Barrell Bourbon Batch 032

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Barrell Bourbon Batch 032 - Main
Barrell Bourbon Batch 032

Beyond the Label

Batch 032 began with a balance of two sets of barrels: a selection of 5 and 6-year-old barrels with a creamy and tropical profile and a selection of 6, 7 and 10-year-old barrels vatted for their complex, old, woody character. These two sets of barrels were slowly blended over three months. A small group of spice driven 7-year-old barrels with notes of cinnamon toast, coffee bean and chocolate were then carefully added to complete the blend. The result is a decadent and rich bourbon with layers of spice and nuttiness

California Residents:Click here for Proposition 65 WARNING

Product Details

Product Type Whiskey
Style Bourbon

Make a Cocktail

Port Royal

Ingredients
2 oz. Barrell Bourbon Batch 032
1/2 oz. Pineau des Charantes
1/4 oz. Banana-infused Barrell Rum*
1/4 oz. Velvet Falernum
6 dashes Chocolate Bitters
Garnish: Dehydrated Banana Chip
Recipe
01 Add all ingredients except dehydrated banana to a mixing glass and fill with ice.
02 Stir well, then strain into a chilled Old Fashioned glass with a big ice cube.
03 Garnish with dehydrated banana chip and enjoy. *Banana-infused Barrell Rum: Add 140 grams (roughly 4 ounces) of dried, unsalted banana chips to 8 ounces of Barrell Rum. Allow to infuse for 24 hours, and strain.

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About this item

Beyond the Label

Batch 032 began with a balance of two sets of barrels: a selection of 5 and 6-year-old barrels with a creamy and tropical profile and a selection of 6, 7 and 10-year-old barrels vatted for their complex, old, woody character. These two sets of barrels were slowly blended over three months. A small group of spice driven 7-year-old barrels with notes of cinnamon toast, coffee bean and chocolate were then carefully added to complete the blend. The result is a decadent and rich bourbon with layers of spice and nuttiness

California Residents:Click here for Proposition 65 WARNING

Product Details

Product Type Whiskey
Style Bourbon

Scent and Flavor

NOSE

A wildflower meadow showing dandelion, nasturtium, and fennel. The floral qualities are intense and concentrated. Late summer fruits round out the profile, among them Rainier cherry, watermelon, and crushed apple. It all integrates seamlessly with aromas of fresh oak, cedar, and applewood, with just a hint of char. The overall impression is that of splitting wood out in the yard when the trees are laden with fruit and the flowers haven’t yet begun to fade.

PALATE

Cinnamon rolls arrive with rich, buttery brioche dough, gooey caramel, and a spicy kick of cinnamon. The spice quickly expands to include wasabi and ginger. It’s underpinned by a savory undertone of boiled peanuts, and French butter.

FINISH

Quite crisp, with an initial burst of sea spray and lemonade. These fade to reveal lingering notes of raspberry eau-de-vie and pastis.

Cocktail Recipe

Port Royal

Ingredients
2 oz. Barrell Bourbon Batch 032
1/2 oz. Pineau des Charantes
1/4 oz. Banana-infused Barrell Rum*
1/4 oz. Velvet Falernum
6 dashes Chocolate Bitters
Garnish: Dehydrated Banana Chip
Recipe
01 Add all ingredients except dehydrated banana to a mixing glass and fill with ice.
02 Stir well, then strain into a chilled Old Fashioned glass with a big ice cube.
03 Garnish with dehydrated banana chip and enjoy. *Banana-infused Barrell Rum: Add 140 grams (roughly 4 ounces) of dried, unsalted banana chips to 8 ounces of Barrell Rum. Allow to infuse for 24 hours, and strain.