Yep, roughly 9&1/2 months and 100 gallons of beer ago RP@OTB and I embarked on this journey that culminated this evening, like giving birth! Let's relive this tale in more detail, shall we? A whiskey barrel from Corsair, made it's way to MTG Country Club at
which point John Emerald Distillery filled it with rum for 2 years for them. Having fantastic connections at the #1 bottle shoppe in AL afforded us the opportunity to do something special and outside my comfort zone. A kindred beer to Reinke's without the
lactose made to roughly 18 or so gallons (that's where 3 gallons of Saban Spit was born) overfilled this wooden beauty (named Le' Arthur after Pat's gay barber) on 3/15/19, got "beaned" on 8/5/19 and ended up at FG 1.032 to yield 10.24 but closer to 11% I
bet with "spirit" character. Now the fun part, being an FBC venture, all variants will be listed on Untappd as such but unfortunately taproom only (well, more of a beer trail since it's splitting to 3 different houses). Corey (barrel backer) has gone the route
of all 5 gallons on a blend of toasted/untoasted coconut, Ceylon cinnamon and an added tincture of Tahitian vanilla beans made with the aforementioned rum. RP@OTB went with a cinnamon stick tincture made with John Emerald rum. And myself being in part a naturalist
went for the split, original untouched from the barrel (2.5 gallons) and a toasted mallow and chocolate rendition. All names are pending, but I'll post them once they're on Untappd. Now to hot water treat it and refill it?
