The Food and Wine Hedonist

leave your inhibitions at the door

Hillbilly Update

It’s been 7 weeks since I started aging the mini-barrel of bourbon.   To recap, I bought some of Ann Arbor Distilling’s first batch of bourbon in August.  The kit came with a small oak barrel, three full bottles of their unaged whiskey, and one empty bottle.  After conditioning the barrel, I poured in the whiskey and topped it off with distilled water.    And then waited.

Week 3 – I forgot to taste it. (I suck)

Week 4 – It definitely started smoothing out.  The burn was still there, but the oak aromas started  to become more pronounced.

Week 5 – I already had a few drinks in me when I sampled the barrel.  So that meant I totally forgot to write notes.   (I suck, part 2)

Week 6 – Still a little hot, but a much rounder texture.  Seems like a little more sweetness to it.

Week 7 – Not sure I can tell much difference from last week.

 

bourbonwk7

 

When I purchased the kit, the guys said to age the bourbon in the barrel for about two months.   Anything less than that would cut short its development.   On the other hand, aging it or much longer will bring some unwanted tannins and bitterness to the whiskey.

I’m guessing the development will start to slow down as it stays in the barrel longer, but I really don’t have anything to base it on.   I’m also wondering how much it’ll continue to develop in the bottle.

If anyone has any knowledge on this, I’d love to hear from you.   Otherwise, I guess I’ll have to go back to the distillery and ask Phil and Ari. 

#firstworldproblems
 
 
 

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About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

One comment on “Hillbilly Update

  1. anotherfoodieblogger
    October 13, 2016

    Well I’m certainly no help, but hope you figure it out!

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This entry was posted on October 13, 2016 by in Ann Arbor, Drinking and tagged , , , .
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