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Barrell Craft Spirits 'Ice Wine Cask Finish' Bourbon 750ml\n\n\n\n\n\n\nTo make an exceptional ice wine, optimal conditions and great care throughout the entire winemaking process are required. The Bcs blending team took the same meticulous approach in carefully selecting barrels and creating a blend of mashbills and ages to harmonize with the intense sweetness, rich texture, and lively acidity of the ice wine. The resulting bourbon is bright and complex, with a rich body and notes of stone fruit and white chocolate.\nBLEND COMPONENTS\nKentucky Bourbon: 5 \u0026amp; 8 years oldIndiana Bourbon: 5, 6, 7, 8, 9 \u0026amp; 11 years oldTennessee Bourbon: 9 \u0026amp; 15 years oldWyoming Bourbon: 9 years old\nDERIVED Mash BILLCorn: 71%Rye: 24%Malted Barley: 4%Wheat: 1%\nABV 53.26%\n\n\n\n\n\n\n\n\n\n\n\nFlavor Notes\n\nAn engaging nose with floral and fruity notes that coalesce with beeswax, ginger and white chocolate. Lively notes of warm honey bread, white pepper and golden raisin strike the palate followed by nutty baked goods with white chocolate, apricot, affogato and a touch of coconut.\n\n\n\n\n\n\n\n\n\n\n\n\n\nAppearance\n\nGolden.\n\n\n\n\n\n\n\nNose\n\nOpens with a bouquet of fresh flowers and a fruit cocktail of strawberry, melon and white peach. The freshness is met with rich notes of iced caramel latte, white chocolate and honey toast, then evolves into sweeter and more savory profile with beeswax, kettle corn, ginger and hazelnut.\n\n\n\n\n\n\n\nPalate\n\nThe palate instantly coats your mouth with sweet honey notes integrated with savory white pepper and toasted baguette. Golden raisin, apricot and white chocolate macadamia cookies permeate the midpalate with a richness that unites with notes of affogato, ginger, Brazil nuts and coconut.\n\n\n\n\n\n\n\nFinish\n\nWhite pepper, beeswax, hazelnut, ginger, apricot and coconut.With water â"The nose transforms from beeswax to amber honey, maple syrup and cinnamon apple streusel. Bright citrus notes also begin to appear followed by berry jam and flan. The palatebecomes decadent with notes of pan au chocolat, Peruvian alfajores, and cafĂŠ con leche, toasted coriander, baked apricots and light ginger.\n\n\n\n\n\n\n\n |
