irishwhiskeychaser wrote:I lost this thread and posted on another a while back. I hope to recieve my 1lt Cask next week.
I basically have a liter or 5yo Cooley Irish Whiskey. I have also purchased some Amontillado Sherry (Which is actually a mix of Palomino & Pedro Ximenez) to doctor the cask.
SO my question is this ..... how should I do it.....
Lob in all the sherry in and leave it for a while?
Put in a small bit and wait till it all soaks into the wood?
I'd put in the whole sherry. You may get a better sherry, and more importantly, you'll get an even "soakage". Also, the barrell needs to have a decen amount of liquid to be waterproof. This sounds strange I know but when you first get the barrell you have to fill it with hot water and leave it to swell you that it becomes fully waterproof. If it dries out it will contract and you may get leakage. For the same reason you need to rotate the barrell every one in a while.
When you do fill it put it on some sort of drip tray as you can get the odd drop leaking out at the start.
butephoto wrote:Hmm, mine still hasn't arrived. Should be this week, hopefully.
butephoto wrote:If you read through Ian Hember's blog, linked further up, he says that it was already pre-toasted (although from a different supplier, I think) and he pre-soaked it with water and then sherry.
I think before doing anything you should read the full blog for a good idea of what he's tried already and the results.
IainB wrote:Why would you toast the cask after the sherry stage?
irishwhiskeychaser wrote:IainB wrote:Why would you toast the cask after the sherry stage?
I actually don't know when I should be doing it
I think I'll have to leave it anyway as it appears to be impossible to do
IainB wrote:I think the toasting generally comes first - and you're right - there is a good reason - it helps to open up the wood. Where did you get the barrels - I'm pretty sure mine were toasted - judging from the smell and colour of the water coming out after the initial seasoning.
IainB wrote:My experience with the 4 barrells I've seasoned so far is that only about half of them (that's 2 then - I'm an accountant - I know these things) let any water out.
Not to alarm you or anything but did these barrells specifically say they were for aging spirits, as opposed to just storing. The reason I ask is that if they were just for storing they may be sealed, in which case no wood contact would occur.
Anyway, you should be able to tell from the water when you empty it.