Batch 013
Bourbon Barreled Gin
Proof: 102 (51% ABV)
Mash Bill: Our signature Tennessee High Malt recipe: Yellow Corn, Malted Rye, Caramel Malted Barley, Honey Malted Barley
Botanicals: Juniper, Bulgarian Coriander, Bitter Orange Peel, Cardamom, Kudzu Root, Szechuan Peppercorn, Caramel Malt, Lemon Peel, Orris Root
Maceration Time: 16 hours
Distillation Proof: 154
Age: 8mos
Barrel: Single-use Tennessee High Malt, 53 gal
Finishing Time: 8mos
Batch Size: 3 barrels
Release Date: April 2020
Tasting notes: Orange blossom, citrus, and juniper, with a malty-sweet finish.
Inspired by the malt-forward, Genever-style gins of Holland, our Bourbon Barreled Gin borrows techniques from both whiskey-making and gin traditions to create this style-defying spirit.
Unlike most traditional gins, which use flavor-neutral spirits as their base, Batch 013 utilizes our malty-rich Tennessee High Malt white whiskey for it's foundation. To this, we introduce a unique blend of 9 botanicals, steeping them in our white whiskey overnight, prior to a final distillation.
Each of our 9 botanicals were hand selected and tested over nearly a year of experimentation to find the perfect balance of aromatic and flavor complexity. Classic ingredients like juniper, coriander, and citrus peel give the spirit a classic, citrusy, and juniper character. More non-traditional ingredients, like kudzu root, Szechuan peppercorn, and caramel malt (from our Tennessee High Malt mash bill) highlight complex notes of earth, spice and sweet, sweet malt.
Finally, the gin is then finished in our own single-use Tennessee High Malt bourbon barrels for 8 months, prior to bottling. This extended process softens and sweetens the overall botanical character of the gin, while also imparting a golden hue to the spirit.
Batch 014
Rum Barrel Finished
Made with more than 10 varieties of specialty malts and finished in two types of rum barrels.
Batch 012
Mead Barrel Finished
Crafted with honey malted barley and finished in heather honey mead barrels.
Batch 011
Maple Syrup Barrel Finished
Mash bill includes sweet potatoes and maple syrup and finished in maple syrup barrels.
Barrel 75
Tennessee Double Barrel
The last Barrel from Batch 010. Finished in a new toasted and charred oak barrel.
Barrel 63
Tennessee Double Malt
The last Barrel from Batch 009. Made with floor malted corn.
Barrel 50
Tennessee Single Malt
The last Barrel from Batch 008. Finished in barleywine style beer barrels.
Barrel 42
Tennessee Rye Malt
The last barrel from batch 007. Made with 5 varieties of malted rye.
Barrel 51
Wheated High Malt
The last barrel from Batch 005. Made with 4 varieties of malted wheat.
Barrel 62
Scottish Style High Malt
The last barrel from Batch 004. Finished in an Islay Scotch barrel.
Barrel 52
Smoked High Malt
The last barrel from batch 002. Made with cherrywood smoked malt.
Barrel 32
Tennessee High Malt
The last barrel from Batch 001. Finished in an 1816 barrel.
Batch 006
Native Barrel
Wheated High Malt (Batch 005), finished in wee heavy beer barrels.
Batch 004
Scottish Style High Malt
Made with Peated malt, naked oats and finished in Islay Scotch barrels.
Batch 003
Native Barrel
Smoked High Malt (Batch 002) finished in smoked doppelbock beer barrels.
Batch 001
Tennessee High Malt
First batch of Tennessee High Malt, finished in 1816 barrels.