Barrell Bourbon Batch 023

We began Bourbon Batch 023 by blending 10, 12 and 15-year-old barrels. We focused on a balance of richness and depth from the older barrels, while allowing the 10 and 12-year-old barrels to sing with notes of baked goods and juiciness. The blend mingled for a couple of months to heighten the lushness and complexity. Finally, we methodically layered in 15-year-old barrels to bring out notes of tropical fruit and angelica spice. The result is an evolving bourbon with layers of flavor.

  • A blend of straight Bourbon Whiskeys

  • Distilled and aged in Tennessee, Kentucky and Indiana

  • Selection of 10, 12, and 15-year-old barrels

  • Aged in American white oak barrels

  • Crafted and bottled in Kentucky

  • 107.78 proof cask strength bottling

  • Mash bill: corn, rye and malted barley

FLAVOR NOTES

Cinnamon donuts lead into earthy notes of walnut, leather, and fallen leaves. Subtly fruity, with hints of white currant and honeydew melon peeking out over the classic rye spice of angelica, catnip and black licorice.

Neat

Appearance: A core of zincite ore fades to pale yellow. 

Nose: Opens sweetly, on buttered pancakes with maple syrup and cinnamon donuts. Gradually the aroma shifts to exotic, earthy notes of forest floor, cracked walnut, leather, red miso, and incense. Fruits feel ancillary, but kiwi, white currant, mulled cider and raspberry pastille all make an appearance. The rye spice is pronounced, lending bay leaf, angelica and chocolate mint.

Palate: Opens sweetly, on buttered pancakes with maple syrup and cinnamon donuts. Gradually the aroma shifts to exotic, earthy notes of forest floor, cracked walnut, leather, red miso, and incense. Fruits feel ancillary, but kiwi, white currant, mulled cider and raspberry pastille all make an appearance. The rye spice is pronounced, lending bay leaf, angelica and chocolate mint.

Finish: Cinnamon donut accompanied by nocino, black licorice and tar. As it fades, it softens to leather, orange peel and apple blossom.

With a few drops of spring water

Fresh, with a bright sea salt note rounded out by oregano and catnip. The palate grows creamier, tasting of cereal milk.

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