Today marks 30 days since we filled Barrel #1 with Maker’s Mark to season the oak, and now it’s time to open it up, transfer the bourbon, and begin prepping the honey for its aging cycle.
In this episode, we:
• Open Barrel #1 after 30 days and compare color + aroma
• Empty the bourbon into a vessel and transfer it into Barrel #2
• Top off Barrel #2 and begin its own 30-day seasoning cycle
• Warm and prepare over 4 gallons of wildflower honey
• Fill Barrel #1 and start the 3-month honey aging process
• Talk through tips like rotating the barrel for even aging
• Share what’s coming in Part 3 — the honey reveal and bottling!
This batch is not infused honey — nothing is added.
The honey ages naturally inside a freshly seasoned bourbon barrel, picking up subtle oak, vanilla, caramel, and bourbon character over time.
🙏 Special Thanks
Dave from HandsBurry Honey
Your inspiration and guidance helped launch this entire project!
YouTube Channel: [Insert Link]
Steve from Red Head Oak Barrels
Thank you for answering every question about swelling, char levels, and long-term aging.
Website / YouTube Channel: [Insert Link]
📅 What’s Next?
Part 3 will take place in three months, when we:
• Open Barrel #1
• Taste the finished bourbon barrel–aged honey
• Bottle the first-ever AutumnHill Bees Bourbon Barrel Honey batch!
Be sure to subscribe so you don’t miss it.
This is where bourbon meets bees. 🍯🥃🐝