Wednesday, October 10, 2012

Brandewijn

I finally bought a little oak barrel, something I have been coveting for a long time, which suddenly became affordable online - mind you at the same time a major food magazine starts talking about putting cocktails in barrels. No, we want our own product. Here's the idea: every day pour off a sip to see the effect of what happens to a nice clear Cab-Shiraz blend distilled. After only 5 days look at the color. It smells intensely of butterscotch candy. I mean exactly like Werthers. It's a surprise to taste that it's not sweet. I'll report back in a few weeks, but I expect some amazing things are going to happen day by day. Now if I can only figure out the sour mash, we will be on our way to bourbon.

4 comments:

Ken Albala said...

OH, It's at the Sausage Maker.com, oddly enough. 60 bucks!

lostpastremembered said...

How does it work if you use it for different things??? do you wash it out between>???

Ken Albala said...

I don't think so. In fact I think the using it for other things is a plus. Like scotch in port barrels, or resued bourbon barrels used everywhere.

WireMonkey said...

Sorry if this is already covered in your books but I was wondering, how often do people crunchy fried beans? David Lebovitz has an interesting post about pan fried white beans (with a reminisce about his mother frying beans in tallow) but I can't find that anywhere else online. This totally seems like it would be a thing with cultures (especially in the west). I mean, if leblebi and crunchy wasabi peas are in snack mixes, you'd think people would've gotten into fried beans a long time ago. Are crunchy fried beans not a thing?