RyanL Posted April 15, 2012 Share Posted April 15, 2012 My sister told me about a bar that made 1 month aged manhattans. They put the manhattan together then put it in a mason jar and age it for 1 month and said it was really good. Anyone ever try making these or had one before? Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted April 15, 2012 Share Posted April 15, 2012 I have one in a 1 liter barrel that has been aging about 2 months now. The barrel was previously used for a wheated bourbon. I wasn't planning on pulling it until early summer. Link to comment Share on other sites More sharing options...
Gillman Posted April 15, 2012 Share Posted April 15, 2012 I've got a couple of bottles of Manhattan and Sazerac too, I tend to add to and adjust them (e.g. more bitters) until the balance seems right, then finish (drink) it and start another. Sometimes the last couple of ounces forms the basis for the next jar. It's hard to say if they improve just by the storage. They do seem to round a bit, but there's some heavy duty alcohol in there not to mention the "preservative" effects of bitters. Bitters is made from tree barks and have lots of tannins to add to those from the whiskeys. Mine seem quite stable. Gary Link to comment Share on other sites More sharing options...
cigarnv Posted April 15, 2012 Share Posted April 15, 2012 I have a 5 liter barrel that I use exclusively for Manhattan's. The age continues to vary as I top it off a few times a year as it drinks down. The idea came from what Dave Perkin's is doing at High West. The combination of the time mingled as well as the subtle impact of the barrel makes for a great drink...... and so easy to serve. It serves as a great place to use stub bottles or whiskey that you will never drink neat.... Link to comment Share on other sites More sharing options...
liquidity Posted May 8, 2012 Share Posted May 8, 2012 cigarnv, can you give us some specifics on the mix you use? Is it perfect, or just sweet vermouth? I am going to do this soon... Link to comment Share on other sites More sharing options...
moose Posted May 8, 2012 Share Posted May 8, 2012 High West has one, aged 90 days. I've heard good things, but I'm not going to drop $50 on a bottle of it...http://www.highwest.com/spirits/36th-vote-barreled-manhattan/ Link to comment Share on other sites More sharing options...
Bourbon Boiler Posted May 8, 2012 Share Posted May 8, 2012 I just filtered and bottled mine over the weekend, and I was very happy with it. The vermouth seemed "richer" for lack of a better word, and the whole thing had an excellent mouthfeel. Now, like all of my creations, the real challenge is repeatability. Link to comment Share on other sites More sharing options...
Khari Posted May 8, 2012 Share Posted May 8, 2012 High West has one, aged 90 days. I've heard good things, but I'm not going to drop $50 on a bottle of it...http://www.highwest.com/spirits/36th-vote-barreled-manhattan/ Link to comment Share on other sites More sharing options...
thezenone Posted May 11, 2012 Share Posted May 11, 2012 I've started experimenting with bottle aging, as opposed to barrel aging, manhattans. I have yet to find my "perfect" manhattan, so I thought I'd do a little experimentation. Maybe this is the easy way to do it, or maybe it's just my first step to purchasing a barrel to age cocktails I poured myself a glass the other night and I must say I enjoyed it more than a freshly made manhattan. I'm going to have to compare a fresh vs aged manhattan using the same ingredients and proportions. Link to comment Share on other sites More sharing options...
nblair Posted May 11, 2012 Share Posted May 11, 2012 I've started experimenting with bottle aging, as opposed to barrel aging, manhattans. Link to comment Share on other sites More sharing options...
bigtoys Posted May 15, 2012 Share Posted May 15, 2012 had one last summer at The Girl & the Goat. (chef Stephanie Izard won Top Chef Season 4). The place is FANTASTIC.The drink was good, as I recallHere's the story. Like, how much is a "dash" of bitters on that scale.http://chicago.seriouseats.com/2011/04/barrel-aged-cocktails-girl-and-goat-stephanie-izard-how-to-barrel-age-cocktails.html Link to comment Share on other sites More sharing options...
jwevan01 Posted May 31, 2012 Share Posted May 31, 2012 I've had it. It is quite good. Link to comment Share on other sites More sharing options...
tommyboy38 Posted June 8, 2012 Share Posted June 8, 2012 Joel,love your signature...I picked up some High West barreled Manhattans last night and I don't think the bottle will last long. Link to comment Share on other sites More sharing options...
wrath186 Posted September 14, 2012 Share Posted September 14, 2012 I have one in a 1 liter barrel that has been aging about 2 months now. The barrel was previously used for a wheated bourbon. I wasn't planning on pulling it until early summer. Link to comment Share on other sites More sharing options...
Gillman Posted September 14, 2012 Share Posted September 14, 2012 I'm definitely with bottle-aging. Examples I've had from wooden barrels tend to show oxidized flavors, especially to the vermouth component, which is not my thing although I know some people enjoy the taste. It reminds me of certain barrel-aged beers I've had.Gary Link to comment Share on other sites More sharing options...
Trey Manthey Posted September 14, 2012 Share Posted September 14, 2012 I've been researching this and I'm very interested in giving it a try with some of my favorites Negronis, Manhattans, Boulevardiers.However, I'm worried about the vermouth spoiling. Wouldn't this be an issue? Or does the higher alcohol content prevent this? Link to comment Share on other sites More sharing options...
Gillman Posted September 14, 2012 Share Posted September 14, 2012 Well, the overall-higher ABV will certainly help keep it for some time, in bottle or cask (and maybe the alcohol is getting stronger in wood, too).I like doing it because the flavours mature and meld in a way different from fresh-made drinks; yet I know people and some experts who feel a cocktail is only worth its salt if made on the spot. As always, different strokes...Gary Link to comment Share on other sites More sharing options...
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