I heard about some folks out here in Sonoma who used to do this, and I was intrigued enough to buy a 3l oak barrel. Planning to season it, then use Kirkland silver Tequila, 3-6 months, testing throughout.
Anybody try this previously? Any tips?
Why not just buy añejo and save yourself the trouble?
Because it seems like a fun experiment - one that apparently yields fantastic results.
no, but I have a liter of corn whisky becoming bourbon* in a charred oak barrel, now about 7 months old.
*not really bourbon, since I am in California