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18-Yr-Old Whiskey Finished in Orange Curaçao Barrels

18-Yr-Old Whiskey Finished in Orange Curaçao Barrels

$199.99 USD
$199.99 USD
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This is an 18-year-old American whiskey blend finished in Curaçao barrels. The initial maturation was 10 years in used bourbon cooperage and the curacao finish was 8 years in used curacao cooperage.

Bottled at cask strength, it offers a bold, full-bodied experience with layered notes of bright, juicy fruits, complemented by a lively balance of pepper and spice, all wrapped in an opulent mouthfeel.

  • 18-Yr-Old Whiskey Finished in Orange Curaçao Barrels

  • Distilled in Indiana

  • Matured for 18 years

  • Crafted and bottled in Kentucky

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Flavor Notes

This is a mature whisky with an extra dose of citrus. Tamed with water or ice, the curacao takes on dimensions of yuzu, grapefruit, and tangerine. The oily rye becomes more floral and resiny on the nose and much more textural on the palate.

  • Appearance

    Worn pumpkin pine floorboards.

  • Nose

    An old-fashioned candy store -- a polished oak counter, spun sugar, cinnamon, clove, and lemon oils. With ample breathing time, orange teacake and honeycomb emerge. The spirit is on the oily side, smelling of roasted peanuts, corn chips, and green olives.

  • Palate

    Absinthe, birch beer, and clove cigarettes. The curacao fills in the gaps with a melting creamsicle note. The whisky itself is oily and mineral driven, tasting of rye toast, butter, and a puff of chalk dust.

  • Finish

    White chocolate and peppermint lead off a pretty crisp and clean finish. Hay, juniper berry and a hint of smoke join in as it gains steam. Fruit only arrives as it begins to fade out on date sugar, dried banana chips, and orange bitters.

    With a splash of spring water
    The citrus on the nose gets fresher and more complex, smelling like you’re actively peeling a yuzu, a grapefruit, and a tangerine. It even develops crab apple, pineapple, and some musky passionfruit. The florals begin to swell, displaying fennel pollen, nasturtium, and marigold. On the palate the spices and minerals are both dialed up, as over-brewed chai takes over. Sage, weed, and cedar come along. On the finish, the diminished heat allows the textural elements like tannin and astringency to lend a good chewy character to the notes of pine pitch and lemon sorbet.