The key to barrel-aging is continually tasting as it ages to find the sweet spot. The smaller the barrel, the faster the process due to a higher oak to liquid ratio. Around 4-6 weeks will be best but regular tasting is a must!
Below is the recipe for a Boulevardier, I’ve changed the bitter from Campari to Red Okar for an Australian version 🙂
Buy an American Oak Keg for Barrel-Aging
- 1.5 parts Bourbon Whiskey
- 1 part Sweet Vermouth
- 1 part Campari
1. Measure 1 part Campari (or Applewood Red Okar) and add to the barrel
2. Measure 1.5 parts Bourbon Whiskey and add to the barrel
3. Measure 1 part Sweet Vermouth (I used Maidenii) and add to the barrel (I poured straight into the barrel as I needed spot on 1.4L (2 x bottles)
4. Now sit and watch your barrel for 4-6 weeks, tasting regularly!
After barrel-aging your Boulevardier I suggest pouring straight from the barrel into your mixing glass to stir over ice (if it will be sold or consumed within a few weeks). If you don’t plan on consuming it as quickly, I recommend bottling and keeping in the fridge to avoid the vermouth from oxidizing.