Barrel Aging: Bourbon or Rum?

Shouldn't be too hard, as it saw (very limited) distribution for a week - so there are a few people who stocked up a bit.
You're only problem is location; MN shares a lot of distribution with Michagan.
It will probably take something limited to get it - maybe BBPt5?

 

Yep. You should just keep it there and continue to wonder about it. ;-P

 

Off the beaten path a bit... Looking forward to the rumored Xoceveza in tequila barrels !

 

Wow, hadn't heard about that one. Sounds pretty cool.

The FW PNC Stout was the absolute best tequila barrel-aged beer I've had. One of my all-time favorite beers.

 

I haven't had a rum aged beer yet but I bet it would be good. I have had a couple of interesting brews from a small craft brewer in Woodland Park CO, Paradox Beer company that were aged in red wine and pinot nior barrels and both were excellent. The red wine aged beer was a Belgium IPA wich added nice woody fruit acidity and the pinot aged beer was a Farmhouse Ale and the Pinot aging gave it a great sour apple/grape flavor. I look forward to more variety of barrel aging!

 

Excellent stuff!

 

What about port barrels? I want to try a port BA brew

 

Mikkeller has a few, Hoften Dormaal also... in fact that Hof Ten Dormal line has some really wild barrel aged brews... different cognacs, wines (port, sauternes)... all sorts of great barrel stuff..

 

Bourbon and rum barrels are both great for aging big stouts, that being said my preference goes to bourbon. I'd take two fingers of a good bourbon any day over a glass of rum.

 

True, all bourbon is whisky, but not all whisky is bourbon. Rye, straight whisky, and bourbon all have different profiles. You know this.

 

I know some of it. I was just giving you a hard time since you specified whiskey, and if you like all whiskey wouldn't that mean all bourbon too? I maybe be wrong. I prodominatley drink bourbon and I am not that well versed but more than most....I stayed at a holiday inn last night.

 

I used to be a bourbon drinker, too, but most of it is too sweet for me these days (my palate has changed a lot over the last two years). Now I prefer rye most of the time, simply because I need the spicy notes that rye imparts.

 

Bourbon tends to be more sweet with that Carmel flavor. When I am looking for something less sweet I like a scotch, next time I'll have to try a try as I've never Never had one.