An Enthusiast’s guide to aging whiskey: Barreling


Last night, Christian and I tried barreling for the first time.

No, not like that you pervs. That’s for our other blog.

As we discussed in our first whiskey-aging post, we finally accomplished something at Costco even more important than eating thrice our recommended daily sodium intake in samples of Tostino’s pizza rolls and bites of Aidells’s chicken apple sausage. We purchased (!!) our very own all-in-one home whiskey barreling kit, made by the Woodinville Whiskey Company, a small-batch distillery in Washington state.

Per the kit instructions, we first filled the wood barrel with hot water and left it alone to leak—and eventually expand so it would stop leaking—for several days. After this and a good hot water rinse, we were ready to funnel in the white whiskey. OMG, not that kind of funneling.

In addition to the barrel, and the white dog strong enough to withstand a good barreling, the kit also came with two tasting glasses—can you guess what we did with those? The white dog had a nice, sweet and sour aroma and on the front of the palate, a hint of corn. But in the words of Ralph Wiggum: it tasted like burning.

I’m looking forward to tasting our whiskey again after it’s spent some time chilling the fuck out in it’s barrel. Check back with us in 3-6 months. In the meantime, I’ll try to keep Christian from downing the whole thing in a wasted stupor before it’s ready.