Our collaboration with fellow Atlanta flavor pioneer, Big Green Egg, maturing our famed wheated Bourbon mash bill in the hot, humid Georgia summers for nearly 7 years, including 2 years in a secondary toasted barrel. Master Distiller Justin Manglitz toasts and chars seasoned white oak heartwood staves from the North Georgia mountains on one of Big Green Egg’s legendary ceramic smokers, then adds a different combination of charred (using direct heat) and toasted (using indirect heat) staves to the barrels for the final few months of aging.
Distillery Notes
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