This 12-year-old bourbon underwent a secondary maturation in hand-selected French oak casks with distinct toast levels designed to enhance its aromatic depth and enrich its palate. The influence of the French oak imparts a rich tapestry of flavorswarm nutmeg and aromatic allspice unfold on the palate, followed by layers of toasted hazelnut and creamy vanilla, and a sophisticated touch of worn leather, adding a refined, earthy character.

French oak provides distinctive flavor notes: prominent nutty (caramelized butter), woody (rounded and complex), and aromatic vanilla flavors through a unique blend of lactones and vanillin compounds. Tannins from French oak contribute a balanced structure providing necessary complexity, mouthfeel, and a balanced finishing process over longer periods of time. French oak offers a more refined subtle contribution compared to heavily toasted American Oak barrels used for initial maturation or heavy charring, adding layers of flavor without overpowering the bourbon itself.

Nose:Pear brandy, pineapple, and dried persimmon compose the fruity volatiles that are always quickest out of the gate. Pizzelle, cinnamon donut, and mulled wine all reflect the heightened presence of spice typical of French oak. The noses dessert menu also integrates the broad nuttiness that comes with age, adding hazelnut praline, hot cocoa and nocino. The double barreling has brought out the woods more resinous side with thyme, tea tree oil, and incense.

Palate:Here the French oak really sings, specifically a song of walking into an old spice shop with innumerable flavors but one can tease out allspice, clove, turmeric, and peppercorn. As with the nose, it does more than just layer on spices, it also adds lavender, sage smoke, and sandalwood.

Finish: Coffee cake, blueberries, and maraschino cherries make for a very classic bourbon finish. The exotic, resinous woodiness lends a strong undercurrent of peppery olive oil, graphite-flecked pencil shavings and guttering candle.