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Found 2 results

  1. Looking to understand if there is a minimum time in barrel for spirit classes Light Whiskey or Whiskey distilled Bourbon Mash?
  2. I want to be clear here - I'm not complaining just really confused. I desperately want to try this Hillrock Solera aged bourbon whiskey.. I was under the impression that bourbon could only be aged in new charred oak barrels and that finishing a bourbon in a non-oak/new barrel would be considered flavoring. It is finished in sherry cask, similar to Angel's Envy (port) which I also have to wonder about. Am I grossly mistaken or is this a technicality? I'd also like to know how Wilderness Trace was able to label their sorghum distillate as "rum" seeing as one of the few rum restrictions is that it can only be fermented sugar cane? Anybody have thoughts on this? Thanks in advance. NAB PS are these ocean aged spirits considered "in transport" or something? I thought all aging had to be done in a bonded area (i.e. not boats or trains)?
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