HOW TO MAKE (FINISH) YOUR OWN WHISKY
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- Опубликовано: 16 окт 2024
- My entire process of seasoning an oak barrel with Port Wine then aging/finishing Lagavulin 8 year old Scotch.
Watch Erik Wait's Review: • Lavavulin 8 Islay Sing...
Be a subscriber and leave a comment on this video for a chance to win a sample! Valid until December 19th 2018. (CONTEST NOW CLOSED)
1L Oak Barrel: www.oakbarrels... ($30 USD)
Port Wine: Taylor Fladgate Late Bottled Vintage Port 2013 ($16 CAD/Bottle)
Scotch: Lagavulin 8 Years Old ($90 CAD/Bottle)
#Lagavulin #MakeYourOwn #DIY
I’ve tried a bunch of these experiments you’ve concocted. This one was by far the best. Delicious stuff.
There ya have it, W6 approved haha
So I tried the sample that you sent me. I liked it by the way. I would’ve liked a little more port influence though. Once again thanks for sending the sample.
@@straz702 nice, glad you liked it. It's a delicate balancing act trying to add port influence without add too much oak. cheers!
Of course now everybody will want to buy one! It would be interesting to compare it with another whisky in which you simply added some port wine to it (let it marry in the bottle for a while), thus it would have the wine influence without the extra oak.
That would be an interesting experiment. Getting the proportion right would be key
@@SippersSocialClub My guess would be the equivalent of a splash at most. You could do different levels and review them (few drops vs a splash vs more than a splash vs (dare I say...) half and half. You should do it in mini/travel size bottles to avoid wasting to much while still giving the mixes time to mature. Time would also be a factor (less port would prob need more time than the half and half). You should also give a shout out to those who made suggestions that you actually try in your vids (i.e. Erik Wait for this one).
Very good instructional (start to finish) video. I have a barrel but have not decided on the best approach. This definitely helps!
Fantastic video Jeremy! Thanks for sharing your labor of love, haha. You've given me the push to try my hand at a finishing.
Thanks! Give it a shot :)
Jeremy, can you do this with a quality rum with a nice vanilla note instead of port? I love Balvenie 14yr rum cask finished.
I would like to try this with balvenie 12yr single barrel or double wood. With a agustera 1919 rum that has a solid vanilla finish and do your finishing to see what would happen.
@@kellystevenson78 Did you end up experimenting with rum?
Great video....thanks. I've never tried with such nice bottles. I did manage to get fairly complex and interesting results with sherry and teachers. I left mine too long in the barrel though and ended up far too oaked. Looking forward to revisiting the process using your experience as a guide. I will go with Taylor Fladgate then probably an Ardbeg or Quarter cask Laphroig. I like the peat. Any thoughts?
@Jean, I have been considering doing the experiment with Teachers as well. I finished my oak barrel with cheap cream sherry for just 1 week on it. Then I put glenmorangie original for 3 days. What a difference. Then I tried a cheap Islay Gold from TW and it put that cheap peaty malt to a different level. At the moment I am trying another cheap Islay single malt after a 2nd sherry soak that I left for a couple of days. I think the key is not to leave the liquid gold for too long, cuz I can also tell that my glenmorangie got little too oaky. Anyhow, would you recommend trying it with Teachers or any other worthy blend? Thanks ✌
Love these creative experiments. The Whisky hobby is not consumption only.
Thanks, cheers!
@@SippersSocialClub I just wondered how the taste of these 'matured' whiskies compare to simply blending some port with the Lagavulin in a glass. Have to tried?
@@WhiskyMystery I haven't tried yet, but someone here is currently trying it.
Thanks so much for this info! Me and my husband are interested in making these for Christmas gifts.
Interesting, of course the less the barrel is wide, the more woody it will be but it seem reassuring you've chosen not to let the whisky too long in it, otherwise it would be a total disaster (especially under 30 liters cask in my experience) as you explain it yourself in your words...so well done, Jeremy !
Excellent video.
Information are very clear and useful.
Thanks for sharing.
Not quite the barrel purchase I want to do, however, an absolutely fantastic video illustrating a great project to do....multiple times. Can’t wait to grab a couple barrels.
Would you rather purchase an entire Lagavulin cask? Haha me to.
How about us GTA boys get together and bring in something unique to bottle just like G&M.
@@Bayshore958 sometimes entire casks come up at auctions...
These experiments really appeal to my geeky side. I’ll be looking into getting one of those barrels.
It's a fun little project :)
Great video Jeremy. The process run through was clear & thorough. The results sound & look awesome. Great job documenting.
Thanks Jason, Cheers!
Sounds very interesting, Jeremy! I like your technique, and I think Lagavulin 8 is a great base. 48% is decent, but do you think that Cask Strength would do better with the wood?
I think the boldness of the peat works well with the barrel and the port, so the boldness of the cask strength may as well. If I had access to Laphroaig 10 CS as a good price id do that next!
Sippers Social Club haha... I’d be happy to get that one here, period. But would make for an interesting choice for sure!
This is the best video I've seen on this process!
Thanks Thomas, cheers man!
I was lucky enough to win a sample of this Lagavulin 8 port finish,
I found it really well balanced with the sweet red fruits and peat ,it was juicy and mouthwatering , This was an excellent dram , wish I had more , maybe I’ll try my own concoction! good job Jeremy
Thanks very much for the sample , keep up the great content .. cheers
Cheers Jarrod! Glad you liked it!
Wow! Great thorough process.I hope I can do this one day. Thank you for sharing.
So... A couple months ago I picked up an "empty" Canadian whisky barrel and found a couple litres of 120 proof in the bottom. It's interesting by itself and makes for a great story, but I feel like it needs to be finished to be truly enjoyable. Would appreciate some suggestions on what to use. Port? Sherry? Other? Great video, this certainly has me thinking.
Great video I've only done infinity bottles so far, but creating your own whisky likes this sounds really fun...
I had a really good Infinity bottle going, then I poured in too much Macallan Double Cask, and it's not as good now lol
@@SippersSocialClub I keep mine 1 oz per whisky...
Very helpful video. Can you use the port a second time for seasoning?
For sure
I love experiments like this! I have both a 1L barrel and a 5L. With the 5L, I love taking multiple whiskeys, blending them together, then bottling the results in 350ml bottles and giving them to friends. It gets expensive though... I should probably buy a 3L barrel lol
Nice! So you throw like 5-6 different bottles in there? How long do to let it mature?
@@SippersSocialClub Yeah, about 6.5 bottles, and let it sit for 3 months. Last time I poured in a tiny bit of port 2 weeks before bottling it. (I was inspired by Basin Hayden's Dark Rye)
Great content, I have been contemplating playing with aging and finishing, this makes me want to go for it.
Thanks , good luck!
Wow what a process. Great video Jeremy. I think if I could do one, it will be to track down one of those recent bourbon aged 9-12yr GlenDronach SMWS bottles and then finish it with good oloroso.....or maybe madeira.
Thanks Travis, that sounds amazing!
Enjoyed your video... tried any sherry finished whisky?
My daughter got me one of these kits and I'm looking forward to making some scotch. Liked what you did with the port. Have you ever used any white dog and cut it down yourself if like to give that a try.
I have not, but I would be interested trying it
Awesome, definitely want to try this out. Seems like the Islays worked very well. Have you tried a sherry finish? Rum would be interesting...
I haven't tried sherry, but rum would be really interesting, you're right
Great video! I've always loved Lagavulin so I was very excited when the 8yo was launched - however, I've always found it to be lacking depth of the 16yo or 12yo cs. I'd love to try a sample to see what the port finish does to it!
The port definitely adds a layer, GL in the give-away! Cheers!
Great video Jeremy. Very complete explanation from beginning to end.
Thanks Tim cheers!
Nice. I got one of these barrels from my dad for my birthday. Still gotta cure/swell it. It came with some different vials of additives/flavourings to basically turn neutral grain spirit into whiskey, or at least some kind of whiskey-like liquid. The instructions say to pour a 26'er of neutral grain spirit with a vial of the flavouring and let it sit for a month. So, I've got a bottle of vodka ready to go in once it's all cured and ready to go. I'm pretty excited. I can't wait to start barrel-finishing some other whiskeys,
and making batches of barrel-aged cocktails.
Once you "season" your barrel with port or wine or whatever, how do you get that flavour out once you want to start with a new one? Is there a quick way, or do you just have to keep aging things in it until it dissipates?
PS - I love that you can't say bung-hole without giggling.
I use a new barrel for each batch. But I can mature/finish up to 4 bottles of scotch with one barrel
Great video Jason, awesome idea and sounds like you had an amazing result. I love port finished scotch, cheers.
@LOKNES hey you won a sample! Email me at sipperssocialclub@gmail.com
I have a fully saturated 190 proof Everclear based THC tincture. Do you think that aging it in one of these barrels would make an interesting infused spirit? should I water it down to 140-150 proof before aging or finishing it?
Great question. I really don't know how'd that turn out, but if would definitely make for an interesting experiment.
Great video! It has inspired me to finish some Buffalo Trace in my 5 liter barrel. How long would you recommend keeping the Port Wine in the 5 liter barrel for?
If you're filling it, then 45-60 days is good
Great video Jeremy , It's a really cool idea , i think i will try it . Thanks for sharing the process.
Thanks Jarrod, cheers!
Very enthusiastic and well executed video Jeremy! Would love a sample of this. Thanks for excellent content!
Thanks Alec, cheers!
Great video :-) i am on fence to buy n do myself. I was hoping you'd give ratings.
For the used port, could you re-store it in a bottle and re-use it to re-season the cask at a later time or would it be too oxidized?
Yeah, you can definitely reuse it
Heck of a job and great detail. I’m gonna try this soon. 👍
Thanks, cheers!
Hi Jeremy thank you for this great video I’ve been toying for a while about barrel ageing, being a port fan too is the port used for the barrels drinkable after and if so is it improved?
I can’t wait to give this ago you’ve inspired me laphroaig 10 is my go to islay so it would have to be my first port of call (forgive the poor pun) I’ll keep you in the loop.
Baden UK
Im not a wine guy, so it's hard to say if the port had improved after it was in the barrel. I'd say probably not, but it is drinkable. Good luck with your finishing! Cheers
Hey Jeremy, checking out your channel for the first time tonight. Was this barrel toasted or charred? I had the same thought as Erik Wait, would adding a small amount of port give the same effect?
I believe it was char level 2, but ill confirm that. Erik made a good point, a small amount of port could possibility have the same result, but I haven't tried it. I think the proportion of port to whisky would be key.
We did a couple different maturations of the ardbeg 10. First we matured a bottle in virgin oak for 4 weeks. The smoke changed from typical ardbeg to very heavy charcoal, but I still really like it. Next we seasoned that cask with Ruby port for 30 days and then put another ardbeg 10 in that seasoned cask for 30 days. This time it was a delicious fruity ardbeg, but I think the ardbeg smoke almost overwhelmed the port influence
Very interesting! Thats awesome! Did you pickup a lot of oak?
@@SippersSocialClub not on the port finished ardbeg, just the virgin oak version
Have you tried simply adding a small amount of port to the bottle of whisky? I'd be curious if the finishing process in the barrel makes a substantial difference given the limited time in the barrel.
Yes I have, and it doesn't have the same effect
Thanks for this information. Can i use another type of red wine ?
Any type you want
Really intrigued with the idea of this. Have you seasoned a barrel and then done 3 different bottles of whiskey ? Thinking Arbeg 10, Ledaig 10, and Lagavlin 8 in a PX cask. Cheers
Yes, the next whisky will pickup a little from the previous one. Sounds interesting, goodluck :)
@@SippersSocialClub OK just ordered the cask and Alvear 1927 PX. The Whisky will be Cadenhead Deanston 10 CS, Cadenhead Tomatin 11 CS, Old Particular Caol Ila 8 CS all refill bourbon hogshead matured. Going to reserve 4oz of each bottle to do a side by side with the finished Whiskey. With everything involved will be tasting these in the fall.
Awesome video Jeremy. Loved the lagavulin 8 so this should definitely taste interesting.
Laga 8 is a great Scotch, I would've hated myself if I ruined it lol
Hey Jeremy, do you recommend doing something like this with Weller 12 and Weller Antique (40/60 ratio)? Also, if I were to do this, would it be wise to pour limestone water in the mini barrel for a few days prior to putting both Weller's in? Thanks and I appreciate your informative reviews. Cheers.
I tried that. Checkout my Poor Man's Pappy video. It came out over-oaked! Didn't like it at all. I do think the lime stone water is a good idea, and letting the water sit in the barrel for a extended time is also a good idea. Cheers!
Do you suggest nixing the mini barrel all together and stick with the 60/40 split? I heard placing the Weller's in an oak barrel for a few weeks adds some age to the whisky as opposed to a basic bottle. Also, interested in hearing your thoughts on Tamdhu CS if you've tried it. Thanks again, cheers.
I I’m in the middle of this process. Is the cask spent once it’s over. Can I re season it with port again and do an entire second run?
Yep, you can definitely reseason it. Just don't like it dry out (unfilled for over a week or so) cheers, good luck
Nice run-through, Jeremy. I have one of those 1L barrels from the same company but I haven't done anything with it yet. Maybe it's time to go buy some port or sherry and get the process started. There's 2/3 of a very disappointing SMWS Cragganmore in my cabinet that could probably benefit from some port... have you noticed any significant difference in the finishing based on entry proof or is it kind of irrelevant given we're talking 2-3 days of wood contact?
Give it a go! I don't think I lost any ABV in the barrel, I didn't lose any to evaporation, so I think it's save to assume. Doesn't taste any less of the 48% it went in at. Cheers!
@@SippersSocialClub The question was more about the effect of different entry proofs on the finishing rather than any effect of evaporation or angels' share... obviously those wily angels won't have much time to work if the whisky's only in there for 2 or 3 days. =)
I'm halfway through the first round of port seasoning as of today. The biggest issue with this SMWS bottling is that it's immature and rather under-oaked. Two weeks in, the port hasn't picked up a ton of wood extract either, so I think I'll be skipping the second round of seasoning altogether. Really interested to see what comes of it. (I have 2 more weeks to figure out what to run through it after the Cragganmore, too. No sense letting a perfectly good 'refill port cask' go to waste.)
Awesome! Excited to hear how yours turns out!
Do you buy a new barrel for each seasoning experiment or do you reuse them?
I've done both, and had good results
7:20 Amazing glass! I noticed you used the same port for every bottle so far. Why did you choose that particular port, and how many did you try to find the right one?
I choose this port because its not aged as long as other Ports, I didnt want to add any additional oak notes to the whisky. Ive used a Tawny Port, and it didnt work as well
Delicious stuff. I typically like my peaters straight ex-bourbon, but I am preferring this to the original Laga8. I do like a port finish and this is my first go at a port finished peater. Colour: dark rosé wine. Nose: initially sweet, but that ashy Laga note comes through. Taste: that abrasive Laga peat met with some sweetness. Not the overboard PX sweetness of a Laga DE that I’m not much of a fan of. This is well played !
So happy you enjoyed it! Cheers man!
I’d like to try this with an Umeshu for the Port.
ii like the video, i haven't taste whiskey, will tried to get barrel to make some.
Enjoy the reviews; looking forward to trying this process. I'd love to try a sample!
Thanks Chad, good luck in the draw!
I might try that one day, ️maybe in 2019. Awesome instructional, Jeremy! Cheers
Thanks Richie! Cheers.
Looking to finishing my meads with a touch of oak thank you for the link!
Hey Jeremy, great vid! I just got my barrel in the mail. Any chance I could contact you directly in case I have some questions? Also, where did you get those little custom mickey-sized bottles with the black wax tops??
email me at sipperssocialclub@gmail.com
Sippers Social Club great video as always jeremy! I’d like to follow your lead on how you did the labels afterwards and sealed them. Can you pass on any tips for that process?
How many times can you reuse the barrel? i.e. if you resoak in port every 4 bottles of whiskey etc.
You can keep using it as long as you dont let it dry out. You can keep seasoning it, but you'll pickup a little of whatever was left in there.
1. Would a beginner want to try this? 2. I may have missed it but why do you do this? Just for a different flavor?
Yeah, its a fun experiment and you have a completely unique whisky you made yourself.
Lovely, I know what I'm asking Santa as a Xmas gift now.
Have you tried different ports to season the barrel?
The Ledaig was a Tawny Port, wasn't my best finish however.
Hey Love this video, I want to try this myself, I do have to ask were did you get the barrel? ( I do live in Canada) Can I order one online? Keep the Awesome videos coming!! Slainte'
Thanks Marque. The link for the barrel is in the description. I think they will ship to Canada. Cheers
For Christmas I received a barrel, with the best of intentions. However, the inside of the barrel is covered in plastic. My question is would it still be possible to finish a barrel using your method with this kind of barrel?
The inside is covered in plastic??
Like a protective case. Such an odd choice
@@jessemorgan8702 yeah, I don't know, i don't think you can use that barrel for anything more than just a decanter
Great video , It's a really cool idea , i think i will try it . Thanks for sharing .
Thanks Carlos, interested to know what Whisky you would pick
@@SippersSocialClub Hi Jeremy I would pick the LAPHROAIG and just ordered my first barrel.
Interesting experiment. For me that Lagavulin's peaty smokiness is sometimes too much. Maybe that way it could fit my palate better.
Great Video - how does one subscribe to samples? Best of luck with these projects!
Unfortunately the giveaway is closed. If you want to join my Patreon (link in description) you can have access to some great samples. Cheers!
cool video Jeremy! love the initiative. Would love to try it!
Thanks Rob!
Nice instruction, thank you, appreciate it 👍
Great tutorial Jeremy. Hope to get lucky and try a sample.
GL Luis!
If you use a barrel for 3 times, is it then not usable anymore ?
If it drys out then it may not properly seal again
I've got my first ever barrel going. It came with two bottles of fresh make white distillate from a local distillery for seasoning your barrel post-water cure. I'm almost to month 4, it's been fun. The flavors have changed like crazy. The angel share also kinda blew my mind--I dont drink it except to taste and note and it got justttt noticeably lighter. When I get to my second or third I will re-re-watch this one and begin playing with the wine flavors. Not a huge wine person even if I do like SOME wine finishes. Discontinued jameson 12 RIP you sherry-showcase.. I dont even like sherry finishes...
Nice! do you plan on finished an Irish whiskey?
@@SippersSocialClub I'm gonna use the first barrel like so: white fresh make ->> a nice balanced bourbon maybe even one I blend** -->> lots of time -->> a plain-but-charactered Irish or scotch, think 8-12 singles or 12+ blends. Highlight I'm gonna guess. Then itll be -->> tequila/liquer/etc if I dont go wine route for experimental purposes. The second barrell I get I'm going to play more but more carefully also. The third I'm sure I'll do wine or something cool like you did.
*a robust blend with rum cask influence like tullamore 15 trilogy might steal the bourbons place in rotation. Havent made my mind up.
@@SippersSocialClub oh yeah, I saw the comments in the white Walker video, do a finer whisk(e)y cocktail video--perhaps even a suggestion ask vid first. Super cool!
Dude your the man. I’ve tried this once and it turned out horrible. Over oak’d and complete crud. I left it in too long, then tried to rescue with the second fill and it turn out crap too... and then gave up. Haha maybe I will use ur recipe to try again, but since that time I have been gun shy to waste good scotch...
Did you season the barrel with a wine?
Yeah... I did a LBV port like u did, but I must have messed something up along the way... I only did one run through of the port (not two) but left it longer, maybe too long as I did three months. Did an ardbeg 10 as the scotch, but also in retrospect left it too long? Probably over thought it... and when it started going sideways probably left it in too long hoping that it would come around, but never did.
After pouring out the wine i would rinse and shake the barrel.. that way the color won’t be too dark but the flavor is still there..
Yes, I do rinse the barrel to get all the port out. Then let it dry for a few hours before adding whisky :)
Love this video. So excited to try it!
I picked up a couple bottles of Jack Daniels unaged rye for this purpose.
I would love to try this. Great review!
Thanks Malty! Cheers
Would it not be good if I put a Whisky in a small cask for like years?
Not sure how it would turn out. Could be very oaked
Awesome video Jeremy. Very informative. I might give this a try one day. Until that day please send me a few samples 😜 Thanks buddy 👍
GL in the draw!
So, do peated whiskies work best with the port finish?
Im my experience yes. The boldness of the peat works with the port and the cask very well. I think more importantly however is using a scotch that has only been matured in ex-bourbon casks. Although I have not experimented enough to know for sure.
@@SippersSocialClub Yes, that makes sense! Cheers!
This vid was fun. I wanna try doing this.
Thanks Straz, cheers!
Where do you get the small bottles?
I think just on amazon
Not sure if you are still replying to this older one. Have you done this with sherry and had any success?
I've done Fino Sherry, but it wasn't the best result
@@SippersSocialClub Thanks! Was it a peated malt or just a bourbon cask aged?
@@scottpascoe562 it was a Balvenie Single Cask (exbourbon)
@@SippersSocialClub Hmm. I was actually considering doing it with a Glenfiddich 12 of all things. I think it would shine with a decent sherry. I am a sherry moron however and would not know what sherry to even try. Thanks for the replies! Cheers
Fun experiment!
Can you reuse the barrel again and again?
yes, just cant let it dry out
Have you tried with sherry instead of port
Yes, I did a Fino Sherry, turned out pretty well
Can I ask what whisky you tried with a sherry finish
Highland Park Full Volume
I have a bottle of that but mb try something a bit less expensive
@@ian436 Ive had the most success with Laphroaig 10, Ardbeg 10, & Lagavulin 8, with port finishes
Really interesting video Jeremy, wish I had the patience or inclination to this (#lazy).
Its a fun project, most of the time you're just waiting haha. GL in the draw, I hope you win a sample :)
Would love to try a sample. Well done.
Cheers Habs!
I'd love to try some samples
Which one of your finishes was the best one?
Lagavulin 8, Laphroaig 10, and Ardbeg 10 are my favorites in that order
Fill with water for one week dump out water. Fill with port for 1 week drink port. Then add your scotch.
How long would you recommend finishing for? Just a few days?
Slainte, think I will give this a go
Couldn't you just pour some port into the whisky?
Tried it, not the same
Great vid. . . . but why wait ? - - - simply add 50-100mL sherry to any cask-strength Scotch, shake and VOILA : super sherried vatted Scotch ! !
have you tried it? I did, and it wasn't the same, tasted bad.
@@SippersSocialClub (( a bit, 10ml sherry to 90mL abunadh. . . u r right, a bti blah..))
Would love to try this. A buddy of mine did almost the same thing using Glenlivet Nadurra Peated CS and Port Wine. Hoping to try his soon as well.
Interesting, I bet its good!
When you add the cost of buying the Port and the barrel, you would have enough to buy an 18 year old Scotch. You're effectively adding port to whiskey.
The costs do add up, but its about creating something one of a kind, and its fun to do. It's not the same as pouring port into whisky.
Canadiaansss lol
Oh. I feel bad for the barrel. 2 days??? Better put some woodchips in the big bottle. The barrel is realy wasted.
What is port? Wine 🍷
Thousands of lifetime projects with Woodprix plans.
I bought plans from Woodglut and did it very quickly.
Woodprix has a very large project base.