The magic of Barrels!

Barrels - They're Magic

I'm a reasonably well-educated person, but the more I learn about all the elegant nuances that barrels perform in shaping flavors, well I just want to think of it as magic. But here goes with some technical detail in case you're curious. First, we distillers only use charred oak. Oak is strong, and reasonably pliant. It doesn't have resin channels (like pine) but it does have naturally occurring sugars. Charring was found to create a number of effects.

1) Burned wood is basically charcoal (think activated charcoal filter), so it scrubs out the off-flavors in the otherwise unruly new-make spirit.
2) Just outside the layer of burned wood is a ring that got hot, but didn't burn. Here, the sugars caramelized forming brown coloring and intensified sugar flavors of caramel, butterscotch, and vanilla.
3) Over longer aging periods (think 10 year scotch), the alcohol reacts chemically with the wood creating "organoleptically desirable elements", which is how a chemist says "it tastes good."

Here's a good link if you want more details. It is fun to educate yourself, but sometimes, I still like to believe in magic!

Mint Julep

This drink is quite old, and quite easy to make. A "julep" originally meant a sweet drink used to deliver medicine. One of the earliest references dates back to 1784.  In 1803, John Davis describes it as "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning."  So it's origin is generally attributed to the Southern US. And, while it is generally made with Bourbon whiskey, it has been made with gin and brandy as well. So feel free to experiment!

60 mL Beat 3 Reserve Whiskey
4 mint leaves
1 tsp Powdered Sugar
2 tsp water

In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Beat 3 Reserve, and stir well until the glass is well frosted. Garnish with mint.


The Labor Day weekend was quite the scene at Djinn! We processed 1,100 pounds of peaches into a mash which is presently fermenting. Once that completes, we'll fire up the still and run a white spirit that will go into barrels for perhaps a year. After that, we're making a Peach Liqueur. This is just a trial, so there won't be much! Look for it next fall.

Lesson learned: if you're about to process 1100 lbs of fruit - get a REALLY BIG fruit grinder.

Distillery Calendar

19-Sep : Still time to sign up for this month's Whiskey-102 class!
25-Sep: Stop by Pepperell Beverage for a tasting.
10-Oct: DS and Riverside Barbecue are teaming up for another In The Mix at the Nashua Liquor store on Coliseum Ave.
12-Nov: Attend the Distiller's Showcase in Manchester, put on by the NHSLC and the Animal Rescue League.


Single Malt Whisky

 For you whiskey lovers, the Single Malt is progressing nicely. This is our long-term (for us!) aging project using 15-gallon barrels. In just the last month, the flavor has developed a tantalizing spiciness and that lovely oiliness is starting to show. In early tests, it's looking like we'll proof it down to about 100, where it has a smooth fire and a LOT of flavor. On the approvals, we just got notice that the formula was approved! So now, we need to finish the label and get THAT approved. It will be a photo finish for our planned release in mid-November!
 friend on Facebook | forward to a friend 
Drink responsibly...please.
Copyright © 2015 Djinn Spirits, All rights reserved.
Email Marketing Powered by Mailchimp