How to make a Barrel-Aged Maple Old Fashioned

Barrel Aged Cocktail

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Barrel aging adds toasted oak and vanilla notes to a cocktail whilst mellowing the alcohol. The ideal aging is 4-6 weeks depending on your barrel size – the smaller the barrel, the more surface area and faster the process takes place.

INGREDIENTS

  • 4.2L Rye or Bourbon Whiskey
  • 105mL Angostura Bitters
  • 500mL Maple Syrup (diluted)

Bottled Aged Cocktail

HOW TO

  1. Add all the ingredients to a 5 litre barrel
  2. Age for approximately 4-6 weeks before bottling – taste test during this period regularly
  3. To serve, stir with ice before straining over fresh ice into your favouite old fashioned glass
  4. Garnish with a twist of orange

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8 thoughts on “How to make a Barrel-Aged Maple Old Fashioned

    • cocktailkit says:

      Hey Don! Sorry I don’t know why I didn’t include the breakdown and can’t remember this particular one as it was a long time ago. Try making a Maple Old Fashioned and see how sweet you like it first (60mL whiskey, 5-10mL maple, 1-2 dashes of bitters)… If you opt for 5mL then it would equate to 70 single serves (4.2L whiskey, 350mL maple, 70-105 dashes of bitters). Stir the maple into the whiskey and omit the water (unless it isn’t mixing very well then you can dilute it slightly), you can always add extra water through dilution when it’s stirred down in the glass.

      Good luck!

  1. David says:

    Can you leave the cocktail in the barrel indefinitely, taking it as needed, or does it need to be removed from the oak after the 6 weeks aging is complete? Ideally, I’d leave it in the barrel, filling the shaker as needed to serve.

    • cocktailkit says:

      You can leave it in for longer but the flavour will continue to change. Best thing to do would be to decant it into a bottle and keep it in the fridge. It softens when you age it so you don’t need too much dilution – just pour over ice and should be good to go. This way you can start the next batch whilst enjoying the previous =)

      I’d recommend tasting it at least once per week as it ages then you can become aware of the influences the oak has on the cocktail.

      If you make a different aged cocktail with vermouth then it will limit the time you can keep it in the barrel as it will start to oxidise (vermouth is wine based).

      Let me know how you go 🙂

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