I use this recipe, except before I add to the barrel, I first cured the barrel with maple syrup for about 30 days prior. Gives it more of that maple glazed flavor.
I am getting ready to age my old fashion recipe for the first time. I am not sure how much to put in. Can you assist? This is my recipe for 1 drink. 2 Shots of bourbon or Rye Whiskey 1 sugar cube ½ of 1 slice of an orange 3 dashes of orange bitters 1 - tsp Black Cherry juice I have a new 3-liter aging barrel. I am not sure if I just take the ingredients above and calculate out for the whiskey or rye in a 750 ml. Thanks Bob
So, you can’t really put unclarified citrus into a barrel. The pulp from your orange wedge will congeal and settle and can clog your tap, as well as look gross. If your heart is set on OJ, I would try pulp-free and then give my barrel a good jiggle before tapping it. Alternately, you can use an orange liqueur like Cointreau or Triple Sec. You’d need to make a single-serving cocktail that meets your expectations and then scale up. Another way would be to add your squeeze of orange to the glass before adding the portion from the barrel. Without the water that is in the OJ, you’ll have to work a bit harder to get your sugar dissolved. The cherry juice should mix in fine.
@@robertcausey4270 Hey! Tiny bits of pulp will pass through your strainer and will find their cousins in the barrel and will clump together. We have found citrus does work in a barrel - it won’t mold or go bad with the percentage of alcohol surrounding it. But it will clump and settle. I’d say give it a try and see how you like it. I would give the barrel a good shake before tapping it if it has been sitting still for over 24 hours. Have Fun! Jeff
Hey Dudes..Looking to make a small barrel aged bourbon after aging a liter of red wine in the Barrell for 3 weeks. Curious if you've done this and what bourbon your think might go well with the red wine aged barrel. FYI I've made OF(Buff Trae Based) and Manhattan's(Old Forester Rye with Restoration Rye) in this barrel previously so it might be a mix of all three... Thanks
Hi Doug, We’ve never thrown red wine into our barrels, but it can only add to the subtle complexities of things. I like the idea and might try it myself with a big Syrah or Grenache. Let me know how things go for you! We’ve thrown all sorts of Bourbons into our barrels, and I keep coming back to Michter’s small batch. I don’t know what spell they cast in their distillery, but their spirit really sings in my tiny oak barrels. Wishing you the best! Cheers! Jeff
Hey Jesse, Refrigerating them is totally fine. You can leave the bottles on the countertop too. The alcohol acts as your preservative. The reason we freeze them is so you can pour a chilled cocktail straight into your glass. If you’re going to pour it over ice or stir it with ice to chill it, then the refrigerator or countertop storage method is the way you should go. Cheers! Jeff
Hi Joseph, To convert any of our 3-liter barrel recipes to a 2-liter barrel, you simply have to multiple each ingredient by 2/3 (or 0.67). Enjoy & Cheers! Jeff
Joel Barrera You certainly can. As brown sugar is a little less sweet, by weight, than granulated sugar, you might need to add a bit more to get it to your desired sweetness. If you're using Demerara sugar, use the same quantity. Cheers!
Just ordered a barrel and look forward to making this at home. Is there a such thing as keeping the drink in the barrel too long? I am going to try to keep the barrel always filled, but just curious if storing water in the barrel is ok until I'm ready to make another batch. Thanks in advance.
Hey Eddie, You can certainly keep topping off your barrel. We've had a Boulevardier in one of our barrels for almost 2 years now. Whenever it feels about half empty, we just fill it back up. Most bars we frequent do the same thing. I actually think it is good for the barrel to keep it going this way (the Solera Method). Also, it adds complexity to the cocktail, in my opinion. My favorite cocktails come just after we've topped off the barrel with fresh booze. Good luck! Keep us posted! Cheers! Jeff
Couple of questions. Do you recommend using simple syrup instead of sugar, and if so how much would you put in? Second if I wanted to add Luxardo Maraschino Liquer to this concoction, 1 would you recommend it, and 2 how much would you add?
The Misfit We've always kept one of our barrels filled with an old fashioned. We simply top it off with fresh product when it gets about half-empty. In other barrels, we try to follow one brown-spirited cocktail with another, and gin cocktails with the same, though that's not terribly important. If your barrel has been sitting empty for a while, you will need to fill it repeatedly with water to allow the wood to expand and seal the leaky spots. Otherwise, except for a good rinse-out with water, no seasoning is required. Good Luck & Cheers!
Hey Justin, We've found that Angostura bitters tends to settle a bit over time. If you're using them, I'd jiggle the barrel before you start taping it. If you're using Orange Bitters, then there is no need to shake the barrel. Cheers & Good Luck! Jeff & Phil
Hey dudes, good video. I do have a couple questions though. What would be the perfect increments for a 1 liter barrel? What's the best water to pour in to the mixture?
Hey! For your 1-liter barrel you'll need: 1-750ml bottle of bourbon or rye, 1/4 cup granulated sugar, and 1/2 oz of your favorite bitters. As far as the water, we'd use tap water, but we find that stirring the cocktail with ice straight from the barrel provides us enough water dilution to make the cocktail just to our taste. Cheers!
cocktaildudes Thanks for getting back to me in a timely fashion. I'll be sure to follow those directions and let you know how it turns out. Keep making videos. I definitely enjoy watching them and learning new things. Cheers.
Perhaps my favorite episode yet of the Tim and Eric Awesome Show.
I use this recipe, except before I add to the barrel, I first cured the barrel with maple syrup for about 30 days prior. Gives it more of that maple glazed flavor.
Hi guys, Great video. Thanks so much.
These dudes were ahead of their time. If they were active now when the bourbon market is so hot, they'd be superstars.
Great content and quality! Thanks gents!
I am getting ready to age my old fashion recipe for the first time. I am not sure how much to put in. Can you assist? This is my recipe for 1 drink.
2 Shots of bourbon or Rye Whiskey
1 sugar cube
½ of 1 slice of an orange
3 dashes of orange bitters
1 - tsp Black Cherry juice
I have a new 3-liter aging barrel. I am not sure if I just take the ingredients above and calculate out for the whiskey or rye in a 750 ml.
Thanks
Bob
So, you can’t really put unclarified citrus into a barrel. The pulp from your orange wedge will congeal and settle and can clog your tap, as well as look gross. If your heart is set on OJ, I would try pulp-free and then give my barrel a good jiggle before tapping it. Alternately, you can use an orange liqueur like Cointreau or Triple Sec. You’d need to make a single-serving cocktail that meets your expectations and then scale up. Another way would be to add your squeeze of orange to the glass before adding the portion from the barrel. Without the water that is in the OJ, you’ll have to work a bit harder to get your sugar dissolved. The cherry juice should mix in fine.
@@cocktaildudes What if I squeeze the OJ and strain it first?
@@robertcausey4270 Hey! Tiny bits of pulp will pass through your strainer and will find their cousins in the barrel and will clump together. We have found citrus does work in a barrel - it won’t mold or go bad with the percentage of alcohol surrounding it. But it will clump and settle.
I’d say give it a try and see how you like it. I would give the barrel a good shake before tapping it if it has been sitting still for over 24 hours. Have Fun! Jeff
Hey Dudes..Looking to make a small barrel aged bourbon after aging a liter of red wine in the Barrell for 3 weeks. Curious if you've done this and what bourbon your think might go well with the red wine aged barrel. FYI I've made OF(Buff Trae Based) and Manhattan's(Old Forester Rye with Restoration Rye) in this barrel previously so it might be a mix of all three... Thanks
Hi Doug,
We’ve never thrown red wine into our barrels, but it can only add to the subtle complexities of things. I like the idea and might try it myself with a big Syrah or Grenache. Let me know how things go for you! We’ve thrown all sorts of Bourbons into our barrels, and I keep coming back to Michter’s small batch. I don’t know what spell they cast in their distillery, but their spirit really sings in my tiny oak barrels. Wishing you the best! Cheers! Jeff
Thanks for the quick reply, Michters it is.. will
let you know how it goes.
What sugar are you using and does it matter?
It makes no difference. We use regular granulated white sugar here. Cheers!
I see you freeze your bottled finished product, what are the cons to refrigerating?
Hey Jesse,
Refrigerating them is totally fine. You can leave the bottles on the countertop too. The alcohol acts as your preservative. The reason we freeze them is so you can pour a chilled cocktail straight into your glass. If you’re going to pour it over ice or stir it with ice to chill it, then the refrigerator or countertop storage method is the way you should go. Cheers! Jeff
I have a 2-litre barrel, what would be the correct old fashioned recipe for that?
Hi Benjamin, To convert any of our 3-liter barrel recipe to a 2-liter one, simply multiply each ingredient amount by 2/3 (or 0.67). Cheers! Jeff
Hey guys! What would the measurements be for a 2 liter barrel?
Hi Joseph,
To convert any of our 3-liter barrel recipes to a 2-liter barrel, you simply have to multiple each ingredient by 2/3 (or 0.67). Enjoy & Cheers! Jeff
Do you rotate your barrel?
Hi Jesse,
We don’t. Cheers! Jeff
Awesome video, thanks guys! Can you substitute brown sugar for the granulated sugar?
Joel Barrera You certainly can. As brown sugar is a little less sweet, by weight, than granulated sugar, you might need to add a bit more to get it to your desired sweetness. If you're using Demerara sugar, use the same quantity. Cheers!
What would the measurement be for 1 750ml of Whiskey?
750ml Whiskey
1/4 cup Sugar
2/3 oz. Bitters
Cheers!
@@cocktaildudes I have a 3L barrel, I'm planning to age old fashioned although I'm low in spirits is it ok to fill it half full or at least 1 L only?
@@alesoebandi7872 Yeah, it’s totally fine to fill a barrel below (even well below) it’s capacity. Cheers! Jeff
Just ordered a barrel and look forward to making this at home. Is there a such thing as keeping the drink in the barrel too long? I am going to try to keep the barrel always filled, but just curious if storing water in the barrel is ok until I'm ready to make another batch. Thanks in advance.
Hey Eddie,
You can certainly keep topping off your barrel. We've had a Boulevardier in one of our barrels for almost 2 years now. Whenever it feels about half empty, we just fill it back up. Most bars we frequent do the same thing. I actually think it is good for the barrel to keep it going this way (the Solera Method). Also, it adds complexity to the cocktail, in my opinion. My favorite cocktails come just after we've topped off the barrel with fresh booze. Good luck! Keep us posted! Cheers! Jeff
Couple of questions. Do you recommend using simple syrup instead of sugar, and if so how much would you put in? Second if I wanted to add Luxardo Maraschino Liquer to this concoction, 1 would you recommend it, and 2 how much would you add?
Thanks for the advice, one last question If I am using a 5 liter barrel whats the ingredients measurements
For a 5-liter barrel, use 4-liters Bourbon, 1-1/3 cup sugar, & 3 oz. Angostura. Cheers!
Hey dudes, I have another question. What did you cure the barrel with beforehand?
The Misfit
We've always kept one of our barrels filled with an old fashioned. We simply top it off with fresh product when it gets about half-empty. In other barrels, we try to follow one brown-spirited cocktail with another, and gin cocktails with the same, though that's not terribly important. If your barrel has been sitting empty for a while, you will need to fill it repeatedly with water to allow the wood to expand and seal the leaky spots. Otherwise, except for a good rinse-out with water, no seasoning is required. Good Luck & Cheers!
cocktaildudes Cool! Thanks for the quick response. I really appreciate it. If I have any other questions I will let you know. Cheers dudes! 🍺
How about the ratio for a 5 Gallon Barrel? I filled it with 20/750 ml bottles of Whiskey?
Thanks
Jared Birchard Hey Jared! For 20 750ml bottles, I'd dissolve in 5 cups of sugar and add 11-2/3 oz. of Angostura Bitters. Have fun! Cheers! Jeff
Hey Jared! For 20-750ml bottles, I'd dissolve in 5 cups of sugar and add 11-2/3 oz. of Angostura Bitters. Have fun! Cheers! Jeff
cocktaildudes thanks guys!
Is there any need to shake the barrel I plan to age mine 60 days
Hey Justin, We've found that Angostura bitters tends to settle a bit over time. If you're using them, I'd jiggle the barrel before you start taping it. If you're using Orange Bitters, then there is no need to shake the barrel. Cheers & Good Luck! Jeff & Phil
thanks, after I bottle the old fashion is there an expiration date I should consume it by?
Hey Justin, Once in the bottle it will last indefinitely. Enjoy! Cheers! Jeff
Hey dudes, good video. I do have a couple questions though.
What would be the perfect increments for a 1 liter barrel?
What's the best water to pour in to the mixture?
Hey!
For your 1-liter barrel you'll need: 1-750ml bottle of bourbon or rye, 1/4 cup granulated sugar, and 1/2 oz of your favorite bitters. As far as the water, we'd use tap water, but we find that stirring the cocktail with ice straight from the barrel provides us enough water dilution to make the cocktail just to our taste. Cheers!
cocktaildudes Thanks for getting back to me in a timely fashion. I'll be sure to follow those directions and let you know how it turns out. Keep making videos. I definitely enjoy watching them and learning new things. Cheers.
Would I just double 1 liter for 2 liter or is it different