LEMON HART 151   It has now been two weeks since we filled our 1-liter barrel with Lemon Hart 151, plenty of time for the overproof rum to soak up influences from the barrel and the tequila that last filled it. Joe Maloney and I tasted the aged Lemon Hart together. What's really interesting is that this rum has a lot of character on its own, so we're guessing that more time in the wood can only settle it down a little.   On the nose, the brown sugar that absolutely dominates Lemon Hart has toned way down. There's a lot more spice, anise and fruit. Joe yelled out "Holy Pepper Pat Man!" So I guess he gets lots of peppery notes. On the palate, the fat sweetness is still there, now underlined with layers of smoke and cooked asparagus. The heavy molasses remains, but this vegetal, peppery quality has joined it.   I like the added dimensiosn the Lemon Hart gained. Joe does not. Lemon Hart is all about the Demerara sugar and heat as is. The addition of subtle smoke is nice. I don't find the vegetal asparagus note from the tequila to be too much. At any rate, it was a cool experiment.   But now we have something special! We have a mini-keg that just had Lemon Hart 151 in it, and it will be awesome to see how it effects whatever's next. So like last time, we're opening it up to you - what do you think we should age in this barrel next? What should we rum-age? Leave a comment below.       BONUS BARREL   We still have the Brophy's Bonus Barrel, a Cedar Ridge kit where we're actually following the directions to age something as it was meant to be. It's been in barrel for just about two weeks as well, so we decided to check in and see how it's developing.   It's now a straw gold color, and still shows noticable signs of its youth on the nose: vegetal, young, with plenty of funky corn notes. It has gained some body and a slight caramel-oak flavor from the wood, but the herbal characteristics of a white whiskey are still present, too. It finishes short and a little hot.   This Cedar Ridge White Whiskey is coming along nicely at only two weeks in wood, but it has a long way to go. We're hoping it develops into a quality bourbon over the next few months.