life right now. Link to comment Share on other sites More sharing options...
Recommended Posts