Fred Minnick – #12 on the Top 100 Spirits of 2025
Drinkhacker – Top 20 Whiskeys of 2025
Only 1,500 Bottles Available Globally

This 12-year-old bourbon underwent a secondary maturation in hand-selected French oak casks with distinct toast levels designed to enhance its aromatic depth and enrich its palate. The influence of the French oak imparts a rich tapestry of flavorswarm nutmeg and aromatic allspice unfold on the palate, followed by layers of toasted hazelnut and creamy vanilla, and a sophisticated touch of worn leather, adding a refined, earthy character.

French oak provides distinctive flavor notes: prominent nutty (caramelized butter), woody (rounded and complex), and aromatic vanilla flavors through a unique blend of lactones and vanillin compounds. Tannins from French oak contribute a balanced structure providing necessary complexity, mouthfeel, and a balanced finishing process over longer periods of time. French oak offers a more refined subtle contribution compared to heavily toasted American Oak barrels used for initial maturation or heavy charring, adding layers of flavor without overpowering the bourbon itself.

A bourbon of ample maturity already brimming with an assortment of decadent desserts has been nudged to and fro by French oak to incorporate the broad array of spices that make the wood species so highly prized by winemakers the world over. Bourbons typical old-fashioned donut note has seen a dusting of cinnamon thanks to the French oak; its innate custard has been laced with nutmeg and its black tea loaded with clove and turmeric.

Tasting Notes:

Appearance: Antique brass buckle.

Nose: Pear brandy, pineapple, and dried persimmon compose the fruity volatiles that are always quickest out of the gate. Pizzelle, cinnamon donut, and mulled wine all reflect the heightened presence of spice typical of French oak. The noses dessert menu also integrates the broad nuttiness that comes with age, adding hazelnut praline, hot cocoa and nocino. The double barreling has brought out the woods more resinous side with thyme, tea tree oil, and incense.

Palate: Here the French oak really sings, specifically a song of walking into an old spice shop with innumerable flavors but one can tease out allspice, clove, turmeric, and peppercorn. As with the nose, it does more than just layer on spices, it also adds lavender, sage smoke, and sandalwood.

Finish: Coffee cake, blueberries, and maraschino cherries make for a very classic bourbon finish. The exotic, resinous woodiness lends a strong undercurrent of peppery olive oil, graphite-flecked pencil shavings and guttering candle.

“Ive tasted quite a few standout, French oak-aged bourbons this year, and this ranks among the best. Pity there are only 1500 bottles to go around, but perhaps keeping this one separate from the Cask Finish Series means that well see more of it in the future. Fingers crossed.” – Drew Beard, Drinkhacker (95 Points)

“The nose is fruity and aromatic, with notes of grape jelly, caramel, sandalwood, and cocoa. The medium-heavy weight palate is similarly fruity, but the spices spreading out through the palate expand to ginger, coriander, cinnamon, clove, and cardamom. Flavors or marzipan and tonka bean (vanilla and preserved cherry with a subtle florality) play into the complex, well structured finish.” – Amanda Schuster, Distiller (92 Points)