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This whiskey is aged a minimum of 18 months in new charred American oak barrels that provide the robust caramel and vanilla notes which balance the spiciness of the rye. After this initial aging, the whiskey is transferred into and finished for 2 and ½ years in freshly emptied American “Port” wine casks from the distillery's sister winery.

Because the “Port” casks came from their own winery, they were filled with whiskey within 24 hours of the wine being removed. This ensures the freshness of the barrels, which provides the maximum flavor and aroma impact. The longer aging in these “Port” casks gives the whiskey a deeper, more ruby color and rich flavors and aromas of red wine, dark fruit and chocolate.

NY International Spirits Competition – NY Rye Distillery of the Year 2019

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