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if you have land with a pond or small lake you can leave the cask on a small dingy anchored in the middle of the pond or lake for as long as you want. the constant rocking will help age it faster
Great video Phil, your new branding would look great on your personal blend there ;) Could of really done with watching this video couple of years ago when I done similar with a 1 litre cask. Mine survived about 8 refills including, white dog, port, cheap blended whisky, rum, 12yo single malt, sherry then a random blend. By the end the barrel was so spent it is now my bottle stand for my videos 😂Cheers!
Excellent guide. I have thought about making my own Kosher Sherry or Port matured whisky but its just so expensive here in Israel (at least twice what it would cost you), and with all the risks, I was reluctant to invest so much money into a project which could end up being a disaster. Your video has shown that with patience and thought, it can be done well. Well done! You have really inspired me to try this.
Fun video and a nice choice of whisky to finish. I've been following a similar experiment over at Ralfy's, and your approach is much more practical, affordable & user-friendly. Finding affordable cask strength malt is the tricky part, at least in the USA; so for those in the USA, finishing a super-affordable, high-proof bourbon like $30 Old Grand Dad 114 might be preferable to experimenting on something like Tomatin Cask Strength, which is probably the least expensive cask strength malt (if you can find it), at about $60+ ✌️
I would scrap the already finished whiskey and instead replace it with white dog ( whisky without barrel aging, some stores have it). After I would let it sit for maybe 3-6 months at most because the size. Also if you put it on something that shakes the barrel like a rocking chair will help it age faster at least I would think that would work but who knows.
Hi Phil, greetings from ChiTown! It was great to see you in the Live Stream Scotch4Dummies chat last night/your afternoon!! New subscriber to your channel and Daaaang Son, it’s awesome! Well done and looking forward to catching up on all your videos! Cheers!🥃🥃
Hi Phil, Great tips on selecting which whiskies are suitable for ageing in the barrel. I think you experienced such strong sweetness and raison flavours compared with the original because you left the cask wet with sherry and left some sherry in it. I am guessing this masked some of the malted barley flavours and interferred with the whisky ageing. Next time you might want to empty all the sherry then leave the cask with the bung out for a day. You will probably a hieve a better balance. Also, I notice your cask is from Barry’s Barrels. To reduce the risk of over-oaking and to achieve a better balance between wood ageing and genuine ageing, you may like to upgrade your cask to Barry’s 5L cask with clear ends. Doing so will drop your spirit/wood ratio to about a third, thereby vastly lengthening the safe ageing period. We use such a barrel for our infinity barrel. We distil our own malt whisky then, after 12 months aging in glass with oak staves, we add to our infinity barrel batches that we think will blend well with what is already in there. Good luck and thanks for the video.
Hi Phil, great informative video! Would love to know what happened to the sherry that was used to season the barrels. Did u drink the sherry or used it for other things like cooking?
It would be a really cool experiment with something like a white owl clear whiskey. See if you could actually make it good for anything but whiskey sours.
In real Scotch Whisky, there is 0.0 cherry in the cask left. the casks are taken apart in France and transported to Schotland in packets of barrel bits, and then assembled (and sometimes re-roasted) by the distillery.
what I would also like to see is other whiskey over time you've made from this cask and why you chose the pairings of the sherry with that whiskey. (e.g. an amontillado with something from a young Mizunara cask to enhance the brightness and sweet flavor, idk, drink for thoughts I suppose.)
Nice one Phil I enjoyed that and in all fairness would have tried it say five years ago. I just amuse myself with my infinity bottle. where I use Glen Moray select as my base whisky, then the dregs of any bottle coming to an end, beats the hell out of SpringBank ;-) and I don't get ripped off on the price. 🙂 Looking forward to you're next post.
This idea really makes me wonder if the proper 12 could be fixed, run it through a charcoal filter to remove some of the ethanol flavor of it and then let some additional flavors develop, fixing its godawefulness….
What happens if you age a whiskey until nearly finished, and then transfer to a fresh barrel for additional aging? Would it be beneficial, or ruin it? I hav not found any information on this.
Has anybody on here done anything like this with good, expensive juice to see what would happen? I’m curious if you take already excellent whiskey to another level.
Could you do a good cheap whiskey video? I know you already made one. The reason I ask is you mentioned the Ileach 58% whisky. I've got the same one but with 40% making this one a lot cheaper almost by half where I live.
Hi Phil, interesting video, enjoyed watching it. Now probably the next whiskies (if not peaty)you put in are going to take on those smoky and peaty notes ? Slàinte Phil.
I love this video. I have a barrel myself now and I'm wondering what types of sherry pairs well. Like would you do a moscatel with a young whiskey like something from Colorado? And does that same whiskey go well with a Cabernet or Merlot or Pinot noir cask barrel?
Hey Phil. Nice project. Where did you purchace the barrel. I have been interested in trying it for my self fore a while. Do you know/recomend a web/shop in Europe?
What would be your recommendation to age the wood for Bourbon? I bought a 5-liter barrel off of ebay and it said charred but it is lined. About as useful as a plastic bottle for aging. Do you brew and distill your own as well or have I found this one because I am barrelling my spirits now?
I´d like to phil a barrel like that with Glenfarclas 105 and leave it for years. Would that be possible? Are there any more steps in the process to make that work, since you feel you might have went a week to long with this one?
Doesn't wine spoil when opened? How can you be sure it's safe to leave wine in a barrel? I haven't found ANY information on putting bottled wine in a barrel.
Sherry (fortified) wine has a higher proof so doesn’t spoil as quickly, also Olorosso is already oxidised in the barrel. So doesn’t seem to be too much of an issue. I’m not sure how normal wine would go though, but people do do it. I would want to make sure it was nice and air tight though
Thanks! Oh yeah I actually shot a bit of me tasting the sherry, but it was making the video too long. I really liked the taste of the sherry, it made it really drinkable and added a lot of vanilla notes, which is uncommon in sherry as they don’t like too much wood influence, but I did.
@@FirstPhilWhisky Ha ha! Which day? I think there were at least 3 days in this video when your viewers were wishing for a funnel to be involved! Really loving the channel! (new subscriber)
