Made from a four grain mashbill, this bourbon earned the Gold Medal at the San Francisco World Spirits Competition in 2013.
Following distillation, the bourbon is matured in small, American white oak casks that are subjected to large temperature swings of up to 50-70° each day. "The idea is to extract a lot of the influence from the barrel early on in the aging process." After this initial beauty rest, the bourbon is transferred to 53-gallon, American white oak casks that boast an alligator char. The alligator char allows the whiskey to penetrate the wood, which hails from the Ozark Mountains of Arkansas, up to a ¼ inch. There, the bourbon rests for an additional three to four years. "These casks are then combined to marry together subtle flavors that compliment each other — usually two barrels are married together, but sometimes 3 or 4 work best to get to the optimum flavor profile before bottling."Once the barrels have been blended, the bourbon is bottled without the use of chill filtration. "We want the full richness of the nose and flavor profile to stay as intact as possible," says Kirby.…