[pallis]

Get some gallon jugs or bigger. Add some charred oak chips from Jim Beam, or another distiller, and fill them up with the whiskey that needs to be aged. Let it breath a little, and keep it in a dark place. As the whiskey is pulled through the chars and expelled, it ages, and it happens much quicker than it does in a charred barrel.

[kitchen]

One of my customers claims that process can be accelerated if you alternately freeze and return to room temperature your product and charred wood chips several times over a week. His belief is that the freeze/thaw cycle "pumps" the whiskey through the chips.

Eh. If I want bourbon I'll buy a bottle of Dickel. Rather have cognac if there's a choice.