A cask-strength bourbon whose freshly emptied barrels are sent to Catskill Mountain Sugarhouse to age New York Grade A maple syrup, a collaboration that returns a subtle maple character to this high-proof release.
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A bourbon finished in Brazilian Amburana oak, a wood traditionally used for cachaça that imparts a distinctive cinnamon-and-clove spice profile, from a 75% corn, 21% rye mash bill.
No tasting notes provided.