DSB Fan Shares His Scotch Expertise

One of the most popular spirits to age in our barrels, Scotch is a truly versatile drink. And for one Deep South Barrels fan, it has provided endless flavor opportunities. Dave W. has over 160 bottles of Scotch in his personal collection, and has sampled over one hundred additional flavors so far. “These days,” Dave says, “I’m much more interested in aging malts than buying them.”

Taste Differences

Dave’s family gifted him our barrels at Christmas, three years ago. After aging some Ardbeg in a 2L barrel and some Highland Park in a 3L aging barrel, he was impressed. “Once you made the product available at SPECS liquor store, my interest peaked even further,” Dave says. “I have ordered from the online DSB store before, but the spontaneity of it being available at the SPECS in my hometown of College Station makes it a lot easier for me to buy a barrel.”

“I have six barrels going at any one time,” Dave says. “I finally retired my original after three uses.

Ardbeg - 10 year old aged 10 months – super. Highland Park 12 year old ages perfectly in one month = one year ratio. At six months it tastes identical to the 18 year old in my opinion.

Bruidlladich Port Charlotte (PC) aged in the original Ardbeg to gain more peat and smoke after 6 months. Cheap port wine aged for 4 months after the Highland Park mellowed the port. Then I bottled the contents and instilled Genlivet 12 year old for 6 months.”

Dave shared a few of his other experiments with us: “Ballantine's - not much change after 6 months,

but that is perhaps because this blend is already great? Wheat whiskey (new make), a slow but extremely enticing project with the sweetness of the wheat enhanced by the vanilla flavor and enhanced viscosity of a fluid as it is robbed of the angel's share (50% in my experience.)  Whistlestop (Rio Brazos distillery in College Station) - new make of corn whiskey. Again the sweetness is enhanced with the caramel of the barrel. Working on the 9th month currently. Patience is a virtue and rewarded handsomely with these attempts.”

Advice for Beginners

When asked what advice he would give to first-time or beginning barrel-agers, Dave shared a few tips. “Be sure to season the barrel several times before getting started so that the staves swell. Do not leave the barrel in the window sill – it will heat the contents and dramatically increase the “angel’s share.” Finally, start off with a favorite yet young single malt first. My experience with blends was not impressive and for those looking for noticeable change, use an inexpensive young Islay, Lowland, or Orlney malt. Look for malts that have had success with older aging - my "dream cask" would be 5 liter filled with McCallan Cask Strength but it is no longer available. However, McCallan 12 yr old finished with sherry would be a fine start. Balvenie 12 year old single barrel or double wood would also make a superb choice.”

Dave’s favorite thing about DSB? “The anticipation of what is to come. Of course it’s like most projects that one gives to others: making the extra effort means a lot and I’ve aged malts in barrels as gifts. It makes a personal statement that you care to provide something you have nurtured over time.”

Thanks so much for sharing, Dave! If you have an aging barrel experience or special recipe to share, we want to know! Email us at [email protected] and we will contact you shortly. Added by Christina on March 3, 2015.