Hey guys, long time reader, first time poster. I have a 2L barrel from Wasmund's Copper Fox distillery in Virginia. I actually started my blog with a post about my at-home aging adventures with the barrel, and I have several of the posts now. I'm about to age my 4th batch of spirits in it. Below is my series concerning aging in my barrel. I first aged rye whiskey, then rum, then brandy/pisco. I'm about to put some apple brandy in it. Part 1, part 2, part 3, part 4. The most jarring thing about aging at home is the Angel's Share. While my little barrel was cheap, aging in it is not. Not only do you need about 2L for each run, but you'll end up with about half that when you're done. I age about 4-5 months, which results in a spirit comparable in maturity to most "brown spirits" you'd find on the shelves. My barrel came pre-charred, though I don't have the means to re-toast the insides after I age something in it. The result is that anything I age in the barrel now takes on a very dry and warm "new wood" taste that I hear people talking about sometimes (I think).
