Start by calculating your measurements to suit your barrel. The following recipe is for a 5L barrel although I’d recommend using sugar syrup which will add a little more volume and in turn, dilution.
We still plan on pouring straight from the barrel into a mixing glass, stirring and diluting before serving over fresh ice.
The key to barrel-aging is continually tasting as it ages to find the sweet spot. The smaller the barrel, the faster the process due to a higher oak to liquid ratio. Around 4-6 weeks will be best but regular tasting is a must!
Buy an American Oak Keg for Barrel-Aging
- 4L Bourbon Whiskey
- 1.5 cups of sugar (or 3 cups of 1:1 sugar syrup)
- 105mL Angostura Bitters
1. Measure 1.5 cups of sugar
2. Measure 105mL of Angostura Bitters
3. Measure 4L of whiskey
4. Mix ingredients to dissolve the sugar
5. Add all the ingredients to the barrel
6. Seal the barrel with the bung and play the waiting game.