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Found 6 results

  1. I have 18 brand new 15 gallon Missouri Oak barrels from McGinnis Wood Products in Cuba, MO for sale. Char 3 and Char 4 available. $200 per barrel. F.O.B. Columbia, Illinois. Please contact adam.stumpf(at)stumpysspirits(dot)com for more info. Thanks!
  2. Brand new, still in shrink wrap. 25 gallon AO and 53 gallon AO casks. #3 char. Email for more info Sky sky@rmbc.us 720-220-5184
  3. Up for grabs! Insanely hard to find BRAND new custom toasted 53 gallon AO 24 month air dried/seasoned barrels. The cooperage utilized a 1 hour "toasting" cycle to bring the barrel as close to a char as possible. The whole interior is burned black as night. 200 barrels available. These will be ready by early December. Would like to sell them all to one customer. Minimum order 24. $417 a barrel. Skyler Weekes President, Rocky Mountain Barrel Company sky@rockymountainbarrelcompany.com (Office) 720-484-6685 (Cell) 720-220-5184
  4. Taking orders now for this fall. 600 liter brand new custom toasted Chestnut barrels from Portugal. Delivery estimated late fall '14. Please call to discuss pricing and quantity. -Quercus Pyrenaica Chestnut from the northwest Iberian Peninsula -Casks will be custom built in the fall of '14. All barrels are toasted (M+ unless specified otherwise) Call with any questions... Skyler Weekes President, Rocky Mountain Barrel Company sky@rockymountainbarrelcompany.com 720-484-6685 720-220-5184
  5. I've got a new project underway: a whisky distilled from full-flavored craft beer. I'm teaming up with a local brewery for the mash/wash. Working on the stripping runs as I type. Really excited about this project, however, it is my first go using oak barrels... My goal is to produce a whisky with a flavor profile more reminiscent of the beer from which it was distilled rather than being oak dominant. With this goal I'm currently intending on using 15 gallon medium toast barrels. The hope is this will allow for a rather quick oaking (~6 months) that is still apparent but subtle. Since my goal is to leave the beer from which the whisky was distilled as the dominate flavor profile I'm going with a med toast barrel rather than charred. Sounds like many craft whisky distillers are using charred oak barrels and hence that is why I'm seeking opinions in regards to my project. I'm thinking a charred barrel would bring too much oak into the spirit. Shouldn't need the charring to clean up the spirit either as the cuts are being made very conservatively. So, what is your opinion? Should I go the route of a toasted barrel or utilize a charred barrel? I appreciate any and all opinions/insight. Thanks!
  6. I've got a new project underway: a whisky distilled from full-flavored craft beer. I'm teaming up with a local brewery for the mash/wash. Working on the stripping runs as I type. Really excited about this project, however, it is my first go using oak barrels... My goal is to produce a whisky with a flavor profile more reminiscent of the beer from which it was distilled rather than being oak dominant. With this goal I'm currently intending on using 15 gallon medium toast barrels. The hope is this will allow for a rather quick oaking (~6 months) that is still apparent but subtle. Since my goal is to leave the beer from which the whisky was distilled as the dominate flavor profile I'm going with a med toast barrel rather than charred. Sounds like many craft whisky distillers are using charred oak barrels and hence that is why I'm seeking opinions in regards to my project. I'm thinking a charred barrel would bring too much oak into the spirit. Shouldn't need the charring to clean up the spirit either as the cuts are being made very conservatively. So, what is your opinion? Should I go the route of a toasted barrel or utilize a charred barrel? I appreciate any and all opinions/insight. Thanks!
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