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Barrel Aged Cocktails Part 2

Click here for Part 1 to find out how this started.

Several weeks ago we featured a technique involving oak barrels and batched cocktails. In that post we described some of the details to help anyone get started aging their own cocktails in barrels. After many weeks of anxious anticipation (and a few sips along the way) we are finally able to share our results. Was it worth the wait? Are the cocktails really that good after sitting in charred oak barrels for over a month? Should you try this yourself? In a word, absolutely positively beyond-a-doubt YES.

You can see from the images that we reused empty bottles from the original base spirits and decorated them with the taped-on paper labels we made for the barrels while they were aging. We probably should grab a marker and write the dates that the barrels were opened

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Barrel Aged Cocktails

All the cool kids are doing it, so Summit Sips couldn't wait any longer. We just had to try our hand at barrel-aged cocktails. It sounds like a lot more work than it is, but of all the things we've tried, plenty of homemade ingredients and ice experiments have been a lot harder than putting cocktails into barrels. There's absolutely no reason you can't do this yourself, and that's part of the appeal. Using simple techniques that anyone can master to create amazing, original results is exactly why we write this blog.

You may remember a post from way back when we first visited Portland, Oregon. A couple of drinks at Clyde Common were aged in oak barrels, a technique being pioneered at that time by Jeffrey Morgenthaler. A few months prior to our visit, he posted a short

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