Managing Your Barrels

The Barrels Farm process is distinct from standard toasting or roasting methods. It involves a more intense and shorter toasting at the wood's surface, creating a steep temperature gradient between the outer and inner layers of the wood. This method of cooling the outside of the cup during toasting, allows the wood to develop a rich array of aromatic compounds, which in turn can be transferred to the beverage during drinking. This allows us to achieve a perfect harmony between oak, seasoning, and toasting.

Unpacking and Preparation of Wooden Barrel

1. Unpacking:

• Carefully unpack the box containing the wooden barrel.
• Ensure that all necessary pieces are present, including the spigot, bung, stand, and oak barrel.
• Verify each component's condition to ensure there are no damages or missing parts.

             2.  Reminder: Curing Process:

• Before using the barrel, it must be cured to seal any possible leaks.
• Follow the curing process outlined below to prepare the barrel for use.

1. Placing the Spigot:

• Position the spigot correctly on the barrel to prevent leaks.
• Softly tap or twist the spigot to insert it into the barrel securely, ensuring it is correctly positioned. It does not need to be fully inserted into the barrel head.
• Optionally, use banana fiber for additional packaging around the spigot.

1. Orientation of Spigot:

• Ensure that the pivot of the spigot faces the direction of the barrel and bung.
• The tip of the spigot should be facing downward to allow for proper liquid flow.

1. Rinse:

• Rinse the inside of the barrel with natural water multiple times to remove any residue from the manufacturing process.

Curing a wooden barrel is an essential step to prepare it for aging beverages like rum or whiskey, ensuring proper sealing and preventing leaks. The steam method is indeed a popular choice for large-scale operations due to its effectiveness in penetrating the wood and cleaning the barrel. Here's a step-by-step guide based on your instructions:

• Lay the Barrel on its Side:
  
• Place the barrel horizontally onto a common barrel rack, ensuring it is stable and the bunghole (the hole where the bung or stopper fits) is facing upwards. This allows you to fill the barrel with water without it spilling out of the bung hole.
• Fill the Barrel with Hot Water:
  
• Pour hot water into the barrel. The water temperature should be around 180°F (82°C), which is hot enough to soften the wood without damaging it.
• Fill the barrel 1/3 of the way with this hot water. Install the bug plug.
• Roll the Barrel back and forth a few times to fully saturate the barrel.
  
• Periodically roll the barrel back and forth to ensure that the water coats all of the interior surfaces. This helps to thoroughly wet the wood and encourage it to expand and swell.
• Add More Water:
  
• After 2-4 hours, add another 1/3 of hot water to the barrel, bringing the total water volume to about 2/3 of the barrel’s capacity.
• Check the barrel for any leaks, as swelling the wood will help close up minor gaps and cracks. Leave the barrel set overnight. Persistent leaks can be fixed by rubbing barrel wax (Bees wax), into the leaking area.
• Allow Extra Time for Leaks to Seal:
  
• If you notice leaks, allow the barrel to sit for an additional 12-24 hours with water inside. The wood should continue to swell and seal any small openings, making the barrel more watertight.
• Drain the Barrel:
  
• Once the barrel has been filled and the leaks have sealed, drain the barrel completely. Make sure it is empty of any water before moving on to the next step.
• Fill with Beverage:
  
• Immediately fill the barrel with your beverage, whether it’s wine, beer, whiskey, or another liquid. It's crucial to do this as soon as possible after draining the water, as the wood needs to stay swollen and sealed to maintain its integrity.

• Sealing Leaks: The primary goal of this process is to ensure the barrel is watertight, so your beverage doesn’t leak out during aging.
• Swelling the Wood: Wood is porous, and over time, barrels can dry out and shrink, causing leaks. The hot water helps to expand the wood fibers, which swell up and close any gaps. Barrel wax (Bees wax), can also be used to seal persistent leaks.
• Avoiding Contamination: Filling the barrel with your beverage quickly after the swelling process prevents the wood from drying out again and potentially introducing bacteria or other contaminants.

Barrel-aging cocktails can significantly enhance their flavor profile and overall drinking experience. Here's what it adds to your cocktail:

1. Smoothness and Cohesion: Barrel aging helps to mellow out harsh aspects of the cocktail, resulting in a smoother and more cohesive drink. This is particularly beneficial for cocktails containing bitter elements like Campari, Cynar, or Fernet, as the barrel helps to soften and balance those bitter notes.
2. Oxidation and Flavor Complexity: The porous nature of the barrel allows for oxidation to occur within the cocktail. This process adds another layer of flavor, especially enhancing cocktails with a wine base such as vermouth or aperitifs.
3. Character from the Barrel: The barrel itself imparts its own unique character to the cocktail. Depending on factors like charring level and aging duration, the barrel can add elements of toast, bitter caramel notes, and additional weight to the cocktail, contributing to its complexity.

This trend of barrel aging cocktails gained momentum around 2009 when Jeffrey Morgenthaler, a renowned bartender and author, started experimenting with aging cocktails in oak barrels. Since then, it has become a popular practice among bartenders worldwide.

For optimal results, cocktails are typically aged in barrels for around two to three months. While aging for longer periods, up to a year, is possible, satisfactory results are achieved relatively quickly without losing freshness while still adding depth and complexity to the cocktail.

However, it's essential to avoid aging ingredients that can spoil or lead to mold or mildew formation. Ingredients like juices, dairy, eggs, and syrups with a low shelf-life should be avoided to prevent spoiling the cocktail and potentially ruining the barrel.

Here are recipes for two classic cocktails suitable for barrel aging:

Negroni Recipe (Makes Three Gallons):

• 128 oz dry gin
• 128 oz sweet vermouth
• 128 oz Campari

Stir the ingredients together (without ice) and pour into a three-gallon oak barrel. Let it rest for five to seven weeks before transferring into glass bottles for serving.

Smaller Batches:

You want a 1:1:1 ratio of gin, Campari, and sweet vermouth, so figure out how much that is, then pour everything into your barrel through a funnel (again, you don't want to lose any precious ingredients). One thing to note: alcohol naturally evaporates about 2% during this barrel-aging process. It's called the angel's share, and it's the small price you pay for the tastiness that's about to come.

Manhattan Recipe (Makes Three Gallons):

• 256 oz rye whiskey
• 128 oz sweet vermouth
• 7 oz Angostura bitters

Stir the ingredients together (without ice) and pour into a three-gallon oak barrel, preferably one that previously stored sherry, Madeira, or port wine. Let it rest for five to seven weeks before bottling for serving.

INGREDIENTS

Yield:10 to 12 cocktails (1 Liter)

• 2⅔cups 100-proof rye whiskey
• 1⅓cups red Italian vermouth
• 1tablespoon plus 1 teaspoon Angostura bitters
• 1¼teaspoons absinthe (optional)
• Lemon twists or brandied cherries, for serving.