If you've ever taken a tour of a winery you'll find, especially for some of the smaller places, that they'll buy up recycled barrels that have been cast off from the big boys in France or California, as it's relatively cost efficient compared to a brand new oak barrel. So it's interesting to see how used bourbon barrels (also oak) are being used after the fact. Both Pappy Van Winkle and Woodford Reserve barrels are reused at Brooklyn Brewery which, as it just so happens, I will be visiting this Sunday! But very interesting, especially for the seemingly random things like herb planters at Alinea, Chicago's go-to for molecular gastronomy from chef Grant Achatz. In my dream yard I'm now picturing adorable used barrel planters too!
Via Tasting Table.