5 gallon midwest barrel

[Berryman]

I got a new 5 gallon #3 char from midwest barrel company on a holiday special that I couldn't pass up... hopefully not a bad decision. I believe it was 130.

About to complete this seasons spirits run of bourbon (70% corn, 15% rye, 15% barley). I understand using a new barrel is not ideal to achieve the level of results I want for this bourbon and I'll have to empty it in like 6 months to 1 year. I assume the second fill will do better actually maturing without over oaking. So, here's my question (I apologize if this has been asked, I couldn't find it in the search): being a first time use, is there any thought of a lower vs higher barrel entry proof being favorable over the other. I just filled a 5g badmo with same final product at 120 proof. I can't help but wonder if I put 100 proof in this new oak barrel if it would be a little softer and take on less of the undesirables in the wood? Thoughts?

[Bolverk]

Depends on what you're going for, higher abv 60-65% tends to have notes of baking spices. Lower abv is more honey/vanilla.

Historically whiskey is barreled at 50-55, it wasn't until 1960s that the ATF (now TTB) allowed for bourbon to be put away at 62.5 that this starting happening in mass.

Personally I like 50%

[Powder Monkey]

I can provide a couple data points. I’ve filled three different 5gal Gibbs barrels with bourbon mash bills. Entry proof was 116p for a year on a #3 and the other two were 8mo with one #3 and one #4 at 105 entry proof same juice split between them. Subsequently filled one for a “bourbon” mash bill that only aged 6 months at 115p. My angels share hasn’t been more than 8% on the year.

I’ve enjoyed each product, they’re all different but have also had approval of various friends and at two wedding bars. I like a “barrel strength” product that holds up in cocktails or ice but over 115p gets a bit hot for my likes.

So I guess my advice is do what you are curious about. And unless you’re real picky you’ll probably be happy. I’ve continued aging in SS 5gal beer kegs, which can be acquired inexpensively.

[Twisted Brick]

In my experience whiskey needs both barrel influence and just plain time. A bottle of 2-yr old wheat whiskey left white softened beautifully on its own, making me think a similarly glass-aged whiskey (maybe 1 year?) might be appropriate to fill a new barrel with. All subsequent fillings of that barrel would be straight into the barrel.

[Stags]

Somewhere on here (I believe in the UJSSM thread) there’s a great discussion about proof, flavor, and toasting/ charring temps. Maybe go looking for that.

Lower proof is sweeter higher is more peppery and complex. I like a midpoint. I generally add at 60% knowing that I’ll lose the angels share and get the sweet flavors on the back end

Never done Midwest barrels but Gibbs is top notch