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Interesting article. They state a barrel gains 25 lbs from aging bourbon. Thats a lot of hooch soaked in! Bourbon barrel chocolate sounds good

http://www.forbes.com/sites/forbestrave ... ary-world/" onclick="window.open(this.href);return false;" rel="nofollow

When I lived in the midwest, I would hear about people getting used bourbon barrels and swirling around several gallons of water to extract the trapped spirit (before cutting up the barrels for planters/furniture etc). Since it's in the barrel at 120p or so, it wasn't really too watered down.

GuyIncognito wrote:When I lived in the midwest, I would hear about people getting used bourbon barrels and swirling around several gallons of water to extract the trapped spirit (before cutting up the barrels for planters/furniture etc). Since it's in the barrel at 120p or so, it wasn't really too watered down.

The big distillers are doing this now, too. Jim Beam Devil's Cut, Bacardi Oakheart, etc. are made with this process. They cut the the product with the extracted liquid and bottle it.

Called "swish".