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  • Barrell Craft Spirits


How We Roll At Barrell Craft Spirits, our goal is to bring something unique to each batch, which means we're constantly experimenting and blending our products. We begin the process by determining what we want to achieve with the flavor. We have a wide range of barrels categorized by profile which we blend in different combinations in our lab until we get what we are looking for. After that, we go from the theoretical to the practical by replicating the experiment in the lab to the actual barrels that we blend, tweaking and adjust amounts from different barrels until we get it just right.

Bourbon Batch 016 Our newest release, Barrell Bourbon Batch 016 is a blend of 9 years 9 month, 11 and 15 year-old barrels set aside, over the past year, for a distinct toasted orange note that Joe is particularly fond of. They were distilled and aged in Tennessee, Indiana and Kentucky and bottled at 105.8 proof. Deeply concentrated but not too oaky, this blend is unique due to the barrels being selected for similar qualities despite being different ages and coming from different distilleries. Batch 016 is making its way to stores now.

Tripp the Malt Fanatic

A biochemist with a background in biochemistry and molecular biology, Tripp Stimson brings his experience to Barrell Craft Spirits with the “whys” and “hows” of what goes into creating quality spirits through efficient distillery operation, as well as a keen understanding of the art and science of blending. Tripp also has an interest in different malts and the malting process. Malt is barley or other grain that has been soaked in water, germinated, and then dried to stop further growth. Grains that have been malted typically will have a softer, sweeter taste and aroma. Barley malt is the grain used in single malt whisky production. Malting is a term that's used to describe a three-part process that grain goes through: steeping, germinating and kilning (or drying). First, water is added to the grain. The grain then soaks up the water until there is enough moisture to begin sprouting. The ability of the grain to begin to chit or break through the shell like a sprout, is aided by the grain's enzymes. Finally, the grain is dried, which allows the enzymes to remain in the grain unused and ready for fermentation. While distilling at KAD, Tripp designed and built Kentucky’s first modern malting operation, with the use of a saladin box. If you plan on attending the Bourbon & Beyond Festival in Louisville in September, and want to learn more about malting, check out Tripp's seminar there.

Raise a Glass We’ve been busy with tastings and whiskey events all across the country. Fresh off the Southern Whiskey Society Event in Nashville, we’ll be pouring bourbon at Bourbon and Beyond and Louder than Life in Louisville in September, and Nashville Whiskey Fest and The Whisky & Fine Spirits Expo in Indianapolis in October. Check our website and Facebook page for a current list of events.

Don’t miss a drop Check the Store Locator on our website to find a retailer near you, or one that will ship directly to you. Special thanks to Buy Rite of Monroe in CT, Corks Wine & Spirits in TN, Hops Grain and Vine and The Bottle Shop in GA, Barren River Beverages in KY, Bar Keeper Silver Lake in CA, and Filo Liquors and Nasa Liquor in TX for posting about Barrell on social media. We appreciate every retailer, bar and restaurant that carries our products. Be sure to tag us if you're holding a tasting or posting a photo because we're happy to promote it on social media. And if you'd like to help us grow organically, follow us on Facebook, Twitter, Instagram, and LinkedIn to help get the word out about Barrell Craft Spirits.

Lift your spirits

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