What to Do When a Batch Goes Wrong

Not Every Pour Is a Masterpiece

Let’s get one thing straight: not every batch will be a winner. And that’s okay. DIY aging is part art, part science — and part surprise. Sometimes the wood pulls too hard. Sometimes the base spirit doesn’t play nice. And sometimes… it just tastes flat, bitter, or weird. That’s not failure. That’s flavor education.

First, Don’t Panic — Taste

Your instinct might be to write it off. But before you dump it down the sink, stop. Taste slowly. What’s off? Is it too tannic? Too woody? Too faint? Too funky? Understanding what went wrong is what makes you better next time. If it tastes harsh, maybe it aged too long. If it tastes like nothing, maybe it needed more time. Every "bad" batch is a blueprint.

Then, Try to Save It

Bitterness? A splash of water and a day of rest can mellow the edge. Too intense? Blend it with a smoother batch to create balance. Too weak? Drop it back onto fresh chips and give it a second chance. You’re not locked in. One of the best things about aging small is that you can adjust mid-game — or mix after the fact.

Or Just Repurpose It

Maybe it’ll never be a sipping spirit — but that doesn’t mean it’s useless. Use it in cocktails. Mix it into a sauce. Infuse it with a fresh ingredient and re-age. Worst-case scenario? It becomes a bottle you use to explain to friends what not to do. That still makes it part of your journey.

Flawed, but Not Forgotten

Every great blender, distiller, and bartender has made something they didn’t love. What makes them great is that they learned from it — and kept going. So keep the bottle. Label it. Remember it. And smile, knowing that next time, you’ll make something even better. Because legends aren’t made from perfection — they’re built on lessons.