Used Barrels with Brettanomyces

[tommysb]

I have the possibility to acquire some barrels from a winemaker that are no longer good for the winemaker, on account of Brettanomyces having got into them.

I plan to use them for ageing/finishing spirits.

I can't think of any reason why this would cause problems for the spirits. The Brett would be killed off by the high alcohol content.

I guess there might be some residual wine in the barrel which is sour, which could negatively impact things. My stance is that as long as it smells ok, the barrel should be ok to use. If it smells good, it will impart good flavours. If it smells bad...it will impart bad flavours. Is it a risk to use such a barrel?

[Dougmatt]

Due to the “roll back” posts were lost here, but for posterity sake, very hot water and high alcohol (above 16%) is how this is remedied. Ie using them for port wine or spirits should be fine.

[tommysb]

Yes I can confirm that the winery uses Bretted barrels for aging Port (over 18% abv) without issue.

[Saltbush Bill]

Rum does well in used red wine barrels , even better in X port Barrels if you can find them.

[tommysb]

I'm a few km from all the port wine cellars of Porto, so I can definitely find them! Going rate for ex-port barrel is about 300e though! I have cooperage that will knock me some down so I can possibly get a couple of smaller barrels out of a 225L pipe. Something I'm exploring.

[Ben]

I wouldn't hesitate to use the Brett barrels, depending on what spirit you are going to age in them. Notes for Brett are cherry pie, tropical fruit, hay, leathery, earthy, sweaty horse/barnyard, medicinal, smoky, or cheesy... all of those can fit right in with craft whiskey and rum. As you mentioned if they smell good they will taste good.

Even if the Brett did survive the alcohol it would have nothing to feed on, so whatever flavor remains in the barrel is all you get. Any chance you can get some of the soured wine from the vintner to taste and blend with to get a feel for?