Handmade fine grain new American oak barrels, lightly toasted in the traditional manner, impart a wonderfully subtle flavor. In the 18th century, barrels were made by heating the staves over a fire of oak chips, allowing them to be bent and formed into a barrel shape. During this process, the inside of the barrel would become toasted, but not charred. For aging, several uncharred oak barrels, both new and used, to achieve the balanced complexity that complements this whiskey's traditional heritage.
Aged two and a half years in lightly toasted barrels, this light amber whiskey offers an oaky nose and palate. The oak doesn't overshadow the flavor nuances, which morph from orchard fruit and pineapple to roasted grain, to a finish tinged with coffee and cardamom.