OPINION: Pinocchio Barrique (barrel) Bottle

I came across this while surfing for anything whisk(e)y related. I almost brushed it off, but found myself continuing to come back to it. I see lots of potential for something like this. I also see two  downsides. The first is, I am a Bourbon and Scotch guy and know that the best way to age is with charred barrels. I am now wondering if and how I could char one of these and if it would work. The second is what if I screw up and whatever I am aging turns out horrible.  I would have to throw it out, that could be potentially a lot of money down the drain.

I think I could live with either of these consequences, the more I think about it the more intrigued by it I become. I think the innovator in me loves the idea. I can pour a port in and let it age for 10-20 days, pour it out and replace it with Scotch, giving me a port finish. Same goes for Sherry, Rum, or whatever you’d like. The possibilities are quite endless. Not to mention, just straight aging something to change flavor profiles. What could you gain by aging a bottle of The Glenlivet 12 in one of these for a few days.

The Mixologist in me really wants to try one of these too. There are a couple different Pappy Van Winkle clone blends that I have thought about trying. Blending and then aging in this bottle could be a lot of fun. It would be a pappy clone with a twist. There are so many brands of Bourbon and Scotch, that you could have a lot of fun blending and aging. This is Basically a science experiment for Adults.

I’d love to hear you opinions. Please comment below and Tell me what you think. I may even run a poll, would you be interested in that?

Until Next Time,

Slàinte Mhath!