Going to hate myself for barreling rum this high

grim

In the barrel at 155 proof.

Intended output is a gold overproof at, you guessed it, 151 proof.

Went into a well used 30g - that’s got over 4 years aging already under its belt. Hoping this is sufficient to tame the tannin extraction I detest so much.

Smaug

What is the service history of the barrel?

grim

Plain ol' bourbon, but we went extra long in that 30g.

CothermanDistilling

I got a 160 i put away in a 15 a couple years ago like that (it was kind of an accident tho..) need to inspect it...

SingleMaltYinzer

Why not a bigger barrel to reduce tannin extraction? You can get some seriously old used 53's that would have very little flavor left in them. Or is this one of those look at that barrel and "I have an idea" things... I always fall into that trap.

grim

Good point.

Have a number of old ex-finishing barrels that are 53g and larger (60g+ hogshead, etc) that I plan on refilling soon.

Madeira, Cognac, Port, Sherry, etc.

These are all well, well used.

SingleMaltYinzer

I love the sherry/port folks - "That barrel is too young. It's only 75 years old."

I wish Americans would focus more on the distillate than the barrel flavors, but Que Sera Sera.

grim

Not really so surprising when many are still simply sourcing from MGP or otherwise.