In 2018, Barrell Craft Spirits introduced the first release of 15-year-old Gray Label Bourbon. During the production of that bourbon, a portion of the blend was transferred into nine custom raised American oak barrels that were perfectly toasted to our specification. After resting for six years, the second of these unique toasted barrels is ready to share with the world, with the remaining seven barrels to be released annually. This Single Barrel is the epitome of an expertly blended bourbon matured in a toasted barrel.

FLAVOR NOTES

Such a lengthy slumber, first a charred, then a toasted barrel have transformed the aroma into that of a boreal forest replete with pine trees, mushrooms, moss and damp earth. The palate is awash with an endless array of spice notes extracted from those casks. Individual flavors of cardamom, licorice, and sarsaparilla can just be teased out from the throng that reads more like a dash of aromatic bitters.

Neat

Appearance: Polished mahogany.

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Nose: Immediately transportive to a boreal forest; notes of pine needle, damp soil, and mint tea issue first from the glass. Oatmeal raisin cookies and slightly burnt brownies make for an earthier take on bourbon’s typical dessert aromas. This whiskey’s advanced maturity has pushed the fruit notes of apricot, purple plum, and gooseberry to their richest, jammiest extremes. There’s just a touch of umami here, with marmite, tomato, and black pepper peaking out around the edges.

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Palate: Burnt caramel leads into cola and then aromatic bitters as the oak extraction intensifies. There are so many spice notes swirling about but ginger and black licorice loom notably large. Dried elderberries, dates, and roasted banana continue the very ripe, cooked fruit theme from the nose but they read juicier than expected, buoyed by some zippy acidity. Everything is well-framed by minerality, with notes of slate and chalk dust underpinning the palate.

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Finish: Cooling mint gives a very fresh feeling to the finish. Slowly, though, the savory elements from the nose creep in, tasting of soy sauce, beef jerky, and dried mushroom powder. There’s even a lingering note of chewing tobacco.

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With a splash of spring water

Grows so very bright and fresh! Lemon meringue pie and Berliner Weisse on the nose registers more as ginger lemonade on the palate. Both nose and palate are buttery and share a note of lychee too. The nose trends a bit more floral, to wit, hibiscus and orange blossom honey. On the palate it’s the fruit that broadens, adding strawberries and coconut water.