Most people understand, to a certain extent, that properly aged spirits are the best ones. This is especially true for when the spirits in question has been aged the traditional way: in oak barrels. After all, it’s the wood that gives the spirit its deep and rich flavor, and, for whiskies, its color. But what if you took these fine spirits, put them back in a barrel and let it mature again? The end product, as you can probably imagine, is a rare drink that tastes unbelievably elegant, refined and clearly unique. A drink that is, quite literally, incomparable.
Well, this is just one of the few concepts that Fairmont Jakarta is bringing to Barong Bar. Commonly known as “barrel aging,” this method is employed by the bar to offer…
