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Joseph Burkett at Old State Farms in Emlenton, Pennsylvania, is among a growing number of food producers experimenting with barrel aging. For three years, he’s been aging his small-batch syrup in barrels that once gave color, flavor and character to spirits made in Pennsylvania and Jamaica. Specific whiskeys like bourbon and rye are required to be aged in charred new oak barrels. When empty, most of those barrels were then sent to wholesalers and repurposed into furniture or sent overseas for Scotch whisky. Many are finding a second life with brewers, wine makers and sugarmakers like Burkett looking to add a kiss of smoke and whiskey flavor to their products.

United statesBarrel company in lansdaleJoseph burkettOld state farmsOld state farmAppleton estateNortheast barrel companyWigle whiskeyஒன்றுபட்டது மாநிலங்களில்ஜோசப் பர்கெட்பழையது நிலை பண்ணைகள்பழையது நிலை பண்ணைஆப்பிள்டன் எஸ்டேட்