Following the suggestion in the directions, I ran the whiskey through a coffee filter to catch any particulates from the inside of the keg. I created a high-tech apparatus to raise the barrel high enough to fill the bottles.
I took about a half bottle of each for the party. They have both picked up beautiful color from the kegs. Interestingly, the barley has been in the keg a month less but is slightly darker. In both photos, the rye is on the left.
Both whiskies are delicious, with a fantastic depth of flavor and mouthfeel, even at cask strength. The rye is spicy, a little sweet, and smooth. The single malt is still a little rough around the edges, so I'm going to leave that in the keg another month or two.
After the party, I started bottling up the rest of the rye. Imagine my surprise when the whiskey ran out not even halfway through filling! This is all I got. Nothing was leaking, so there must have been some serious evaporation.
Now what to do with a charred oak cask that was recently emptied of its spirit? You'll just have to wait for the next post to find out...