11.5yr Double Barrel 

103 proof

Distilled in Frankfort 

This whiskey was distilled in Frankfort and matured 10 years before we moved it into one Minnesota-grown oak cask that had been air-seasoned for 48 months for an additional year of aging. That unusually long cure time, and the tight grain/pore structure of northern oak, lets the wood give slowly and evenly. We specified a heavy toast with a light/medium char to build caramelized sugars and vanilla first, the char was meant to frame the profile rather than dominate it. The barrel itself comes from an experimental project we’ve been running with William Hornaday at Kelvin Cooperage to recreate the growth patterns and stave behavior you’d expect from older-growth timber a century ago. The result is a whiskey with a deep reddish-purple cast and a velvety, composed palate, super-rich but never “woody.” Expect dark cherry and stewed berry, burnt sugar, vanilla custard, orange oil, and warm baking spice, moving into toasted almond and a little pipe tobacco as it opens. The finish is long, plush, and sweet-leaning, with tannin in check. The entry proof into the second cask is a friendly 102, that lower entry pulls more caramelized oak sugars, vanillin, and spice into solution while softening ethanol edges, so it hits like an uncut cask-strength pour without the burn.