This 12-year-old bourbon underwent a secondary maturation in hand-selected French oak casks with distinct toast levels designed to enhance its aromatic depth and enrich its palate. The influence of the French oak imparts a rich tapestry of flavors—warm nutmeg and aromatic allspice unfold on the palate, followed by layers of toasted hazelnut and creamy vanilla, and a sophisticated touch of worn leather, adding a refined, earthy character.
FLAVOR NOTES
A bourbon of ample maturity already brimming with an assortment of decadent desserts has been nudged to and fro by French oak to incorporate the broad array of spices that make the wood species so highly prized by winemakers the world over. Bourbon’s typical old-fashioned donut note has seen a dusting of cinnamon thanks to the French oak; its innate custard has been laced with nutmeg and its black tea loaded with clove and turmeric.
Appearance: Antique brass buckle.
Nose: Pear brandy, pineapple, and dried persimmon compose the fruity volatiles that are always quickest out of the gate. Pizzelle, cinnamon donut, and mulled wine all reflect the heightened presence of spice typical of French oak. The nose’s dessert menu also integrates the broad nuttiness that comes with age, adding hazelnut praline, hot cocoa and nocino. The double barreling has brought out the wood’s more resinous side with thyme, tea tree oil, and incense.
Palate: Here the French oak really sings, specifically a song of walking into an old spice shop with innumerable flavors but one can tease out allspice, clove, turmeric, and peppercorn. As with the nose, it does more than just layer on spices, it also adds lavender, sage smoke, and sandalwood.
Finish: Coffee cake, blueberries, and maraschino cherries make for a very classic bourbon finish. The exotic, resinous woodiness lends a strong undercurrent of peppery olive oil, graphite-flecked pencil shavings and guttering candle.
With a few drops of spring water
It’s the earthy side that’s drawn out in the form of pipe smoke, black truffles, and spearmint. The same thing happens on the palate, with the spices toned down to reveal vellichor, that is, the character of old books in all their dusty, leathery, papery glory.
ABV: 54.25%
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