Not, you know, ultra-premium barrel-aged Manhattans. More of a barrel-aged Lower East Side, with my cheap rye of choice, Pikesville Supreme.
Two fifths of Pikesville Supreme, about 250 ml of Martini Rosso vermouth, and a couple dozen dashes of Fee Brothers old-fashioned aromatic bitters were put to rest in the barrel.
So, out came the Manhattan.
|Anybody have a grapefruit-sized cherry?|
|Barrel-Aged Manhattan on the Rock.|
Another variable is the bitters. I didn't use Angostura because my bottle didn't have twelve Manhattans worth of dashes left in it. The Fee Brothers bitters, which I don't think I've used before, has quite a different flavor than Angostura. There's a lot of cinnamon, in particular, that would make a spicier and sweeter Manhattan than I'm used to.
Heck, while I'm at it, why insist on low-proof rye? I could do a [bourbon/rye] X [80 proof/high proof] X [Fee Brothers/Angostura] X [Fresh Made/Bottle Married/Barrel Aged] = 24-way taste test. Not all in one day, but maybe between Christmas and New Years or something.
As for the barrel, I've refilled it with 1.75 l of Castillo Silver rum, mostly to keep the barrel from drying out while I do something with the 4 liters of liquor I've already aged in it. I'm more interested in what the rum will do for the barrel than what the barrel will do for the rum, but maybe both will still be usable when I'm done.