Aged in once-used bourbon barrels. Flavored with rye hi-wine & corn hi-wine and "blended at birth", before aging.
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HOW IT’S MADE AND HOW LONG IT’S AGED
Aged natural flavorings are added to the base whisky before the
whisky starts aging in a process known as “blending at birth.” This
process allows the flavors to marry with the spirit and take full
advantage of aging in wood. This ultimately results in a smooth texture
in the finished product.
The process begins by creating natural flavorings called “rye hi-wines”
and “corn hi-wines.” Fermented rye mash is distilled through a special
process to create rye hi-wine. Corn hi-wines are also distilled from a
fermented corn mash and aged in once-used bourbon barrels. These
barrel-aged hi-wines are then mixed with fresh, base-whisky-distillate
grain-neutral spirit and the whisky returns to an oak barrel for a
maturation period of at least three years.
WHAT ARE HI-WINES?
Hi-wines are generally regarded as flavoring whiskies and are taken off
the still between 50% and 70% alc/vol, so they have lots of congeners
(flavor components). Hi-wines are usually distilled to be used in small
amounts, as compared to rye-base whisky, which is usually distilled
between 80% and 95% alc/vol and is a lot smoother.
MASH BILL
Rye malt, barley malt, and corn
CASK INFORMATION
Once-used bourbon barrels
FORMATION
HOW IT’S MADE AND HOW LONG IT’S AGED
Aged natural flavorings are added to the base whisky before the
whisky starts aging in a process known as “blending at birth.” This
process allows the flavors to marry with the spirit and take full
advantage of aging in wood. This ultimately results in a smooth texture
in the finished product.
The process begins by creating natural flavorings called “rye hi-wines”
and “corn hi-wines.” Fermented rye mash is distilled through a special
process to create rye hi-wine. Corn hi-wines are also distilled from a
fermented corn mash and aged in once-used bourbon barrels. These
barrel-aged hi-wines are then mixed with fresh, base-whisky-distillate
grain-neutral spirit and the whisky returns to an oak barrel for a
maturation period of at least three years.
WHAT ARE HI-WINES?
Hi-wines are generally regarded as flavoring whiskies and are taken off
the still between 50% and 70% alc/vol, so they have lots of congeners
(flavor components). Hi-wines are usually distilled to be used in small
amounts, as compared to rye-base whisky, which is usually distilled
between 80% and 95% alc/vol and is a lot smoother.
MASH BILL
Rye malt, barley malt, and corn
CASK INFORMATION
Once-used bourbon barrels
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