Wednesday, April 14, 2010

Barrel-Aged Cocktails.

This is a new one on me. Something I'd love to try out, though:
A hundred some-odd dollars in liquor later, I was nervously pouring a gallon of pre-batched rye Manhattans into a small, used oak cask whose previous contents were a gallon Madeira wine. I plugged the barrel and sat back in anxious anticipation; if the experiment was a success I’d have a delicious cocktail to share at the bar – if it was a failure then I’d be pouring the restaurant’s money down the floor drain.
You can read the rest right here.


Johnny Cocktail said...

I have tried barrel agin myself. I aged a bottle of unaged rye spirit in a charred oak barrel for six months. The resulting spirit is heavy smoke and delicious rye spice with orange. I posted a blog about it and Wasmunds Whisky where I purchased my barrel. Currently, I'm aging a single malt concoction. Next month I plan to bottle it. I'll let you know how it goes!

Bret Taylor said...

Nice idea. Can't wait to hear how it turns out.

Cool blog you've got there, too.