Whisky Works – As The Barrel Turns (Episode 29 )

The party’s over. The barrel has turned for the last time. The cask is drained and the results are in.

To aptly mark this auspicious occasion, we invite Bill Greenaway, our friendly neighbourhood piper. Bill plays while the guest of honour uncorks the cask.

Karen Farbridge, Mayor of Guelph, has a bit of a struggle but finally executes her given task.

Congratulations, Karen, on a job well-done.

Before any more whisky can evaporate, Andrew quickly filters the aged spirits through a coffee filter, as suggested in the product literature. Not sure if this is what Melitta had in mind, but it works just fine.

Eager to help, Bill fires up the pipes again as the whisky makes its way through the paper barrier and into the bottle.

The finished whisky is darker and much reduced in volume. Over the past six months, Andrew and guests sampled only three wee drams, so either the cask has been absorbing the lion’s share of spirits or a very tipsy angel overlooked the barrel.

Andrew inspects the cask to ensure he drained the last drop.

Satisfied that indeed, that’s all the whisky this cask will yield, Andrew christens the quaich.

He takes a drink to prove we’re not going to poison anyone…

… and passes it to Karen who…

…takes a drink and declares the whisky…

…a wee might brisk.

We then pay the piper with his own shot of brew.

The quiach is passed around a few times and the verdict is in: While the cask strength whisky is very rich and smells peaty, it tastes sweet and has a long licorice finish. Water releases more licorice and softened the edge. The aging successfully transformed the harsh, artless starter batch into an elegant whisky, worthy of a place along side Glenmorangie, Lagavulin and Oban.

As Karen leaves to enjoy the bagpipe-free music at Hillside, former guest turner and current relative Ian turns up. Before he and Andrew head into Hogtown to catch a Jays game and pick up a Alex Rios “figurine”, Ian decides to join the fun.

How’s the full-strength whisky, Ian?

That strong, eh? Try adding some water.

Ah… that’s better.

Before we bid you adieu, here’s a quick before and after shot. The original bottle.

And after seven months of aging:

Despite the disappointing volume, the results are stellar. Does this mean the end of our whisky adventures? Andrew says he’s not ready to retire the cask just yet. His next plan is to cure the barrel with sherry and get to the bottom of the disappearing hooch.

The next batch should be ready about the same time as The Maple Leafs win the Stanley Cup.