Ken Weber Posted July 5, 2005 Share Posted July 5, 2005 Interesting idea! We currently are in the midst of some rather indepth barrel experiments that had us trying everything imaginable (and some things that only Mark Brown could have dreamed up). I will update you guys in about 4 - 5 years.Ken Link to comment Share on other sites More sharing options...
Ken Weber Posted July 5, 2005 Share Posted July 5, 2005 I know the Scots often burn a sulpher "candle" inside a barrel to sanitize it. It also imparts a less than pleasing taste since sometimes the burning residue is deposited on the inside of the barrel and is therefore in contact with the aging whiskey for several years. Burning just seems an easier way to rid an old barrel of the scent of tobacco or fish or whatever the first barrels of bourbon held prior to being used to store whiskey.Ken Link to comment Share on other sites More sharing options...
bobbyc Posted July 5, 2005 Share Posted July 5, 2005 It just seems to me, no matter what you do, if a barrel previously held fish, no amount of burning in this world could keep it from passing into the spirits. Maybe that analogy is to only serve as a bad example. I would hesitate to cook a steak over fish treated oak! Can you imagine the tasting notes? Nose; Fresh Sea Bass, Perch............. Link to comment Share on other sites More sharing options...
Gillman Posted July 6, 2005 Share Posted July 6, 2005 Bobby, I cannot recall where I read this, but I know that circa 1900 barrels of some Canadian whiskies were regularly found with detritus floating in them from prior uses and I recall the account stating barrels of whiskey contained things like chunks of salt pork! No doubt many whiskies were adulterated in this way, or by odors clinging to barrel staves, before barrel making and dumping pratices became what they are today. As lawyer once told me when I asked what it was like to work in buildings before air conditioning when it was 100 degrees F. outside, "man it was rough". Gary Link to comment Share on other sites More sharing options...
bobbyc Posted July 6, 2005 Share Posted July 6, 2005 I'm sure, Gary, that anything we can imagine and a few things we can't have happened. It just seems the cart is in front of the horse, probably a lot of good flavors could have been imparted had the barrel first been used to age Bourbon and then to store the smoked salmon, or salt cured pork. The reverse........ as you say, it was rough! Link to comment Share on other sites More sharing options...
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