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(Washington Post)   In the latest sign that the world is full of wonderful people just waiting to make each other happy, chefs are now using old liquor barrels to age sauces   (washingtonpost.com) divider line 29
    More: Spiffy, chefs, multiprotein complex, fusion cuisine  
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1657 clicks; posted to Main » on 07 Mar 2014 at 1:53 PM (27 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



29 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
2014-03-07 01:57:49 PM
WHERE ARE THESE GLORIOUS PEOPLE?! I MUST THROW MONEY AT THEM!!
 
2014-03-07 02:03:38 PM
Americans will eat anything!  anything!  ANYTHING!  If you were selling sauteed raccoons assholes-on-a-stick, Americans would buy them and eat them.   Especially if you had a little butter or salsa to dip them into.

encrypted-tbn2.gstatic.com


/forget the bald eagle, you know what the national emblem of this country should be?  A big bowl of macaroni and cheese.

//miss ya, carlin
 
2014-03-07 02:05:15 PM
Is a thick sauce really going to benefit much from barrel aging or infusion? Booze does because of the nature of alcohol and the fact that it's a relatively water-like liquid (so it moves around much more). Even a thin-ish sauce doesn't do that.
 
2014-03-07 02:07:15 PM
www.ontheroadtofit.com

WHY ARE THEY NOT BEING REFILLED WITH MORE LIQUOR?
 
2014-03-07 02:08:01 PM
I use an old Ben & Jerry's Liquor barrel.
From back when they used booze
 
2014-03-07 02:08:14 PM

mikebdoss: Is a thick sauce really going to benefit much from barrel aging or infusion? Booze does because of the nature of alcohol and the fact that it's a relatively water-like liquid (so it moves around much more). Even a thin-ish sauce doesn't do that.


I don't know about other sauces, but the pure maple syrup they barrel age in the casks from Catoctin Creek distillery in VA is pure heaven. Gotta love a little straight rye with your flapjacks!
 
2014-03-07 02:09:28 PM
The only way I can see this working is if you keep the barrels rotating or put some kind of agitator inside.
 
2014-03-07 02:09:47 PM
Try a bourbon ale. Beer that has been allowed to age in Kentucky bourbon barrels. It's pure alcoholic heaven. Try Bells or Fremont. Your liver will thank you.
 
2014-03-07 02:11:03 PM

Zeb Hesselgresser: [www.ontheroadtofit.com image 500x319]

WHY ARE THEY NOT BEING REFILLED WITH MORE LIQUOR?


Because for some sorts of liquor such as Bourbon the barrels must be new
 
2014-03-07 02:13:03 PM
Your sauce gives me wood.
 
2014-03-07 02:13:44 PM
It's

Zeb Hesselgresser: [www.ontheroadtofit.com image 500x319]

WHY ARE THEY NOT BEING REFILLED WITH MORE LIQUOR?



Mark 2:22

"And no one puts new wine into old wineskins. For the wine would burst the wineskins, and the wine and the skins would both be lost. New wine calls for new wineskins."
 
2014-03-07 02:18:07 PM

anuran: Zeb Hesselgresser: [www.ontheroadtofit.com image 500x319]

WHY ARE THEY NOT BEING REFILLED WITH MORE LIQUOR?

Because for some sorts of liquor such as Bourbon the barrels must be new


But barrels used for aging whiskey are reused to age other beverages; some wines and maybe scotch?  Probably wrong about the scotch, I have to watch that Modern Marvels episode again.
 
2014-03-07 02:22:31 PM

Odd Bird: anuran: Zeb Hesselgresser: [www.ontheroadtofit.com image 500x319]

WHY ARE THEY NOT BEING REFILLED WITH MORE LIQUOR?

Because for some sorts of liquor such as Bourbon the barrels must be new

But barrels used for aging whiskey are reused to age other beverages; some wines and maybe scotch?  Probably wrong about the scotch, I have to watch that Modern Marvels episode again.


They've recently started using bourbon barrels to age single malt scotches. They've been using port, sherry, and madeira casks to age scotch for quite some time.

The "New barrel only" laws on things like "straight' whiskey, bourbon, and rye are all leftover from the big houses stifling competition at the repeal of prohibition. They all had money to start back up and also enough to bribe... err... I mean "lobby" the TTB and other sources to make it more expensive for others to get into the game. Most of the liquor laws prohibiting distillation for personal use, and other such hurdles were actually written by the liquor industry to keep competition low.
 
2014-03-07 02:39:11 PM

tallen702: The "New barrel only" laws on things like "straight' whiskey, bourbon, and rye are all leftover from the big houses stifling competition at the repeal of prohibition.


The coopers' union and lumber industry also had a hand in that one.
 
2014-03-07 02:42:48 PM
There is a guitar company in the UK that makes instruments out of wood reclaimed from whiskey barrels.

They are unreal gorgeous.

http://www.fyldeguitars.com/sm_ariel.html
 
2014-03-07 02:44:01 PM
You go to South Texas, they sell old lirour barrels cut in half for patio chairs.
/Ya, rly.
//They're that fat.
 
2014-03-07 02:47:40 PM

Slypork: Try a bourbon ale. Beer that has been allowed to age in Kentucky bourbon barrels. It's pure alcoholic heaven. Try Bells or Fremont. Your liver will thank you.


untappd.s3.amazonaws.com


One night I was apparently delirious walking though a liquor store when I saw  that bourbon ale and gave it a try. I have I high tolerance for ingesting total shiat, but these I can hardly choke down. They've been in the fridge forever.
 
2014-03-07 02:51:37 PM
In other news: I'm using old barrels of liquor to age sauced.
 
2014-03-07 02:51:49 PM
We were at Flying Saucer's in Raleigh about a month ago, and they were serving small batch bourbon barrel aged beer from Full Steam Brewing in Durham, a relatively recent trend (at least to me) that I hope continues.  It was phenomenal, they age it in Jim Beam barrels (specifically).
 
2014-03-07 02:55:56 PM
Mmmm Garum.
 
2014-03-07 03:12:09 PM

tallen702: mikebdoss: Is a thick sauce really going to benefit much from barrel aging or infusion? Booze does because of the nature of alcohol and the fact that it's a relatively water-like liquid (so it moves around much more). Even a thin-ish sauce doesn't do that.

I don't know about other sauces, but the pure maple syrup they barrel age in the casks from Catoctin Creek distillery in VA is pure heaven. Gotta love a little straight rye with your flapjacks!


There is no better destination than the end of the W&OD to Purcellville for a sit down at Catoctin Creek.

oh, and this in your fridge might be a strong second

www.thebarleyblog.com
 
2014-03-07 03:14:21 PM
For anyone who didn't click the link to Fylde Single Malt Ariel Guitars.  Oh, to have the $5000 (+) to own one of these...

i1168.photobucket.com
i1168.photobucket.com
i1168.photobucket.com
 
2014-03-07 03:28:26 PM

Odd Bird: anuran: Zeb Hesselgresser: [www.ontheroadtofit.com image 500x319]

WHY ARE THEY NOT BEING REFILLED WITH MORE LIQUOR?

Because for some sorts of liquor such as Bourbon the barrels must be new

But barrels used for aging whiskey are reused to age other beverages; some wines and maybe scotch?  Probably wrong about the scotch, I have to watch that Modern Marvels episode again.


Used wine barrels are sometimes used for liquor. IMS Scotch has to be aged in used Sherry barrels. Doesn't tend to go the other way. Besides, every distillery eventually accumulates "ghost barrels". This way you can use them on-site and claim they've got whiskey in them just like the TTB forms say.

Ghost barrel - The TTB allows a certain amount of discrepancy between what you distill and how many barrels are actually filled with booze due to things like the Angel's Share (liquor that evaporates) and the Devil's Share (what soaks into the wood). Unfortunately, the amount that they allow doesn't quite cover actual waste and loss. So eventually you have empty barrels in the distillery which are officially full of liquor. You can't get rid of them. You can't refill them. So they just accumulate.
 
2014-03-07 04:11:17 PM

anuran: Zeb Hesselgresser: [www.ontheroadtofit.com image 500x319]

WHY ARE THEY NOT BEING REFILLED WITH MORE LIQUOR?

Because for some sorts of liquor such as Bourbon the barrels must be new



And some use Wine/Port barrels to put their spirits in, to give some cross-flavoring.
 
2014-03-07 04:43:00 PM

jst07: Slypork: Try a bourbon ale. Beer that has been allowed to age in Kentucky bourbon barrels. It's pure alcoholic heaven. Try Bells or Fremont. Your liver will thank you.

[untappd.s3.amazonaws.com image 320x320]


One night I was apparently delirious walking though a liquor store when I saw  that bourbon ale and gave it a try. I have I high tolerance for ingesting total shiat, but these I can hardly choke down. They've been in the fridge forever.


Save it for a game of beer bottle roulette. Take 5 good beers and one crap beer and pour them into identical cups. Each player is blindfolded and someone else shuffles the cups. Each player takes a turn grabbing a beer and has to chug it. Keep going until someone gets the bad one. It's great when you use something really nasty like a Lime a Rita or  shudder Coors Light.
 
2014-03-07 05:34:13 PM

rikkitikkitavi: tallen702: mikebdoss: Is a thick sauce really going to benefit much from barrel aging or infusion? Booze does because of the nature of alcohol and the fact that it's a relatively water-like liquid (so it moves around much more). Even a thin-ish sauce doesn't do that.

I don't know about other sauces, but the pure maple syrup they barrel age in the casks from Catoctin Creek distillery in VA is pure heaven. Gotta love a little straight rye with your flapjacks!

There is no better destination than the end of the W&OD to Purcellville for a sit down at Catoctin Creek.

oh, and this in your fridge might be a strong second

[www.thebarleyblog.com image 420x562]


Did they move to their new digs in downtown Purcellville yet? When I was there about a year or so ago, they were in the process of building their new spot.
 
2014-03-07 05:54:09 PM
Hipster alert kinks in when the New Thang starts getting talked about

/first rule of (  ) club is keep yer farking yap shut
 
2014-03-07 06:08:39 PM
NOOOOO! We need EVERY ONE of those barrels for aging stouts!
 
2014-03-08 12:19:42 AM
smilesandwich.com

Your sauces have already been crushed and trampled before they even hit the barrels!
 
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