Printable View
I'm planning to make some bourbon barrel aged syrup this year, but being a small producer I'm going to follow the advice of a home-brewer friend and use barrel chips instead of an actual barrel. Wondering if anyone else has done likewise, and would share tips on the volumetric ratio of chips to syrup, how long to soak the chips, and any other helpful tips.
If you find/figure out, post up! I'm curious too.
Thanks!
Gabe
^^ What he said.Quote:
Originally Posted by berkshires
I'm in.
We've been talking about this for a while but haven't moved on it yet.
ditto on being interested in this. I was just talking with a friend of mine who was at a bourbon tasting in KY a few weeks ago and suggested i try to age some sryup in some. Maybe something to try next year
Interesting. How would you age it? Maybe you could boil the chips in some nearup for a few hours then filter?
Maybe do something similar to how shagbark hickory syrup is made, have some of the oak barrel chips in the pan while evaporating, should impart some flavor that way. Not aged, but should impart some distinct flavoring still.
Hello producers,my name is Vince (owner of Grimm's Maple Products).We have been making burbon-barrel aged syrup for about 3 years now.im a small producer also and just to tell you that it is a third of my sales.i aged it in barrels ( which I have plenty on hand).
In most cases if you add a product to syrup you will need a schedule process(time,&$$) other wise when aging in a barrel there will be more surface area and less time to age verses the adding of chips.