New barrel

[phantom]

Hum? perhaps peeps could drop some links to where they've been getting their barrels from.

Only because last time I was thinking about that as an idea, I drew a blank, but at the same time, some of the local wineries/vineyards round here do get brand new barrels that come through the network, and when I've delivered them, the consignee has said that they work out about 600-700 euro's a pop (commercial sized holding IRO 45-50 gallons), and that makes them rather out of my price range.

I did find a timber yard that has some deal with one of the bigger "chateaux set ups" that makes a wine to an AOC standard that includes the requirement for the wine to be oaked in newly coopered barrels, then once they're used they get shipped to the timber yard to be sold as water butts etc - at the time, it was £95 per barrel, but they're only toasted to a wine/basic level, and not the heavier charring that we find with spirits barrels.

But reading here and a few other places, I've been thinking about this again so any link that I can view for location and price, so I can decide if I could try this, perhaps with some spirit, but equally with a mead or a country wine...........

[myles]

I got mine from the USA via a USMAIL account that transferred them to UPS for shipping to the UK. That way they were purchased free from USA taxes. Mine were from here https://www.homebrewing.org/Oak-Barrels_c_316.html

One of the biggest European sources is wilhelm eder.

They can supply you with various options.

Brand new barrels, used barrels, or remanufactured barrels. Intended for both wine and spirit aging use dependent on what you buy.

Worth a look. https://www.barrel-shop.com/

Barris Domira is another option https://barrisdomira.com/en/

You also have Celtic Timber in the UK https://www.celtictimber.co.uk/product- ... y/barrels/

[phantom]

Thanks Myles, that gives me somewhere to look and see if it's feasible

[myles]

OK I have started a trial on different oaks.
Mainly on Rum but there is a batch of Rye whisky in there also.

The Rums, Rye and Brandy, all got 40g per demijohn of oak. I used StillDragon French No4, various blended USA oaks ( from multiple sources. Appalachian, AP John etc) and my own sherry barrel staves.

The rums all got 5 dates, 2 figs, a vanilla pod, and 25g of honey per demijohn. My Allspice has not arrived yet.

Only a few days in but it looks promising.

oaks.png

Left hand side is USA Rum, then French Rum, then Brandy, then Rye.

The French Oak is colouring fast. I deliberately kept the oak low - only 7 or 8 g per litre - best to use less for a longer time.
Colour comes out first, then flavours.

The USA oak (mostly raw, some toasted) is paler and the raw sherry barrel staves are the palest.

I expect to in the long run use a combination of the different wood profiles.

The SD French No4 looks promising, the smell is good and I suspect that eventually it will just be a slight amount used. My 5 kg of SD No4 could go a LONG way. A top note for the Sherry oak and my Bourbon barrels. I have a very limited supply of Appalachian oak.

[phantom]

Wow! Damned good effort there Myles, though it still makes me a tad envious to have access to such amazing materials to experiment with. Truly in awe this end

But I suppose I'm either looking in the wrong places or maybe the 60+ hour working weeks may be instrumental......

But WTF, keep up your amazing, inspirational posts. They're very much appreciated.......

[Jennysgin]

It's really interesting to see the difference that different woods make.
The more we delve into this hobby the more different skills and knowledge crop up to learn!
#notevenclose

[popalop]

I just purchased one of these, looking forward to trying it, only place I could find American oak
https://whisky-barrels.co.uk/product/am ... l-2-litre/

[myles]

That will work real fast.
Get your product virtually to drinking profile before you put it in the barrel.
Just my opinion though.

[popalop]

Yes will be interesting, will do as you say and put in glass with some wood first

[Easydrinker]

I may be speaking out of turn here.
Has that ever stopped me?

Using your flavouring wood to smoke something, usually salmon for me, gives some clue as to what might come through to a spirit.
Different sciences, but not too far apart.

I have had my whisky diissed by some of the most accrettitied distellery noses in Scotland.
How many flying Firkins do I care?
My stuff does not taste like your stuff.
But, I like my stuff.
End of.

Robert.

[popalop]

Right there easy

[DorsetScott]

Thanks myles.

I went for 57% as it's UJSSM and obviously aiming for that sour mash flavouring.

I'm still to experiment heavily with both toasting temperatures and aging proof, but it's still early doors for me in this hobby. There is always more to try and more to learn.

My cuts are always very strict, I aim for the best product I can get and claim back a bit more doing all feints runs.

How is it going? Have you tasted it yet?

Tried a little on boxing day. It's nice, definitely taking some flavours from the wood but still tastes very young. I think Myles advise to age before the barrel is a good one. I have another 10l of UJSSM which has been in DJs white for a couple of month. I am going to leave this in glass for a year and then add to the barrel to see the difference next year.

[popalop]

Good idea Dorset, have a few different variations and see what suits best