Home Distiller

I've noticed that several premium Bourbons are on the market that tout being finished in ex sherry barrels. Has any of you guys played around with adding a small amount of Sherry (or Port, Madeira, etc) prior to or after charring?

D

I do it with rum all the time...either slush it around in the wooden barrel before filling or add a few drops to a glass bottle with wood sticks...all good! Adds complexity...

boda getta wrote:I've noticed that several premium Bourbons are on the market that tout being finished in ex sherry barrels. Has any of you guys played around with adding a small amount of Sherry (or Port, Madeira, etc) prior to or after charring?

D

I char then soak oak dominoes in sherry or port for a few months in a closed jar then use to age whisky as normal for different results.

Sherry is popular, but around here, I can get easy access to barrels used with fortified sweet blackberry wine. It gives the Whiskey a rich red color and develops some quite pleasant cassis-like notes over time.