Leaving it all to take its course

[Alzahra888]

The question is about how to age the product of two years of mostly nonstop and quite nearly full time effort, with intermittent breaks required for family visits, and long lulls of reading, studying and planning.

The whiskies are varied grains of all different styles. I am writing this because I am tempted to toss it all into one big barrel. Sure, I could keep everything separate as the preferred modus operandi.

The great benefit of this for me would be to age things nicely out at a wood-whiskey ratio amenable to a good drop.

I admit I dont place much value into refining recipe distinctions as many here do. I would be happy to make my singular encounter with this craft call up its own cup and be true to the experience itself.

[MooseMan]

If you have no interest in trying to create different flavour profiles, there's nothing wrong with creating a big solera barrel and blending all of your whisky together.

Each time you do a run, you can simply top it up.

[Alzahra888]

If you have no interest in trying to create different flavour profiles, there's nothing wrong with creating a big solera barrel and blending all of your whisky together.

Each time you do a run, you can simply top it up.

Thanks MooseMan. I appreciate this comment. The context is that I have two homes. An apartment in one country and a house in another. I will be leaving the house and quitting distilling. Life is taking me on another adventure. So there will be no credits or debits from the product this community gave me the wherewithal to create. I might be back next year. I might only visit a few days each year for another ten. So the question is about a long term strategy.

[Alzahra888]

One thing I am sure about is [EDIT: separating out] the UJSSM learning batch which was, as someone here described their spirit, wearing a coat of red wine, from used grenache barrel it went into.

The real question for me is the pure Barley. I am not much of a scotch drinker. Bourbon is more to my liking. So I could blend the barley into the rest which is half corn or just leave it separate.

With the coming inflation I will take back my city job and look forward to returning to my nest egg of aged spirit down the road.

That being said, I will be reading here weekly if not daily, sort of like the year before I took up this hobby. I have big dreams to finish a 3” RC, a plated 4” and a steam injected mash tun/boiler. These will require not less than a year or two of reading.

[PalCabral]

I agree with Moose, Alzahra. Put your distillates in one barrel, your infinite barrel, and draw from it when you’re back visiting. And if you find back to distilling, maybe add to it. It will be complex and special, and yours. A reninder of your hobby and hopefully it will inspire you to pick up the hobby again when opportunity is given!

[Yummyrum]

I’m also in this camp .
I used to have dozen or so Demijohns each with sticks in them , but now I just have one big barrel (96 litre ex bourbon) . The first Rum that went into it was from my plated still . Then stuff from Pot and Thumper . Now stuff from Dual Thumper setup . I never have to worry about over Oaking . Some of it is over 6 years old or more .

I’m no longer interested in small batch testing . If a run tastes good , it goes in the barrel . If it’s not right , ( infected or bad cuts) it goes through there flux still .

[Alzahra888]

I agree with Moose, Alzahra. Put your distillates in one barrel, your infinite barrel, and draw from it when you’re back visiting. And if you find back to distilling, maybe add to it. It will be complex and special, and yours. A reninder of your hobby and hopefully it will inspire you to pick up the hobby again when opportunity is given!

Thanks Pal

[Alzahra888]

I’m also in this camp .
I used to have dozen or so Demijohns each with sticks in them , but now I just have one big barrel (96 litre ex bourbon) . The first Rum that went into it was from my plated still . Then stuff from Pot and Thumper . Now stuff from Dual Thumper setup . I never have to worry about over Oaking . Some of it is over 6 years old or more .

I’m no longer interested in small batch testing . If a run tastes good , it goes in the barrel . If it’s not right , ( infected or bad cuts) it goes through there flux still .

Good to hear. Thanks Yummyrum!