(Tuesday, Part 2, link)
(Wednesday, Part 3, link)
Part 4 of 4
No matter how they resulted, all of my barrel experiments were fun. There was a lot of joy in the anticipation each time, marking the calendar, weighing, nosing, drinking, guessing. And I learned a number of things, the hard way:
- A spirit does not taste the same fresh out of the barrel as it does after resting in a bottle for a week (or more) afterwards. That has been true for every spirit I aged in my barrel. Knowing this would make me a little concerned if I was selecting single casks for paying customers.
- The Rye Storm was palatable when first bottled, but grew increasingly harsh and astringent in the matter of a couple of weeks.
- The Eagle Morning continues to change; the oak and rye notes have grown much stronger over time.
- The Ron Matusalem rum that I'd used to season the barrel seemed to have changed little when I poured it back into the bottle, but less than a month later it was a sawdust-riddled sulphuric mess. I've dumped a half bottle down the sink.
- The whisky blend's palate went from being so-so to almost undrinkable in a week.
- By suffocating the barrel and cutting off oxidation, maturation is severely altered. There's actual chemistry involved in aging spirits. A shortcut is a guess and probably a bad idea.
- One of the major whisky companies really should do a rye-finished single malt. But...
- Rye-finished single malts need very little time in the rye barrel because rye is STRONG stuff. I wonder if rye-finishes have been tried and wound up unsuccessful. Still...a brief finish in a Rittenhouse barrel shouldn't be too abusive.
- Malted rye spirit is probably not the best thing to age if you're new to at-home spirit maturation. Its flavors are much different than the unmalted rye most of us are used to. I would recommend aging a regular rye spirit (and with some corn in the mash bill) before trying something more experimental.
- My home is probably too warm to gracefully mature spirits.
- Milliliters are not the same as grams, no matter what the kitchen scale says. Density matters.
- If you're doing spirit infusions, cinnamon sticks and orange peel are elements that require very little time in the liquor. I recommend tasting the infusion after four days, and then testing again each succeeding day.
- Also, per Alex in yesterday's comments, the cinnamon sticks we Americans see in stores tend to be cassia bark, rather than true Ceylon cinnamon. Cassia tends to be hotter and spicier, while ceylon cinnamon tends to be subtler, fruitier, and pricier!
- Infusions are an entertaining way to salvage crummy whisk(e)y.
I don't foresee me getting a new barrel any time soon, either. A 2-liter mystery barrel can cost $80-$100. My three experiments cost $350-$400, not including the barrel (which had been wonderfully gifted to me). The important result of those expenditures wasn't the weird brown fluids that emerged at the finish line. What I really received was many months of anticipation, lots of blog content, and an education on how not to mature spirits. That's been wonderful, but my next set of quirky ideas needs to be cheaper than $500.
Right now I'm much more interested in working on infusions and perfecting brandied fruits. And I'm even more interested in drinking well made spirits fashioned by those who know what they're doing. Again, my adventures aren't over. They're just going to be a little different going forward.