Barrell Whiskey Batch 003

Hot and sweet Rainier cherries in a salty, butter-rich flaky pie crust in the nose with hints of caramelized nuts and broiled grapefruit. Charred raw sugar emerges along with English Trifle and Oloroso Sherry to sustain a multi-minute finish evoking the cask this liquid was born in. Dry butter biscuits and bursts of stone fruit jam over hot corn hush puppies delight the drinker. Appearance: Deeply burnished copper and molten gold with darker swirls of late fall leaves and brick dust. Swirls of the wrist reveal more complex shades reminiscent of black tea and rare Pedro Ximénez Sherry. Nose: Fire roasted corn, black cherries and a tantalizing burst of tangerine oil in the nose weave their way up your nose, gentling warming your nostrils with 105.3 proof heat. Each further sniff reveals an aroma recalling hot pot pie with slowly roasted root vegetables, steaming hot butter, and a rich and flaky hand-turned pastry crust. Palate: Juicy caramelized summer fruit swirl across the tongue. Each sip is luxurious and reminiscent of fine sherry. Dollops of bittersweet chocolate dipped walnuts, wet saddle leather, and a crisp dryness contribute to sips of uncommon depth and balance. Finish: Rich sweet cream with bursts of mineral tinged sea salt and sun-bleached oak. Sherry-soaked bread pudding punctuated by a final flourish of cinnamon bark and sugar cane simple syrup.