6 Whiskey Barrels Need A Checkup

[@StillIt]

Have you tried any of these recipes? If so how did they turn out?

[@kdoggie90]

Finally have time to!

[@lmy5pence481]

O Jesse, thanks for your vids. I can now also say that I'm a learner stiller, got my 3" 4 bubble plate still on Monday, so I will test out all your recopies. Thank you for your passion to the process of stilling, keep it up.

[@tomschuh6301]

I did your next step bourbon and put it in a badmo medium toast char 2 barrel in November. Tried it last month at 5 months old. Smelled like Tequila and tasted grassy with a big hit of malt on the finish. The malt was the only thing enjoyable for me, so I'm hoping it gets a lot better with more age!

[@timberghuis7206]

I made the safety net bourbon a few times, even got your staves to put it in! Hands down, best thing to come out of my still! it would be awesome to see a sour mash version!

[@trousers2]

Tried the Rye bourbon, came out ok but not a fan of rye so dunno why I tried that haha. Currently doing a stripping run for bourbon with supernova malt and I've got high hopes. Also got some chase the craft staves ready to go in as well!

[@top6ear]

The distiller at Jack Daniels told me back in '99 that the best years for the whiskeys are when the temperatures are extreme in either direction extremely hot and then extremely cold winters because the wood soaks up and then squeezes out the whiskey.

[@Tater_Lord]

Yup accelerates the aging process

[@existentialgoberts4345]

Hey Jesse! I simply wanted to thank you because you showed your viewers how "easy" distilling can be. I made it a job out of it because of your channel :) On the thinness of the whisky, I've been able to have a thicker mouthfeel when digging a little deeper in the tails (it'll take a little longer in the barrel, but definitely worth it).

[@rockymountainhomestead]

We fill in minimum 15 gallon barrels. Our 5 is simply our all grain moonshine Dispenser. A 15 of rum 15 smoked shine 30 smoked bourbon. Only 6 months in, needs way more time

[@racerothery2716]

Well after 2 + years of watching you im finally starting up my own thing and already for my first 2 projects I did a honey fermented bourbon mash and as a bonus had 15lbs of honey left to make some Mead! Thanks for the inspiration brother

[@NoneYaBiz5]

Please consider doing an infinity barrel project with your different creations.

[@Tater_Lord]

Loved this video but might wanna look at your camera settings the white balance /ISO was bouncing around alot at roughly the 22:00 mark

[@LP23D6]

Badmo works great. I tip the barrels on the metal end (wood end up) and open the spigot to "burp" it. Then it will pour easily. Give it a try.

[@brokentillman4346]

4 things Br Jesse, 1 great job, 2 don't turn wifey into a lush, 3 when you empty ❤ child pls consider changing out for a metal tap, and 4 listening to Daniel (Crowded Barrel) makes me wonder something, seasons cause the barrel to basically breath, allowing the liquid to be absorbed and expelled in cycles. When using staves, once the stave is saturated, are u still getting the interaction u want? Something to ponder. Luv u Br, keep it up.

[@TheMorningIWokeUpDead]

Youre the best! Ive stopped drinkin but your videos make me want to make my on Wine again

[@joshuagoodsell9330]

Hi Jesse, thanks for the update! I really enjoy the flavor update videos. Waiting to find out how my spirits turn out as they're aging is the hardest part of the hobby for me! So hearing about how your spirits are developing is very helpful. Also I want to thank you for helping me get started in the hobby, you're awesome!

[@TheLandstrider]

10:18 I need a dump bucket else i be very drunk at 9:30am in the morning * takes another sip*

[@bryantcochran5065]

Good idea to let it ride. The seasons are what make the whiskey move in and out of the wood. The longer its in there the more mellow those umami notes will be. Thanks for all your doing for distillers knowledge base.

[@roberthamm9304]

If you want to rapid age them faster, put them into either a refrigerator or freezer for 24-48 hours and then pull them out for the same time, and then repeat for about a month, and then sample them for taste and color. If you prefer a darker shade, repeat the process again.

[@silver-hy6mi]

Jess could you please explain your description of astringent?

[@1971anaconda]

Great work Jesse love you work oh and thanks I have the barrel you had on your news letter exact number 500M0 doing a batch now to fill it 😎🇦🇺

[@Paulman50]

It's amazing how much the sprit changes over time. If it wasn't for video's like this one, i would have chucked some back through the still.

[@shaneclothier4526]

Love the channel great inspiration. After watching this episode I wonder, have you thought of making an "American Whiskey" in the Canadian style by making mashes from separate grains then blending the results.. For example 100% Corn, 100% Rye and 100% Malt, mashes, then blending the distilled product? For your consideration.

[@sethhill5689]

2 questions: 1) What kind of affect would hard/rock maple barrels have on distilled spirits? 2) I am curious what Love Child would taste like with maple wood aging.

[@roberthamm9304]

It could be the molasses. What grade of char do you have in the barrel? Try rocking the barrel every few days for around 3 months.

[@the_whiskeyshaman]

Dude you know this is my jam. I need to get back in the shed. This weekend

[@krisgaskins1]

You alone have created the shortage on these barrels. But I have a buddy that wants to try to make these with me at his mill, so kudos to you and Ben. We're nervous about making the lids but nothing like trial and error for these ADHD bourbon boys to give it a go.

[@Joe_Bandit]

Did you see he has a video showing how they're made?

[@glleon80517]

Jesse, Alan Bishop, head alchemist at Spirits of French Lick, maintains that barrel char has no “flavor” but in the process of charcoal filtering the spirit does cause the spirit to change. The barrel notes are from the toast layer underneath the char.

[@rockymountainhomestead]

Then why does char 3-5 produce such massively different flavor profiles?

[@TheLandstrider]

Awesome video mate. Excellent to see how your long age stuff is going!

[@grahamokeefe9406]

I think you mean "aweseom"

[@brownhues]

Only the second video of yours I've watched, but I can tell you've hung out with a LOT of Southerners and have picked up on some pronunciations. Is your wife from the southern US? Also would explain your love of bourbon. Haha.

[@rimrock53]

Can you include comments on the levels of toast and char in the barrels for each recipe as you do your next tasting?

[@the_whiskeyshaman]

I did the love child. And now I wish I would have put it in a badmo. I think I can save it. It’s a bit too astringent. Maybe a blend in my future.

[@clintonrossouw8274]

Hey Jesse, loved the video, would love o know your entry proof, and what proof you tasting😊😊

[@RobertIsaac]

I suspect you might be right with the safety net 'bourbon' seeming to age more quickly due to not having as much punch to balance the oak. I'd frame that as a positive; the sort of person who is using the safety net recipe would be rewarded by reaching the final aged balance more quickly.

[@Mrwaterfern]

Did you skip the center barrel taste?

[@arashtorabi8852]

Hi I'm new to your channel I like your work. Have you tried Raisins with fennel???

[@user-ib8xt6tw9m]

Is there any interest in sending some of these to the Whiskey Tribe guys again like you did with the UJSSM products early on? It would be awesome to get their feedback on these products again.

[@stephenkennedy2075]

Hey Jesse! Awesome content! I tried "aging" a vodka in a jar with some wood chips. It's ok, has a dry, woody finish. Is there anything I can do about that?

[@Jamison-]

Rerun it or use it as a mixing agent for other spirits that might not have enough of that kind of finish. Personally I’d rerun it, neat things can happen rerunning something like that

[@rockymountainhomestead]

Get buffalo trace mash 1 white dog. Toast an oak stick and char two sides. Give that a year

[@davidhellewell6614]

Do you use activated carbon after having watered down to 40%. If so, do you reuse the carbon?

[@The_McFortner]

0:06 Nice transition there! 13:51 So YOU are the reason these keep selling out before I get the chance to buy one! :^D

[@kdoggie90]

Sttttttiiiiiiiillllll it!!!!!!! Appreciate you buddy!

[@Lucydius]

I dare you to use liquid smoke in a whiskey or bourbon mash :D :D

[@markellis7961]

One question on the barrels, which you’ve never actually covered, and I haven’t been able to find much in the forums. How much do you fill your barrels? 100%, or do you leave some head space?

[@badmotivatorbarrels2273]

I fill mine 100%. I haven’t heard any good reason not to yet. Cheers!

[@rockymountainhomestead]

We fill 15+ gallons at our homestead. Filled all the way

[@markellis7961]

thankyou, I have a 20l barrel with a Irish whiskey recipe that I made up, and it’s really nice, but I still have some room in the barrel, think I might top it up with some of the same whiskey that I have on a stave. I am also making a peated version of the same whiskey for another barrel, will do the same.

[@saltskeggur]

Is that a submariner on your wrist?

[@roberthamm9304]

The #5 barrel, your basically looking for something on the grounds of a “preferred stock”, smoothness flavor.

[@yoguimasterof69]

well done sir! now i'm thirsty!

[@TheJavaGuru78]

Ride the winter out man... ride it out...

[@louwclaassens4988]

Blend them all and redistribute to kegs. Yummy!

[@tropicsalt.]

We are always chasing the peat.

[@rickwoud4319]

your kids own the house. mine own mine. thats how it's supposed to be 😆

[@StillIt]

I see you saw the background haha

[@captainmurphy6630]

Love Child Let it Ride Jesse

[@mathewforsman5824]

New meme spirits idea. Feijoa lollies from Pak n save/ new world pik n mix section

[@Akerfeldt77]

Comments help so comments

[@NA-pg4lf]

Couldn’t you just add some liquid smoke ? Do they make liquid oak ? Make steps syrup mmmmm

[@puffstastypuffs5192]

Luv me badmos!

[@FoodPortal42]

hey Jess I've got an idea of a mash up with 2 kinds of whiskey and was wondering if you would like to do a collaboration with me

[@FoodPortal42]

see what I'm thinking about doing is making a tequila and a belvedere vodka those are 2 of the most whiskey's I drunk years ago then though about making a rum and a gin combination you know hand craft a new brand

[@rockymountainhomestead]

Why would he collaborate with you? Are you producing content? If you were, that might be different. I've often reached out and come to realize, until my content is worthy of attracting collaborations, it ain't gonna happen through a comment

[@rockymountainhomestead]

Barrel Mill barrels are notorious for that vegetal note. I simply detest that flavor and aroma profile

[@the_whiskeyshaman]

All hypothetical of course. For science.

[@grahamokeefe9406]

"Aweseom"?

[@garrettshadbolt6443]

What the heck is oomommy?

[@kjdevault]

Umami… it’s savory. Soy sauce, mushroom, miso, that kind of profile

[@yellowboot6629]

💋❣️

[@stevealford230]

You could have just told us that you wanted to take the week off...

[@DRChupacabrah]

barrel children

[@keithanderson7720]

Not going to watch any more with your long commercials. Good luck, chao

[@racerothery2716]

With the love child I would let it ride until next summer for you….OR it’s Summer right now in Oregon and I can just hold that for you bruh! 🫡