WI Distiller Posted October 27, 2010 Share Posted October 27, 2010 I'm getting toward the end of my business plan, and wanted to hear some of your opinions on barrel size for aging spirits. You hear a lot of different things out there, from "one year in a 15 gallon barrel is like 5 years in a 53 gallon barrel" to people saying only full sized barrels will do. I will be making whiskey, apple brandy and a barrel aged gin. My plans at this point have me using 10 gallon barrels (fresh barrels for a year with the whiskey, once used barrels from whiskey production for a year with the brandy, and a mix of fresh and used barrels for a few months with the gin). What do all you whiskey and brandy makers out there use? What do you see as the advantages of your system? Thanks for any opinions. Link to comment Share on other sites More sharing options...
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