China now represents the world's largest beer market, and has a particular taste for high - end alcoholic beverages; PBR saw the opportunity, though it deviated from their core brand, and invested in
oak whiskey barrels to create a product that fit.
Once the rum has been distilled it is placed in a barrel — typically a used
oak whiskey barrel — and aged for at least a year.
Not exact matches
This product can either be placed in
oak barrels to age into
whiskey, or re-distilled with botanicals to become gin.
Depending on the
oak used in the
barrel and what type of bourbon,
whiskey or wine was aged in it, flavors of vanilla, caramel,
oak and red wine may be infused in the beer aged in it.
After carefully maturing in wooden casks, we go
barrel by
barrel, selecting the best tasting bourbons to create a
whiskey with rich flavors of smoked maple, vanilla, nutmeg,
oak, and malted barley with hints of rye.
After carefully maturing in wooden casks, we go
barrel by
barrel, selecting the best tasting bourbons to create a
whiskey with rich flavors of smoked maple, vanilla, nutmeg,
oak, and malted barley with hints of rye from American's proudest
whiskey making regions: Kentucky and Tennessee.
These single
oak barrels were then filled with different recipe
whiskeys, at various entry proofs and aged in a variety of different warehouse styles.
For more than 130 years,
whiskey has come to age inside brick walls and the wooden rows of support in Warehouse C. Nearly 24,000 white
oak barrels stretch deep into the darkness, stacked to the ceiling and carefully placed to create a specific taste profile.
Visitors get to see (and smell)
whiskey dripping slowly through charcoal and the new
oak barrels used in maturing Tennessee's finest
whiskey.
And we finish by meticulously aging our
whiskey in white
oak barrels with maximum char, for an unmistakable richness and signature sweetness.
Bainbridge Yama is the first - ever non-Japanese
whiskey to be aged exclusively in hand - crafted
barrels made from rare Mizunara
oak
I think this watch jumped out to me because I'm a big Maker's Mark fan and the colors reminded me of that; the sandalwood looks like the
oak barrels and the
whiskey itself, while the burgundy is reminiscent of the red wax top.
Visitors get to see (and smell)
whiskey dripping slowly through charcoal and the new
oak barrels used in maturing Tennessee's finest
whiskey.
For example,
whiskey needs to be aged at least two years in charred
oak barrels, and the taste of individual brands is similarly specialized due to various tweaks created in the production process.