SPVAQ42021 - 38

other hand, use an " extended cask
finish. " The whiskies in this series
from Barton 1792 Distillery have
been finished in casks from around
the world. First releases were port
finish, chardonnay finish and
cabernet sauvignon finish. After
initial aging in new charred oak
barrels, the distillery's signature
high rye recipe bourbon rests in
wine casks for an additional one to
three years.
Danny Kahn, Barton 1792 master
distiller, says that this lengthy
process results in " extraction
of whatever product was in the
barrel prior " -as with shorter
cask finishes. But it also results in
greater wood-related extraction
and complexity. " Aging a barrel
longer creates more complexity
from the oxidation of the various
congeners. By extending the cask
finish, we get this very important
and special aging that can only
happen with extended age. In this
case, we do not get the caramel,
woody, vanilla flavors that come
from a new charred oak container
... that might overpower the flavors
of the finished cask. But rather, as
the barrel ages, it gets a slow but
critically important oxidation that
really adds to the complexity of the
final taste. "
Finding the Sweet Spot
While smaller distilleries may bottle
spirits from a single barrel or batch,
larger distilleries may use multiple
barrels-even distinctly different
barrels-and blend to create their
desired finished product.
" Nick was able to create a
consistent flavor profile, " says
Sackier of Reservoir's Maison de
Cuivre. " But if you have 200 barrels,
it's much easier because then you
have an opportunity to blend
between the barrels in order to
create a really solid flavor profile. "
Barton 1792 blends to create
Thomas A. Moore.
" This where the art of the
blending process really comes
into play, " says Kahn. " As an
experienced taster, I may be able
to predict (or think I can) what our
bourbon will do when entered into
another barrel, but we really do not
know for sure what will happen
until we start tasting-surprises,
both good and bad, happen ... How
the final blend is determined really
shows the art of the blender. "
The newest port-barrel finished
bourbon from A. Smith Bowman
Distillery uses a solera blending
method. Its new Isaac Bowman
Port Finish Bourbon begins with
the same whiskey recipe as the
38 SPIRITED VIRGINIA
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SPVAQ42021

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