Exploring the flavor influence of used French oak, two different batches of bourbon were aged first in new American white oak barrels, and then finished in Cabernet Franc barrels. One bourbon was aged first for six years and the other was aged for eight years, both in new American white oak, before being transferred to used French oak barrels for eight more years of aging.
Bourbon was aged for six years and three months in a new American white oak barrel before it was re-barreled into a used French oak Cabernet Franc barrel. There it was aged for another eight years, making it a total of 14 years old. Earthy tannins of Cabernet mingle well with the bourbon undertones.
Bourbon spent eight years and one month in a new American white oak barrel before it was re-barreled into a used French oak Cabernet Franc barrel. There it was aged for another eight years, making it a total of 16 years old. The taste combines an amazing balance of heavy wine and bourbon character.
This experiment was a marriage of two different rum barrels into one extraordinary offering. Both barrels contained rum that was 17 years old. One barrel was new American white oak and one was used American white oak. Both barrels were aged on the second floor of Warehouse I, then married together and bottled at 90 proof.