BEHIND THE BARREL
MAPLE BOURBON GIN
We recently released an experimental series of barrel-aged gins. Each barrel has a unique origin that we thought was well worth sharing!
White Oat Maple Bourbon Gin began in Chicago, when 3-year-old Bourbon barrels were emptied. These bourbon-soaked vessels journeyed North to a maple syrup farm, where they were filled with syrup and stored. It was at this point we found the barrels on the black market (just kidding…unless…), and had them freighted directly to our Distillery.
With maple residue intact, it was like Christmas morning for our Head Distiller Tudor who eagerly filled them with our London Dry gin.
After 4 long months, the result was an alcoholic Frankenstein of Maple, Bourbon, and Gin (hence our creative name for it). Pairing perfectly with a dark soda, it’s a flavour-fusion that appeals to bourbon enthusiasts, offering sweet and woody notes in every sip.
We still have a few bottles kicking around, so head to our ONLINE STORE HERE to get your hands on the last few.
**We also tried this with a rum barrel, but it was terrible so we threw it out. Ce la vie.