Can't wait for my new barrels!

[Brad B.]

Hey guys, 

just thought I'd report in to say Hi. I'm from Gold Coast, Australia.

I'm thinking how I should start off with my 1st new barrel, I bought 1 for me and 1 for my father in law.

I'm a huge rum drinker but I essentially bought the barrel for port, so I was thinking that I might start off (after leaving water in the barrel for 24 hours to do the leak check) to soak a good quality rum, either white or dark (possibly even a spiced), inside the barrel and I'll leave it till its very oaky, more to extract that first initial "Hit" of oak, then I'll drain the rum and put in port. I'm thinking of ordering it from here: http://www.liebichwein.com.au/fortifieds.htm as I've read from a few people that they sell a really good quality bulk fortified and it's in 2 variety's.

I'll keep in touch with how both of them go.

Has anyone else in the group tried using Australian ports or fortified wines in their barrels yet?