My idea is to age it on mixed toasted and new oak for three months and
then finish in the port barrel. This is a straight steal from what a
couple of the commercial guys are doing to add a different range of
complexities to the whisky. Tonly real difference is the amount of time.
--- In Distillers@yahoogroups.com
, "jamesonbeam1" <jamesonbeam1@...>
> Dont forget what I said earlier - you can always add your own charred
> wood chips in to rejuvinate an old barrel.