The North American Chinkapin oak (Quercus muehlenbergii) has a particularly significant influence on the maturing spirit due to its high levels of charcoal and toasted notes, without overpowering the final product. The heavy charring of the casks ensures that the internal surface area of the cask is increased, which intensifies the contact between the spirit and the wood.

This results in a deeper, darker colour, attributable to the increased interaction with the oak. The high level of toasting of the oak leads to the caramelisation of the natural sugars in the wood, imparting sweet caramel notes to the spirit, accompanied by subtle smoky barbecue aromas. These carefully controlled processes produce a complex, harmonious balance of sweetness and smoke, making the spirit a multi-layered and unique tasting experience.

Nutritional Information: