Studio Distilling - Bourbon and Whiskey 5 Gallon Barrels
We've teamed up with Studio Distilling in Saint Paul, Minnesota to provide access to the barrels used to make their award-winning Bourbon and Rye Malt Whiskey. They are perfect for a 5 gallon batch of beer or even to add a new dimension to a red wine.
These barrels are extremely rare, utterly unique, and in exceptionally limited quantity. Be sure to get yours before they’re gone.
About the Award-Winning Whiskey:
Rye Malt Whiskey: Made from two types of malted rye, locally grown corn, and barley that's been smoked over a cherrywood fire, this whiskey delivers a smooth spiciness and a touch of engaging sweetness, with notes of campfire smoke and a hint of dark chocolate in the finish. Studio Distilling's Rye Malt Whiskey debuted in July of 2018 and is the recipient of a Double Gold Medal at the 2019 San Francisco World Spirits Competition.
Bourbon Whiskey: A unique take on bourbon with two kinds of barley malt adding complexity to the base ingredient of locally grown corn, rye adding a hint of spice and seasoning, and a specially selected yeast delivering delicate notes of dark fruit. Studio Distilling's Bourbon Whiskey debuted in December of 2018 and is the recipient of a Silver Medal at the 2019 San Francisco World Spirits Competition.
Coffee & Chocolate Whiskey: Begins with rye malt whiskey base as a spicy, smoky foundation. Freshly roasted coffee and fair-trade Peruvian cacao nibs are added during distillation, delivering a spirit with bright and lively coffee flavors accented by nutty chocolate notes.
Stuck wondering what to age in your new awesome barrel?
Check out one of these Brewmaster recommend kits to brew and then age in your Studio Distilling barrel!
Dragon's Silk Imperial Stout: Skip the bourbon oaks chips and use the real deal! On the surface, Dragon's Silk Bourbon Barrel Imperial Stout exhibits a facade of chocolate, coffee, and approachable roast. But as you delve deeper into the lair you will discover a tremendous hoard of sweet bourbon, rich oak, and smooth notes of opulent vanilla.
Scottish Wee Heavy: These are the very strongest of all Scottish ales, with a garnet-brown hue, profound maltiness, and high alcohol content. Our Wee Heavy showcases complex toffee and vinous notes and bags to be aged in a barrel for even more flavor development.
- Megalodon Imperial Red Ale: Big, bold, and boozy; it dangerous and over the top, yet the head of this massively malty beast never looked so good. This malty, heavily hopped American-style Imperial Red Ale recipe is loaded with enough citrusy Northwest hops to keep any hop head happy while delivering boatloads of big chewy malt why not age this beast in a barrel.
43379 - Bourbon
|Beer Style||Wood Aged, Oak Aged|
About Studio Distilling LLC
Studio Distilling believes that distilling is a living art that deserves to be revered and enjoyed. Founded in 2014, they remain committed to crafting modern interpretations of traditional spirits that connect with people in an exciting way. By handling all phases of production in-house at their 5,000 square foot distillery in Saint Paul, Minnesota, they follow a grain-to-bottle process that produces artisanal whiskeys with the finest tastes and to the highest standards.
"ARTISANAL DISTILLING AT ITS BEST"
About the Barrels:
These 5 gallon barrels are produced by The Barrel Mill, a father and son cooperage located in Avon, MN. They are made out of Northern-Grown white oak , Bourbon is #3 char and the Rye is a #4 char. A wooden bung seals the barrel tightly to keep the oak hydrated, plastic stopper also included.
Every barrel is wrapped with cellophane to keep it hydrated (prevent dehydration). We do recommend adding about 2 quarts of water or matching spirit to check for any potential leaks. Add water, rotate for about 5 minutes to resoak all staves, then let sit for 24 hours. This will quickly reseal the barrel. The barrel staves are soaked with whiskey and are effectively a sanitizer, meaning you won’t need to add any additional sanitizer to the barrel. The whiskey in the staves in known as The Devil’s Cut.
Once unwrapped a barrel needs to be filled within 72 hours. If not, there is potential for the staves to dry out over time. Northern Brewer does not recommend using these barrels for primary fermentation.
Due to the nature of this used barrel, we cannot accept returns. There is a possibility of minor cosmetic flaws, however, those would in no way affect the function of the barrel.