Batch 4 Toasted Barrel, Barrel Strength Bourbon

Total Batch: 10 barrels

Proof: 118.4 proof

Finish: 10 weeks in Kelvin Cooperage barrels; Medium toast barrels no char & Heavy toast barrels no char

Tasting Notes: The nose here is plush - elegant spices with clove and lemon oil giving lift while toffee and old fashioned donuts continue to sweeten. Buttery and inviting with a smidge of blackberry jam, dried cherry, plum and light leather continue on, the longer it rests the more deep and perfumed caramel cake and layered it grows.

The palate is dense yet silky, giving plenty of chess pie in both mouthfeel and sweetness, but still plenty of warming French oak-esque baking species to compliment (freshly ground cinnamon, ginger, allspice, and black pepper). The longer it opens the more those species settle into charred marshmallows, butter pecan ice cream, torched citrus peel, and seasoned oak.

The finish is long and lingering, following in the footsteps of batches 1 and 3 with plenty of buttery caramel sweetness and well seasoned oak in balance.

Awards: Toasted Barrel Bourbon 2024 Awards

• San Francisco World Spirits Competition Double Gold, 99 Points
• Special Barrel Finished Bourbon of the Year
• ASCOT Awards - Double Platinum
• K.LUKE Whiskey Company Named Blender of the Year 2024 from the John Barleycorn Awards 

About the brand: The core of this small batch blend is created by sourcing from distilleries in Kentucky and Indiana with different mash bills up to 36% rye and a variety of ages, this blend is then secondary aged in toasted Kelvin Cooperage barrels. The secondary barrels are blended then bottled once Jonathan and Jennifer find the perfect balance between traditional Bourbon notes and added complexity / richness from the toasted barrels.

K.LUKE Whiskey Company owner and master blender Jonathan Maisano made his first single barrel trip to Kentucky in the summer of 2014.  Since then, he has tasted over 1,600 barrels and selected more than 400 to be deemed as Maisano Hand Select Single Barrels for retail.  Jonathan is also a first level certified Sommelier through the Court of Master Sommeliers.  He uses this extensive sensory training when evaluating aroma and flavor profiles in whiskey barrels as there are many similar traits in both wine and whiskey when searching for nuances.