See my initial post on barrel aging/oaking Breukelen Gin.
That was way faster and better than I expected. I tested with friends after only 2 weeks. Decided to remove the oak cubes as they were both very good already.
12g to 9oz is definitely enough for the oak cubes. Might do less but for longer next time. 16g kind of overpowers the gin.
I used Breukelen gin because my pal Tove Hermanson shared a rare-ish bottle of barrel aged Breukelen gin and it was weird and wonderful. It tastes like a really flowery whiskey full of that same caramely smooth warmth. Like looking at butterflies as a summer sun sets.
Now to whip up some more batches!
But wait, there's more
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