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Barrell Bourbon Batch 025*Packaging may vary

Barrell Bourbon Batch 025

Bourbon /56.7% ABV / Kentucky, United States

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Product details

Category
Bourbon
Region
Kentucky, United States
ABV
56.7%

Product description

Batch 025 highlights the unique additions that secondary grains contribute to aged bourbon. 13 to 15-year corn-forward bourbons and 5 to 9-year-old wheated bourbons were slowly layered in with a selection of 9-year-old high-rye bourbons, revealing notes from the entire spectrum of available flavors. A portrait of finely tuned blending, Batch 025 is citrusy and peppery, without losing the opulence and oaky ease of the older ingredients. The nose is focused, resembling a great hot toddy -- honey, orange zest and clove. Ripe banana emerges, joined by a little resinous rosemary and jasmine. The palate gets much thicker as gooey caramel takes center stage. It gets more floral as well, tasting of orris root and potpourri. The finish becomes rather delicate, with coffee ice cream being joined by dried fig and chamomile.

View all products by Barrell Craft SpiritsCalifornia Residents: Click here for Proposition 65 WARNING

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FAQs

Bourbon is a corn-based, aged spirit that, while legally can be produced anywhere in the U.S., is Kentucky’s signature liquor; in fact, Kentucky distilleries make 95% of the world’s bourbon and the Bluegrass State hosts over a million visitors annually for bourbon tasting tourism.
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
Much like how a square is a rectangle, but a rectangle is not a square, bourbon is a whiskey — but because of the stricter standards set for bourbon distillers, most whiskies are not considered bourbons.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Bourbon’s ingredient list is short and sweet (literally): corn, other grains, water and yeast. Barley, wheat and rye grains are often featured in the mash composition alongside the liquor’s signature corn base, but even so, the FDA considers straight bourbon as a gluten-free product that is safe for those with Celiac Disease or for individuals who suffer from other forms of gluten intolerance.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.
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