Barrell Straight Bourbon Whiskey
Bourbon /57.8% ABV / Tennessee, United States
- Tennessee, United States
Blended from 7 and 8 year-old whiskeys aged in oak, this American Whiskey is unlike any other. Imagine a brioche French toast dripping with fresh-churned butter and dark maple syrup. With each bite, a spiciness reminiscent of fine, stone ground chocolate lingers in the back of the mouth. Soft to the palate throughout, the next sip is always welcome. The mash is a mix of corn, rye, and malted barley. Akin to a “Vatted Malt,” no neutral grain spirit is added. We do not chill filter, a common practice that removes natural, flavor rich oils. Only a coarse particulate filter strains the small bits of charred oak surrendered by the barrel. Like many great whiskeys, this spirit has aged gently in ex-bourbon barrels. As much as we love the intense flavor of a bourbons, the abundant wood sugars in the new barrels required for their production mask many subtler, complex flavors. This spirit’s patient aging in used cooperage yields a drier dram open to revealing these subtle essences of taste.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.