Can Tiny Barrels Make Whiskey Taste Better?
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- Опубликовано: 26 дек 2022
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Grandpa was a barrel maker for Pabst. He died in 1912. He made a barrel of whiskey just before he died. He told Grandma how to add sugar to age the brandy. He strapped it to the back of the rocking chair. Us kids didn't know what was in the barrel. Grandma passed in 1955. The aunt put the sugar in the barrel. On my confirmation in 1965, we opened the barrel. It was still half full. It was really smooth, and the family brought bottles to take it home in. It had been strapped to the rocker from 1912 to 1965 and rocked almost daily.
Thats seriously super cool! Thanks for sharing!
Interesting. Now i know why my grandpa was hanging a barrel on a tree. I remember being a kid i saw it hanging. Unfortunately he died and being a grownup adult i remembered and always wondered why he was doing this. now i know,to be rocked by the wind. The difference is that here in Romania we don't make wiskey but palinka,same ageing process.
@@draculakickyourass can someone explain why whiskey barrels need to be rocked
@@hongod8731 i think some stuff goes the bottom so it has to get rocked to keep it mixed? I’m not sure though
@@HoloScope thankss
Tj love the idea might want to take it a little further. Because the temperature is what forces the whiskey in and out of the wood. But another thing is that the charred interior filters the whiskey you might want to put the barrel inside or in a warm place for a few days then out in the cold or a fridge for a few days might make it better and filter out some oaky tannins
Was about to say the same!
Yep. 100%. All whiskey is clear when first distilled. The brown color comes from the charred barrels and along with the color comes flavor.
One whiskey company takes leftover wine barrels and chars caramelizing not just the wood but the leftover wine remnants. I wish I could remember which name the company's called
Technically it's the change in barometric pressures. Which is normally is accompanied by a change in temperature.
@@asfowenn actually it is both the temperature condenses gasses into liquid lowing the pressure as well allowing the whiskey in the red layer( the wood behind the charred layer) to return back to the inside of the barrel.
I love how he gives off that trucker vibe and he's got all his PPE on to age whiskey hahah
Why is he wearing a hardhat? LOL
I mean, it's probably just the lacquer coating from the inside of that novelty barrel ornament 😂
Yeah I was thinking that too, if it’s finished you ain’t gettin a whole lotta wood 😅
Digging the lab coat safety glasses and hardhat lol
Just making sure OSHA is happy
It's a good look for him tbh
Full Dwarven scientist set complete
I use one of these barrels frequently. They get better the second or third time you use them. Also, the best thing to do is save a little of different types of whiskey and mix them into the barrel. A few buddies and I call it Frankenstein whiskey.
I think it's known as infinite whisky. Since the ideas to constantly add different whiskies to the same bottle. Not only constantly making a new whisky, but also keeping it full
It doesn’t come with some sort of varnish or lacquer inside does it? It would make sense to that soaking it with water for a week would eliminate more of the harsher flavo
I don’t drink. So I’m curious. What does soaking in the barrels do for the taste ?
@richard k ideally pulls flavors from the container. For example, if the barrel is made of oak, leaving a spirit in it would pull notes of oak into it.
@@richardk9026 same concept as brining your meat. Leaving meat in a liquid will impart some of the liquid flavor onto the meat. The thing people don't realize is that the liquid also gains some meat flavor as well.
Leaving it in a barrel made of spruce for example could leave behind some spruced flavors, or if you are drinking like a spruce beer, it would be an easy way to increase the flavor.
I love the safety helmet. It lends authority to this whiskey experiment. 😜
"Can you use tiny little barrels to make whiskey"
"No"
*video ends*
New wood has a lot of tannines.
With small barrels, you have a lot more whiskey to wood contact, so it ages faster.
Combine the two and you'll have a harsh, bitter, tannine infused drink in no time flat.
Put some wine, sherry or new make whiskey in it and put it away for a couple weeks. Tumble daily.
After a couple weeks, you might want to lose the booze, or you may just like it.
Now put in your cheap whiskey and let it sit a while.
The whiskey gets infused with whatever was in the barrel before, with a lot less of those harsh tannines.
That's why bourbon barrels are so sought after by whisky makers.
Bourbon sits in the barrel for only 3 years and draws out a lot of the tannines.
Now whisky can sit in it for a lot longer, without becoming overly harsh and bitter.
This is what Dalmore does with it's scotch. Using used Bourbon Barrels so the spirit comes out so smooth.
Exactly! Needs to let some cheap stuff soak up the tannins then age some good stuff. Basically all whiskey other than bourbon is finished in used barrels if it's aged for a long time.
Now this is a science experiment that I can get behind!
I used one of those barrels to age cheap brandy for about 10 days and it was definitely improved. When I then used the same cask to age some inexpensive Cabernet Sauvignon, it really improved it a lot, since the barrel had been flavored from the brandy.
Bro has protective goggles like it's gonna explode 💀
Lmfao u right tho
In the words of micheal Scott “it’s got a bit of an oakey afterbirth”
Massively underrated. I wish you all the best in your future endeavors.
There is a roper way to use those, you have to "marinate" them with different liquors in a specific order for the best reaults
TJ, the science guy
I totally just sang that to the Bill Nye theme HA!!!
Bill nye the Russian spy!
The outfit is great
Safety first
I would definitely watch some more explorations into the little barrels. Reminds me of the infinity bottle
I’m not beer drinker, but learning about this is fascinating, the science and the barrels
As previously mentioned, that barrel should be charred on the inside and you'd want to put some high proof alcohol in there. Think Everclear or white dog. I'd say a minimum of 120 proof. Then let it age at least a few months and proof the result down to 80-100 proof.
If you want some new flavors other than pure oak, put some red wine in the barrel for two weeks and then charr it. Works wonders and tastes amazing!
In another comment he replied it is charred & not tryna argue but is this comment to help the public or for him cause I'm sure he knows looks like this kinda stuff is his job or at least a passion 😂 like I said tho not tryna argue bro
The reason for the big barrels is because with the time and temperature difference throughout the year(s) as they're housed outside the barrel warps and strains parting some of the deeper oaky flavors that come from a good whiskey. The vanillin taste is one of the first flavors to come out but all the cool interesting bits come from having that large surface area and giving it the time it needs to seep out. Charred tips or wood tips can artificially add those quick woody flavors but nothing will do it quite like a large cask.
"Would you like a drink, sir?"
"No thanks, didn't bring my hard hat with me"
you have SUCH a good vibe . idk what it is but . im subbing .
You should do a series on things to make cheap whisky better (although it might become more expensive than just buying a better whisky 😅)
I have a bottle with some charred oak staves that put the last 12 Oz of my bottles in and so far they haven’t let me down. My last batch was Michter's small batch. It really gave it a balanced flavor that I was not expecting!
Try seasoning the barrel first by filling it with water for a few days. It will take the edge off the new barrel flavor.
I NEED this man to say "dispenser going up"
DISPENSER DOWN
Just shows the exceptional Whiskeys/Bourbons are a multigenerational art form! Great effort TJ, hope to see more experiments trying to improve cheap bottles!
It mellows out as you use it more. I have one, the first few soaks leaked a lot of tannins and oak flavor, eventually it mellows out, which is what it does to the cheap whiskey too. Lose some of that upfront in the face burning sensation.
Makes sense.looks very fresh not aged wood.
I love specialty coffee a lot and brewing it. While I may not understand whiskey as a whole I find it very fun to watch someone drink something and get a lot of joy from the different suddle flavors and major flavors. The enthusiasm is absolutely amazing and makes for entertaining content.
I just absolutely love that he's in a hard hat. I usually don't comment but the gloves, goggles and hard hat combination really make me enjoy this short more than i should've
seeing him made my night lowkey better was depressing. Stay drinkin folks
I knew a guy who used a very high quality wooden barrel and made standard Jack Daniels taste like Angel’s Envy
I burst laughing at his safety gear 😅 that's comedic gold right there
Brewzle with his hat and glasses is the best thing ive seen all day
2nd fill of that barrel will make a better product i can almost guarantee.
The important question is whether or not that tiny barrel is charred inside, if not probably just a bust.
I could see it working better after several years of use. I would try storing sherry or something in it for a few months to help get rid of the bitterness and add a nice aroma
Me who only drinks water and the occasional glass of orange juice “very interesting”
10 days= "I am not a patient man"
it's a smaller barrel with a much smaller surface area to volume ratio so it imparts its flavor MUCH faster
The Waffle House has found it's new host
The Waffle House Has Found Its New Host
The Waffle House has found it’s new host
Now if the small barrels were made from old whiskey barrels that I could get behind
For anyone wondering, you don't have to age it for as long as a 53 gal barrel because there's a much higher ratio of surface area to volume
The waffle house has found it's new host.
The Waffle House has found its new host
No one cares
The joke has found its end
I have one of those barrels, it gets better the more batches you use it for. I actually just used water for the first month switching it out a few times. Makes it more subtle.
"Huh-whiskey🤠"😂
I love the fit he chose to pour this whiskey 😂 👌🏽
The hard hat in a bar is funny as hell
Its good you had protection on
The Helmet and glasses definitely are important to test whiskey 😂
I need full safety gear like that when I’m drinking 😂🎉
Worked at a liquor store in the sticks when I was in college. Older guy with a bit of a draw came in looking for a bottle H&H. Said he hadn't had it in years and not even sure they made it anymore. Told him I'd never heard of it. 10 minutes later he put a bottle of Ancient Age on the counter and was excited he found it. I got a little chuckle out of the misunderstanding lol
Some of those mini Barrels already come with a char on the inside, but I heard to also soak the barrel in brandy for a bit and that adds alot more flavor when you age the whisky
Lookin mighty sharp in that lab coat
Friend got me something like this for Christmas, turned out the one I got was plastic lined so now I’m just using it as decor
I used to do this all the time. Makes it way better!
The barrels are usually charred AND a big difference between distillery and home is the liquor in distillery barrels is at full strength before being racked off and water added to bring it to the proper proof.
I made a red wine from berries and stored it in a cheap oak barrel for about a year. Then I distilled the same wine I kept (40 liters and the 3 liters from the barrel), distilled and cut it to 60% and now let it sit in the barrel for about half a year. I haven't tasted it yet, but I look forward to tasting it in about a year and a half.
The hardhat is fantastic😂😂
I can’t even legally drink but I absolutely love these videos and this channel
Love the scientist vibe haha
I did an experiment we took a barrel that was once filled with red one I believe BG we received from a shipment from France. I work in a huge restaurant with a huge bar. It has 5 gallons of one minute and we basically brand out the one didn’t rinse the barrel make sure there was no particles in it and we put 2 gallons of the cheapest whiskey. You could find on the planet and we left it there for about 60 days and it came out even hard to explain. I don’t drink scotch but the people who normally drink scotch or floored by how good it smells and taste was significantly better.
Love your content!!
always got to have the PPE for whisky experimentation
"I love cheap wiskeh"
~Demo TF2
I love when he said “ lers find oyt
Finally science I can relate with. Sir you are my new favourite scientist
I recently started trying to use a charred oak stave from battleground farms and age in a glass decanter. I started with unaged moonshine from a local distillery. In 2 weeks it has certainly added a lot of color and mellowed out the moonshine funk smell, going to keep the experiment going for another week or two before I taste it. If I was starting with already aged whiskey I would probably only use the stave for 3-5 days.
I also add it was Scotch single malt I used in mines
I don't know what genre of video this is, but I'm a fan
Nah bro Bertram now turned into a scientist 🤓
Much larger surface area per volume of whiskey, is called like the law of squares or something but definitely don't quote me on that. As stuff gets bigger, the surface area squares while the volume cubes, so smaller stuff has a much higher relative surface area.
Means more of the whiskey is in contact with the barrel at any one time, significantly speeding up any reaction or process that the wood causes
I think it’s important to think of the barrel and the oak as an ingredient just like they do with wood in barbecue. The concentration and ratio matters, just as coarseness and amount matters when you’re salting a steak!
I never thought of tiny barrels for whisky and had no idea how crushed I would be that it doesn't work
Man's really dressed up for the task
I think it might have to do with how the burnt wood on the inside is saturated from the beginning with a larger amount and then allowed for those flavors compounds absorbed by the char on the wood to seep back out into the whiskey so longer and more in the barrel would probably make it better
I don't even like HWisky but you make me so invested in HWisky
I use mine quite a bit. One slightly larger one for experimenting. I ran some opus one through followed by a nice tequila and it was very tasty.
The thing to remember about these mini barrels is surface area and volume do not scale at the same rate. The amount of whiskey in direct contact to the barrel oak is going to be different per measurement of volume when you change the barrel size.
If you want a similar effect for less $ you could consider buying oak cubes, spirals, etc. and put them in the bottle. They are used to impart oak on meads and other brews
Glad to see the proper use of personal protective equipment in the lab.
Safety first
This reminded me that I have a bottle of Pyrat that’s been in a barrel for 5 years
"Bright Fruitiness"
Best use of bourbon is the barrel when it gets used for single malt scotch.
He's as prepared as the chem teacher recommend when mixing dyed water
Exactly what I needed...Paul Bunyan teaching me about alcohol... that's it I'm subscribing right now ❤ya buddy.. stay you
I did this about 10 years ago. Inside of mines was burnt. I soaked it in sherry for two months first and result was very good
Thanks for being honest
It's amazing that we as a people found out how to make liquor anyways and further more coming up with aging it oak and then going further charing the barrel so that the liquor doesn't absorb too much oak wood oil!!! Annddd it adds a smokiness flavor to the liquor making it more balanced and better for consumption. How long it took to even try doing the wood barrel method probably took decades? Centuries?!! Who knows.... but once they had the right grain mixture and the liquor perfected. Then trying different woods 🪵, why or how they decided to char the barrel and finally aging it probably only took a year or so. It's absolutely amazing how fast information/ techniques advance once a baseline is set. Cheers to our forefathers for determining that baseline for us, so we can perfect the art moving forward. Whiskey and Tequila probably have the longest and most complicated history from start to present day. Cheers 🍻 Boys! Please enjoy responsibly 😉
Try boiling the outside of the barrel and cooling it down over and over to force the liquid into the barrel fibers and improve flavor even more
Bro is wearing protective gear that something is gonna happen💀
I got one that was actually burned inside. Left white dog in it and it honestly tasted pretty good!
"I aged this whiskey in this old sock for 5 hours. Do you think it will taste better?"
Reminds me of when I dipped the corner of a used teabag in hot water
Mr PhD, nice prop! I like it 👍🏼
I like this man's PPE. Safety first when aging whiskey. 👷♂️🥃
Bertram from Jesse finally got a job 😂😂
Do more I need more 😂
Bros got the Walter whiskey outfit
First of all, you need a barrel that doesn't have a varnish or finish sealant on the outside, because barrel ageing involves the barrel being allowed to breathe. second of all, you need to run a few batches through thhe barrel to get rid of the majority of the oakiness. once you have seasoned the barrel, you will have a better change at making some nice whiskey. Protip: you need to be constantly checking the barrel for taste, as the flavours will impart much sooner due to the amount of surface area affecting the whiskey much quicker.