We’ve worked with Barrell for years. Then, at the Kentucky Bourbon Festival, they poured an apricot finished whiskey we couldn’t stop thinking about. One question followed us all weekend: what would apricot do to a bourbon?
Barrell had never tried it. Bourbon is bold, with char, oak and a little bitterness under the sweet. Apricot brandy brings bright, golden fruit. On paper they should fight. In the glass, the fruit lifts the bourbon instead of covering it up.
Master blender Nic Christiansen sent samples in batches. We tasted, sent notes back, and another round arrived. Then one stopped us cold. It isn’t our blend or their blend. We built it together, and it’s the bottle in your first box.