6 Whiskey Barrels Need A Checkup
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- Опубликовано: 1 окт 2024
- It's time to taste through 6 whiskey barrels to see how they are doing. Are they trending well, or do they need a little discipline?
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Love Child:
• I Distilled A Corn & M...
100% Corn Whiskey:
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Making Barrels With Badmo:
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Munich Safety Net Upgrade:
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Mongrel Whiskey:
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Islay Safety Net:
• Making A Smokey Scotch...
Islay Safety Net Fix:
• More Whiskey Will Fix It!
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I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?
Have you tried any of these recipes? If so how did they turn out?
Finally have time to!
O Jesse, thanks for your vids. I can now also say that I'm a learner stiller, got my 3" 4 bubble plate still on Monday, so I will test out all your recopies. Thank you for your passion to the process of stilling, keep it up.
I did your next step bourbon and put it in a badmo medium toast char 2 barrel in November. Tried it last month at 5 months old. Smelled like Tequila and tasted grassy with a big hit of malt on the finish. The malt was the only thing enjoyable for me, so I'm hoping it gets a lot better with more age!
I made the safety net bourbon a few times, even got your staves to put it in! Hands down, best thing to come out of my still! it would be awesome to see a sour mash version!
Tried the Rye bourbon, came out ok but not a fan of rye so dunno why I tried that haha. Currently doing a stripping run for bourbon with supernova malt and I've got high hopes. Also got some chase the craft staves ready to go in as well!
The distiller at Jack Daniels told me back in '99 that the best years for the whiskeys are when the temperatures are extreme in either direction extremely hot and then extremely cold winters because the wood soaks up and then squeezes out the whiskey.
Yup accelerates the aging process
Hey Jesse! I simply wanted to thank you because you showed your viewers how "easy" distilling can be. I made it a job out of it because of your channel :)
On the thinness of the whisky, I've been able to have a thicker mouthfeel when digging a little deeper in the tails (it'll take a little longer in the barrel, but definitely worth it).
10:18
I need a dump bucket else i be very drunk at 9:30am in the morning * takes another sip*
Please consider doing an infinity barrel project with your different creations.
Well after 2 + years of watching you im finally starting up my own thing and already for my first 2 projects I did a honey fermented bourbon mash and as a bonus had 15lbs of honey left to make some Mead! Thanks for the inspiration brother
Only the second video of yours I've watched, but I can tell you've hung out with a LOT of Southerners and have picked up on some pronunciations. Is your wife from the southern US? Also would explain your love of bourbon. Haha.
You alone have created the shortage on these barrels. But I have a buddy that wants to try to make these with me at his mill, so kudos to you and Ben. We're nervous about making the lids but nothing like trial and error for these ADHD bourbon boys to give it a go.
Did you see he has a video showing how they're made?
Couldn’t you just add some liquid smoke ? Do they make liquid oak ? Make steps syrup mmmmm
Not going to watch any more with your long commercials. Good luck, chao
Jess could you please explain your description of astringent?
New meme spirits idea.
Feijoa lollies from Pak n save/ new world pik n mix section
your kids own the house. mine own mine. thats how it's supposed to be 😆
I see you saw the background haha
Loved this video but might wanna look at your camera settings the white balance /ISO was bouncing around alot at roughly the 22:00 mark
Badmo works great. I tip the barrels on the metal end (wood end up) and open the spigot to "burp" it. Then it will pour easily. Give it a try.
Hi Jesse, thanks for the update! I really enjoy the flavor update videos. Waiting to find out how my spirits turn out as they're aging is the hardest part of the hobby for me! So hearing about how your spirits are developing is very helpful. Also I want to thank you for helping me get started in the hobby, you're awesome!
The #5 barrel, your basically looking for something on the grounds of a “preferred stock”, smoothness flavor.
It could be the molasses. What grade of char do you have in the barrel? Try rocking the barrel every few days for around 3 months.
Youre the best! Ive stopped drinkin but your videos make me want to make my on Wine again
2 questions:
1) What kind of affect would hard/rock maple barrels have on distilled spirits?
2) I am curious what Love Child would taste like with maple wood aging.
We fill in minimum 15 gallon barrels. Our 5 is simply our all grain moonshine
Dispenser.
A 15 of rum
15 smoked shine
30 smoked bourbon. Only 6 months in, needs way more time
Hi I'm new to your channel I like your work. Have you tried Raisins with fennel???
0:06 Nice transition there!
13:51 So YOU are the reason these keep selling out before I get the chance to buy one! :^D
4 things Br Jesse, 1 great job, 2 don't turn wifey into a lush, 3 when you empty ❤ child pls consider changing out for a metal tap, and 4 listening to Daniel (Crowded Barrel) makes me wonder something, seasons cause the barrel to basically breath, allowing the liquid to be absorbed and expelled in cycles. When using staves, once the stave is saturated, are u still getting the interaction u want? Something to ponder. Luv u Br, keep it up.
Did you skip the center barrel taste?
Great work Jesse love you work oh and thanks I have the barrel you had on your news letter exact number 500M0 doing a batch now to fill it 😎🇦🇺
I dare you to use liquid smoke in a whiskey or bourbon mash :D :D
I did the love child. And now I wish I would have put it in a badmo. I think I can save it. It’s a bit too astringent. Maybe a blend in my future.
Love the channel great inspiration. After watching this episode I wonder, have you thought of making an "American Whiskey" in the Canadian style by making mashes from separate grains then blending the results.. For example 100% Corn, 100% Rye and 100% Malt, mashes, then blending the distilled product? For your consideration.
Hey Jesse, loved the video, would love o know your entry proof, and what proof you tasting😊😊
well done sir! now i'm thirsty!
Is there any interest in sending some of these to the Whiskey Tribe guys again like you did with the UJSSM products early on? It would be awesome to get their feedback on these products again.
I suspect you might be right with the safety net 'bourbon' seeming to age more quickly due to not having as much punch to balance the oak. I'd frame that as a positive; the sort of person who is using the safety net recipe would be rewarded by reaching the final aged balance more quickly.
Is that a submariner on your wrist?
All hypothetical of course. For science.
Luv me badmos!
You could have just told us that you wanted to take the week off...
If you want to rapid age them faster, put them into either a refrigerator or freezer for 24-48 hours and then pull them out for the same time, and then repeat for about a month, and then sample them for taste and color. If you prefer a darker shade, repeat the process again.
Love Child Let it Ride Jesse
Comments help so comments
Blend them all and redistribute to kegs. Yummy!
It's amazing how much the sprit changes over time. If it wasn't for video's like this one, i would have chucked some back through the still.
We are always chasing the peat.
Can you include comments on the levels of toast and char in the barrels for each recipe as you do your next tasting?
What the heck is oomommy?
Umami… it’s savory. Soy sauce, mushroom, miso, that kind of profile
Ride the winter out man... ride it out...
Barrel Mill barrels are notorious for that vegetal note. I simply detest that flavor and aroma profile
Do you use activated carbon after having watered down to 40%. If so, do you reuse the carbon?
💋❣️
Sttttttiiiiiiiillllll it!!!!!!! Appreciate you buddy!
Good idea to let it ride. The seasons are what make the whiskey move in and out of the wood. The longer its in there the more mellow those umami notes will be. Thanks for all your doing for distillers knowledge base.
Dude you know this is my jam. I need to get back in the shed. This weekend
One question on the barrels, which you’ve never actually covered, and I haven’t been able to find much in the forums.
How much do you fill your barrels? 100%, or do you leave some head space?
I fill mine 100%. I haven’t heard any good reason not to yet. Cheers!
We fill 15+ gallons at our homestead. Filled all the way
thankyou, I have a 20l barrel with a Irish whiskey recipe that I made up, and it’s really nice, but I still have some room in the barrel, think I might top it up with some of the same whiskey that I have on a stave.
I am also making a peated version of the same whiskey for another barrel, will do the same.
hey Jess I've got an idea of a mash up with 2 kinds of whiskey and was wondering if you would like to do a collaboration with me
see what I'm thinking about doing is making a tequila and a belvedere vodka those are 2 of the most whiskey's I drunk years ago then though about making a rum and a gin combination you know hand craft a new brand
Why would he collaborate with you? Are you producing content?
If you were, that might be different.
I've often reached out and come to realize, until my content is worthy of attracting collaborations, it ain't gonna happen through a comment
Hey Jesse! Awesome content!
I tried "aging" a vodka in a jar with some wood chips. It's ok, has a dry, woody finish. Is there anything I can do about that?
Rerun it or use it as a mixing agent for other spirits that might not have enough of that kind of finish. Personally I’d rerun it, neat things can happen rerunning something like that
Get buffalo trace mash 1 white dog. Toast an oak stick and char two sides. Give that a year
Jesse, Alan Bishop, head alchemist at Spirits of French Lick, maintains that barrel char has no “flavor” but in the process of charcoal filtering the spirit does cause the spirit to change. The barrel notes are from the toast layer underneath the char.
Then why does char 3-5 produce such massively different flavor profiles?
Awesome video mate. Excellent to see how your long age stuff is going!
I think you mean "aweseom"
"Aweseom"?
barrel children
With the love child I would let it ride until next summer for you….OR it’s Summer right now in Oregon and I can just hold that for you bruh! 🫡