It's too bitter for my liking, but I made a fantastic barrel aged Boulevardier that is easily the favorite of the four barrel aged cocktails I've made. I've had some barrel aged negronis and I can drink them. I have a hard time drinking "fresh" ones because of the bitterness. The aging really takes the edge off of the Campari. If you like them, a negroni would be a great barrel aged project. I tried making a vieux carre in the barrel after the boulevardier thinking the Campari might put an interesting twist on it, but I don't really like it. I'm trying different types of bitters to kind of hit that taste I was looking for.