Whether you call them barrel-aged cocktails, casked cocktails or something else, they’re a tasty reward for drinkers looking for a bit of adventure.
In my case, I created what I call Smoked Manhattans, a blend of rye whiskey, sweet vermouth and bitters. What surprised me was not that my end product was tasty -- it is -- but that its three ingredients took new directions inside a charred cask. Granted I’m a novice at barrel aging liquor, so expectations at the start of this process were cloudy to say the least. But even if my next batch is a mess, I’m loving the adventure.