And so it continues. Several months ago the River City Whisky Society decided to produce our own single malt whisky for the members. We contacted Dave Weglarz, owner of Still 630, who provide technical assistance and a bit of labor. Quite a bit.
Our whiskey was to be made locally but be a scotch type whisky. Meaning 100% malted barley. We bought two 10-gallon charred oak barrels, with our logo on the barrel heads of course. In late September we filled one of the barrels with white wine. That wine sat in that barrel for four months being absorbed into the wood.
In early November our whiskey was distilled and spent 2 1/2 months in a 55 gallon barrel aging. Yesterday we poured the wine from our first barrel then transferred the whiskey into the two 10 gallon barrels to sit and age. While doing the transfer we sampled the 2 1/2 old whiskey. As you would expect it was not very smooth but it had good flavor. More than expected.
Several photos of the transfer process are posted on the RCWS Facebook page (Click Here).
So now we wait. And wait. And wait. The goal is to have it bottled by Christmas. And we are hoping the use of the small barrels will cause the aging process to speed up. BUT, we will not rush this. It will be bottled when the it is ready to be bottled…and not before. Until then, stay thirsty my friends.