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Barrell Bourbon Batch 020 53.35% abv 750ml
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Barrell Bourbon Batch 020 was blended from a selection of barrels from Tennessee and Kentucky. We started with 10-year-old barrels with a lush, prominent fruit profile and balanced them with 14-year-old oak-forward barrels resulting in a complex bourbon with an engaging brightness.
A blend of straight Bourbon Whiskeys
Distilled and aged in Tennessee and Kentucky
Selection of 10 to 14-year-old barrels
Aged in American white oak barrels
Crafted and bottled in Kentucky
106.7 proof cask strength bottling
Mash bill: corn, rye and malted barley
San Francisco World Spirits Competition - 2020
Whiskies of the World Awards (2019)
GOLD (Bourbon > 6 Years category)
Whisky Advocate rating of 92
Sweet but not excessively oaky, this bourbon opens fruity and softly spiced while a floral side builds over time. Its flavor is focused but complex, with notes of Oolong tea and forest floor leading to a finish of punchy fruits and racy minerality.
Appearance: Light amber maple syrup with a burnt sienna core.
Nose: Opens sweetly, showcasing butterscotch, and hazelnut liqueur alongside deeply hued fruity notes of brandy, montmorency cherry, and black currant. With time the nose is lifted by lighter fruits -- pears poached in spiced wine and mirabelle plum; as well as by myriad flowers -- rose, cherry blossom, and hibiscus. Soft, woody spices in the form of star anise, and cedar lend balance while the whole is given depth by a surprising savory side, showcasing pain levain, cultured butter, toasted sesame and enoki mushroom.
Palate: Delivers much of the sweetness of oak without tasting particularly oaky; opening on honey, nougat, nocino, and salmiak. It seems almost roasted, tasting of espresso and charcoal pencil, before notes of oolong tea and forest floor reveal its depth.
Finish: Quite intense, with an array of fruits, particularly cranberry and kumquat, enlivened by a mineral signature of salt, graphite, rock pools and mastic. It fades gently on an assortment of spices, aniseed, licorice, cocoa nib, and hyssop.
With a few drops of spring water
The nose becomes richer, dense with fennel pollen, violet pastille, whole pineapple and neufchatel. The palate reveals more complexity, concord grape, gooseberry jam, lime zest, and kola nut.
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