Home Distiller

Summer in the barrels house had the whiskey adsorbed into the expanded cell walls, now as the nights grow cool, the color grows richer as the cells contract and spew their rich amber contents into the center barrel to add much flavor and color to the 9 month old liquid. A simple taste test has once again said to me "go for it, be all you can be, let it ride".

Here's to faster horses, younger women, older whiskey, and more money.

Hopefully, "Mmmm...damn, this is good!" As well.
So when aging on wood, do I lose something by aging my liquor indoors in a nice, climate-controlled environment?

Somebody on here wrote that they put their distillate and wood chips in the freezer overnight and then on the front porch during the day. This sort of simulates barrel action I guess, makes sense...I plan to try it one day.

Rocky, you using gibbs? Mine just keeps getting better and better. The Gibbs bros barrel is the best thing I have done for my whiskey.

Yep Remus, I said that about the freezer deal a couple of times and it does speed things up quite abit I think. I try to put it in the freezer once a week for 24 hours, take it out and sit it in the warmest place I can find till I go back with it to the freezer agin. The best quick oaking I do is in the fall, sitting it on the front porch steps facing the west, cool at night, warm sun in the day, one month later it's sure has a fine drinking flavor in that short of a period.

junkyard dawg

That would be correct.