Barrell Bourbon Batch 10 Vanilla By using sour mash to

By using sour mash to catalyze the fermentation process (sour mash refers to the art of using a small amount of spent mash from an older batch of whiskey in order to catalyze fermentation in a new batch of whiskey)

So easy on the palate

Using a secret ratio of five-year old bourbon (75% corn

The American Harvest Distillery located in Rigby

aged in ex-bourbon barrels

Barrell Bourbon Batch 10 Vanilla By using sour mash toBarrell Bourbon Batch #10 shows the extraordinary impact that a unique aging environment can have on a bourbon whiskey. Distilled and aged for 1 year in Lawrenceburg, Indiana, then moved for 3 years to Kentucky, culminating the last 4 years of time in Michigan (for a total age of 8 years.) While in Michigan, the barrels saw an extreme annual shift in temperature, but only a subtle diurnal (day to day) shift. The resulting bourbon is intensely fruit