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Cask Finishes

March 10, 2021
By 
Kelly Lattig

If you haven’t tried our Q1 Explorer’s Club release “Wheated Bourbon”, get in & give it a taste.  In December of 2018, we made a bourbon with about 32% durum wheat in the mashbill, and aged it in new charred casks for a bit over two years.  Mostly by coincidence, our friends over at Helluva brewery emptied a couple casks of a delicious vanilla porter at around the time the bourbon was ready to come out of cask, and were ready to give the casks back to us.  So we decanted the wheated bourbon to the porter casks, and waited patiently for another 3 months…  The result is really interesting: on top of the already great bourbon flavors is a smooth creaminess, not really beer-like, but, well - you just have to try it!

We’ve wanted to do a wine-finished bourbon for… well, since the beginning.  In February, I made a trip to Alcantara winery near Cottonwood.  Alcantara has a beautiful plot of land just off the confluence of Oak Creek & the Verde River.  They’ve surrounded themselves with vineyards, have a nice tasting room, and a really neat open-air wedding chapel.  Anyway, I picked up a59-gallon French-oak cask that had seen 3 seasons of red wine at Alcantara, most recently a tasty pinot noir.  Back at the shop we decanted in 27 month-old bourbon from a 30-gallon cask.  And now we wait again…  Over time, wine left in the oak staves of the cask will seep into the spirit, along with a bit of goodness from the cask, hopefully resulting in something delicious!  It’s my hope that this will be our Q2 Explorer’s Club release, but it’s hard to say when this will be ready.  Stay Tuned!

 

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