Resting your spirits in additional new or used oak of different origins can help balance, intensify, and mellow or savor the spirit in ways we may have never tasted before. This is the first release of our double oak whiskey line, and with the intention to focus on French oak, we selected casks often found in the maturation of some of the best wines in the world.
Nestled in the heart of Cognac, France, Taransaud Cooperages is well known for high-quality and limited-production oak casks. Starting with trees from the famed Troncaise forest and seasoning the oak for no less than 36 months causes these barrels to have a subtle focus on minerality, and a boldness of sweet and spicy notes that complement our bourbon extremely well. We find this to be an excellent Fall spirit.
PRODUCING DISTILLERY: MGP
BATCH NOTES: Mash-Bill 1: 60% corn, 36% rye, 4% malted barley | Mash Bill 2: 75% corn, 21% rye, 4% malted barley
FINISHING AND MATURATION: American White Oak - minimum 5.5 years old; New French Oak from Taransaud Cooperages - medium toast; Seasoned for a minimum of 36 months. 600L - 28 days - 3 months.
Cream, toasted vanilla, clove, and roast pecans
Dark chocolate, stone fruits with toasted notes of vanilla, clove, and baked apple bread.
A sweet and spicy bourbon that lingers on the tongue, citrus and light move into long middle and flavorful end.
French Toasted is the first of many Exploratory Cask releases focused on oak varieties from around the world. We chose French Oak because of its unmatched qualities of spice, floral, and fruit characteristics which our Master Blender thought would pair exceptionally well with our bourbons. Choosing barrels from the heart of Cognac, France was important to us; we honed in on a number of cooperages and selected Taransaud cooperages to be the leader in this release. Taransaud is known for producing exceptionally high-quality barrels that are often used in many of the best wines and spirits in the world. They produce a limited number of casks and are allocated in small numbers each year to producers; we were lucky to get our hands on these ones! The oak is seasoned for a minimum of 36 months, air-dried, and then toasted to a medium level. This focuses the flavors toward subtle mineral, sweet, and spicy characteristics.