Refilling Barrels and Batching for Service

It is extremely important for this procedure to be followed as written in order to ensure consistency of flavor between batches and to maintain the integrity of the cocktail and the integrity of the barrel itself. Barrels must never be emptied more than half and then must be promptly refilled with the new batch.

1. Drain half of the liquid from the barrel into batch bottles for service: 9 Liters for the 20 L barrels and 4.5 Liters for the 10 L barrels.

2. Batch half-scale recipe in a 10 qt Cambro and stir to combine before refilling the halffilled barrels.

Half-Scale Barrel-Aged Old Fashioned 20 Liter BarrelsHalf-Scale Barrel-Aged Old Fashioned 10 Liter Barrels