Cheers to the New Year. 🥃✨Wishing you all the best!

Wishing you a warm and festive holiday surrounded by family, friends and the joyous spirit of the season.❄️🥃❄️

There are a handful of compounds found in barrel-aged spirits that are responsible for smoky flavors and aromas. In our next experiment we studied the effectiveness of using smoked barrels in a double barrel application as a means of adding different variations and intensities of smoke character to bourbon whiskey. Then we took things a step further to examine if time spent maturing in the secondary barrel is proportional to smoke component concentration.

See the results and learn more at www.iscbarrels.com/blog.

Our Director of Spirits Research and Innovation, Andrew Wiehbrink, joined Emmanuel Boudaric, Account Manager (Europe, Caribbean), clients and friends at this year’s Scottish Whisky Awards. We were honored to be a sponsor of this great event which brings together hundreds of people from the Scottish whisky industry. 🥃

For producers with younger stocks of aged product, double barreling is an efficient way of quickly adding more flavor by increasing the concentrations of favorable barrel extractives in the whiskey.

Read the results of our extraction study over two years in the making using two-year-old bourbon whiskey in a new oak double barrel application online at www.iscbarrels.com/blog. While you’re there be sure to subscribe so you never miss a post!