you just want little holes in the bottom and a jeyes cloth over them for drainage .

I would do the following:

1- Drill drainage holes in the bottom about 25 mm in diameter, five will do as shown...

O. O

O- center of barrel spread them out a bit more than shown here.

O. O


2-place a wire mesh screen over every hole an fix it down with a U- nail staple.
3- spray the inside and outside of the barrel with apple cider vinegar and let dry. This will inhibit fungal growth
4- if the barrel is going to be placed on deck or patio now is the time to place rolling castors or wood blocks of desired height to keep the bottom from sitting on and staining the surface.
5- if the barrel is going into the garden be sure to have it sit on some rocks of choice for drainage. Note, have the drainage rock outside the container not inside. Having it inside will impede drainage ( you might hear from members about this idea of mine)
6- place a liner on the inside to keep the soil moist if the barrel is going to be in a hot sunny location, otherwise you don't need it.

Why did I mention to use apple cider vinegar instead of white distilled vinegar? Though they're essentially the same for this purpose, I like the idea that the vinegar is produced by a natural fermentation process.

Also white vinegar smells so disgusting it hard to use.

If the barrel has been used to store whisky there won't be any fungal infection Loosestrife... The whisky will have seen to that! Otherwise I pretty much agree with your advice.

Whisky barrels are made of good, seasoned oak and, having seen very many such barrels, I have not seen fungal growth on any of them. Otherwise, yes, Loosestrife.
If there is any 'product' left in that bottom 7" of the barrel and you you need help in deciding what to do with it, Tcc, just send me a p.m.

I didn't mean to sound rude there Loosetrife, I guess its just a personal thing - I know white vinegar is useful for all sorts of things, I just wish it didn't do what it does to me. Must be post flu rattiness.

Have had experience with oak wine barrels not whiskey. For some reason oak wood used in the fermentation of grapes can play host to a fungus that can permeate the wood. Not knowing if the same thing would happen in whiskey kegs thought I would mention it anyway since no harm would be done. Never did have a taste for wine though:( Whiskey, yes:)

Loosestrife, I promise you there can't be any fungi in a whisky (no 'e') barrel! Actually there 'shouldn't' be with oak wine barrels or the wine will be tainted... Yeah did a load of MW training nigh on 30 years ago :)

It's a sac-fungus called Baudoinia fungus that grows on these barrels. It's prime source of carbon nutrition is ethanol....HIC! I'll drink to that!

Some useful tips, thanks everyone. I take it no one thinks the holes in the side will be enough drainage without making any more in the bottom!?

That's absolutely right! If not done on the bottom a layer of putrid stagnant water will accumulate on the bottom giving off a gas that smells like rotten eggs produced by bacteria that will burn tender roots.

Thank you. I'm convinced!

your welcome

FI'm not sure why there are 13 two-inch holes in this barrel.
An obvious answer would be to cut it in to two 'halves' otherwise you will have a very deep pot with a lot of room for compost to go sour.
Assuming that the original contents are long gone (and that you are not inviting anyone round to help you to remove the original contents) I think you would do much better with two half barrels with drainage holes through the bottom. And stand it on bricks or pot feet to help drainage.

or make a strawberry pot and hang it on chains like a hanging basket .

Have you seen the size of a whisky barrel NP you certainly couldn't hang it on chains!

have you seen the size of some chains . if its one of them huge ones then you do have a point . I just get the impression its not but its just a guess .

NP a whisky barrel is approx 151 litres... not something to hang up on chains!

fare enough I understand mg .