2026 EXP Single BBLS

2026 Series

Our Experimental Single Barrel Series is a one-of-a-kind collection of whiskeys & spirits crafted at our Experimental Distillery in downtown Chattanooga. Hand-selected for their distinctive character and exceptional quality, each barrel is the result of our distillers' creative and innovation process. We hope you enjoy them as much as we do.


Experimental Single Barrel 346
Release date: April 2026
Mash Bill: Yellow Corn, Pale Malted Rye, Caramel Malted Barley, Honey Malted Barley (Briess Malthouse)
Age: 4 years, 2 mos
Proof: 125.4 (62.7% Alc/Vol)
Cooperage: #4 char, 53 gallon
Style: Straight Bourbon Whiskey

Selection notes: This pot distilled version of our signature “Barrel 91” recipe is made with an alternate, longer-toasted version of honey malted barley - made by one of our favorite maltsters: Briess Malthouse (Chilton, Wisconsin). This extended toasting process coaxes darker flavor notes from the malt, reminiscent of wildflower honey and baklava.


Experimental Single Barrel 348
Release date: May 2026
Mash Bill: “Pearl” Malted Barley, Pale Malted Barley, Malted White Wheat, Caramel Malted Barley
Age: 4 years, 6 mos
Proof: 122.8 (61.4% Alc/Vol)
Cooperage: #4 char, 18 mo. seasoned, 53 gallon
Style: Straight Malt Whiskey

Selection notes: This malt whiskey is made with a unique floor-malted barley known as “Pearl” malt. Prized for its subtle complexity, this winter-sown variety is spread out on large floors, turned by hand during germination, then kilned slowly. This gentle, slower method gives the malt its signature bready character, which is further enhanced by the addition of malted white wheat, and a small amount of caramel malted barley.


Experimental Single Barrel 289
Release date: June 2026
Mash Bill: Pilsner Malted Barley, Yellow Corn, Malted Spelt
Age: 6 years
Proof: 126 (63% Alc/Vol)
Cooperage: #2 char + toast profile “light”, 53 gallon
Style: Straight Whiskey

Selection notes: Known to our distillers as our “wild whiskey”, this 3-grain farm-style recipe uses pre-prohibition techniques to express a pronounced sour cherry fruitiness in the final whiskey. To accomplish this, the team employed an overnight sour mash with a souring bacteria, and then fermented with a classic bourbon yeast. Made for lovers of sour beer!