Blog Post Three: Now I'm getting the hang of this…
This malt comes from a fascinating Virginia based, US distillery that is not afraid to break the rules of maturation...but in the most pleasing way.
One hundred percent floor malted barley that has been smoked with applewood and cherywood at 12-18ppm. The resulting spirit is then matured in used bourbon barrels with the addition of applewood and American oak chips. Then the spirit is then finished in port (Virginia style) wine barrel.
.My rough notes read, "Still that unmalted, grain smell, hint of fruitiness, bright, intensive, Good length, fruit oak shows. Lingering in a very dry and tannic style. Tastes of rye/grassy."