One for the little guys!

[tmckenzie]

I have bourbon barrels made from wood set aside for wine barrels. They charge a small premium fo this, one which is well worth it.

[squire]

And I appreciate you going to the extra effort and expense.

[Leopold]

Tom and Todd, I meant to post the other day when this thread got started, just wanted to say I appreciate both you fellas taking the time to post here and provide us with first hand information.

[smokinjoe]

Indeed, your willingness to discuss whiskey making on this forum is over the top great. Thank you!

Y'alls cooperage ideas are very dissimilar, it seems. Can you discuss more? Tmckenzie states how the 3yr yard aged barrels (from McGinnis) make a big difference. Leopold states they use standard (assuming here) #4 char IS barrels. Whiskey geeks like me, would love to hear further discussion on your reasoning, pro v. con, ideas, and general thoughts on your preferences on this subject.

[tmckenzie]

Every distiller has his own way of doing things. Not saying Todd's way is better or worse than the way we age. The reason I prefer the 36 month stuff is it works best with our bourbon and rye. The bourbon is high rye and the rye is 80 percent rye, it seems to enhance the spice notes of the rye. We switched to the 36 month stuff about a year into production and the difference is indeed remarkable. The better whiskey is in the aged wood. A side note, I age some stuffing chinkapin or pin oak barrels. It is a white oak, but McGinnis is the only one that when they scale the logs, pulls them out. Those are nice barrels. Makes a spicy and fruity note at the same time.

[squire]

That's interesting Tom, what gave you the idea?

[tmckenzie]

For the 36 month or the pin oak?

[squire]

The Pin Oak . . . . . . . .

[tmckenzie]

The Pin Oak . . . . . . . .

They offered it and I gave it a whirl basically. Then found them to be very good.

[squire]

Will you be offering Pin Oak aged whisky as a seperate brand?

[Balcones Winston]

Impersonally do not like independent stave barrels. We use McGinnis. Nothing but 53 gallon number 4 char, and here is the big deal, all of the wood is seasoned 36 months.

Same here on the seasoning. It makes a huge difference.

[tmckenzie]

Same here on the seasoning. It makes a huge difference.

you all actually by wine barrels though right? But charred.

[smokinjoe]

you all actually by wine barrels though right? But charred.

[tmckenzie]

Wood for wine barrels are usually 36 month air died. But wine barrels are normally 63 gallons. They sand them up nice and charge at last i checked, about 900 bucks a piece. Where a nice bourbon barrel of the same wood, charred, 135.

[squire]

Of course a wine barrel will be reused vintage after vintage and with proper maintenance can last 50 years or more.

[BAO]

Drinking a McKenzie Rye 5/2011. I'll be searching for a bottle at retail. Great stuff.

[ramblinman]

Of course a wine barrel will be reused vintage after vintage and with proper maintenance can last 50 years or more.

[squire]

Yes, and those who've been in business for many years will brag about how good the old barrels work, just depends to some extent on what you're selling I suppose.

[TheOakMonster]

In regards to wine, a winery typically has a barrel program and, depending on what profile the winemaker is aiming for, will use a combination of new and used barrels of varying ages. Using all new wine barrels for a particular wine would be unusual and the oakiness would tend to overpower the juice. After about about 5-6 years re-use, a wine barrel doesn't have much more flavor to impart and is considered neutral.