Inside the booming, bourbon-driven barrel business | 60 Minutes

Looks like I picked the wrong week to quit drinking.

“An oak barrel is like a breathing Time Machine.” ❤🥃

A Maple Syrup brewer in Hartford, Wisconsin (H&L Farms), makes a batch of Bourbon Barrel aged Maple Syrup. He keeps the syrup in the barrel for 3-6 months before bottling it. Tastes great over vanilla ice cream. It can be used as a nice addition to a Whiskey Old Fashioned drink. And of course it adds a nice flavor on top of pancakes, waffles, or french toast!)

Nice you carried on the story to where else the barrels travel after bourbon production - I am a distiller in New Zealand, and we absolutley look forward to seeing some fresh Ex Bourbon barrels arrive for us to fill!

This is the kind of stories that made 60 Minutes great! More please!

Did a Bourbon Trail trip last year. One of the interesting parts of it was learning about the supporting industries that have flourished from the bourbon craze...barrels, copper tanks and stills, glass bottle makers, etc.

Nice piece. Its always a good day when Bourbon is being discussed and drank.

Funny this story comes when the bourbon craze is waning.

It’s amazing how they built those barrels, same process over 100 years.

I have been sober for forty years. Im now on my way to the liquor store.