Amburana Oak aka "Brazilian Oak" has been used in Brazil for many decades to age Cachaßa. It has only recently made its way into the US whiskey market. When we began our wood experiments, we wanted to enhance our rye whiskey with the natural wood flavors Amburana Oak imparts. Our master alchemists worked to create a custom toast profile to match our Rye whiskey profile. The combination is powerful and warming but not overdone.

We take rye whiskey that is at least 6 years old and add custom toasted Amburana Oak Staves for the last few weeks of aging to impart natural wood flavors of gingerbread, spice and warm notes that play off of the underlying spice of the base Rye whiskey. The layers of complexity on the nose are sure to arouse your palate and please a crowd of bourbon enthusiasts.

Deconstructed

• 3 barrel small batch blends (all numbered sequentially)®
• Blends vary 6-8 Years of Age®
• Always bottled at 108 proof®
• 600 - 750 Bottles average batch yield®
• 95% Rye, 5% malted barley®
• Originally distilled in Indiana, Finished, blended and bottled in Lexington, KY®
• Each blend is unique®

WARNING: This one will excite the senses!®

TASTING NOTES

On the nose, you’ll encounter the alluring scent of buttercream, delicately infused with the inviting aroma of cinnamon sugar and the freshness of apple and ginger.

As you take your first sip, prepare yourself for a charming experience akin to savoring a warm apple pie la mode. The taste unfolds with the delectable combination of French vanilla ice cream, reminiscent of a delightful dessert. The flavors are further accentuated by a subtle hint of warm spices like Vietnamese cinnamon dusting. A luxurious caramel drizzle adds a touch of sweetness and enhances the overall experience.

The finish is long-lasting and multifaceted. You’ll discover the pleasant richness of toasted coconut, paired with the juiciness of red fruits. A final note reminiscent of freshly baked rye bread adds an intriguing layer to the overall sensory experience.