The New York Times has a piece up about craft distillers utilizing small barrels and other, more sophisticated tricks to impart an aged flavor and complexity to young whiskeys:
The writer, Clay Risen, seems sort of skeptical of the whole idea, but it seems like this sort of thing may be the way of the future. Maybe traditionalists will never abandon their 15-year aged in the barrel whiskey, but I'm curious as to what distilling start-ups will be doing ten years from now.
Has anyone tried any of these faux-aged spirits? What did you think?