Earlier this summer, we successfully completed our inaugural maturation class at Moonshine University. The new class, entitled “Age-ucation” was a joint effort by ISC and our good friends at Moonshine University.

In Barrel Profiling – Part 1, we touched on a few topics relating to the heat treatment of oak barrels. Specifically, we outlined the unique benefits of ISC’s barrel profiling system and the effects it can have on flavor development in oak-matured spirits. In this post, we will dive deeper by analyzing the results of a recent ISC experiment which utilized profiled barrels.