Time to think about winter and things that are warming and comforting. I am planing to barrel two now for early winter and one late winter. The first is a repeat of last year's Chocolate Port. This will be Brandy, a local Port/dessert wine and pure cocoa powder. I plan let this one set in a bottle first and filter out the resulting cocoa sludge before I barrel this. Last year, I placed the powder in the barrel and it probably wasn't the greatest thing for the barrel.
The second idea is a spiced, nutty rum that could become the basis of a hot buttered rum. I had a great talk with my long time friend Chef D who helped me out with the spice selection. Going to keep it simple. At for the nut component, I am looking at Sazerac's Praline Liqueur.
Time to start prepping. More to come!
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