Home Distiller

Its awesome.
Not a floral rum at all.

So what they (Winter Park Distilling) are doing is,,,first the bourbon,,then send barrel to brewery for the beer. Then they get the barrel back and fill with rum. And it's really delicious and also a great way to fully utilize the barrel investment.

LWTCS wrote:So what they (Winter Park Distilling) are doing is,,,first the bourbon,,then send barrel to brewery for the beer. Then they get the barrel back and fill with rum. And it's really delicious and also a great way to fully utilize the barrel investment.

When I bought the one that the rum is in now I bought two others just the same.
I could brew up a nice chocolate stout and then after it ages transfer my rum to that one.
I am interested in making a wonderful rum, so this really appeals to me.
Would I need to go light on the hops? I wouldn't think hop flavor in rum would be a great thing.

I would say no hops at all or as little as possible. Think St. Bernardus or the like.

nerdybrewer wrote:

Pottsie wrote:What kind of barrel? Bourbon, wine, charred, not charred?

Once used Bourbon barrel recently dumped (emptied).
Smelled heavenly inside.
From a local craft distillery.

Forgot to ask, at what proof are you aging? 120?

Pottsie wrote:

nerdybrewer wrote:

Pottsie wrote:What kind of barrel? Bourbon, wine, charred, not charred?

Once used Bourbon barrel recently dumped (emptied).
Smelled heavenly inside.
From a local craft distillery.

Forgot to ask, at what proof are you aging? 120?

Goes in at 136.
In a year it will be down to about 100.
Also it will be down to 12 to 13 gallons.
(Those damn angels!! They take but what they leave behind is heavenly!)

Stole some for drinking out of my smaller barrel today.
Added spring water to take it down to 40%.
Drank it straight from a shot glass, about a quarter ounce at a time.
Wow, I'm so happy with the flavor of this at only 3 months or a little less in the barrel.
I know that the rum that sits for a year or more is going to be really awesome!

nerdybrewer wrote:Stole some for drinking out of my smaller barrel today.
Added spring water to take it down to 40%.
Drank it straight from a shot glass, about a quarter ounce at a time.
Wow, I'm so happy with the flavor of this at only 3 months or a little less in the barrel.
I know that the rum that sits for a year or more is going to be really awesome!

NICE! At the local Walmart, they had some once used 53 gallon, wine barrels. Crazy cheap, $88 per barrel. Was thinking that could be an interesting experiment. A wine barrel, u-charred... I know, I know, not the norm but it could be an interesting flavor...

Keep us up to date on he flavor. Love hearing about successes!

Pottsie wrote:

nerdybrewer wrote:Stole some for drinking out of my smaller barrel today.
Added spring water to take it down to 40%.
Drank it straight from a shot glass, about a quarter ounce at a time.
Wow, I'm so happy with the flavor of this at only 3 months or a little less in the barrel.
I know that the rum that sits for a year or more is going to be really awesome!

NICE! At the local Walmart, they had some once used 53 gallon, wine barrels. Crazy cheap, $88 per barrel. Was thinking that could be an interesting experiment. A wine barrel, u-charred... I know, I know, not the norm but it could be an interesting flavor...

Keep us up to date on he flavor. Love hearing about successes!

Can you imagine how much it would take to fill that barrel?

Yeah, that's why I didn't just buy one straight out... It would be all summer to fill that dang thing... Still knowing the price, it's still very, very tempting

Pottsie wrote:Yeah, that's why I didn't just buy one straight out... It would be all summer to fill that dang thing... Still knowing the price, it's still very, very tempting

Not sure where you are, but Oola distillery on Capital Hill in Seattle is (or was) selling freshly dumped once used bourbon barrels for $125.
These are 15 gallon barrels.
I've filled one with Panela rum, got two yet to go.

Yeah, I'm a bit East of you. But have family over there. Might need to look into that!

Pottsie wrote:Yeah, I'm a bit East of you. But have family over there. Might need to look into that!

Might contact some craft distilleries near you and ask.

I had access to used 10 gallon barrels but the distilleries partner died and he didn't want to continue so he sold the distillery. Currently looking for new sources. Another distillery on the east side of the mountains in wine country buys used wine barrels and loves the floral flavor that he draws from the wine flavor left in the barrels.

I have Panela rum ageing in both 1 gal and 5 gal barrels. Emptied one of the 1 gal to make room for the honey bear that I made.
2 months on oak, tempered 500 ml down to 40 abv - OVZ

Oldvine Zin wrote:I have Panela rum ageing in both 1 gal and 5 gal barrels. Emptied one of the 1 gal to make room for the honey bear that I made.
2 months on oak, tempered 500 ml down to 40 abv -

panela2month.JPG

OVZ

So how do you like it?
Need some tasting notes here!

I like it better than the molly rum that I over oaked (3 months in a 1 gal barrel) It has just a tinge of oak flavors that marries well with the panela goodness. Light,young, and tasty.

OVZ

nerdybrewer wrote:

Pottsie wrote:

nerdybrewer wrote:Stole some for drinking out of my smaller barrel today.
Added spring water to take it down to 40%.
Drank it straight from a shot glass, about a quarter ounce at a time.
Wow, I'm so happy with the flavor of this at only 3 months or a little less in the barrel.
I know that the rum that sits for a year or more is going to be really awesome!

NICE! At the local Walmart, they had some once used 53 gallon, wine barrels. Crazy cheap, $88 per barrel. Was thinking that could be an interesting experiment. A wine barrel, u-charred... I know, I know, not the norm but it could be an interesting flavor...

Keep us up to date on he flavor. Love hearing about successes!

Can you imagine how much it would take to fill that barrel?

I imagine 53 gallons

Mikey-moo wrote:

nerdybrewer wrote:

Pottsie wrote:

nerdybrewer wrote:Stole some for drinking out of my smaller barrel today.
Added spring water to take it down to 40%.
Drank it straight from a shot glass, about a quarter ounce at a time.
Wow, I'm so happy with the flavor of this at only 3 months or a little less in the barrel.
I know that the rum that sits for a year or more is going to be really awesome!

NICE! At the local Walmart, they had some once used 53 gallon, wine barrels. Crazy cheap, $88 per barrel. Was thinking that could be an interesting experiment. A wine barrel, u-charred... I know, I know, not the norm but it could be an interesting flavor...

Keep us up to date on he flavor. Love hearing about successes!

Can you imagine how much it would take to fill that barrel?

I imagine 53 gallons

Good One!
I should have been specific, how much work, how much ingredients, how many hours running the still.
It would be a lot, it takes a lot to fill a 15 gallon barrel so I suppose a little more than 3X that much.
I'd rather do a rum in one barrel, a bourbon in another and a scotch in the third.

nerdybrewer wrote:Good One!
I should have been specific, how much work, how much ingredients, how many hours running the still.
It would be a lot, it takes a lot to fill a 15 gallon barrel so I suppose a little more than 3X that much.
I'd rather do a rum in one barrel, a bourbon in another and a scotch in the third.

I know but you'd set it up so well I couldn't help myself

Last half gallon Panela rum from my 8 gallon barrel.
This stuff is just too good, it's been disappearing at a record pace!

Going to have to dilute to drinking proof, pretty good coming out of the barrel at about 135 proof.

Seems like it might be time for another PNW group buy

OVZ

Oldvine Zin wrote:Seems like it might be time for another PNW group buy

OVZ

I'm in.
Gotta be an easier way to communicate than one at a time over PM though.

nerdybrewer wrote:

Oldvine Zin wrote:Seems like it might be time for another PNW group buy

OVZ

I'm in.
Gotta be an easier way to communicate than one at a time over PM though.

Sent you an email OZ.

Sugardaddy is low on stock right now fellas. I've helped him take care of a few folks here in Cali as he os running low and price is going up. The panela secret is out!!

Snackson wrote:Sugardaddy is low on stock right now fellas. I've helped him take care of a few folks here in Cali as he os running low and price is going up. The panela secret is out!!

oops, guess I need to load up on bags of cracked corn instead.
Gotta remember sugar cane is seasonal.

Bobs Redmill polenta (corn grits) less than 19$ for a 25 lbs bag at cash and carry.

OVZ

Oldvine Zin wrote:Bobs Redmill polenta (corn grits) less than 19$ for a 25 lbs bag at cash and carry.

OVZ

Panela does not equal polenta


LOL


Sent from my iPhone using Tapatalk

WhiteDevil504 wrote:

Oldvine Zin wrote:Bobs Redmill polenta (corn grits) less than 19$ for a 25 lbs bag at cash and carry.

OVZ

Panela does not equal polenta


LOL


Sent from my iPhone using Tapatalk

I take the blame for that, I mixed talk of corn into the talk of Panela.
My bad.

WhiteDevil504 wrote:[

Panela does not equal polenta


LOL


Sent from my iPhone using Tapatalk

So true if I could get my corn to turn out half as good as my panela washes I would be happy

OVZ