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The document discusses barrel aging cocktails by preparing large batches of cocktails and aging them in used oak barrels for 5-6 weeks. This imparts subtle oak, wine, and caramel flavors to the cocktails. Recipes are provided for barrel aging Negronis, Manhattans, and Tridents in 3-gallon barrels. The process results in unique, complex cocktails. Comments discuss factors like the prior barrel contents and potential for spirit companies to age products in cocktail-aged barrels.

Author

Martin Parzer

Language

EN