BA41 | Barrel-Aged Cocktails Project

The club members have tried and approved

July 25, 2016

The first BA41 club release has been blessed by all five of us! It took two days to schedule tastings for all five of us, and now each of us has 5 (+/- 1) bottles of Soma No. 2 to enjoy.

On the rocks with soda and a twist of orange is my preference, very refreshing.

July 23, 2016

I found a couple of bottles to add to my bar at Mill Valley Market this weekend!

- High West “Limited Release” Bourye - Sonoma County 2nd Chance Wheat Whiskey - Eagle Rare Mill Valley Market single barrel 

The bottling has begun!

May 14, 2016

It had been just over 3 months aging in the cask, and I’m making the call that it’s ready to bottle.

Scheduling five responsible adults to get together and bottle proved challenging so I brought it home and did it solo.

Much less evaporation than previous batches! I assume because it was aged indoors in controlled climate.

Jan 23, 2016

I recruited some fellow cocktail lovers so we’ve got a 5-man SOMA club happening. 

Everyone contributed their 20% of the total for the ingredients, and I picked up the booze today. Here is a shot of the haul, in the back of my VW lie-mobile:

Let’s hope I don’t get rear-ended.

I stored the BA41 cask empty since the last batch, so I just re-wetted it so it will be water tight again for the barreling party next week:

What is going in the cask? Great question! As a group we decided upon a batch of SOMA No. 2. Here is the breakdown on the recipe and costs:

Sep 22, 2015

We’ve got a bit of a whisk(e)y club here at Glassdoor, and the latest project is barrel aging.

Aug 24, 2015

Jan 28, 2015

We had reservations at Mesa Grill and arrived early enough to grab pre-dinner cocktails from the lobby bar at Caesar's Palace. My wife spotted the last open table and we settled in.

I'm always up for trying 'signature' cocktails, even though I'm often disappointed, because occasionally you find something unexpected and tasty. A couple of their options caught my eye.

The Rattlesnake looked similar in structure to a Ramos Fizz, with rye instead of gin and I do like a fizz now and again. The ice sphere was a nice touch, and this was a very good cocktail.

Next I tried the Caesar Ritz.

As described on the menu:

CAESAR RITZ

Hendrick's gin

St-Germain liqueur

fresh English cucumber

spearmint

hand-extracted lime juice

This one was perfect to get the palette ready for what was another great meal at Mesa. 

Although I tend to prefer less sweet cocktails, overall these were well above my expectations for a lobby bar, and should you find yourself at Caesar's, I recommend you poke around the menu a bit. 

Jan 9, 2015

My New Year's cocktail of choice was simple: a flute of Asti with a few drops of Chambord (think that is a Kir Royale) which I doubt is of any interest to anyone reading this.

But I started off the new year with a tasty cocktail, a variant on my SOMA, which may be of interest.

We've got these ingredients:

Modified SOMA

2 oz Gin (Hendrick's in this case)

1 oz Sweet Vermouth (Vya)

3 dashes bitters (Scrappy's Cardamom)

1 tsp Luxardo Marischino Liquor

Stirred over ice in a highball glass, then garnished with a home made Maraschino Cherry crafted by my culinarily talented neighbor Raleigh. No other garnish, as I had nothing.

Oct 8, 2014

Recently I discovered that there are three -- yes three! -- barrel-aged cocktails on the menu at the new Bourbon Steak and Pub. This is the brand new watering hole that Michael Mina opened up in the equally brand new Levi's Stadium, brand new home of the Santa Clara 49ers. (Lots of new here.)

Ethan and I decided to do the hard work of researching these cocktails, and headed to Santa Clara on a non-game day. 

The Comeback Kid (see ingredients in photo above, I'm lazy) is interesting and pleasant, but a bit thick in mouthfeel, probably from simple syrup. I think there is a better choice of bourbons for this recipe than Jefferson Reserve bourbon, but I'm biased to not include aged spirits in an aged cocktail.

Witchy Woman had the same thick mouthfeel, but wasn't as tasty overall. Although I expected a completely different flavor profile, this felt extremely similar to the Comeback Kid. I think it's because of the overall mouthfeel and sweetness, as well as exact same presentation. 

They were out of the third selection on the menu -- the Quick Brown Fox -- but instead had an aged Old Fashioned. Same mouthfeel and sticky sweetness, same glass and presentation as the other two.

These all were served directly from 2 liter barrels on-site. 

Overall, I was unimpressed with the cocktails themselves (I don't care for sweet cocktails, and they all drank nearly identically are my reasons.) However, major kudos to Mina for trying to bring barrel aging to a larger audience, and I'll certainly return to keep tabs!

Oct 6, 2014

It's still summer here in 94041, and while it's not a barrel aged drink, I created an original tiki-inspired cocktail for my wife. She found a festive and Vegas-y new-to-me booze called Kinky. It smells and tastes a little like a blue Otter Pop. It's a faux-fruit 40 proof schnapps, and frankly, we found it hard to like in a drink form. 

After several attempts at making something fun, I came up with this, which is going over well:

Kinky Professor

1.5 oz - Vodka (80 proof)

1.5 oz - Kinky liquor

1.5 oz - Pineapple juice

4 dashes - Orange Bitters

Shake over ice, strain and serve. Garnish with...gummi sharks? A fake orchid? I have no idea.

Aug 24, 2014

I was in Las Vegas last weekend to catch one of my favorite guitarists -- Jeff Beck -- playing a concert, and decided to bring a handful of 2oz bottles of Batch No. 1 along. One for the flight to Vegas, and a couple to sip in the room with my buddy Mike, who lives in Arizona and hadn't yet tried my cocktail.

While Mike and I were relaxing in the room, recovering from the 109 degree Vegas heat, I had a great idea: I'll get some craft bartenders to try sample my recipe and provide feedback.

Because I so very much love the Vesper bar at Cosmopolitan, I wanted to start there. At Best of the West, an event as part of SF Cocktail Week, I met and briefly spoke with Andrew Pollard, the creator of the cocktail menu at Vesper. 

This is a photo of my shirt from the event, thus proving my attendance.

I really love their whole approach to a bar, and I'd be happy for Andrew or anyone from the Vesper crew to try my recipe even if the result is "hey, this sucks." Start with feedback from those I respect most.

I put on my best pair of wrinkled cargo shorts and a strapping formerly-bladk t-shirt and shuffled my way over to Vesper, with a bottle of Batch No. 1 in hand.

At Vesper, I had a pair of cocktails made by rising bar star Julian Luna, all hand-made and chosen based only on my comment that I have come to love bitter and sour flavors, and that I like stronger sipping cocktails. I've had his drinks on previous hard-to-remember trips to Vesper, and he's really obsessed with making the perfect cocktail for the drinker. Good stuff.

This was my chance so I took it. I brought out a nice 2oz bottle, heat shrink sealed for maximum professionalism, and mentioned that this was something of my own creation.

He was very interested, and immediately started unwrapping the bottle. He poured some neat, some over ice, and some over ice with club soda (my recommendation, as that is how I tend to drink it at home.)

He really dug in and sampled the cocktail with the same respect and curiosity he'd give something with a known pedigree, which was very flattering.

The SOMA (that's the cocktail) and soda version he greatly disliked, and was candid in delivering the news, again very flattering to get direct feedback where he could have simply ignored it and let me feel good about that method of serving.

He pointed out that he really liked the flavor and complexity, noting that the initial nose didn't quite match the following pallette, but that he liked it anyway. At this point he was stirring it in a cognac snifter, and after sipping it various ways, concluded that this is the way he recommended it be drunk, in the style of a brandy or cognac, room temperature, in a snifter. 

This was exactly the kind of feedback I wanted. Julian has probably tried everything on the market, and many not there yet, so for him to try, and enjoy, my recipe was a really exciting moment for me.

You may already know that I'm interested in eventually, somehow evolving my barrel aging process from serious hobby to professional endeavour. He asked me if this was my plan, and I said so. He then gave me even more great feedback and advice.

First was was to connect with Lance Winters, the Master Distiller across the Bay at St. George Spirits. I am a huge fan of St. George, and in fact their absinthe is a component of my SOMA cocktail! He has helped some other industry hopefuls like myself take the plunge. At Vesper, I tried a very nice Aloe Vera vodka that he was involved in creating. I haven't done this yet, but plan on it soon! 

The second tip was to join the USBG (United States Bartenders Guide) which I'm doing today. He mentioned that there is a good network of bartenders, industry pros, and enthusiasts like me that mingle.

I thanked him profusely for the feedback, advice, and critique and headed back to the hotel with a smile.

It may have be a very minor part of his day, but having those five minutes of Julian's focused attention and candid feedback was the validation I needed to put more effort into this hobby of mine.

Jun 21, 2014

I've been keeping close tabs on Batch #1 and after today's sampling, I decided this was as good as it's going to get. Time to bottle this stuff up!

Looking at the volume in this bucket really hit home how much product I've got.

Here is the recipe of what I'm bottling...it's a variant on my house cocktail, the SOMA:

SOMA No. 2  (uses neutral grain spirits, vs aged gin I use in SOMA No. 1)

17 x 750ml bottles neutral grain spirit (Everclear)

8 x 750ml bottles sweet vermouth (Noily Pratt)

200ml Absinthe (St George)

80 ml Bitters (Angostura) 

50 ml Orange bitters (Angostura) 

The oak note really came forward over the last two weeks, and any more would be unpleasant.

Anytime I empty a decent bottle of commercial bourbon, I keep the bottle...I've filled the small collection I have, but haven't yet stripped the original labels off.

If YOU have any bottles you have saved, please let me know! I would like more nice bottles, to replace some of the more boring Everclear bottles I'm using. I'm sure we can work out some type of barter here. 

Bottled it at 101 days of aging, and filled 22 bottles (750ml each) so the evaporation is much less than when aging booze in Lil' Fucker. This is way more booze than I've ever bottled myself.

Looking back through my notes, and triangulating with my palette and volume of the full haul, I'm pseudo-scientifically guessing that batch is bottled at 112 proof.

Serving over ice in a highball, at 1:1 mix with club soda, cools down to about 60 proof and brings out the flavor nicely. 

It was very hard to avoid constantly sampling the merchandise while bottling! I got rather buzzed from my personal-sized pitcher full.

  This is by no means an cheap way to make cocktails. A rough estimate of the cost per bottle is about $28/bottle:

   $244.32  5 gal white oak toasted barrel             + $420.05  Booze for Batch #1 —————————— = $664.37 Sub-total /           24 Bottles filled = $  27.68 Per bottle

It's great to have a large enough quantity of this mix, so I can be generous with letting friends sample. 

I really like the result, even though I know I can do better. A highly successful inaugural batch for the big cask, and I've learned even more about the process.

I made sure to capture some samples throughout the process, and want to let other cocktail enthusiasts and newbs alike try them all, as an educational experience with a kick. 

If you are reading this, you are probably already on my radar of friends and acquaintances who will get to try a sample, but don't hesitate to let me know if you want in on this action if you are unsure!

All these photos were taken with my new Samsung Gear 2 smartwatch. VERY convenient way to document without futzing with a phone or camera. 

May 31, 2014

Check this out! The techniques described in this article on barrel-aging of booze make my humble little operation seem downright mainstream. Very inspirational!

May 28, 2014

A few months ago, I decided to make a really illogical financial decision and got a Visa Black Card -- 'Illogical' since this particular card carries a hefty $500/year annual fee.

Behold the beauty of the un-boxing!

While having a cool stainless steel credit card IS super cool, I wanted to get more for my money by using the promised concierge service. And what better task than one that is bourbon-related.

I emailed the concierge service, and asked if they could help me sniff out some bottles of my favorite bourbons (George T. Stagg, Eagle Rare 17, Jefferson Reserve 18, etc.)

This is the reply I received a day later:

From: Black Card Concierge Date: Wed, Feb 19, 2014 Subject: Black Card Concierge - Case Id: 123123 To: GREG.JAGIELLO

Dear Mr. Jagiello,

I have truly enjoyed researching your favorite bourbons and whiskies. This case has a very personal interest for me as I live in Kentucky and (something relevant but personally identifiable.)

The George T. Stagg and Vintage 21 Year Rye Whiskey are indeed challenging bottles to locate, but after extensive research have managed to find one location for each varietal. As an alternative, or addition, I would like to strongly suggest the Eljiah Craig Barrel Proof Bourbon. Elijah Craig 12 and 18 year olds are a favorite of my husband and myself.

Vintage 21 Year Rye Whiskey is distributed by Willett's. If you love a nice rye whiskey, Willett also has Willett Pot Still Reserve Rye. Neil and I know Drew Culsveen, the Master Distiller at Willett's. I am certain Drew would be interested in your impressions of his newest effort.

Eagel Rare Option 1 K & L Wine Merchants 638 4th Street San Francisco, CA 94107 Phone: 415-896-1734 Website: http://www.klwines.com Hours: Monday - Friday 10:00AM - 7:00PM PST, Saturday 9:00AM - 6:00PM PST, Sunday 11:00AM - 6:00PM PST

Eagle Rare Single Barrel Kentucky Straight Bourbon 750ml: $24.99 not including tax and fees

This company has been in business since 1976. They do specialize in fine wines and hard to find spirits. They are family owned and only 41 minutes from your billing adress per Google Maps. They do have 2 bottles or more available for purchase.

Eagle Rare Option 2 Twenty Twenty Wine Merchants 2020 Cotner Avenue West Los Angeles, CA 90025 Phone: 310-447-2020 Website: http://www.2020wines.com Hours: Monday - Friday 10:AM - 6:30PM, Saturday 11:00AM - 6:00PM, Sunday Closed

Eagle Rare Bourbon Single Barrel 10 Years Old 750ml: $29.99 not including tax and fees Eagle Rare Bourbon Single Barrel 17 Years Old 750ml: $475.00 not including tax and fees

This company is run by Mr. Golbahar who focuses the companies efforts not only access to fine and rare wines and spirits but on customer service including rapid shipping. They have been in business since 1982 and contribute to over 30 major charitable orginaztions.

Jefferson Rserve Option 1 K & L Wine Merchants 638 4th Street San Francisco, CA 94107 Phone: 415-896-1734 Website: http://www.klwines.com Hours: Monday - Friday 10:00AM - 7:00PM PST, Saturday 9:00AM - 6:00PM PST, Sunday 11:00AM - 6:00PM PST

Jefferson's Reserve Very Old Bourbon 750ml: $39.99 not including tax and fees    

This company has been in business since 1976. They do specialize in fine wines and hard to find spirits. They are family owned and only 41 minutes from your billing adress per Google Maps. They do have 2 bottles or more available for purchase.

Jefferson Reserve Option 2 A Cork Above P O Box 18016 Clearwater, FL 33762 Phone: 727-259-5801 Website: http://acorkabove.com Hours: Monday - Sunday 24 Hours

Jeffersons Presidential Select 21yr Bourbon 750ml: $169.00 not including tax and fees      Jeffersons Reserve Very Small Batch Bourbon 750ml: $79.00 not including tax and fees       Jeffersons Straight Rye Whiskey 10 year 750ml: $71.00 not including tax and fees

This company is an internet mall service, and products are shipped from the vendors straight to you. They also have a collection of interesting newsletters including titles like "Rye is Back!" and "Experimental Bourbon".

George T. Stagg Option 1 Twenty Twenty Wine Merchants 2020 Cotner Avenue West Los Angeles, CA 90025 Phone: 310-447-2020 Website: http://www.2020wines.com Hours: Monday - Friday 10:AM - 6:30PM, Saturday 11:00AM - 6:00PM, Sunday Closed

George T. Stagg Bourbon Barrel Proof 750ml: $465.00 not including tax and fees Stagg Jr Kentucky Straight Bourbon 750ml: $155.00 not including tax and fees

This company is run by Mr. Golbahar who focuses the companies efforts not only access to fine and rare wines and spirits but on customer service including rapid shipping. They have been in business since 1982 and contribute to over 30 major charitable orginaztions.

George T. Stagg Option 2 A Cork Above P O Box 18016 Clearwater, FL 33762 Phone: 727-259-5801 Website: http://acorkabove.com Hours: Monday - Sunday 24 Hours

Stagg Jr Kentucky Straight Bourbon 750ml: $98.00 not including tax and fees

This company is an internet mall service, and products are shipped from the vendors straight to you. They also have a collection of interesting newsletters including titles like "Rye is Back!" and "Experimental Bourbon".

Vintage 21 Year Rye Whiskey Option 1 K & L Wine Merchants 638 4th Street San Francisco, CA 94107 Phone: 415-896-1734 Website: http://www.klwines.com Hours: Monday - Friday 10:00AM - 7:00PM PST, Saturday 9:00AM - 6:00PM PST, Sunday 11:00AM - 6:00PM PST

Vintage 21 Year Rye Whiskey 750ml: $84.99 not including tax and fees

This company has been in business since 1976. They do specialize in fine wines and hard to find spirits. They are family owned and only 41 minutes from your billing adress per Google Maps.

You may also be interested in checking out The Bourbon Review at http://gobourbon.com. Justin and Seth Thompson are real enthusiasts with a great sense of humor.

I hope this information helps in finding the spirits you are looking for. It was pleasure to assist you.

At your service,

Jennifer (name changed to be less personally identifiable) Concierge

I ended up picking up two bottles of Stagg Jr. and two of Jefferson Very Small Batch, using my Black card, of course! I've still got one of each, despite sampling each with a half-dozen friends over the last few months.

So there you go, well worth the membership fee (or at least a chunk of it.)