© Tomi Omololu-Lange
Woodinville Whiskey Co.'s Age-Your-Own Whiskey Kit
Whiskey can be made from various grains—corn, wheat, rye and barley. Blenders come up with their own personal recipes and whip up a grain cocktail, called the mash bill, that’s distilled, resulting in a clear, high-proof spirit. This is then aged in charred wood barrels for a varying amount of time—typically eight years or more. The mini-barrel in Woodinville’s kit, however, is said to speed-age whiskey—10 times faster than the great big barrels used in distilleries.
So after soaking the little barrel in water (per the instructions), last week I funneled the bottles of white whiskey into it. Over time, it should deepen in color and pick up lovely hints of vanilla, smoke and nuts. Allegedly, in just a few weeks, I should see significant changes in both the color and the flavor of the whiskey. I’ve set aside some of the original white whiskey as a control, so I can see just how quickly the barrel influences our little batch.
The clear, unaged whiskey in the kit is a mash of corn, wheat and malted barley—the traditional bourbon whiskey mash bill used in Kentucky. For now, all I have is this raw white whiskey (a.k.a. moonshine, white dog, white lightning, albino, whatever), which, in recent years, has become quite popular on its own. And I don’t mean the old bathtub version. Three to try:
Woodinville Whiskey Company Unaged Whiskey (the one we’re aging): Sweet butterscotch on the nose and powerful at 110 proof.
Death's Door White Whiskey: Wisconsin’s Death’s Door debuted one of the first white whiskeys on the market in 2008. Since then, their version has become extremely popular with mixologists. It has a grape-lollipop note that makes it perfectly fun for cocktails.
Bully Boy White Whiskey: Spearminty and twiggy, with notes of basil, this is a great palate-cleanser.
I should add that in the process of feeding our baby barrel the unaltered whiskey, I had a little accident that resulted in shattered glass, spilled whiskey and a crack down the center of Food & Wine’s tasting table. Looks like I’ve got the devil’s luck just in time for Halloween. Then again, I’m not convinced that the devil’s luck is such a bad thing to have when you’re in the business of aging whiskey.