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I've got a brand new never used 5 gallon charred oak barrel coming in the post. My mash is gonna be 70% corn, 15% barley malt and 15% rye malt soured with backset and fermented on the grain with an ESB yeast.
My question is how are you pro distillers on here running your bourbon for small barrel aging? Should take maybe 5 months or so in a new barrel that size I guess?
If i get my act together I might have it finished in time for bonfire night!
I was thinking about distilling it using 2-3 plates and managing the power and reflux to keep the ABV around 85%. Then barrel it at 60% with a smidge of late heads and any tails jars I like the smell of.
Any top tips to getting it right?