Barrel Aging/Barrel Aged Cocktails
Many home and professional bartenders have been aging cocktails in small barrels, and in neutral containers with wood chips.
Some states in the United States prohibit batching/pre-mixing/changing containers of alcohol.
There are several factors to consider when aging cocktails in or with wood. Please keep these safety tips in mind.
- Higher-alcoholic strength ingredients last longer without spoiling than lower ones.
- Remember wine and vermouth spoils at room temperature, as do non-alcoholic ingredients and other mixers.
- Beware of using chlorinated water to rinse/wash barrels, as chlorine can lead to “corked” barrels. [link] [link] [link] [link]
- Some barrels not meant for cocktails and such are waxed on the inside, so be cautious when purchasing. These barrels may be watertight but release their wax if rinsed with very hot water.
- Avoid unfamiliar and unapproved woods – See “wood aging.”