For the Triple Oak, we selected Kentucky Bourbon yeast to allow for a deep flavor concentration during the conversion of fermentable sugars into alcohol. Our hand-made, American copper Pot Still was used to pull the “hearts” from the distillate, and that spirit was blended with our mountain water to a proprietary proof and laid to rest in #3 Charred, new American Oak barrels. After fully aging, we transferred that “Straight Bourbon” whiskey to a new, toasted American Oak and French Oak barrel hand-made by the master cooperage, Seguin Moreau. Unlike American Oak, French Oak requires hand-splitting, and seasoned, experienced hands are needed to craft these casks. At 12 months in the finishing barrel, we pulled the spirit and cut it to desired bottle proof. It’s critical at this stage to make the proper filtering and water choices to ensure that the velvety, elegant mouthfeel created during fermentation and aging is not degraded. Each bottle is hand-labeled, scribed, and sealed.
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