Barrell Bourbon Batch 029
Bourbon /57.94% ABV /
The base of Barrell Bourbon Batch 029 is an herbal and viscous blend of Indiana bourbons. The blend was expanded with 6- and 7-year-old rye-grain Kentucky bourbon, chosen for its exotic cinnamon spice note and floral 9- and 10-year-old wheated bourbon. Finally, a small amount of 6, 14, and 16 year old Tennessee bourbon was added for a fruity nose and a long, oxidative finish. Appearance: Roasted pumpkin flecked with bright gold. Nose: A classical opening of brown sugar-laced oatmeal and freshly conditioned leather. As you swirl a Glencairn glass, Williams pear, cantaloupe, and mulled wine develop. Curiously, from a rocks glass the evolution is more tropical, leaning rather toward tangerine, dried papaya, and mint tea with honeycomb. In either case, herbs soon follow -- basil, dill, and wasabi powder. The aroma finally stabilizes into something resembling Pedro Ximenez sherry, displaying rosewater, treacle tart, and boiled cider. Palate: Unmistakably cask strength and not exactly subtle. A bright, pithy lime cordial note is rounded out by Mirabelle plum and sugar snap pea. Once the palate has acclimatized, more traditional flavors of affogato, molasses, and roasted mixed nuts emerge. Finish: A bold salinity tugs at the taste buds, calling soft pretzel to mind. As it fades, soft flavors of milk chocolate and shredded coconut wash over the palate.View all products by Barrell Craft SpiritsCalifornia Residents: Click here for Proposition 65 WARNING
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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.
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.
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.