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Experience with used bourbon barrels?


kckadi

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I was recently given a couple of freshly dumped 53 gallon 'big distiller" kentucky bourbon barrels and was thinking of putting my next still run from 100% corn mash into them. Its my first time doing this and was curious if anyone has aged in used bourbon barrels and what was their experience? How was the end product?

Also I'm trying to figure out the whisky class and type. I think the above would fall under the TTB WHISKY type of "WHISKY DISTILLED FROM BOURBON MASH¹ as the TTB definition is

"WHISKY DISTILLED FROM BOURBON MASH"

Whisky produced in the U.S. at

not exceeding 80% alcohol by
volume (160 proof) from a
fermented mash of not less than
51 percent corn and stored in
used oak containers
Or if I distill at a higher proof it could be type "LIGHT WHISKY":
"LIGHT WHISKY"
Whisky produced in the U.S. at
more than 80% alcohol by volume
(160 proof) [but less than 95%
alcohol by volume (190 proof)]
and stored in used or uncharred
new oak containers
In the light whisky definition it is not defined if a used barrel must be uncharred or charred. Since it is not defined then either one must be okay?
Any feedback or thoughts?
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My experience has been don't trust the fact they sold you "freshly dumped" barrels. Still attempt some sort of swelling. If you feel there won't be enough oak flavor there get some oak spirals or honey combs in there to help it out. How long were you planning on aging this product?

My thoughts on the TTB definitions are keep it lower proof, and go for "Whiskey Distilled from Bourbon Mash", you'll leave more flavor there and I think you'll be happier with your end product.

Jake

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Thanks for the responses.

I've been pulling my CFR 27 definitions from TTB doc http://www.ttb.gov/spirits/bam/chapter4.pdf

I'm a little confused by the corn whisky type definition as it pertains to charring

Whisky produced at not
exceeding 80% alcohol by volume
(160 proof) from a fermented
mash of not less than 80 percent
corn and if stored in oak
containers stored at not more
than 62.5% alcohol by volume
(125 proof) in used or uncharred
new oak containers and not
subjected in any manner to
treatment with charred wood
or directly from the CFR
(ii) “Corn whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 80 percent corn grain, and if stored in oak containers stored at not more than 125° proof in used or uncharred new oak containers and not subjected in any manner to treatment with charred wood; and also includes mixtures of such whisky.
Doesn't the last sentence preclude the use of any charring in barrel or spirals/chips? It specifically forbids any manner of charred wood treatment. Would a used charred barrel still be considered a "treatment with charred wood" or does the TTB not recognize a used charred barrel as a charred treatment?
I'm not sure how long I'll be keeping it in the barrels. I was planning on just waiting and see what happens. :)
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Yes, do clarify.

My guess is that the whole "treatment with charred wood" bit is a reference to the Lincoln County Process and Tennessee whisky. I'm pretty sure that putting your corn whisky in regular old used charred american oak barrels isn't a problem. How long it stays in there is important and there may have to be some funny text on your label, but I'm sure there's nothing wrong with using the barrels.

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I am glad I am distilling in Australia.

If we want to use the term "Whisky" , the grain spirit must be stored in an oak container (new or re-used or charred or otherwise) for at least 2 years.

Other than that we are almost left alone as long as we pay a horrific amount of tax.

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  • 3 months later...

I was recently given a couple of freshly dumped 53 gallon 'big distiller" kentucky bourbon barrels and was thinking of putting my next still run from 100% corn mash into them. Its my first time doing this and was curious if anyone has aged in used bourbon barrels and what was their experience? How was the end product?

Also I'm trying to figure out the whisky class and type. I think the above would fall under the TTB WHISKY type of "WHISKY DISTILLED FROM BOURBON MASH¹ as the TTB definition is

"WHISKY DISTILLED FROM BOURBON MASH"

Whisky produced in the U.S. at

not exceeding 80% alcohol by
volume (160 proof) from a
fermented mash of not less than
51 percent corn and stored in
used oak containers
Or if I distill at a higher proof it could be type "LIGHT WHISKY":
"LIGHT WHISKY"
Whisky produced in the U.S. at
more than 80% alcohol by volume
(160 proof) [but less than 95%
alcohol by volume (190 proof)]
and stored in used or uncharred
new oak containers
In the light whisky definition it is not defined if a used barrel must be uncharred or charred. Since it is not defined then either one must be okay?
Any feedback or thoughts?

You should try Sherry Casks while keeping your Bourbon Casks production. The palette of flavors Oloroso sherry or PX sherry casks impart in spirits and brews is almost boundless. Just contact me if interested

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You should try Sherry Casks while keeping your Bourbon Casks production, in my view. The palette of flavors Oloroso sherry or PX sherry casks impart in spirits and brews is almost boundless. Just contact me if interested. Bourbon barrels are a must since their vanilla and almond recalls are stunning. However sherry casks may provide you newly come and fresh sensations for the final taster: Should you be interested, just contact us.We are coopers selling our stunning casks into the USA for years,

Alberto Corrales / Export Sales Manager
SHERRY CASKS-TONELERÍA DEL SUR RAFAEL CABELLO SL
Avda. Marqués de la Vega y Armijo, 110 ·14550 Montilla (Córdoba)Spain
Mobile: + 34 699 199 317
Tel: + 34 957 655 796 · Fax: + 34 957 656 290
Skype ID: exportsherrycasks
Website: www.sherrycasks.com
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You can just label it as "Whiskey". There's nothing in the general regs that say anything about aging, barrel type, etc. If you want to call it bourbon, rye, etc, then you have to follow the subset rules. You will have to get formula approval for it though. That adds an extra 2 months to the process, but you can start aging it in the mean time.

Spirits distilled from a fermented
mash of grain at less than 95%
alcohol by volume (190 proof) having
the taste, aroma and characteristics
generally attributed to whisky and
bottled at not less than 40% alcohol
by volume (80 proof)
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