Every barrel that’s aging in our rickhouses represents our respect for tradition and our love of creativity. We operate two rickhouses: Quercus, which re-creates the weather in a small Scottish village, and the Incubator, which ages spirits in a warm environment.
The most important factor in aged spirits comes down to the selection of wood. Wooden barrels impart a huge portion of a spirit’s personality.
We select our barrels based on a number of factors that include production methodology, flavor profile, oak type, barrel size, and aging trajectory (which can be anywhere from four to fifteen years).
Tradition is important to us. We use charred oak barrels to speak to the identities of classical spirits like bourbon and rye, and employ used bourbon and sherry barrels for single-malt whiskies.
Barrel aging takes time and precision. We closely monitor every one of our barrels with Radio-Frequency Identification (RFID) tags; these help us track temperature and aging process.