We took our Old Bourbon County Mashbill, and our Wheated Bourbon Mashbill, aged them in a new 6 gallon barrel, and then finished them for 3 months in a barrel used to age Grade A Vermont Maple Syrup, because - why not? The results are delightful!

Batch 1 - Old Bourbon County Mashbill:

• Process: Aged it for 6 months, 23 days in a 6 gallon barrel, and then finished it for 3 months and 15 days.

• Barrel: 19-0024

• Mashbill: 72% Corn, 20% Wheat, 8% Malted Barley

• Details: 375 ML - 99.1 Proof / 49.6% ABV

• Tasting Notes: Cinnamon and Maple on the nose give way to figs and dry spice on the palate. The Maple returns on the finish with a light flourish on the back of the tongue.

Back by popular demand - We are releasing the last 7 of these bottles online for anyone that missed the first round.

Batch 2 - Wheated Bourbon Mashbill:

• Process: Aged it for 7 months, 27 days in a 6 gallon barrel, and then finished it for 3 months and 15 days.

• Barrel: 19-0148

• Mashbill: 80% Corn, 20% Malted Wheat

• Details: 375 ML - 97.6 Proof / 48.8% ABV

• Tasting Notes: Butterscotch and peach on the nose. Hints of Maple blend with oatmeal on the palate. The maple lingers for a light spice on the finish.

We are releasing 23 of these bottles online, the rest will be sold exclusively in the Gift Shop at the Hartfield & Co. Distillery.