The original Rebel Yell recipe dates back to 1849, created at what later became the Stitzel-Weller Distillery. Known for using wheat instead of rye, it offers a smoother flavor. In 1936, the brand was officially registered by former Louisville Mayor Charles F. Farnsley. After the distillery closed in the 1980s, Rebel Yell transitioned to LUXCO Spirited Brands. Now available nationwide, Rebel Yell American Whiskey blends bourbon and rye for a rich aroma of oak, caramel, leather, and red fruits, followed by a palate of sweet plums, raspberries, wheat, and rye, finishing with oak and chocolate notes.

In the late 19th century, many US distilleries didn't age their whiskey, leading to additives like juices or tobacco for flavor. George Garvin Brown changed this in 1870 by founding J.T.S. Brown & Bro. Distillery, creating Old Forester bourbon. It's the first continuously distilled bourbon, surviving Prohibition for medicinal use. Made from corn, rye, and malted barley, its unique fermentation process and oak cask aging give it depth. Try Old Forester Mint Julep, the official drink of the 141st Kentucky Derby, a collaboration celebrating Kentucky's heritage. Grab a bottle today!

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and together, opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey hunt with a group of friends. The next year, his friends asked him to bring "some of that wild turkey whiskey"on their next hunt, giving birth to the distillery's new name. Today, Wild Turkey Distillery is stewarded by Master Distiller Jimmy Russell and his son Eddie Russell (together, the pair have over 90 years of experience producing bourbon). "I was born and raised in Lawrenceburg, Kentucky," says Jimmy, "which was a small community when I was growing up, but there were four bourbon distilleries here, and you had families working all the distilleries. You wanted to get in the business. My grandfather and my father, me, and now my son, we've all been in the business." Wild Turkey American Honey Whiskey shares Wild Turkey Real Kentucky Straight Bourbon Whiskey's high-rye mashbill and patient aging in #4 alligator charred American oak barrels (typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been lightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide). Blended with real, pure honey, Wild Turkey American Honey Whiskey was originally invented by Master Distiller Jimmy Russell three decades ago. Today, it stands the test of time with its pleasant aromas of citrus and vanilla, as well as its thick, honey-coated palate and soft finish filled with butter and caramel. Wild Turkey American Honey earned a score of 91 points from Wine Enthusiast pick up the original honey whiskey today!

Pikesville Rye traces its Maryland roots all the way back to the Civil War from 1861-1865, the Civil War drew thousands of outsiders to Maryland, outsiders who would grow accustomed to the state's particular style of rye whiskey. After the war's end, these people returned to their homes with a lingering thirst for Maryland rye, and a few pioneering businessmen with the help of a recently-improved railway infrastructure began to produce and sell this style of whiskey all across the country. One such producer was the L. Winand and Brothers Distillery, which was founded in Scott's Level (just northwest of Baltimore), Maryland in 1895. The distillery began producing its flagship product Pikesville Rye, named after the adjacent town shortly thereafter, choosing the name because Scott's Level sounded too much like Scotch. After the passage of Prohibition, L. Winand and Brothers Distillery was forced to close, and though subsequent owners Pikesville continued to distill the whisky in Maryland until 1972, the brand was ultimately sold to Heaven Hill in 1982, making it the last-standing Maryland rye whiskey. Produced today at the famous Bernheim Distillery in Kentucky, Pikeville has maintained its popular status in Baltimore after all these years. Crafted by Heaven Hills Co-Master Distiller Denny Potter, Pikesville Straight Rye Whiskey is made from a mash of rye, corn and barley, and evokes the spicy character of traditional Maryland rye whiskies. To set it apart from other ryes, I selected barrels at a minimum of six years old from high storage and bottled it at a proof that allows the most character from the barrel to come through without overpowering the spicy grain notes, says Potter. As a result, Pikesville Straight Rye Whiskey has a pale copper color and an aroma of dark cocoa and burnt oak. The palate is filled with layers of honey, clover and white chocolate, and leads to a finish accented by vanilla bean, butterscotch candy, maple syrup and caramel. Pikesville Straight Rye Whisky won a Double Gold at the 2015 San Francisco World Spirits Competition and earned 95 points at the 2015 Ultimate Spirits Challenge.

Bourbon may be our first love here at Black Button Distilling, but gin is a close second! So much so that we have two of the five Gin Guild members outside of the United Kingdom right here at our distillery. Started in London in the 1600s, the Gin Guild promotes and encourages commitment to excellence in gin distillation. 

Starting with an ultra-refined wheat-based spirit and infusing an alluring blend of botanicals, creates an exotic citrus experience that will have you coming back for more. Our Citrus Forward Gin can capture the hearts of the strongest gin critics, even those that are sure gin is just not their spirit. 

Named “The Official Gin of Summer” by Food and Beverage Magazine, the rich and juicy orange delivers a bold fruit taste and is a perfect match for the New York State Cascade hops and delicate notes of juniper. Citrus Forward will add a unique character to any cocktail.

If you have never been a fan of the strong ‘tree’ flavor of gin, we encourage you to give gin another chance! It will put a twist on a classic Gin and Tonic, but is refined and smooth enough to be used in a Dry Gin Martini. The Black Button Team suggests using Citrus Forward in a classic Bee’s Knees cocktail; just add lemon juice and honey syrup (1:1 honey to boiling water), shake with ice and pour — perfect for porch sipping on a hot summer day. 

Tasting Notes

>Bright citrus notes on the nose

>A hint of spice and hops on the tongue

>Finishing with clean and refreshing hints of juniper

According to a 2013 poll by WIN/Gallup International Association, Colombia is the happiest country on earth Parce founders (and brothers) Brian, Jim and Patrick Powers hypothesize that this has something to do with the rum. Upon travelling to Colombia, the three brothers were taken by the country's beauty, culture, and the warmth and hospitality of its people, and they wanted to share the time-honored Colombian tradition of celebrating quality rum with others. In South America, they would be drinking rum much more as a sipping rum, enjoying the complexity and character Certainly sipping rums have existed here [in the United States], but I dont think there's been much awareness of them, and we thought maybe we could get the sipping rum on the map here, too. The Powers brothers were inspired to go into business together by their father, and they found the perfect partners for their venture in another family business the father-and-son duo of master blenders from Bogota, Colombia, Arthur and Brojen Fenandes Domecq. Together, Arthur and Brojen have over 50 years combined experienced working with rum, and the Domecq family boasts nearly three centuries of history crafting traditional wine, sherry and brandy in the south of Spain (Brojen's grandfather, Jose Ignacio Domecq, was known in the industry as "La Nariz" the nose for his expertise in sniffing and blending). Parce 12 Year Old Straight Colombian Rum is crafted from sugar cane carefully selected from both local (San Cristobal) and foreign (Barbados, Trinidad) sources, all of which is harvested manually every season. Under the guidance of master blenders Arthur and Brojen Fenandes Domecq, the sugar cane is processed and then fermented with natural spring water and homegrown yeast for 36 to 48 hours. Once fermented into cane wine, the resulting spirit is distilled through a stainless steel, 4-column still each still produces a slightly different unaged spirit for use in the final aging and blending process. The spirit is then transferred to spent, charred American oak casks where it is aged for 12 years before being bottled in the lush Andean mountains of Quindo, Colombia. Parce 12 Year Old Straight Colombian Rum has an attractive aroma of creme brulee, toffee, dried tropical fruits and baking spices. The palate, which is medium-bodied and semi-sweet, leads to a long, meandering finish complete with notes of mocha, toasted nuts and pipe tobacco. Parce 12 Year Old Straight Colombian Rum earned a score of 92 points from the prestigious Beverage Testing Institute.

In 1876, John D. Willett one of Kentucky's original bourbon aristocrats transferred his interest in the Willett & Frenke Distillery to his son-in-laws, Benjamin Mattingly and Thomas Moore. Mattingly and Moore continued to operate the Willett & Frenke Distillery together until 1881, when Mattingly finally sold his stake in the company to a group of investors. Within a few years, Thomas Moore acquired complete control over the distillery and eponymously renamed it. Moore would continue to operate the distillery for another five decades, until he was ultimately forced to close his doors at the onset of Prohibition. Today, the Barton 1792 Distillery operates on the same site as the historic Tom Moore Distillery, and continues to use the same methods that Moore used over a century ago when distilling his own bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey is made from a mash of corn, rye and malted barley. While the use of corn in the bourbon's recipe adds classic notes of buttered bread, biscuits and roasted nuts, the heavy use of rye in the bourbon's mashbill yields a more complex and full-bodied whiskey. After the grains are harvested, they are mashed and fermented before being distilled through a copper-pot still. After distillation, the bourbon is aged in new, American oak casks for a minimum of eight years in Warehouse Z on the distillery's estate in Bardstown, Kentucky. Warehouse Z is situated on the edge of a bluff and as a result, enjoys the intense heat and humidity that are ideal for maturing whiskey. "When it comes to barrel aging," says Ken Pierce, Barton 1792's master distiller, "it's just like real estate location, location, location. That's why 1792 ages in Warehouse Z up there on the bluff." In addition, during the maturation process, Pierce samples each cask of bourbon as it rests to determine when the bourbon has reached its peak of maturity. "Quality in, quality out," says Pierce, who has over two decades of experience at the distillery. Once the bourbon has matured for a minimum of eight years, it is brought to proof with water drawn from the Tom Moore spring. The iron-free, Kentucky limestone water the same water used by Moore over a century ago when crafting his own whiskey adds a subtle touch of complexity and depth to the bourbon. 1792 Small Batch Kentucky Straight Bourbon Whiskey, which was named after the year that Kentucky achieved statehood in the United States, earned the Double Gold Medal at the San Francisco Wine and Spirits Competition in 2011 and earned a score of 95 points the same as Pappy Van Winkle's 23 Year Old Bourbon at the Ultimate Spirits Challenge in 2012. "Hope you enjoy the taste as much as I do," says Pierce. Enjoy a great bourbon today!

In 1958, a rare blend of Scotch malt and grain whiskies was found in 10 oak casks in the Port of Leith, Edinburgh in a warehouse owned by William Muir. It was soon discovered that the blend was originally distilled in 1954, and that the original recipe dated back to the 1800s. Several years later, in 1966, a small quality of the blend (which was now 12 years old) was bottled for the private use of the directors of William Muir. Six individuals were instrumental in this project, and therefore the whisky came to be known as Syndicate 58/6, named after both the year the Scotch was discovered and the number of people involved. Syndicate 58/6 Premium Blended Scotch Whisky contains 18 single malt whiskies and 4 single grain whiskies, and is aged through a solera system. Solera aging involves filling a series of casks at different intervals over a long period of time. As whiskey from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of whiskey from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new whiskey. As a result, no cask in the solera is ever fully emptied. In addition, as the younger whiskey ages and cascades through the solera, its average age and complexity gradually increases over time. Because of the solera aging process, Syndicate 58/6 still contains a small amount of the original blend discovered in 19858. Finally, Syndicate 58/6 Premium Blended Scotch Whisky is married and additionally matured for up to two years in Oloroso Sherry casks imported from the Andalucia region of Spain. As a result, Syndicate 58/6 Premium Blended Scotch Whisky has an burley aroma of roasted grains, cinnamon, oatmeal, orange peel and light smoke. The body is full of complexity, with notes of honey, apple pie, sherry and butterscotch, and leads to a hearty finish complete with smoked meats, pepper and tanned leather. This limited edition was bottled exclusively for Mahesh Patel and Whisky Concierge in 2014.

Amador Whiskey Co. Double Barrel marries the best of Kentucky Bourbon with Napa Valley wine barrel finishing. Its journey began in the heart of Bourbon country, where we selected exceptional Kentucky Bourbon that came to life in new charred American oak barrels aged 3 years.

We transported this treasure westward along the 38th parallel to California, where we finished the Bourbon with our family’s Napa Cellars Chardonnay French oak barrels for 9 months and bottled at 86 proof. This double-barrel aging technique creates characteristics from the individual barrels that are then blended together to make exceptional Bourbon, far greater than the sum of its parts.

TASTING NOTES

Exquisite copper brown color. Notes of vanilla, caramel, butterscotch, roasted almond mingle with hints of honey and tobacco. Rich and full bodied with a creamy, long finale. Enjoy this unique Wheated Bourbon with Kentucky pedigree and California flair.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the winter when there was little activity on the farm Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. In addition, the curiously small stills some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie produce a whisky with a heavy, oily flavor. The Macallan M Single Malt Scotch Whisky was crafted from a marriage of seven unique casks of Macallan, each of which was personally selected by Macallan's Master Whisky Maker after more than two years of searching through the Macallan's vast cellars of over 195,000 barrels. Each cask (the oldest whisky was distilled in 1940) was previously used to mature Oloroso sherry. As a result, the whisky as a deep copper color, along with an aroma of dried fruits, vanilla, green apples, cinnamon, nutmeg and ginger. Rich, viscous wood spices dominate the palate, and are complemented by undertones of leather, cedar and violets. 

In 1898, Teddy Roosevelt a Long Island native organized the First United States Volunteer Cavalry, commonly known as the "Rough Riders," in preparation for the Spanish-American War. The regiment comprised 1,250 volunteers from across the country, including cowboys, Native Americans and other pioneers of the West. After seeing action in Cuba, the Rough Riders earned a decisive victory at the Battle of San Juan Hill before returning to Long Island. Upon their return, the soldiers celebrated their victory and presented Colonel Roosevelt with a small bronze statue of a cowboy riding a bucking horse. "There could have been no more appropriate gift from such a regiment," wrote Roosevelt later. "Most of them looked upon the bronze with the critical eyes of professionals. I doubt if there was any regiment in the world which contained so large a number of men able to ride the wildest and most dangerous horses." Crafted by Long Island Spirits, Rough Rider The Big Stick Cask Strength Rye Whiskey pays homage to Roosevelt's First United States Volunteer Cavalry, and reminds us of the President's old foreign policy adage, Speak softly and carry a big stick. The whiskey is crafted from 100% Long Island winter rye, which is planted on local farms to maintain the sustainable characteristics of the soils following the harvesting of Long Island's iconic potatoes. Aged in 30-gallon American oak barrels, Rough Rider The Big Stick Cask Strength Rye Whiskey is micro-blended from just eight barrels before being bottled at 121 proof. Rough Rider The Big Stick Cask Strength Rye Whiskey has an aroma of toasted rye bread, marmalade and cinnamon sugar, which leads to notes of malt chocolate and chile peppers on the palate. The finish is a touch warm and very smooth. "It's part of the pioneer spirit to try to do something by putting your own signature on it," says Richard Stabile, Long Island Spirits founder and master distiller.

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his family's farm in central France. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France. During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Gabriel. The tradition of "pineapple rum" dates back to the 1700s, when Caribbean distillers would soak pineapples in their rum barrels, giving the rum an uncommon richness and sweetness. Although the practice eventually fell out of favor, Gabriel and his partner-in-crime, cocktail writer David Wondrich, decided to revive the tradition after stumbling across several ancient recipes buried in the 1824 English Journal of Patent and Inventions and the 1844 Journal of Agricultural Society. To craft Plantation Stiggins Fancy Pineapple Rum, which is named after Rev. Stiggins, a character in Charles Dicken's "Pickwick Papers," Gabriel steeps the flesh of Queen Victoria pineapples in his aged Plantation Original Dark Rum. Then, seeking more aromatics, Gabriel distills the pineapple rind with his Plantation 3 Stars White Rum, blending the two rums together before letting the new spirit spend additional time in oak barrels. "It's not too weird... that's the strength of it," says Wondrich.

During the late 19th century, an overwhelming number of distilleries throughout the United States were still not aging their whiskey. As a result, some retailers would add juices and syrups to sweeten the whiskey, while others would add acid and tobacco to give their whiskey its signature, amber hue. In 1870, George Garvin Brown a young pharmaceuticals salesman from Kentucky saw the need for a consistently high-quality whiskey that would remain unadulterated after distillation. After saving $5,500, Brown and his brother opened the doors to J.T.S. Brown & Bro. Distillery and began distilling bourbon. Unlike other distilleries at the time, Brown aged his bourbon, which was named Old Forester, in oak casks and bottled it in a sealed glass bottle to ensure authenticity and quality. Since its introduction in 1870, Old Forester has been on the market continuously, even during Prohibition, when it continued to be sold for medicinal purposes. It is the only bourbon continuously distilled and marketed by the founding family before, during and after Prohibition. Old Forester 1897 Bottled in Bond Kentucky Straight Bourbon Whiskey is the second release in Old Forester's Whiskey Row Series, which aims to highlight the distillery's significant milestones and production innovations throughout its nearly 150 year history. The whiskey pays homage to the Bottled-In-Bond Act of 1897 (27 C.F.R. 5.21), which stipulates that any spirit labeled as "bonded"or "bottled-in-bond" must be the product of one distiller at one distillery during one distillation season. In addition, the Act requires that bonded spirits be aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 proof. Old Forester's 'sealed-in-quality concept preempted the Bottled-In-Bond Act of 1897 and Old Forester 1897 Bottled in Bond Kentucky Straight Bourbon Whiskey is made according to the distillery's exacting standards which date back to the 19th century. As a result, the whiskey has a robust aroma of caramel, coffee beans and starfruit, which leads to a deep palate filled with oak, vanilla and gingerbread. The finish is slightly hot and full of flavor, including notes of sugar cereal, burnt toast and cloves. 

In 1886, William Grant, along with the help of his nine children and a single stone mason, began construction of the Glenfiddich Distillery, situated in the Speyside region of Scotland. After a year of hard labor, the first drop of whisky fell from the distillery's copper-pot stills on Christmas Day 1887. Today, Grant's passion, determination and pioneering spirit continue to guide Glenfiddich Distillery, which is stewarded by the fifth generation of the Grant family. Glenfiddich Single Malt Scotch is made exclusively from malted barley, which is milled and mashed with water sourced from Robbie Dhu spring. The crystal clear spring water, which is bottled directly at the source, is incredibly pure the distillery purchased 1,200 acres around the spring decades ago in order to protect its unique water supply. After the barley has been mashed, it is fermented in wooden fermentation tanks made of Douglas Fir. While wooden fermentation tanks are more expensive and difficult to maintain as compared to stainless steel tanks, they absorb a portion of the heat generated during fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is twice-distilled through Glenfiddich's copper-pot stills (the distillery employs a craftsman onsite to tend to the stills, which are unique in shape and size) before the heart of the distillate is cut and prepared for maturation. Glenfiddich Bourbon Barrel Reserve 14 Year Old Single Malt Scotch Whisky is aged carefully in ex-bourbon barrels for 14 years. After this initial aging, Glenfiddich's Malt Master, Brian Kinsman, finishes the whisky in deeply charred new American Oak barrels supplied by The Kelvin Cooperage in Louisville, Kentucky. As a result, Glenfiddich Bourbon Barrel Reserve 14 Year Old Single Malt Scotch Whisky has a distinctly sweet aroma, reminiscent of bourbon flavors such as cracked corn, ripe summer fruits and caramel. The palate is spicy, with intense woody influences shining through, and leads to a clean finish accented by vanilla, almonds, raisins and faint wisps of smoke. Bottled at 86 proof, this whisky which pays tribute to the American bourbon industry is only available in the United States.

Make Notes

First released in 2006, Flaming Heart was the first whisky to combine the rich, complex spice of Scotch aged in new French oak with the evocative peat-reek smoke of Islay malt whisky. It created a genre-defying style that was smouldering, spicy, complex - and so popular that we’ve re-released it five more times in the years that followed.

This is our seventh edition of Flaming Heart, the whisky that revels in the harmonies between heavy peat and toasted French oak. Imagine Metallica with a backing orchestra, and you’re getting close.

With the best bands, each album is an opportunity to explore and experiment; every record is an evolution from the one before. For fans of Flaming Heart, we always seek to evolve the ‘sound’ and have introduced a deep fruitiness to the arrangement for the 2022 version.

FLAVOUR PROFILE
A high-energy nose with smouldering peat embers, cigar wrapper and candied ginger. The palate is oily, smoky, rich and savoury.

The flavors of hot summer nights and Southern mountain tradition come together to create the first-ever sweet tea-flavored moonshine. Drink it neat, or pair it with soda water, lemonade or a variety of other mixers.

American Born Moonshine honors the spirit of American moonshiners, which dates back to 1680 in Jamestown and continues through the Whiskey Rebellion, the Civil War, and Prohibition. ... With a patented pour spout, this moonshine is great for on-premise applications.

The oldest and most traditional mountain moonshine recipe is known as “apple pie.” Drink it as a chilled shot, or pair it with soda water or a variety of other mixers.

With heightened flavor profiles mirroring our Boyd & Blair Potato Vodka (80 Proof), Professional Proof 151 was crafted as a direct response to experienced mixologists looking for a spirit to use as a base for house-made bitters, aged infusion cocktails and fortified wines. Chefs also love the flavor profiles of this over proof spirit for the creation of sauces.

Awards

Boyd & Blair Professional Proof 151 is a 5-star-rated spirit, distilled from the same recipe as our original Boyd & Blair Potato Vodka. Because of its strength, this spirit is not meant to be enjoyed straight or in mixed cocktails.

The second release of the Booker’s Bourbon 2023 Collection is Booker’s Batch 2023-02 “Apprentice Batch.” This batch pays homage to the early days of my dad Booker Noe’s career – far before he was the Sixth Generation Master Distiller – when he first learned the art of making bourbon under the guidance of his cousin Carl Beam.

When Booker started working at the Jim Beam Distillery in Clermont in 1952, Carl became like a mentor to him. Back then, they didn’t have official titles like Master Distiller, but everyone knew Carl was in charge. He didn't put up with any foolishness and made sure Booker was set straight. But even if Booker did mess around sometimes, he was a fast learner and was ready to be put to work, and that quickly got him Carl’s approval.

Two years after Booker started, we purchased a distillery in Boston, KY to increase our production capabilities. Carl and Booker worked closely together to get it up and running, and eventually, Carl handed the reins over to Booker. This is where he was able to experiment and master the bourbon- making process, and later on, the location was renamed the Booker Noe Distillery.

Carl showed Booker the ropes at the distillery, but from there, his approach was sink or swim and it was just the push Booker needed. His apprenticeship under Carl helped him become the Master Distiller and legendary innovator we all remember him as today.

The liquid is a medium amber color from the seven years spent aging in the white oak barrels. The oak-forward aroma is well-balanced with notes of vanilla and toasted nuts, and all together the result is really pleasant. After the first sip, you’ll find the long finish doesn’t overpower the warm taste.