After my first attempt at barreling white dog whiskey, I switched to trying a Poor man's Pappy from the Bourbonr Blog. What a great bourbon! I drew samples out at 3, 4, and 5 weeks and the 5th week was by far the best. It was very smooth while the others remained a little harsh due to the higher alcohol content (~100 proof with the 60/40 blend). So after that, I redid the whole process for 5+ weeks and am about to bottle the 2 litters. It is a very nice selection that is supposed to be comparable to a 15 year Pappy Van Winkle.
I also just got in a 1 litter barrel which I used to age a 4 year Flor de Cana. Hopefully in 2-3 weeks, it should be ready. I am usually a fan of spiced rum, so I will be spicing mine up a bit once its done with an infusion of nutmeg, cinnamon, vanilla bean, clove, cardamom pods, peppercorn, anise, allspice berries, and orange. I'm working on a rum in my barrel first so I can do an Irish whiskey with a rum twist. I've seem quite a few whiskeys, and Scotch, that have done this and I think it would be great to see how the flavors change with the different spirits.
Another infusion I am working on for all the white girls is a pumpkin spice whiskey. I used a rye whiskey (Old Overholt) and added dehydrated sugar pumpkin, anise, allspice, clove, and cinnamon. It might be a bit early, but a pumpkin spiced eggnog sounds awesome.
Looking at more options, but I think I will need to expand my bitters making soon and maybe a DIY gin. I've seen the kits you can buy, but figure there are other options to look at. Any advice? My goal is to have a fairly solid selection of my own booze. I am working on my labels this week. I also have a cherry vanilla, aromatic, citrus ginger, and grapefruit bitters. What bitters should I make next? Something for fall?